Cherries Butter Cake (樱桃牛油蛋糕)



I have not prepare butter cake for quite a while and suddenly I have a  craving for it.


I searched the kitchen cabinet and found a pack of  diced glazed cherries that was leftover from the preparation of Biskuit Dahlia or daisy biscuits. Immediately, it reminded me of the cherries butter cake that we used to eat when we are young.

When I was young, I can recall that diced cherry is a common item in bakes and usually comes in either green or red. It was even more popular than raisins and other nuts. i am unsure of the reasons but probably because it is much cheaper than raisins and other nuts.


I told members of a Facebook group that this is “an old man cake” because it is much denser than sponge and chiffon and it cracked like a “volcano”! Possibly because of my age and sex, I do prefer denser cake than those fluffier or airy cakes that require egg separation method …


However, ladies members are requesting for recipes and most have said that their spouse like this type of denser butter cake! In fact, it shocked me that there are still “markets” for this classic type of denser butter cake.. Ha-ha


Preparation is fast and easy. It is a very small cake prepared using only 2 eggs and  the common creaming method. It is slightly different from the traditional butter cake as I have added some  ingredients such as creams and condensed milk to enhance the texture of the cake. Traditional lemon glaze was drizzled over the cake to give the cake some lemony tanginess flavour.



Servings: Prepare a 6” x 6” square baking tin


  • 140 grams of self raising flour
  • 125 grams of butter, at room temperature
  • 100 grams of diced glazed cherries
  • 80 grams of sugar
  • 50 grams of fresh cream or fresh milk
  • 50 grams of condensed milk
  • 2 eggs
  • 1/4 teaspoon of vanilla essence (optional)

Lemon Glaze (optional)

  • 1/4 cup of icing sugar
  • 1/4 teaspoon of lemon juice



  • Preheat the oven to 160 degree Celsius

  • Lightly grease an 6” x 6” baking tin preferably with a detachable base. Alternatively, line the baking tin with parchment paper.

  • Put one tablespoon of self raising flour on the dice cherries and coat it as evenly as possible.


  • Cream the butter and sugar until light and fluffy, add in the vanilla essence, eggs, condensed milk and use slow speed to “mix” until well combined. Eggs should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg settled at the bottom of the mixing bowl.

  • Sift in 1/3 of the self raising flour  and fresh cream and use the spatula to quickly fold in the flour.. Continue with the remaining 2/3 until all the flour  and fresh cream are added.


  • Add the flour coated diced cherries, lightly and swiftly stir until well mixed. Transfer to the baking tin, level and bake in the oven (at the lowest shelf) at 160 degree Celsius at 30-45 minutes or until a skewer inserted comes out clean. The baking time is for your reference and depends very much of the size of baking tin. Skewer test is still the final test. Transfer to a rack for cooling.

  • For lemon glaze, stir the icing sugar and lemon juice until well combined resembling a paste and drizzle over the cool cake. If the glaze is too dry, add lemon juice DROP by DROP. If the glaze is too wet, add additional icing sugar TEASPOON by TEASPOON. Cut only when completely cooled.


There is nothing to shout about this butter cake. It is a rather classic butter cake with slight modification.  In my humble opinion, I do not think that it is necessary for readers to go and buy cherries just for the cake unless you missed eating the cherries. You will have a hard time finishing the diced cherries as the packing can be rather big. Do feel free to change it to other butter cake like almond, walnut or even raisin butter cake..


Don’t worry about the sweetness and the recipe had been adjusted to take into  consideration of the sweetness from diced cherries and condensed milk.  However, if you are using other nuts rather than glazed cherries, you may want to add additional 10 grams of sugar to your cake.


Hope you like the post today. Cheers and have a nice day.


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


11 thoughts on “Cherries Butter Cake (樱桃牛油蛋糕)

  1. Pingback: RECIPE INDEX ( Updated on 16 AUGUST 2014) | GUAI SHU SHU

  2. 请问是什么原因 我做的butter的外皮比较硬 内比较扎实(湿湿)? 谢谢你的食谱 味道不错 很香好吃

  3. For some Reason I love Dense Cake too!! Its not about the age and gender but may be the choice that we want something to be felt in our mouth when we eat 🙂 Individual choices differ. Yet my mom loves fluffier cake which is soft in texture 🙂

  4. May I ask if I’m not using self-raising flour, how much baking powder/soda should I add? Does it affect the texture of the cake? Love your recipes. I’ve been inspired to bake. Thank you.

  5. Pingback: RECIPE INDEX ( Updated on 13 March 2015) | GUAI SHU SHU

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