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This easy cherry cake with sour cherries is ready in under an hour and comes together in just 10 minutes of hands-on prep. Tender, moist, and packed with juicy cherries. Perfect for a quick weeknight dessert or afternoon coffee cake.
If you need a cake that delivers every time without a ton of effort, this is it. This Cherry Cake has a soft, tender crumb, juicy sour cherries in every bite, and comes together in about 10 minutes of actual work, then the oven does the rest.
I’ve been making this one for years. It’s the cake I pull out when someone’s coming over and I don’t have time to fuss, or when I just want something homemade and good with my afternoon coffee. The base is a simple creamed butter cake (Rührteig in German) similar to my German Apple Cake (Versunkener Apfelkuchen). Nothing fancy, just a great recipe that works.
The other thing I love about it: it’s flexible. Sour cherries are my go-to, but this cake is equally good with blueberries, peach slices, rhubarb, or strawberries. Use whatever you have.
Tips and tricks for making this Cake recipe
- Cake Flour Substitute: 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 of 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: Creaming the butter and sugar together until the mixture is light and fluffy is important because this aerates the butter and acts as a mechanical leavening. This will make the cake light and fluffy!
- Fruit: I prefer to use jarred sour cherries for baking; they remind me of my grandparents, who always had tons of jars of sour cherries in their pantry from the cherry tree in the garden. With two kids at home, I usually don’t have time to pit fresh cherries, but you can use fresh ones if you don’t mind. This cake would also taste great with blueberries, rhubarb, peaches, or strawberries.
- Pan size: 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.
Serving Suggestions
A dusting of powdered sugar is all this cake really needs. If you want to dress it up, a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream works beautifully. It’s also great plain with coffee or tea. That’s how I usually eat it.
Storing & Freezing
To store: This cake keeps well covered at room temperature for up to 2 days. After that, move it to the fridge. It’ll stay good for up to 5 days. Let refrigerated slices come to room temperature before serving, or warm them briefly in the microwave.
To freeze: Wrap individual slices tightly in plastic wrap, then place in a zip-lock bag. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.
More cake recipes
Easy Cherry Cake Recipe
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups cake flour, see tip above or use all-purpose
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- 1 cup sour cherries, jarred and drained or fresh or frozen and thawed
Instructions
- Preheat the oven to 350°F (180°C) and line an 8×8-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.½ cup unsalted butter, ½ cup granulated sugar
- Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined. Scrape the bottom and sides of the bowl as needed with a rubber spatula.3 large eggs, 2 teaspoons vanilla extract
- In a small bowl, combine flour, baking powder, and salt.1 ½ cups cake flour, 2 teaspoons baking powder, ¼ teaspoon salt
- With the mixer running at medium speed, alternately add the flour mixture and milk in two portions. Mix until just combined. Don't overmix.2 tablespoons milk
- Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly.1 cup sour cherries
- Bake for about 30-40 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.
Notes
Nutrition
Could I make this in a Bundt tin?
I added sliced almonds and replaced 1 tsp of vanilla extract with almond extract. It was delicious!
Thank you for this delicious recipe! I added some baked apples cooked with cinnamon, sugar, and lemon, and it was spectacular!
Can I mix the cherries throughout?
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.
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).
I made this cherry cake last night. Really quick and easy to make. Thank you!!
Off to get ingredients. I think this is the recipe I’ve been searching for that my Bubba used to make.
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
Salt and baking powder also need to be doubled.
Turned out great! I used whole wheat flour and substituted white sugar with brown sugar.
Ultimate
Hi, this cake looks great! do you think it will freeze well?
Yes, I think it will freeze very well!