Cherry Cake

When cherries are in season during the summer, I love to make this simple cherry cake. The batter takes just minutes to make and it’s a great way to feature fresh cherries in a dessert.

photo of a cherry cake

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.


close-up photo of a cherry cake with a slice removed

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 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.

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.

photo of a slice of cherry cake on a plate

*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

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
This cake is easy to make and is a great way to feature cherries in a dessert.

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

Directions:

  1. Preheat oven to 325°F. Grease a 9-inch tart pan.
  2. Cream butter and icing sugar until light and fluffy. Beat in eggs gradually. Add in vanilla.

  3. Sift flour with baking powder and fold into the beaten batter.
  4. Spread out the mixture onto prepared pan and place cherries on top.
  5. Bake for 35 minutes or until golden. When cake has cooled, dust with icing sugar before serving.

Notes:

Recipe slightly adapted from A Table for Two…or More

All images and content are © Kirbie's Cravings.

8 comments on “Cherry Cake”

  1. 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.

  2. 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!

  3. 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!

  4. Thanks for the great recipe. Your pictures are awesome. I can’t wait to try it.

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