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    Home > Recipes > Cakes & Cupcakes

    Easy Cherry Cake Recipe

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 03/19/18 · Updated: 03/19/18 · This post may contain affiliate links

    Cherry Cake with sour cherries and vanilla is a simple snack cake that tastes delicious and is so easy to make in less than 10 minutes. Perfect for surprise guests and evening sweet tooth cravings!

    Cherry Cake with sour cherries and vanilla is a simple snack cake that tastes delicious and is so easy to make in less than 10 minutes. Perfect for surprise guests and dessert cravings!

    A piece of cherry cake on a white plate with a piece taken out of it by a spoon. The rest of the cake is in the background as well as a white cup.

    This Cherry Cake is loaded with sour cherries and has a tender crumb! Every bite has juicy cherries and it’s super easy to make the cake from scratch in less than 10 minutes. The great thing about this cake is that you could also use your favorite fruit instead of the cherries – peaches, strawberries, rhubarb, or whatever you like.

    This cherry snack cake is my favorite coffee cake! Perfect with a cup of caramel macchiato in the afternoon, for brunch, or to satisfy your sweet tooth after dinner. I love recipes like this that come together quickly and are adaptable to what I have at home at the moment.

    You’ll love this easy cherry cake recipe! It’s moist, fluffy and tastes like it comes from a fancy European bakery.


    top-down shot of a cherry cake on a black cooling rack.

    Tips and tricks for making this Cherry Cake recipe

    • This recipe calls for cake flour, the cake flour gives the cake a soft and light texture. If you don’t have cake flour at home you can make your own. Remove 3 tablespoons flour from 1 1/2 cups of all-purpose flour. Replace the removed flour with 3 tablespoons of cornstarch and sift the mixture 2 times.
    • Creaming the butter and sugar together until the mixture is light and fluffy is important because this adds aerates the butter and acts as a mechanical leaving. This will make the cake light and fluffy!
    • I prefer to use jarred sour cherries for baking because I hate pitting cherries but you can use fresh ones if you don’t mind. This cake would also taste great with blueberries, rhubarb, peaches, or strawberries.
    • You can make this cake in a square 8×8-inch pan or in an 8 or 9-inch cake pan. If you’re using a 9-inch pan the cake won’t be as high as in a square pan. You can double the recipe to make it in a 9×13-inch cake pan.

    A cherry cake with one piece cut out in front of it on parchment paper. There\'s a stack of white plates with a cup on top in the background.

    Looking for more easy cake recipes?

    • Lemon Blueberry Bundt Cake
    • Easy Lemon Raspberry Cake
    • Easy Banana Cake Recipe
    • Easy Lemon Sheet Cake Recipe
    • German Apple Streusel Sheet Cake

    Top-down shot of cherry cake with a square cut out and placed at an angle on some parchment with a fork.

    Tools I used to make this cherry cake

    Stand Mixer: The most beautiful appliance in my kitchen! I own it in the gorgeous Ice Blue but the new Imperial Black one is my current favorite color.
    8×8-inch baking pan: I love this pan! It’s super easy to clean, everything slides right off and there is also a version with a lid so it’s easy to transport and store baked brownies or cakes.
    Vanilla Extract: This is my favorite vanilla extract. I also love their vanilla sugar for recipes where I don’t want to add more liquid.
    Jarred Sour Cherries: I always use these kinds of cherries for baking, they are more flavorful than canned or frozen cherries and you can use them for cakes or make a cobbler or homemade cherry pie filling with it. You can get them at Trader Joe’s or Aldi for much less than they cost on Amazon.


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    A piece of cherry cake on a white plate with a piece taken out of it by a spoon. The rest of the cake is in the background as well as a white cup.
    Servings: 9

    Cherry Cake Recipe

    Cherry Cake with sour cherries and vanilla is a simple snack cake that tastes delicious and is so easy to make in less than 10 minutes. Perfect for surprise guests and evening sweet tooth cravings!
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Dessert
    Cuisine: American
    Calories: 256kcal
    Author: Julia Foerster
    5 from 9 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric
    • 1/2 cup unsalted butter, room temperature
    • 1/2 cup granulated sugar
    • 2 tsp vanilla extract
    • 1/4 tsp salt
    • 3 large eggs
    • 1 1/2 cups cake flour, see tip above
    • 2 tsp baking powder
    • 2 tbsp milk
    • 1 cup sour cherries, jarred and drained or fresh or frozen
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium speed until light and fluffy, about 4-5 minutes.
    • Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined. Scrape bottom and sides of the bowl as needed with a rubber spatula.
    • In a small bowl combine flour, baking powder, and salt.
    • With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.
    • Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly.
    • Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached. Let the cake rest for about 10 minutes then transfer to a cooling rack. Serve dusted with powdered sugar.

    Nutrition Information

    Calories: 256kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 91mg | Potassium: 184mg | Sugar: 11g | Vitamin A: 600IU | Vitamin C: 0.6mg | Calcium: 69mg | Iron: 0.9mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!
    Two images with text: Easy homemade cherry cake. Top: close-up of a piece of cherry cake, bottom: a whole cherry cake with a piece cut out and placed at an angle.

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    A piece of cherry cake on a white plate with a piece taken out of it by a spoon. The rest of the cake is in the background as well as a white cup.

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    Reader Interactions

    Comments

    1. no says

      July 01, 2021 at 1:50 pm

      5 stars
      Thank you for this delicious recipe! I added some baked apples cooked with cinnamon, sugar, and lemon, and it was spectacular!

      Reply
    2. Aggie says

      May 14, 2021 at 4:53 pm

      Finally i have found the recipe i was looking for.
      Just one question when do you mix the butter/egg mixuter with flour as it doesnt really say. It says just mix flower mixutre with milk on medium speed.

      Please reply so i dont mess it up.

      Reply
      • Julia Foerster says

        May 15, 2021 at 9:13 am

        It’s in Step 5: With the mixer running at medium speed, alternately add flour mixture and milk in two portions (to the egg/sugar/butter mixture that’s in the mixer bowl).

        Reply
    3. Jeanette Wells says

      November 13, 2020 at 5:04 pm

      I made this cherry cake last night. Really quick and easy to make. Thank you!!

      Reply
    4. Laura Gery says

      November 01, 2020 at 9:15 am

      Off to get ingredients. I think this is the recipe I’ve been searching for that my Bubba used to make.

      Reply
    5. Ri says

      July 18, 2020 at 8:44 am

      Yo said , if you have 9×13-inches pan, double the ingredients. What about salt and baking powder? Don’t you think 1/2 tsp. salt and 4 tsp. baking powder will be too much? Please reply. I have only 9×13-inches pan.

      Thanks

      Reply
      • Julia Foerster says

        July 20, 2020 at 10:15 am

        Salt and baking powder also need to be doubled.

        Reply
    6. Lubna says

      July 04, 2020 at 12:00 am

      Turned out great! I used whole wheat flour and substituted white sugar with brown sugar.

      Reply
    7. Surya Choudhary says

      August 14, 2018 at 7:09 am

      5 stars
      Ultimate

      Reply
    8. Yael says

      April 22, 2018 at 5:57 am

      Hi, this cake looks great! do you think it will freeze well?

      Reply
      • Julia says

        April 23, 2018 at 9:27 am

        Yes, I think it will freeze very well!

        Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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