Cherry Cake
Moist, buttery, and bursting with juicy cherries — the perfect dessert for any season.
There’s something timeless about a simple cherry cake. Whether made with fresh summer cherries or canned cherries for year-round baking, this cake delivers tender crumb, fruity sweetness, and a hint of almond warmth that pairs beautifully with cherries.
This recipe creates a soft, fluffy cake that’s easy enough for a weekday treat but elegant enough for entertaining. Serve it plain, dusted with powdered sugar, or topped with whipped cream for an irresistible finish.
Why You’ll Love This Cherry Cake
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Soft and moist texture
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Juicy cherries in every bite
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Simple pantry ingredients
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Perfect for fresh or canned cherries
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Great for brunch, dessert, or tea time
Ingredients
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2 cups (250g) all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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½ teaspoon almond extract (optional but recommended)
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½ cup (120ml) milk
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2 cups (300g) pitted cherries (fresh, frozen, or drained canned)
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1 tablespoon flour (to toss cherries)
Optional topping:
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2 tablespoons sliced almonds
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Powdered sugar for dusting
Step-by-Step Instructions
1️⃣ Prepare the Pan
Preheat oven to 350°F (175°C).
Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
2️⃣ Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3️⃣ Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes). This step is key for a soft texture.
4️⃣ Add Eggs and Flavor
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and almond extract.
5️⃣ Combine Wet and Dry
Add dry ingredients in three parts, alternating with milk. Begin and end with the flour mixture. Mix until just combined — do not overmix.
6️⃣ Add Cherries
Toss cherries with 1 tablespoon flour (prevents sinking).
Fold gently into the batter.
7️⃣ Bake
Pour batter into prepared pan. Smooth the top and sprinkle with sliced almonds if using.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
8️⃣ Cool and Serve
Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving.
Tips for Perfect Cherry Cake
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Pat cherries dry if using canned to avoid excess moisture.
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Frozen cherries should be used without thawing (coat with flour first).
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Don’t overmix — it keeps the cake tender.
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Almond extract enhances cherry flavor beautifully.
Variations
Chocolate Cherry Cake
Add ½ cup chocolate chips to the batter.
Lemon Cherry Cake
Add 1 tablespoon lemon zest for brightness.
Cherry Crumble Cake
Top with a simple streusel (butter, sugar, flour).
Upside-Down Cherry Cake
Arrange cherries at the bottom of the pan with brown sugar before adding batter.
Storage
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Room temperature: 2–3 days in an airtight container
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Refrigerator: up to 5 days
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Freezer: wrap slices individually for up to 2 months
Nutrition (Approximate Per Slice)
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Calories: 320
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Carbohydrates: 38g
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Fat: 16g
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Protein: 5g
Final Thoughts
Cherry Cake is simple, elegant, and always a crowd-pleaser. The buttery crumb and bursts of sweet cherries make every slice comforting and satisfying. Whether enjoyed with coffee in the morning or served as dessert after dinner, this cake never disappoints.