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.

Irresistible Cherry Cake Recipe That Melts in Your Mouth

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A delightful cherry cake that’s perfect for any occasion. Moist, flavorful, and easy to make.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 1 cake (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In another bowl, mix the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
Gently fold in the cherries.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh cherries for the best flavor, but frozen cherries work too.
Dust the cake with powdered sugar before serving for a decorative touch.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: cherry cake, easy dessert, homemade cake, cherry recipe

Find it online: https://kitchenuser.net/cherry-cake-recipe-easy-homemade-2/