Fresh Homemade Cherry Cake

This simple cherry cake transforms fresh cherries into a delightful treat that works for any time of day. Made from scratch with pantry staples, this cake balances sweetness and tanginess with a moist, tender crumb that highlights summer's best fruit.

I first made this cherry cake when I had an abundance of cherries from our local farmers market. The first slice disappeared while still warm, and now my family requests it whenever cherries are in season.

Ingredients

• All purpose flour: Provides the perfect structure while keeping the cake tender. Choose a good quality brand and properly measure for best results
• Baking powder and baking soda: Work together to give the cake its perfect rise and light texture
• Butter: Adds richness while keeping the recipe relatively light. Make sure it's properly softened at room temperature
• Sugar: Sweetens the cake and helps create that golden crust. The amount balances perfectly with the cherries
• Eggs: Bind everything together and provide structure. Use room temperature eggs for best incorporation
• Vanilla extract: Enhances all the flavors without overwhelming the cherries. Use pure extract if possible
• Greek yogurt: Adds tanginess and moisture while reducing the need for excess butter. Full fat works best
• Fresh sweet cherries: The star ingredient. Choose firm, dark cherries at peak ripeness for the best flavor

Step-by-Step Instructions

Prepare the pan:

Place a rack in the middle of your oven and preheat to 350°F. Thoroughly butter the sides and bottom of your springform pan, then line the bottom with parchment paper and butter that too. This careful preparation ensures your cake releases perfectly.

Mix dry ingredients:

Sift the flour, baking powder, and baking soda together into a medium bowl. Sifting incorporates air and removes any lumps, creating a more tender cake texture.

Beat wet ingredients:

Beat the butter, sugar, and eggs on high speed for 2 to 3 minutes until the mixture becomes very light and fluffy. The color will lighten significantly which indicates you're incorporating the proper amount of air into the batter. Add vanilla and Greek yogurt and continue beating for another minute until very creamy.

Combine wet and dry:

Keep your mixer on low speed when adding the flour mixture to the wet ingredients. Mix just until combined, being careful not to overmix which would develop gluten and make your cake tough.

Layer the batter:

Transfer half the batter to your prepared pan, spreading it evenly. Top with a layer of sliced cherries, then spread the remaining batter on top. Finish with more cherries pressed gently into the surface.

Bake the cake:

Bake for 45 minutes to 1 hour, until golden and a tester inserted in the center comes out clean. Midway through baking, add some additional pitted cherries on top for visual appeal.

Cool properly:

Allow the cake to cool in the pan on a wire rack for about 40 minutes before releasing from the springform pan. This cooling period allows the structure to set properly.

Save

The Greek yogurt is my secret weapon in this recipe. I discovered its magic years ago when trying to create moister cakes with less fat. Not only does it add a subtle tang that complements the sweet cherries perfectly, but it creates a tender crumb that stays moist for days.

Storage Tips

This cherry cake stays fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days, though the texture is best in the first 48 hours. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving for the best flavor and texture.

Seasonal Variations

While fresh sweet cherries make this cake shine, you can adapt this recipe throughout the year. In fall, try diced apples or pears with a sprinkle of cinnamon. Summer offers opportunities for blueberries, peaches, or plums. Just make sure whatever fruit you choose has similar moisture content to cherries and is cut into appropriate sizes. Berries can remain whole, while larger fruits should be diced into cherry sized pieces.

Serving Suggestions

This versatile cake shines in multiple settings. For breakfast, serve slightly warm with a dollop of yogurt and a drizzle of honey. As a brunch centerpiece, pair with a glass of prosecco for a festive touch. For dessert, warm a slice and top with vanilla ice cream or lightly sweetened whipped cream. The cake also pairs beautifully with afternoon tea or coffee for an elegant snack.

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

No, this cake specifically requires fresh sweet cherries for the best texture and flavor. Frozen or canned cherries contain too much moisture and would alter the cake's structure. Choose dark, firm sweet cherries for optimal results.

→ How do I prevent the cake from becoming too dense?

To achieve a light texture, properly measure your flour by using a scale or the spoon-and-level method rather than scooping directly from the bag. Also, be careful not to overmix the batter when combining wet and dry ingredients—mix just until incorporated.

→ Can this cake be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free measure-for-measure flour. King Arthur brand has been specifically tested with this cake and works well without additional modifications to the recipe.

→ How should I store leftover cherry cake?

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. You can warm individual slices briefly in the microwave before serving to restore that fresh-baked texture.

→ Why does the recipe use Greek yogurt?

Greek yogurt adds tanginess and moisture to the cake while reducing the amount of butter needed. This creates a tender crumb with less fat than traditional cake recipes. The yogurt's acidity also helps activate the baking soda for proper rising.

→ What's the best way to pit cherries for this cake?

A cherry pitter tool is the most efficient method to remove pits without damaging the fruit. If you don't have one, you can use a pastry tip, straw, or paperclip to push the pit out from the stem end. Regardless of method, slice each pitted cherry in half before adding to the batter.