Easy Cherry Cake Recipe

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.

4.75 from 16 votes

Cherry Cake with sour cherries and vanilla is a simple snack cake that comes together in just 10 minutes of prep. Tender, moist, and easy enough for any night of the week.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: German

Servings:

Author: Julia Foerster

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

Cups - Metric

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.
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

Oven note: Baking times vary by oven. Start checking at 30 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Overbaking is the most common reason this cake turns dry.

Cherry tip: Whether using jarred, fresh, or canned cherries, make sure they're well drained and patted dry before adding to the batter. Too much liquid will make the cake soggy and not bake properly.

Nutrition