Pecan Glazed Cherry Buttermilk Cake

Pecan Glazed Cherry Buttermilk Cake

I suffered in a hot kitchen to bring you this Pecan Glazed Cherry Buttermilk Cake. It was worth every bead of sweat, so don’t go feeling too sorry for me.

This Pecan Glazed Cherry Buttermilk Cake is the epitome of simple. A few simple pantry ingredients and a fresh carton of cherries are all you need to whip up an extremely delicious summer-inspired cake.

This cake was a desperate attempt at utilizing every last cherry in my fridge. I don’t like to let cherries go to waste–they’re too damn expensive! What wasn’t thrown into the cake was dipped into the leftover homemade whipped cream and popped into my mouth. A delicious act I recommend putting on repeat any time you come home with a fresh batch of cherries.

I also used some of the cherries to create the Cherry Negroni recipe I posted last week, and then a few more of said cherries went to make a batch of Black Cherry Mojitos over the weekend

This cake is beyond moist, and it’s all thanks to the 2 cups of tangy buttermilk. I picked up a bottle of buttermilk last week from a local dairy that I used in this recipe. Quality ingredients make a huge difference. Also, no fat-free buttermilk, please. When baking, full-fat renders the best outcome.

The glaze, you guys! It’s the best part. It’s a simple mixture of melted butter, brown sugar, Diamond of California Pecans, and more buttermilk. It’s sweet, buttery, perfectly toasty-crunchy thanks to the pecans, and slightly tangy. It gets poured over the cake during the last 10 minutes in the oven.

Some of the glaze soaks into the nooks and crannies of the cake, while the remaining glaze caramelizes and crisps on top of the cake, creating an indulgent crackly layer. Top your slice of this Pecan Glazed Cherry Buttermilk Cake with homemade whipped cream, and sail away to flavor town.

Print Recipe

Pecan Glazed Cherry Buttermilk Cake

Yield: 1 (9-x-13-inch) cake

Total Time: 1 hour

Prep Time: 15 minutes


  • 1/2 cup unsalted butter, softened
  • 2 cups brown sugar (light or dark)
  • 2 large eggs
  • 2 cups buttermilk (full-fat, no substitute)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 2 cups pitted cherries, cut in half
  • 6 tablespoons unsalted butter, melted
  • 1 cup brown sugar
  • 1/4 cup buttermilk
  • 1 heaping cup chopped Diamond of California Pecans
Read the whole recipe on The Messy Baker