Cherry and White Chocolate Butter Cake

These birthday cakes have well and truly been eaten so I'm long overdue in supplying the actual recipe.

While I used these particular mini sunflower silicon moulds


you could just as easily make one cake or use any regular mini cake moulds.

The base of the recipe is a simple butter cake and while I resorted to using frozen cherries as it is winter here, fresh or poached cherries can easily be substituted.



Cherry and White Chocolate Butter Cake

250g plain flour
2 teaspoons baking powder
150g caster sugar
125g melted butter, cooled
2 eggs, lightly beaten
80mls milk
150 grams cherries
100 grams white chocolate, chopped roughly

Sift the flour with the baking powder and sugar and place into a large bowl.

Whisk the eggs with the the milk and pour over the flour along with the melted butter. Stir briefly until the mix comes together and then add the cherries and white chocolate. Fold these in gently until just combined.

There is enough batter to make about 12 small cakes or 1 regular sized cake.

Bake in a preheated 180°C/350°F oven for about 35 minutes or until golden and cooked through. A larger cake will naturally take longer.

Let the cakes stand in the moulds for about 5 minutes before turning out onto a wire rack to cool.


You certainly don't need to wait for a birthday to enjoy these.