Name: Classic Cherry Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon fine salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); ½ cup milk; 1 cup glacé cherries or fresh pitted cherries, halved; 1–2 tablespoons flour for tossing cherries

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A classic cherry cake is a study in balance,tender crumb, gentle sweetness, and fruit that remains bright rather than heavy. This recipe is built on professional cake-making principles, allowing the cherries to shine without sinking or bleeding into the batter. The result is a refined, reliable cake that feels both nostalgic and quietly elegant.

Ingredients List

All-purpose flour
Baking powder
Fine salt
Unsalted butter, softened
Granulated sugar
Eggs, room temperature
Vanilla extract
Milk
Glacé cherries or fresh cherries, pitted and halved
Almond extract (optional, for depth)
Extra flour for coating cherries

Step-by-Step Instructions

Step 1: Prepare the pan and oven

Preheat the oven and line a loaf or round cake pan with parchment. Lightly grease the sides for clean release.

Step 2: Prepare the cherries

Toss the cherries lightly with a small amount of flour. This helps suspend them evenly throughout the cake.

Step 3: Mix dry ingredients

Whisk together flour, baking powder, and salt to ensure even distribution and consistent rise.

Step 4: Cream butter and sugar

Beat butter and sugar until pale and fluffy. This step creates structure and lightness in the finished cake.

Step 5: Add eggs and flavorings

Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla and almond extract if using.

Step 6: Combine wet and dry ingredients

Add the dry ingredients alternately with milk, mixing gently just until smooth.

Step 7: Fold in cherries

Fold the floured cherries into the batter carefully to avoid crushing the fruit.

Step 8: Bake and cool

Transfer batter to the prepared pan and bake until golden and a skewer inserted comes out clean. Cool briefly before turning out onto a rack.

Cook Time

45–50 minutes

Servings

8–10 servings

Nutritional Information (approx. per serving)

Calories: 320
Carbohydrates: 42 g
Protein: 5 g
Fat: 14 g
Sugar: 26 g

Storage Instructions

Store the cherry cake wrapped tightly at room temperature for up to 3 days. Refrigerate for up to 5 days if using fresh cherries. Allow the cake to come to room temperature before serving.

Suggestions

Serve plain with tea, lightly dusted with powdered sugar, or glazed with a simple icing. For a more composed dessert, pair with softly whipped cream or vanilla custard.

Seasonal Relevance

This cake works beautifully year-round. Fresh cherries highlight summer baking, while glacé cherries make it a reliable and festive choice during colder months and holidays.

Conclusion

This classic cherry cake respects tradition while applying modern technique for consistent results. Soft, balanced, and fruit-forward, it’s a cake that rewards careful preparation and remains timeless in both flavor and presentation.

Classic Cherry Cake Recipe

Recipe by Soha

Servingsservings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

hour

minutes

A soft and tender cherry cake with a balanced sweetness and fruit-forward flavor. This classic recipe keeps cherries evenly distributed and produces a moist, elegant cake perfect for any occasion, from afternoon tea to festive celebrations.

Ingredients

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon fine salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ cup milk
1 cup glacé cherries or fresh pitted cherries, halved
1–2 tablespoons flour for tossing cherries

Directions

Preheat oven to 350°F (175°C). Line a 9-inch round or loaf pan with parchment paper and lightly grease the sides.
Toss the cherries with 1–2 tablespoons of flour and set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until pale and fluffy.
Add eggs one at a time, beating well after each, then mix in vanilla and almond extract.
Add dry ingredients alternately with milk, mixing gently just until combined.
Fold in the floured cherries carefully to avoid crushing.
Pour batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Video

Notes

Thaw and drain frozen cherries before use to avoid excess moisture.
Lightly flouring the cherries prevents them from sinking to the bottom.
Serve plain, dusted with powdered sugar, or with whipped cream for a more decadent presentation.

FAQs

Can I use frozen cherries in this recipe?
Yes, but thaw and drain them thoroughly before use to prevent excess moisture from affecting the batter.

Why did my cherries sink to the bottom?
Overmixing the batter or using uncoated fruit can cause sinking. Lightly flouring the cherries helps them stay suspended.

Can this cake be made dairy-free?
Yes. Substitute butter with a dairy-free baking alternative and use plant-based milk with similar fat content.

Classic Cherry Cake Recipe

Ingredients List