The Easiest Cherry Cake Recipe Ever

Why You’ll Love This Recipe

This cherry cake is truly effortless—no mixers, no layers, no fancy techniques. It’s a dump-and-mix kind of cake that still turns out light, fluffy, and full of cherry flavor. Whether you use fresh, frozen, or canned cherries, it bakes up beautifully every time. It’s great for breakfast, brunch, or dessert and can easily be dressed up with powdered sugar, whipped cream, or a simple glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Milk
• Vanilla extract
• Cherries (fresh, frozen, or canned—pitted and halved)
• Optional: powdered sugar for dusting

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round or square cake pan.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In another bowl, beat the eggs, then mix in the oil (or melted butter), milk, and vanilla extract.
4. Pour the wet ingredients into the dry and mix until just combined—do not overmix.
5. Gently fold in the cherries, reserving a few to place on top of the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Arrange the reserved cherries on top for a pretty finish.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optional: Dust with powdered sugar before serving.

Servings and timing

This recipe makes 8–10 servings. Prep time is 10 minutes, bake time is 35–40 minutes. Total time: approximately 50 minutes.

Variations

• Almond-Cherry Cake: Add ½ teaspoon almond extract to the batter for a classic cherry-almond combo.
• Chocolate Cherry Cake: Mix in chocolate chips or drizzle with chocolate glaze.
• Citrus Twist: Add lemon or orange zest for a bright, zesty flavor.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend in place of regular flour.
• Upside-Down Version: Add cherries and a bit of brown sugar to the bottom of the pan for an upside-down effect.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven until heated through. The cake can also be frozen for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

FAQs

Can I use canned cherries?

Yes, just be sure to drain them well and pat dry to avoid excess moisture.

Can I use frozen cherries?

Yes, but do not thaw them before adding to the batter to prevent bleeding and sogginess.

Can I make this cake in advance?

Absolutely. It keeps well for several days and can also be frozen ahead of time.

Can I use self-rising flour?

Yes, but omit the baking powder and salt if you do.

How do I keep cherries from sinking?

Toss them in a little flour before folding into the batter to help suspend them evenly.

Is this cake overly sweet?

No, it has a balanced sweetness that pairs well with the tartness of the cherries.

Can I make this into muffins or cupcakes?

Yes, just divide the batter into muffin tins and reduce the bake time to about 20–25 minutes.

What kind of cherries are best?

Sweet cherries like Bing work well, but you can also use tart cherries for a slightly tangier flavor.

Can I add a glaze on top?

Yes, a simple vanilla or lemon glaze adds a nice finishing touch.

Do I need a mixer?

Not at all—this cake can be made entirely by hand with just a whisk and spatula.

Conclusion

The Easiest Cherry Cake Recipe Ever lives up to its name—quick to prepare, delightfully fluffy, and full of cherry goodness. It’s a reliable go-to recipe for any occasion, from casual coffee breaks to family desserts. With its simple method and customizable ingredients, you’ll find yourself baking it again and again.

The Easiest Cherry Cake Recipe Ever

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The Easiest Cherry Cake Recipe Ever is a quick, no-fuss dessert made with pantry staples and juicy cherries. Moist, fluffy, and flavorful, it’s perfect for any occasion and ready in under an hour.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups cherries (fresh, frozen, or canned), pitted and halved
• Optional: powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round or square cake pan.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In another bowl, beat eggs, then mix in oil (or melted butter), milk, and vanilla extract.
4. Pour wet ingredients into dry and stir until just combined—do not overmix.
5. Gently fold in most of the cherries, reserving a few for topping.
6. Pour batter into prepared pan and smooth the top.
7. Arrange reserved cherries on top.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10. Optional: dust with powdered sugar before serving.

Notes

• Toss cherries in a little flour to prevent sinking.
• Do not thaw frozen cherries before using.
• Sweet or tart cherries can be used depending on flavor preference.
• Try adding almond extract or lemon zest for flavor variations.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Sodium: 140mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg