Moist Cherry Choc Chip Vanilla Cake Recipe

Name: Moist Cherry Choc Chip Vanilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g flour (I used spelt flour); 50 g whole wheat flour (I used whole spelt); 50 g cornstarch; 2 teaspoons baking powder; 100 g butter, softened (a reduced calorie one should work out fine); 50 g sugar (I subbed splenda); 2 small eggs; 50 ml sparkling water (can sub milk); 1 teaspoon vanilla extract; 125 g prepared vanilla pudding (I used a soy dessert for this); 75 g mini chocolate chips (I used bittersweet); 1 cup cherries (fresh or canned, but if using fresh you need to pit them)

Servings: persons

150 g flour (I used spelt flour)
50 g whole wheat flour (I used whole spelt)
50 g cornstarch
2 teaspoons baking powder
100 g butter, softened (a reduced calorie one should work out fine)
50 g sugar (I subbed splenda)
2 small eggs
50 ml sparkling water (can sub milk)
1 teaspoon vanilla extract
125 g prepared vanilla pudding (I used a soy dessert for this)
75 g mini chocolate chips (I used bittersweet)
1 cup cherries (fresh or canned, but if using fresh you need to pit them)

1
In a big bowl combine flours, starch and baking powder. Set aside.
2
In a second big bowl cream butter and sugar for 8 minutes (this is crucial, dont skip it).
3
Add in eggs one by one and mix well.
4
In a third bowl combine vanilla pudding, vanilla extract and sparkling water. Alternating with the flour mixture, add this to the butter and sugar mixture stirring to combine. Depending on which fruit youre using, you might need to add 1 tbs or so of milk here to get the right consistency.
5
Fold in chocolate chips and cherries.
6
Put dough into a prepared 1lb loaf pan and smooth top using a spoon.
7
Bake in the preheated oven at 175u00b0C/350u00b0F for about 50 minutes or until toothpick inserted in the center comes out clean. Check on the cake after 30 minutes and cover it with parchment paper if its getting too dark.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g flour (I used spelt flour), 50 g whole wheat flour (I used whole spelt), 50 g cornstarch, 2 teaspoons baking powder, and more.

Yes, Moist Cherry Choc Chip Vanilla Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Cherry Choc Chip Vanilla Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions