Summer Cake You Can Bake in 10 Minutes

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Quick and easy summer cake baked in 10 minutes, ideal for summer gatherings.
Print recipe below

There’s something incredibly satisfying about a cake that comes together in just minutes, especially during the warm summer months when you want to keep things light and simple. This cake is delightfully moist, and the combination of fresh cherries with a smooth custard cream on top makes it a standout dessert. It’s the perfect treat for a picnic, a family gathering, or just a sweet finish to a weeknight dinner. And trust me, once you try it, you’ll find yourself making it time and again!

Why You’ll Love This Recipe

  • Quick and easy to prepare, ready in just 10 minutes of prep time.
  • The cherries add a burst of flavor and a beautiful pop of color.
  • The custard cream elevates this cake, making it feel special.
  • Perfect for using up seasonal fruit.
  • Great for leftovers; it makes an equally delicious breakfast treat the next day.

Ingredients

For the Cake:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs
  • 1 cup (240 ml) milk
  • 1 tablespoon (12 g) baking powder
  • 2 cups fresh cherries, pitted and halved

For the Custard Cream:

  • 2 cups (480 ml) milk
  • 3 large egg yolks
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons (15 g) cornstarch
  • 1 teaspoon vanilla extract or 1 packet of vanilla sugar

Step-by-Step Instructions

  1. Preheat the Oven: Begin by preheating your oven to 356°F (180°C). Grease a 9.5-inch (24 cm) round baking pan to ensure easy removal later.

  2. Make the Cake Batter: In a mixing bowl, whisk together the flour, sugar, vegetable oil, eggs, milk, and baking powder until the mixture is smooth and lump-free.

  3. Prepare the Cherries: Rinse and pit the cherries, then cut them in half. This helps them distribute evenly in the batter.

  4. Combine: Pour the prepared batter into the greased pan, spreading it out evenly. Gently scatter the halved cherries over the top of the batter.

  5. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes. Keep an eye on it; when a toothpick inserted in the center comes out clean, it’s done.

  6. Prepare the Custard Cream: While the cake bakes, combine the milk, egg yolks, sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency. Once thickened, remove from heat.

  7. Cool the Custard: Let the custard cream cool slightly before using. It should not be piping hot.

  8. Add Custard to Cake: Once the cake has cooled completely, gently spread the custard cream over the top.

  9. Serve: Slice the cake into wedges and enjoy. It can be served warm or chilled.

Pro Tips

  • For the best flavor, use fresh, ripe cherries when they’re in season.
  • Be careful not to overmix the batter; just mix until combined for a light, tender cake.
  • Let the custard cool a bit before spreading to avoid melting the cake.
  • If you want a bit of crunch, consider sprinkling some crushed nuts (like almonds) on top of the custard before serving.

Common Mistakes

  • Overbaking: Check the cake a few minutes before the timer goes off to prevent a dry texture.
  • Not pitting cherries properly: Ensure all the pits are removed to avoid unpleasant surprises when serving.
  • Rushing the custard: Stir constantly to prevent lumps and achieve a smooth consistency.

Variations

  • Swap cherries for other fruits like blueberries, peaches, or plums.
  • Add a tablespoon of lemon zest to the batter for a citrusy kick.
  • For a chocolate twist, fold in chocolate chips right before baking.
  • Top with whipped cream for an extra indulgent dessert.

Serving Suggestions

This cake is lovely on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of powdered sugar on top gives it a nice finishing touch, too.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake may become a bit moist, but it will still taste delicious.

Reheating Tips

If reheating is desired, place slices in the microwave for about 10-15 seconds to gently warm them without drying out.

Nutrition Estimate

This will vary based on specific ingredients used, but roughly, each slice (1/8 of the cake) contains about:

  • Calories: 250
  • Protein: 5 g
  • Carbohydrates: 35 g
  • Fat: 10 g

Frequently Asked Questions

Can I use frozen cherries?
Yes, you can use frozen cherries, but make sure to thaw and drain them well before adding to the batter.

How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend.

How long does the custard last?
The custard can be stored in the fridge, covered, for up to 2 days.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and add the custard cream just before serving.

Enjoy this delightful cherry custard cake, and don’t be surprised if it becomes a summer staple in your home!

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