Fresh Cherry Cake (Easy)

Today, we will make a classic cherry cake with fresh cherries. It is light, soft and so good! This is my go-to recipe for easy, fruity cake.

Cherry Cake Recipe

Seriously, I love the mildly tangy and slightly woody taste of this cake; that is why I like to use fresh cherries. Also, the texture of this cake is rich, soft, fluffy and insanely good!

And now, the question I get most is, can I make this cake without an electric whisk? And my answer is always that I highly recommend using the electric whisk for creaming the butter and sugar and whisking the eggs.

However, you may use a manual whisk to do that, but it will take some time and effort from you.

Why We Love This Recipe

• It is a quick breakfast and an indulging afternoon snack.
• This is an elegant dessert made with simple ingredients, and it is a good cake to celebrate valentine's day.
• freezer-friendly recipe
• Simple, easy and versatile recipe.

Which Cherries To Use

I like to use fresh cherries (red or dark) especially in season when cherries are so pretty, fresh and inexpensive.; if not, I usually use dried cherries. I actually prefer the cake texture with dried cherries over frozen cherries.

However, if you already have frozen cherries in the freezer, you can use them, but you may need to increase the baking time by 10-15 minutes.

Stop Cherries From Sinking

Here is what I do to prevent cherries from sinking: I Cut the cherries into halves to be lighter, but you can slice them or cut them into quarters.

Also, after washing the cherries, dry them well. Also, if you use frozen cherries, thaw them and drain the excess water before using them. I always do that to prevent them from sinking.

Ingredients

Fresh Cherries. I used fresh and juicy cherries in this recipe to ensure the most flavorful version I can make at home. Make sure to take the pits out of the cherries before using them.

All Purpose Flour. I used all purpose flour, however, if you may use self-rising flour if that's what you have on hand, but you will also have to ditch the baking powder and baking soda since self-rising flour already has raising agents in it.

Salt. It balances all the flavors within this recipe.

Baking Powder. It is an important ingredient that helps leaven and add volume to your cake.

Baking Soda. Baking Soda allows your cake batter to rise when baking. It will give this cake its soft, light, and fluffy texture.

Lemon Zest. Not only can lemon zest add a bright and tangy flavor to your cake, but it can also help activate the leavening agents more efficiently.

Sugar. I used granulated sugar. However, you can use brown sugar if you like.

Vanilla Extract. I use it to mask the unpleasant odor of raw eggs.

Vegetable Oil. I used just ¼ cup vegetable oil to make the cake moister.

Plain Greek Yogurt. Because yogurt is acidic, it combines with baking soda to produce leavening when the two are combined.

Milk. I also used just ¼ cup of whole milk to create a light and moist texture.

Powdered Sugar. I like to top my cherry cake with powdered sugar for a clean and sweet finish.

“See the recipe card for full information on ingredients and quantities.”

Variations & Substitutions

• Use sour cream instead of plain yogurt if the latter is not available.
• Substitute the vanilla extract with almond extract.
• To make a chocolate cherry cake, simply add some chocolate chips to the batter.
• You may top your cake with cream cheese frosting, cherry jam or whipped cream.
• Pour the batter into a bundt cake instead of a baking pan.
• Chip in a few pieces of dates, the sweet and caramel-like tastes of dates will complement the sweet and slightly woody flavors of cherries.

How To Make Fresh Cherry Cake?

Before starting, pre-heat the oven to 350F / 180C and line an 8-inch baking pan with baking paper.

One: In a medium bowl, whisk together flour, baking powder, baking soda and a pinch of salt (photo 1 & 2).

Two: In a large bowl, beat eggs and sugar until light and fluffy; add the lemon zest, vanilla extract and oil and beat until combined (photo 3 & 4).

Three: Now, whisk in milk and yogurt and then stir in the flour mixture and fold in the pitted cherries (keep some to scatter on top) (photo 5 & 6).

Four: Pour the batter into the prepared cake pan, top with remaining cherries and sprinkle some granulated sugar on top (optional) (photo 7 & 8).

Five: Bake in the preheated oven for 40-45 minutes and then let it cool on a wire rack; sprinkle powdered sugar on top of the cake, cut and enjoy!

Expert Tips!

• Don't open the oven door. Opening the oven while baking allows chilly air, which can prevent baked goods from rising correctly.
• Take the time to measure out your ingredients before beginning this recipe. First, read through the list of ingredients, and then get everything ready on the kitchen counter. There is very little space for mistakes when you start your baking process in this manner.
• Let your baked cake cool down completely first before topping it with powdered sugar since the heat will only melt the sugar.
• Use all the ingredients at room temperature, especially butter and eggs.

Serving Suggestions

I like to Serve a slice of this cherry cake with Black Raspberry Ice Cream or Old Fashioned Homemade Chocolate Ice Cream on its side for a snack.

A cup of Oat Milk Hot Chocolate or Thyme Tea will also do for breakfast.

How To Store

Place in an airtight container, then refrigerate for up to two days. Also, keep it in an airtight container before freezing for a longer shelf-life of three months.

More Cake Recipes

• Cocoa Cherry Brownies
• Easy Cherry Danish With Puff Pastry
• Arlettes - Quick And Easy Recipe
• Italian Almond Cake

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Recipe Card