This fast and easy Cherry Cake is deliciously moist, made with yogurt and bursting with fresh cherries. Serve it plain or with a dollop of whipped cream and a fresh chocolate dipped cherry!
When we think of summer food what do we think of? BBQs, Ice Cream and of course all the amazing fresh fruit. From Peaches, to Watermelon to Cantaloupe to yup, one of my favourites Cherries.
So needless to say I had to make a cake with Cherries. When it comes to cherries I adore fresh cherries not candied cherries or Maraschino Cherries. Nope fresh all the way.
The only thing was pitting them seemed to be a big project in my opinion! But surprise surprise it wasn’t.
How to Pit Fresh Cherries
- After a lot of searching to see the best way to pit a cherry,
- from a chop stick to an actual Cherry Pitter to what I used.
- One of my newly acquired Stainless Steel Straws .
- Because not only are they great for the environment but they make the best cherry pitters!
- Just remove the stem, stick the straw through the top and gently push to remove the pit. Worked every time!
I remember back in Toronto when my sister had the most amazing Cherry Tree! The tree was full of cherries every year! So of course when I moved to Italy I told my husband we had to have a Cherry Tree, unfortunately I think that tree has been listening to our Lemon Tree.
The thing is huge but if we get 3 cherries we are lucky! Although the blossoms are absolutely gorgeous the beginning of Spring, so that kind of makes up for it.
This Cherry Cake Recipe is very easy, full of cherries and deliciously moist. It’s perfect on its own, with a cup of tea or coffee in the morning for breakfast (Italian’s love a slice of a simple cake in the morning) or snack in the afternoon.
How to Make a Cherry Cake
- In a medium bowl whisk together flour, baking powder and baking soda.
- In a the bowl of your stand up mixer on medium speed beat the eggs and sugar and until light and fluffy.
- Then add the zest and vanilla and beat for one minute.
- Then slowly add the vegetable oil and continue beating.
- Add the yogurt and milk and beat on low speed to combine, add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.
- Fold half the pitted cherries into the batter, then pour into the prepared cake pan, top with remaining cherries, be sure to press down lightly with a spatula.
- Sprinkle with 1 tablespoon of granulated sugar before baking.
- Bake for approximately 40-45 minutes.
How to Store a baked Cherry Cake
The Cherry cake may be kept at room temperature for a day if the area is not too warm, after that the cake should be covered with foil or plastic wrap and refrigerated for up to a week.
Cherry Cake
Can I freeze a Baked Cherry Cake?
The cake can also be frozen be sure to wrap the cake tightly with plastic wrap and place in an airtight container or freezer bag. The cake should keep up to 4 – 6 months.
How to keep Cherries from sinking in the batter
Toss the cherries with a couple of teaspoons of all purpose flour and mix to coat. Then add the cherries to the batter and continue with the recipe. If using frozen cherries, don’t thaw them but lightly toss them in flour, the flour will help absorb some of the liquid.
More Summer Fruit Desserts
- Homemade Fruit Pizza
- Fresh Fruit Tart with Italian Cream Filling
- Easy Fresh Strawberry Mousse
- Homemade Apricot Jam Crumb Pie
However you serve this Cherry Cake with a dollop of whipped cream and a chocolate dipped cherry or with just a dusting of Powder Sugar I hope you enjoy it. Enjoy!
Homemade Fresh Cherry Cake
Ingredients
- 2 cups fresh cherries pitted (270 grams)
- 1 1/4 cups + 2 tablespoons flour (180 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 egg*
- 1 egg yolk*
- 1/2 cup + 2 1/2 tablespoons sugar (80 grams)
- zest 1/2 lemon
- 1 teaspoon vanilla
- 1/4 cup vegetable oil (I use corn or sunflower oil) (50 grams)
- 1/2 cup regular yogurt* (125 grams)
- 1/4 cup milk* (60 grams)
- 1 tablespoon sugar
*Remove from fridge 30 minutes before using.
TOPPING
- 1-2 cups whipped cream
- 10-12 cherries (whole)
- 2-3 ounces chocolate (melted) (50 grams)
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan (springform pan is the best if you have it).
- In a medium bowl whisk together flour, baking powder and baking soda.
- In a large bowl beat on medium speed the eggs and sugar and until light and fluffy, (approximately 2-3 minutes), then add the zest and vanilla beat for one minute, then slowly add the vegetable oil and continue beating. Add the yogurt and milk and beat on low speed to combine, add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.
- Fold half the pitted cherries* into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar. Bake for approximately 40-45 minutes.
- Let cool completely before serving if desired top powdered sugar, whipped cream and chocolate dipped cherries. Enjoy!
* Toss the cherries with a couple of teaspoons of all purpose flour and mix to coat.
Nutrition
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Updated from June 10, 2018.
S Nichols says
Is this made with sour cherries?
Rosemary says
Hi S Nichols, I used sweet cherries, but you could use sour cherries, although you may want to add a bit more sugar. 🙂
Laura says
Hello, I’m going to make this for my husband’s birthday! By “regular yogurt, do you mean full-fat whole milk yogurt or can I use low-fat yogurt? Which works best?
Rosemary says
Hi Laura, I always use full fat yogurt for baking. I have never made it with low fat. Hope that helps. Take care! Let me know.
Tiffany says
Can I double this and turn it into a frosted layer cake ? My daughter wants a fresh cherry cake for her birthday but all I can find are recipes using maraschino cherries. Thank so much
Rosemary says
Hi Tiffany, yes you can double it. I hope she likes it and happy birthday to your daughter. Take care!
Kelly says
Sooo yummy! Really delicious! Had it for dessert last night, and breakfast ☺️.
Rosemary says
Hi Kelly, thanks so much, so glad you like it. Take care and have a great week!
Susan says
Good cake. Did not rise as much as I thought. All the cherries I mixed into the batter sunk to the bottom – so thanks for suggesting to add half on top and just push them in!
Rosemary says
Hi Susan, thanks glad you liked, you could also toss the cherries with a couple of teaspoons of flour, this will also help them from sinking. Take care.
Pina says
Can the butter be replaced with oil?
Rosemary says
Hi Pina, yes it can, just be sure to melt it and let it cool before adding to the recipe. I hope you enjoy it. Take care.
Maryann says
Could u use frozen cherries
Rosemary says
Hi Maryann, yes you can use frozen, don’t thaw them but toss them with a couple teaspoons of flour first before adding to the batter. Hope you enjoy it.
joan says
This is a TEN. I added lemon ext, almond ext, cinnamon, and nutmeg. The pitting of the fresh cherries was the hard part. I used a mental straw and it worked. I make so many of your recipes and they are fabulous. Thanks again. Stay safe.
Rosemary says
Hi Joan, thanks so much, so glad you enjoyed it and the recipes. Take care.
John Fladd says
Made this in a 5-cup bundt pan. It took 53 minutes in my oven.
Rosemary says
Hi John, thanks for letting me know.