Sour Cherry & White Chocolate Square Cake
- felichiccuisine
- Jul 1, 2025
- 5 min read
Updated: 10 hours ago
The Ultimate Summer Indulgence.
This simple and irresistible Sour Cherry White Chocolate Square Cake combines the rich flavors of white and dark chocolate with tangy sour cherries, creating a moist and delicate summer dessert that delights with every bite.
What I love about making this cake is how effortlessly it comes together, yet it never fails to impress with its elegant combination of flavors.
The way the white chocolate adds a creamy sweetness that contrasts beautifully with the tartness of the sour cherries is simply divine.
Plus, the moist texture and the aroma that fills the kitchen while it bakes are just irresistible. It's a dessert that not only tastes amazing but also brings joy to those who indulge in it.
What makes this cake so special
The Texture: Unlike a light, airy sponge, this cake is rich and almost blondie-like, thanks to the butter and melted white chocolate.
The Flavor Contrast: Most white chocolate desserts can be overly sweet. The addition of sour cherries and a hint of dark chocolate cuts through the richness beautifully.
Minimal Effort, Maximum Reward: With a 20-minute prep and a straightforward ingredient list, it’s a high-impact dessert that doesn't require professional skills.
Pro Tips for the Perfect Bake
Don't Overmix: Once you add the flour to your wet ingredients, fold it in gently. Overmixing can lead to a tough cake instead of a tender crumb.
Cherry Prep: Ensure your cherries are well-pitted and patted dry. Excess juice can create "soggy spots" in the batter.
The "Toothpick Test": Since this cake is quite moist, a toothpick inserted into the center should come out with a few moist crumbs - not wet batter - but it shouldn't be dry either.
Cooling is Key: You noted 10 minutes for cooling, which is the bare minimum! If you can wait a little longer, the white chocolate sets properly, making the cake much easier to slice into clean squares.
An Easy-to-Prepare Cake!
The recipe traditionally uses sour cherries, which are tart and perfectly balance the sweetness of the chocolate. However, if sour cherries are hard to find, sweet black cherries are a great substitute. They add a fragrant sweetness to the cake, making it just as delicious.
This cake might seem tricky at first because it involves melting white chocolate in a double boiler, but it’s actually very simple. White chocolate, with its high fat, milk, and sugar content, melts quickly and smoothly in a double boiler, making the process easier than it seems.
How to Prepare Cherry White Chocolate Square Cake
STEP 1 - You need pitted sour cherries. Coarsely chop the white chocolate and cut the butter. Melt the chocolate in a bain-marie, then add the butter to melt.
STEP 2: Cream the eggs and sugar.
STEP 3: Gradually stir in the white chocolate mixture. Incorporate the flour and dark chocolate.
STEP 4: Pour the batter into the pan. Spread half of cherrie over the batter. Bake for 10 minutes.
STEP 5: Remove the pan from the oven, spread the other half of cherries over the cake. Continue to bake for 15-20 minutes
Whether you use sour cherries or sweet black cherries, this Cherry White Chocolate Cake is sure to impress. Its moist crumb, filled with chocolate and cherries, makes it disappear quickly from the plate. Perfect for family gatherings, special celebrations, or just as a treat for yourself.
Frequently Asked Questions (FAQ)
Question | Answer |
Can I use frozen cherries? | Yes! If fresh sour cherries aren't in season, frozen ones work well. Do not thaw them first, and toss them in a little flour before folding into the batter to prevent sinking. |
I don’t have sour cherries; can I use sweet ones? | Yes, but since white chocolate is already quite sweet, you may want to add 1 teaspoon of lemon juice to the batter to balance the sweetness and mimic tartness. |
How should I store this cake? | Because of the fresh fruit and high butter content, this cake stays moist for days. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. |
Can I substitute the white chocolate? | The white chocolate plays an important structural role (adding fat and sweetness). If replaced with milk or dark chocolate, the flavour will change significantly, but the texture will still be delicious. |
Love this recipe? Please leave a comment and star rating ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
Sour Cherry & White Chocolate Square Cake
Recipe
A soft, buttery traybake filled with juicy sour cherries, chunks of white chocolate, and a hint of dark chocolate for contrast. Simple, rustic, and irresistibly moist.
Serving: 24
Calories: 285 kcal
Prep Time: 15 min Baking Time: 12 min Cooling Time: 15 min Total Time: 45 min
Ingredients
Dry Ingredients
150 g (1¼ cups) plain flour (all-purpose flour)
1 tsp baking powder
A pinch of salt
Wet Ingredients
200 g (¾ cup + 1 tbsp) butter, melted
4 eggs
2 tbsp sugar
150 g (about 1 cup) white chocolate, broken into chunks
Add-ins
300 g (2 cups) sour cherries, pitted
50 g (⅓ cup) dark chocolate, roughly chopped
To Finish
Icing sugar, for dusting
Method
Preheat & Prepare: Preheat the oven to 180°C or 160°C Fan (350°F / Gas Mark 3). Line a 24x24 cm square springform pan or a 26 cm round springform pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Melt Chocolate: In a saucepan, place the coarsely chopped white chocolate and butter. Sit the saucepan over a pan of barely simmering water (bain marie) and allow the chocolate and butter to melt, stirring occasionally. Let cool.
Make Batter: In a mixing bowl, cream the eggs and sugar for 3-4 minutes until the mixture has doubled in volume. Gradually stir in the white chocolate mixture. Using a rubber spatula or the mixer on low speed, gradually fold in the flour mixture and dark chocolate. Do not overmix.
First Bake: Pour the batter into the prepared pan. Spread half of the cherries over the batter. Bake for 10 minutes.
Add Remaining Cherries: Carefully remove the pan from the oven and spread the remaining cherries over the cake. Continue to bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool & Serve: Let cool. Dust with powdered sugar before serving.
Enjoy!
N0tes
1. For an extra indulgent treat, serve warm with vanilla ice cream or whipped cream
2. You can use frozen cherries when fresh aren't available - just thaw and drain them first
3. Store leftovers covered at room temperature for up to 2 days.
A Thought Among Flavours
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Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
Have you tried making this Cherry White Chocolate Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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