Cobblestone Cherry Cake is a moist vanilla cake, filled with tart cherries and drizzled with vanilla icing. This cherry cake recipe is just as good with a cup of coffee as it is as a sweet treat for dessert!
Why You’ll Love Cobblestone Cherry Cake
- A Unique Take On Cherry Cake! Cobblestone Cherry Cake is a cross between cherry cobbler and cherry coffee cake. Not only that you actually can eat it with your hands a lot like a cookie bar. This recipe checks all the boxes!
- Enjoy It For Breakfast OR Dessert! What we have here is kind of a danish, kind of a cherry cake, kind of a cobbler…or a beautiful combination of all of the above. The cake is a dense, but moist vanilla cake, topped with cherry pie filling and then topped with dollops of more batter giving it that “cobbler” appearance.
- Easy To Make! This is an easy recipe, with prep time only 15 minutes.
- Great For Potlucks! This is a nostalgic dessert, perfect to bring to a summer BBQ, 4th of July party, or any occasion.
Ingredients / What You Will Need
Make sure to scroll down to the recipe card for the full ingredient list and recipe.
- Butter at room temperature. I use salted butter in this recipe but you can also use unsalted if you prefer.
- Granulated sugar
- Vanilla extract. You can also use vanilla bean paste too. Or try almond extract which pairs deliciously with the cherries.
- Eggs. I use large sized eggs in this recipe as I do in all my baking recipes, unless otherwise stated.
- Dry Ingredients: Baking powder, kosher salt, and all purpose flour
- Cherry pie filling. You will use one large can of pie filling, or you can make your own from scratch. I am including the steps to do this below!
- Icing: Powdered Sugar and milk
How To Make Cobblestone Cherry Cake
- The cake batter is very easy and straightforward. You simply prepare the batter and spread about two-thirds of it into a greased 9×13 baking dish.
- Spread your pie filling on top evenly and then drop the remaining batter by the tablespoon on top of the filling.
- Bake for about 45 minutes, or until the edges are very lightly golden.
- When it’s cooled drizle the icing all over the top.
Could You Make This Cake With Other Fruit?
You can absolutely make this cake with other fillings if cherry isn’t your favorite. Here are some other options that would work perfectly. Quite frankly any pie filling could be subbed for the cherry pie filling:
- Blueberry
- Apple
- Mixed Berry
- Peach Pie
- Strawberry
Make Your Own Pie Filling (If You Want)
If you want to make this cake recipe totally from scratch you can make your own pie filling instead of using canned. Here’s how:
- Cook 3 cups of pitted cherries, 1 cup of granulated sugar, and 1 teaspoon of lemon juice over medium heat in a saucepan. Stir continuously until the sugar is dissolved.
- Mix 1 tablespoon of corn starch with 2 tablespoons or more of water, until smooth. Add this to the cherry mixture and cook until the mixture becomes a boil, and is thick and glossy.
- Remove from the heat and cool.
How To Store This Cherry Cake
You can store Cherry Cobblestone Cake airtight at room temperature for up to 3 days, or freeze airtight for up to 2 months. Thaw at room temperature.
More Fruit Cakes To Enjoy
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Cobblestone Cherry Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 12 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
This Cobblestone Cherry Cake is an easy and nostalgic dessert perfect for a BBQ or Potluck!
Ingredients
Scale
Cake:
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour
- 1 can (21- ounce) can cherry pie filling
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Coat a 9X13-inch baking dish with nonstick spray and set aside.
- In the bowl of your stand mixer, fitted with paddle attachment, mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, baking powder, and salt. Mix for 1-2 more minutes, until smooth, scraping sides of bowl as necessary.
- Turn the mixer to low and add in flour, mixing until just combined.
- Spread two-thirds of the batter into the bottom of the prepared pan. Spread cherry filling evenly on top. Drop the remaining batter by the tablespoon on top of the cherry filling. Bake for 45-50 minutes until edges are golden and center is set.
- Allow the cake to cool in the pan completely.
- For the icing, whisk powdered sugar and milk together in a small bowl and drizzle on top. Allow glaze to set and serve.
Notes
Store airtight at room temperature for up to 3 days.
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hi Shelly,
Do you have the weight in grams for the sugar and flour?
Thanks!
I have a chart that you can reference for all cups to grams conversions!
Thanks! I will use that. I am much more accurate if I can weigh the ingredients rather than spoon the flour.
What is the conversion if using regular sugar instead of fine?
Same measurements 🙂