Have you ever craved a dessert that's both impressive and effortlessly simple to make? A homemade cherry cake recipe delivers exactly that—a moist, fruity masterpiece that fills your kitchen with irresistible aromas and brings smiles to every face at the table. Whether you're celebrating a special occasion or simply treating yourself on a quiet weekend, this cherry cake recipe easy proves that bakery-quality results don't require professional skills or hours of work. 

Ingredients List

    • 2 cups all-purpose flour
    • 1½ cups granulated sugar
    • ½ cup unsalted butter, softened
    • 3 large eggs, room temperature
    • 1 cup whole milk
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 2 cups fresh or frozen pitted cherries

For the Topping:

    • 2 tablespoons turbinado sugar
    • 1 teaspoon cinnamon
    • Optional: ½ cup sliced almonds for extra crunch
    • Optional: Powdered sugar for dusting

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This timeline makes cherry cake perfect for last-minute gatherings or Sunday brunches. While the cake bakes, you can prepare coffee or set the table, making the entire process wonderfully stress-free.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust lightly with flour. This prevents sticking and ensures easy removal later.

Step 2: In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes. This aeration creates the cake's tender texture, so don't rush this step.

Step 3: Add eggs one at a time, beating well after each addition. Scrape down the bowl sides between eggs to ensure even mixing and prevent lumps.

Step 4: In a separate bowl, whisk together flour, baking powder, and salt. This distributes the leavening agent evenly throughout your cherry cake recipe easy batter.

Step 5: Alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with dry ingredients. Mix just until combined to avoid developing tough gluten.

Step 6: Fold in vanilla extract and gently incorporate 1½ cups of cherries, reserving the rest for topping. Pat cherries dry with paper towels to prevent excess moisture.

Step 7: Pour batter into prepared pan, smooth the top, then arrange remaining cherries on the surface. Sprinkle with turbinado sugar and cinnamon.

Step 8: Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through for even browning.

Step 9: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutritional Information

Per serving (serves 8):

    • Calories: 345
    • Protein: 6g
    • Carbohydrates: 52g
    • Fat: 13g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend for identical results.

Dairy-Free Version: Replace butter with coconut oil and milk with almond or oat milk without compromising moisture.

Flavor Boost: Add almond extract (½ teaspoon) to complement the cherry flavor beautifully, or fold in lemon zest for brightness.

Make It Fancy: Serve warm slices with vanilla ice cream or whipped cream for an elegant dessert presentation.

Batch Baking: This recipe doubles easily—bake two cakes simultaneously for parties or freeze one for future enjoyment.

Seasonal Swaps: Try blueberries, raspberries, or mixed berries when cherries aren't available for equally delicious results.

Common Mistakes to Avoid

Overmixing the Batter: This develops gluten and creates a dense, tough cake. Mix only until ingredients are just combined for tender results.

Using Cold Ingredients: Room temperature eggs and butter blend more smoothly, creating better structure and preventing curdling.

Skipping the Pan Preparation: Inadequate greasing causes sticking. Always butter and flour your pan generously, or use parchment paper.

Opening the Oven Early: Checking before 40 minutes can cause the cake to collapse. Resist temptation and trust the process.

Not Drying Cherries: Excess moisture from wet fruit creates soggy pockets. Pat cherries thoroughly dry before adding.

Storage / Leftovers Tips

Store your cherry cake recipe at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. The cake actually improves after 24 hours as flavors meld beautifully. For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator or at room temperature for 2 hours. Reheat refrigerated slices in the microwave for 15-20 seconds to restore that just-baked warmth, or enjoy cold as a breakfast treat with coffee. The cherry cake recipe easy approach to storage means you can bake ahead for gatherings without stress, and leftovers (if any survive!) make delightful lunch box surprises or midnight snacks that taste bakery-fresh days later.