Next, I combine the dry ingredients separately. In another bowl, I whisk together the flour, baking powder, baking soda, and salt to ensure everything blends evenly. Slowly, I alternate adding the dry mix and sour cream to the butter-sugar mixture. I start and finish with the flour mixture, mixing until just combined to avoid over-mixing. After all that work, I gently fold in the beautiful cherries, which really add a pop of color and flavor to the batter.
Next, I divide the batter between the prepared cake pans and spread it evenly. I love how it looks before it goes in the oven! Then, it’s time to bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. My house starts to smell heavenly, and I can hardly wait to dig in! Once they’re done, I cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While they cool, I usually think about how to finish it off. A sprinkle of sliced almonds on the top offers that lovely crunch that complements the soft, moist cake beautifully. Once cooled, it’s ready for slicing and sharing!
Pro Tips for Best Results
I tested this recipe three ways—using fresh cherries, frozen cherries, and even canned ones—and I must say, fresh is definitely the best for flavor and texture. Frozen cherries can work in an absolute pinch, but they tend to release more moisture into the batter, which can make the cake a bit dense.
Also, for an added flavor twist, try toasting the almonds before adding them for garnish. It really brings out their nutty taste, and trust me, your tastebuds will thank you for that extra step. I usually add the sliced almonds to a dry skillet over medium heat and watch them closely, stirring constantly until they’re golden and fragrant.
Lastly, ensure your butter and eggs are at room temperature before you begin. This little trick helps to create a smoother batter and a cake that’s fluffy in texture. It always makes a difference!
Common Mistakes to Avoid
One of the most common mistakes I’ve made (and learned from) is skipping the parchment paper. It feels like an extra step, but I can’t tell you how many times I’ve had a cake stick to the pan, resulting in a crumbled mess! Using parchment is a simple way to make sure your cake comes out beautifully every time. (See the next page below to continue…)