Irresistible Cherry Cake Recipe That Melts in Your Mouth

Name: Irresistible Cherry Cake Recipe That Melts in Your Mouth
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1/2 cup butter, softened; 2 eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup fresh or frozen cherries, pitted; 1 tsp baking powder; 1/2 tsp salt

Jump to Recipe

Spread the love

I’ll never forget the first time I baked a cherry cake with my grandma. She handed me a wooden spoon and a bowl of bright red cherries, and suddenly, the kitchen smelled like summer. That’s the magic of this recipe—it turns simple ingredients into a moist, tender cake that feels like a hug. Whether you’re celebrating a birthday or just craving something sweet, this cherry cake comes together so easily, you’ll wonder why you don’t make it every week. Trust me, one bite and you’ll be hooked—just like I was all those years ago.

Table of Contents

Why You’ll Love This Cherry Cake
Ingredients for Cherry Cake
How to Make Cherry Cake
- Preparing the Batter
- Baking and Cooling
Tips for the Perfect Cherry Cake
Cherry Cake Variations
Serving and Storing Cherry Cake
Cherry Cake FAQs
Nutritional Information
Share Your Cherry Cake

Why You’ll Love This Cherry Cake

This isn’t just any cake—it’s the kind of recipe that makes people ask, “Can I get the recipe?” Here’s why:

Effortless magic: Just cream, mix, fold, and bake. No fancy techniques, I promise!
That perfect crumb: The buttery batter bakes up moist with little bursts of cherry in every bite.
Your secret weapon: Equally perfect for fancy tea parties or lazy Sunday snacking straight from the pan.
Nostalgia in every slice: Tastes like childhood summers, even if you’re baking it in December.

Seriously—this cake disappears faster than you can say “seconds please!”

Ingredients for Cherry Cake

Here’s everything you’ll need to make this dreamy cherry cake—I’ve grouped them so you can grab items easily while baking. Pro tip: measure everything before you start! It makes the whole process smoother.

Dry Ingredients

2 cups all-purpose flour (spooned and leveled—no packing!)
1 cup granulated sugar (the sweet soul of this cake)
1 tsp baking powder (freshness matters—check the date!)
1/2 tsp salt (balances all that sweetness perfectly)

Wet Ingredients

1/2 cup butter, softened (real butter only—Grandma would approve)
2 large eggs, room temperature (they mix in smoother this way)
1 tsp vanilla extract (the good stuff—no imitation here)
1/2 cup whole milk (the secret to that tender crumb)

The Star Ingredient

1 cup cherries, pitted (fresh or frozen—just pat them dry if using frozen)

See? Nothing fancy—just honest ingredients that work magic together. Now let’s get mixing!

How to Make Cherry Cake

Alright, let’s get baking! This cherry cake comes together like a dream—just follow these simple steps, and you’ll have a gorgeous, cherry-studded masterpiece in no time. I’ve made this recipe more times than I can count, and these little tricks make all the difference.

Preparing the Batter

First things first: preheat your oven to 350°F (175°C). Trust me, you don’t want to skip this—a properly heated oven is key for that perfect rise. While it warms up, grab two bowls: one for dry ingredients, one for wet.

In the first bowl, whisk together your flour, sugar, baking powder, and salt. No need to sift—just give it a good stir to banish any lumps. In the second bowl, cream that softened butter and sugar until it’s light and fluffy. This step is crucial—take your time here! You’ll know it’s ready when the mixture looks almost like pale yellow clouds.

Now, beat in the eggs one at a time, followed by the vanilla. Alternate adding the dry ingredients and milk, starting and ending with the dry stuff. Mix just until combined—overmixing is the enemy of a tender crumb! Finally, gently fold in those gorgeous cherries. A spatula works best here; you want them evenly distributed without turning your batter pink.

Baking and Cooling

Pour the batter into your greased 9-inch pan and smooth the top. Slide it into the oven and resist the urge to peek! Bake for 30-35 minutes. The cake is done when a toothpick comes out clean (a few moist crumbs are fine—wet batter means it needs more time).

Here’s my golden rule: let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This prevents sinking and makes sure every slice holds its shape. Patience pays off—I promise! Once it’s completely cool, dust it with powdered sugar or dive right in. That first bite of warm cherry cake? Pure heaven.

Tips for the Perfect Cherry Cake

After baking this cherry cake more times than I can count, I’ve picked up a few tricks that make all the difference. Here’s how to guarantee bakery-level results every single time:

Room temp is key: Cold eggs and butter don’t cream properly. Take them out at least 30 minutes before baking—your batter will be smoother and rise better.
Know your oven: Mine runs hot, so I always use an oven thermometer. That 350°F mark? It’s not a suggestion—it’s the golden rule for perfect browning.
The cherry shuffle: Toss your cherries in a spoonful of flour before folding them in. This keeps them from sinking straight to the bottom!
Powdered sugar magic: Wait until the cake’s completely cool before dusting. Otherwise, it’ll melt into sad little puddles (been there!).
Slice smart: Use a serrated knife and gentle sawing motions—those tender crumbs deserve respect!

Follow these, and you’ll have a cherry cake that’s downright showstopping. Promise!

Cherry Cake Variations

Oh, the fun you can have with this recipe! While I adore the classic version, sometimes I like to play around. Here are my favorite twists:

Almond joy: Swap vanilla for almond extract—just 1/2 teaspoon gives it that bakery-style marzipan vibe.
Chocolate cherry bliss: Fold in 1/2 cup mini chocolate chips with the cherries. The combo? Unreal.
Gluten-free magic: Use a 1:1 gluten-free flour blend (I like Bob’s Red Mill). You’d never know the difference!
Lemon zing: Add 1 tablespoon lemon zest to the batter for a bright, tangy contrast to the sweet cherries.

See? One recipe, endless possibilities. What’ll you try first?

Serving and Storing Cherry Cake

Here’s the best part—digging in! I love serving this cherry cake slightly warm with a dollop of freshly whipped cream. It’s also heavenly with afternoon tea (my grandma’s favorite way). Leftovers? Just pop them in an airtight container—they’ll stay moist for 3 days at room temperature. Though let’s be honest… leftovers rarely last that long in my house!

Cherry Cake FAQs

I get asked these questions all the time—so let’s tackle them head-on! Here’s everything you need to know to bake with confidence:

Can I use frozen cherries?

Absolutely! Just thaw them first and pat them dry with paper towels. Frozen cherries release extra juice, so I toss them in a tablespoon of flour from the recipe before folding in. Works like a charm every time.

How do I prevent my cherries from sinking?

Two tricks: First, toss those cherries in flour like I mentioned. Second, don’t overmix the batter after adding them—gentle folds keep everything suspended perfectly. And always bake in the center of your oven for even heat distribution.

Can I make this cake ahead?

you bet! Bake it up to 2 days in advance—just wrap it tightly in plastic once cooled. The flavor actually gets better! For longer storage, freeze slices with parchment between layers. Thaw at room temperature when that cherry craving hits.

Still have questions? Drop them in the comments—I love helping fellow bakers!

Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on 8 servings): about 250 calories, 10g fat, and 35g carbs. Remember—estimates vary based on your ingredients and brands. But let’s be real, with cake this good, who’s counting?

I’d love to see your cherry cake creations! Snap a photo and tag me on Instagram—nothing makes me happier than seeing your baking triumphs. And if you loved this recipe, leave a star rating below. Happy baking, friends!