Cherry Cake Recipe (with Video)

Cherry Cake Recipe: Few things in the baking world are as comforting and nostalgic as a homemade cherry cake. Whether you’re baking it for a birthday, holiday, or simply to satisfy a sweet craving, this recipe delivers every single time. Imagine biting into a soft, moist slice bursting with sweet-tart cherries — that’s what we’re going for. This step-by-step guide will walk you through everything you need to create a perfect cherry cake from scratch. And don’t worry — even if you’re a beginner in the kitchen, you’ve got this!

Let’s get those mixing bowls out, tie up those aprons, and start baking the cherry cake of your dreams.

Why You’ll Love This Cherry Cake

First off, let’s talk about why this cherry cake is worth every minute you’ll spend making it. It’s rich, moist, and flavorful with juicy cherries in every bite. The balance between the fluffy sponge and the natural tartness of cherries makes it a delightful dessert for any time of the year. It’s a showstopper on the table and a definite crowd-pleaser.

Here are a few reasons why people love this cherry cake recipe:

• Easy to make – With just a few simple ingredients and basic kitchen tools, you’ll be surprised how simple it is to pull off.
• Customizable – Add chocolate chips, almonds, or a dash of cinnamon to take it to another level.
• Perfect texture – Light, fluffy, and moist — never dry or crumbly.
• Beautiful presentation – Those pops of red from the cherries make the cake look as amazing as it tastes.

Whether you’re making this for a family dinner, a bake sale, or just because you love cherries, this cake will become one of your go-to recipes.

Tools & Equipment You’ll Need

Before diving into the ingredients and steps, let’s make sure your kitchen is fully armed. You don’t need fancy gadgets — just the essentials.

• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Sifter
• 8 or 9-inch round cake pan (or loaf pan)
• Cooling rack
• Parchment paper (optional, but useful)
• Toothpick or cake tester

Having all your tools ready in advance makes baking smoother and stress-free. Let’s keep that workflow clean and easy.

List of Ingredients You’ll Need

For the Cake Batter

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (softened at room temp)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (whole milk works best)
• 1 ½ cups cherries (pitted and halved)

For the Cherry Filling (Optional)

• 1 cup cherries (pitted, chopped)
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional for thickening)

Optional Toppings

• Powdered sugar (for dusting)
• Whipped cream
• Vanilla glaze
• Sliced almonds
• A scoop of vanilla ice cream (yes, it pairs beautifully!)

Choosing the Right Cherries

Not all cherries are created equal — and for this cake, the type of cherry you choose can make a big difference in flavor and texture.

Fresh vs Frozen vs Canned Cherries

• Fresh cherries: Ideal for baking if they’re in season. They offer the best texture and natural sweetness.
• Frozen cherries: Convenient and available year-round. Just be sure to thaw and drain excess liquid before using.
• Canned cherries: Also a great option, especially if you’re short on time. Use cherries packed in water or juice, not syrup, and drain them well.

Pro tip: If using sour cherries, you may want to increase sugar by 2-3 tablespoons to balance the tartness.

How to Prepare Cherries for the Cake

Prepping the cherries properly makes a world of difference in your cake’s final texture.

• Wash and pit fresh cherries. Slice them in halves or quarters, depending on their size.
• For frozen cherries, let them thaw completely and blot with paper towels to remove excess moisture.
• Canned cherries should be rinsed and thoroughly drained. You don’t want that extra liquid messing with your batter.

Optional: Toss the cherries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.

Step-by-Step Guide to Making Cherry Cake

Let’s dive into the actual baking process — don’t worry, we’re doing it together, step by step!

Step 1: Preparing Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal later.

Want that perfect golden crust? Lightly dust the greased pan with flour too.

Step 2: Creaming Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 3-4 minutes with an electric mixer. This step adds air to your batter — giving the cake that soft, spongy texture.

Don’t rush it. If your mix looks pale and fluffy, you’re on the right track.

Step 3: Adding the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Then add in the vanilla extract.

Make sure everything is well combined. At this stage, your batter may look a bit split or curdled — totally normal, especially if your eggs are cold.

Step 4: Mixing the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps avoid clumps and ensures even distribution of leavening agents.

Step 5: Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients (this helps with batter consistency).

Mix just until everything is combined. Overmixing here can lead to a dense cake — and no one wants that.

Step 6: Folding in the Cherries

Time to gently fold in your prepared cherries using a spatula. Be gentle — you don’t want to crush the fruit or turn the batter pink.

Remember: Tossing cherries in a bit of flour helps them stay suspended in the batter, not sink to the bottom.

Step 7: Pouring Batter and Baking

Pour the batter into your prepared pan and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Every oven is a little different, so start checking around the 40-minute mark.

Step 8: Cooling the Cake Properly

Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Then transfer it to a wire rack to cool completely.

Don’t rush this — slicing into a warm cake might lead to crumbling and a soggy center.

Optional Cherry Glaze or Icing

If you’re aiming to take your cherry cake from delicious to absolutely unforgettable, consider adding a glaze or icing. A simple cherry glaze can complement the fruity flavors and give the cake a beautiful, glossy finish that makes it look bakery-worthy.

Simple Cherry Glaze Recipe

Here’s what you’ll need:

• 1 cup powdered sugar
• 2 tablespoons cherry juice (from fresh cherries or canned, strained)
• ¼ teaspoon vanilla extract

Instructions:

1. In a small bowl, whisk the powdered sugar with the cherry juice and vanilla extract.
2. Adjust the thickness by adding more sugar (for thicker glaze) or juice (for thinner glaze).
3. Drizzle over the cooled cake using a spoon or a piping bag.

This light pink glaze not only adds sweetness but also makes the cake visually irresistible. You could even top it with extra chopped cherries or slivered almonds for added crunch.

Tips for the Perfect Cherry Cake

Getting a cherry cake just right comes down to a few key tips. If you follow these, you’ll be baking like a pro in no time.

• Room temperature ingredients: Ensure your eggs, butter, and milk are at room temp. This helps them combine more smoothly.
• Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing toughens the cake.
• Use quality cherries: Good fruit = great flavor. If cherries are bland, your cake will be, too.
• Prevent sinking fruit: Lightly coat cherries with flour before folding into the batter.
• Grease and line your pan well: This ensures your cake doesn’t stick and comes out in one beautiful piece.

Stick to these pointers, and you’ll have a cherry cake that’s soft, fruity, and completely irresistible.

Common Mistakes to Avoid

We’ve all had a baking fail or two, right? Let’s skip the learning curve by avoiding these common cherry cake blunders:

• Adding cherries without draining them: This can introduce excess moisture, resulting in a soggy cake.
• Using cold butter: It won’t cream properly with the sugar and will make your batter lumpy.
• Opening the oven door too soon: This can cause your cake to collapse in the middle. Wait until at least 35 minutes have passed before peeking.
• Overbaking: Dry cake is the enemy. Use a toothpick test and pull the cake once it comes out clean or with a few moist crumbs.

Mistakes are part of learning, but with these heads-ups, you’ll be one step ahead!

Serving Suggestions

This cherry cake is already delicious on its own, but pairing it with the right accompaniments can elevate your dessert game.

Here are a few ways to serve cherry cake:

• With whipped cream: The light and airy texture complements the dense cherry flavor.
• A scoop of vanilla or almond ice cream: Melts into the cake for that dreamy hot-cold contrast.
• Fresh cherries on top: Adds visual appeal and extra fruitiness.
• Drizzle of melted chocolate: Cherries and chocolate? Always a win.
• Paired with coffee or tea: Makes it perfect for afternoon tea parties or brunch.

Whether you’re serving this at a gathering or enjoying a slice with a cozy book, this cake fits right in.

Storage and Shelf Life

Let’s talk leftovers — if you have any, that is!

Room temperature: Store the cake in an airtight container for up to 2 days.
Refrigerator: If topped with glaze or frosting, store in the fridge for up to 5 days.
Freezer: This cake freezes well! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.

When ready to eat, thaw it in the fridge overnight and bring it to room temperature before serving. It’ll taste just as delicious as the day you baked it.

Can You Freeze Cherry Cake?

Absolutely! Freezing cherry cake is a fantastic way to preserve its flavor and moisture. Just make sure it’s completely cool before wrapping it up.

Here’s how:

1. Wrap the whole cake or individual slices tightly in plastic wrap.
2. Add a layer of foil for extra protection.
3. Label with the date and freeze for up to 2 months.

To thaw: Remove from the freezer and let it thaw in the refrigerator overnight. Bring to room temperature before serving.

Pro tip: If freezing slices, separate them with parchment paper so you can thaw one at a time — perfect for when cravings hit!

Healthier Cherry Cake Alternatives

If you’re watching your sugar or fat intake, don’t worry — you can still enjoy cherry cake with a few healthy swaps.

Try these substitutions:

• Whole wheat flour in place of all-purpose flour (use half and half to keep it fluffy)
• Coconut oil or applesauce instead of butter
• Greek yogurt or buttermilk for a protein-rich, moist texture
• Honey or maple syrup as a natural sweetener instead of white sugar
• Egg substitutes like flax eggs for a vegan-friendly version

You won’t sacrifice much flavor, but you’ll cut down on the calories and processed ingredients.

FAQs about Cherry Cake Recipe

Can I use other fruits in place of cherries?

Absolutely! Blueberries, raspberries, or chopped strawberries can work well. Just make sure to prep and dry them the same way as cherries.

Why did my cake turn out dense?

Overmixing the batter or using cold ingredients are common culprits. Stick to room-temperature ingredients and mix only until combined.

Can I make this cake vegan?

Yes! Use flax eggs (1 tablespoon ground flax + 3 tablespoons water = 1 egg), plant-based milk, and vegan butter or oil. It still turns out beautifully moist and flavorful.

How long should I bake if using a bundt pan?

Bundt pans are deeper, so increase the baking time to 50–60 minutes. Always do the toothpick test to check doneness.

Is it okay to use maraschino cherries?

You can, but be aware they’re much sweeter and often artificially flavored. Drain and chop them well before adding, and reduce sugar slightly in the batter.

Conclusion

There you have it — the ultimate homemade cherry cake recipe from scratch, broken down step-by-step. Whether you’re a seasoned baker or just starting out, this guide gives you everything you need to create a moist, flavorful cake that’s packed with juicy cherries and bursting with flavor.

From picking the right cherries to perfecting the bake, we’ve walked through every step together. So go ahead — preheat that oven, grab your mixing bowl, and whip up a cherry cake that’s sure to impress your family, friends, or just yourself (because you deserve it).

Remember: baking is as much about love as it is about ingredients. And trust me, this cherry cake is made to be loved.