When cherries are in season during the summer, I love to make this easy cherry cake. The batter takes just minutes to make and it’s a great way to feature fresh cherries in a dessert.
I bought a few too many cherries and decided to make this cherry cake that’s so easy to make and tasty. I love easy recipes, especially when they involve fruit so that the fruit can really shine through.
Baking with Fresh Cherries
I love to take advantage of fresh cherries when they are in season during the summer and have used them to make my mini Cherry Clafoutis, Cherry Ice Cream, and Mini Cherry Almond Cakes. Now I have this simple cherry cake to add to the rotation!
Fresh cherries are great in desserts because their tartness balances really well with sugar and rich ingredients like butter and cream.
Cherries will keep in the refrigerator for up to five days, so it’s a good idea to use them up within that timeframe. It’s also a good idea to avoid washing them until you are ready to use them otherwise, they might not keep as long.
For this recipe, you need to pit the cherries before adding them to the batter. I like to use a cherry pitter* to make this task easier.
Cake Ingredients
Once the cherries are prepped you can make the cake batter in a matter of minutes. I love how the cherries are studded throughout the cake. The cake has a tight crumb, similar to the Strawberry Cake I made a few months ago. It’s a very simple cake that is great to serve alongside tea or coffee.
- Pitted cherries
- Butter
- Icing sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking powder
- Icing sugar for dusting
Recipe Steps
Preheat oven to 325°F. Grease a 9-inch tart pan.
Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs gradually and then add the vanilla.
Sift flour with baking powder in a separate bowl and then and fold it into the beaten batter.
Spread the batter in a prepared 9” tart pan. Place the cherries on top of the batter.
Bake the cake at 325°F for 35 minutes or until golden brown. Cool the cake and then dust with icing sugar before serving.
More Easy Cake Recipes
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Cherry Cake
Ingredients
- 200 gm fresh whole cherries pitted.
- 100 gm butter
- 120 gm icing sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 150 gm all purpose flour
- 1 tsp baking powder
- icing sugar for dusting
Instructions
- Preheat oven to 325°F. Grease a 9-inch tart pan.
- Cream butter and icing sugar until light and fluffy. Beat in eggs gradually. Add in vanilla.
- Sift flour with baking powder and fold into the beaten batter.
- Spread out the mixture onto prepared pan and place cherries on top.
- Bake for 35 minutes or until golden. When cake has cooled, dust with icing sugar before serving.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thanks for the great recipe. Your pictures are awesome. I can’t wait to try it.
I hope you like it
This looks absolutely beautiful it really does 🙂 I have a few recipes you might be interested in trying actually, the first is one ive posted about and made numerous times this summer – it may not be as simple as you are looking for but id class it as veryvery easy! https://theprocrastobaker.blogspot.com/2011/07/raspberry-bakewell-cake.html
the second is one im dying to try out that is called ‘the easiest cake ever’ and you can use whatever fruit ya fancy! https://everybodylikessandwiches.com/2009/08/the-easiest-cake-ever/
Thanks for the recipes! I’ve tried the easiest cake ever, and I really like that one! It usually is the one I use when I have a lot of fruit and no time. I will check out your recipe soon!
Ooh, I bet cherries would be so good in an almond cake!
Btw – Congrats on the published article! I saw you posted it yesterday, you did a great job with it.
You read my mind. After I tasted this cake I was thinking it would have been better if I had made an almond cake. but then I was out of cherries. Next time!
Hi! I noticed that the recipe doesn’t contain any liquid like milk or buttermilk. I usually find that cakes made with thicker batters are usually more dense. For yellow cake, I usually make Better Homes and Garden’s yellow cake found in the red plaid cookbook. I haven’t found a white cake recipe I like yet, but this particular yellow cake is not very yellow in color and is reliable. The key is the beating the sugar, butter and egg mixture very well before adding flour and milk. Or, you can try to make this recipe better by separating the eggs and beating the whites until stiff peaks and fold into the rest of the batter and substitute the all purpose flour for cake flour. Of course, that makes the recipe a little less simple as you will have to dirty more bowls. Good luck!
I haven’t yet tried the Better Homes and Garden’s yellow cake yet. I will have to try it out soon. Thanks. I haven’t found a perfect white cake recipe yet either. I have a few bookmarked though.