Fluffy Sour Cherry Cake

Name: Fluffy Sour Cherry Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 9 oz sour cherries (Note 3); 4 large eggs (at room temperature); pinch of salt; ¾ cup granulated sugar (150 g); 1 teaspoon vanilla extract; 1/3 cup canola oil (or another neutral-tasting oil, 80 ml); ½ cup whole milk (120 ml); 2 cups + 1 tablespoon all-purpose flour (275 g); 2 teaspoons baking powder; powdered sugar

Jump to Recipe

Enjoy our soft and fluffy sour cherry cake made in just a few steps using simple, seasonal ingredients. And the best thing? You can bake this delicious cake with almost any fruit or berries you like.

sour cherry cake pieces showing the fruit inside.

Perfect for any occasion or just as a sweet pick-me-up, this sour cherry cake is a wonderful treat. Check out another easy recipe and make some Chocolate Cherry Brownies.

9 ingredients

Working time. 20 minutes

Baking time: 30 minutes

Jump to:

Why do we love this recipe?
Recipe ingredients
How to make sour cherry cake?
Toppings
Tips for easy baking
Recipe FAQs
How to store cherry cake?
More delicious recipes for cake
📖 Recipe
💬 Comments

Why do we love this recipe?

Versatile: We love to make this simple cake when fresh sour cherries are in season, but rest assured: you can bake this easy cherry cake with sweet cherries, frozen and defrosted sour or sweet cherries, or cherries canned in light syrup.
Affordable during the cherry season, especially if you have a cherry tree in your garden.
Easy: The recipe is super simple. You won't have to spend hours in the kitchen to achieve a delicious result.

Recipe ingredients

listed ingredients for cherry cake placed in bowls on a large baking tray.

Cherries: Sour cherries are great if you have them. However, as mentioned above, you can bake this easy cake recipe with fresh sweet cherries, with frozen cherries (either sweet or sour), or with cherries canned in light syrup.

You will need about 7 oz (200 g) pitted cherries. Buy about 9 oz (250 g) fruit to ensure you have the required amount after pitting.

Eggs: Four large eggs at room temperature.

All-purpose flour or cake flour.

Oil: Keeps the cake moist and tender.

See the recipe card for full information on ingredients and quantities.

whole cherry cake cut into pieces and sprinkled with icing sugar.

How to make sour cherry cake?

Preparations: Preheat the oven and line the baking dish with parchment paper. Wash, dry, and pit the fruit. Set it aside.

collage of two pictures of beaten eggs whites in a bowl and beaten yolks with sugar in another bowl.

Step #1: Whip egg whites with a pinch of salt until stiff peaks form.
Step #2: Beat the egg yolks and the sugar in a separate bowl until light and fluffy. Add vanilla extract and combine shortly. Gradually add the oil and the milk.

collage of two pictures of adding flour and then beated egg whites to cake batter.

Step #3: Mix flour and baking powder, sieve the mixture over the egg mixture, and fold them in gently using a spoon or a rubber spatula.
Step #4: Carefully fold in the beaten egg whites as well.

collage of two pictures of unbaked and then baked cherry cake in a baking dish.

Step #5: Pour the cake batter into the prepared pan. Sprinkle the cherries evenly and in a single layer on top of the batter.
Step #6: Bake the sour cherry cake in the preheated oven for 30 minutes or until a toothpick or cake tester inserted in the middle of the cake comes out clean. The cherry should be lightly golden brown, not too dark.
Leave to cool in the pan for about 20 minutes. Carefully lift it from the dish and transfer it to a wire rack to cool completely.

Toppings

You can sprinkle the top of the cake with powdered sugar or glaze it with a simple icing sugar glaze.

You can also serve it with vanilla sauce, a dollop of freshly whipped cream, a scoop of vanilla ice cream, or full-fat simple or vanilla Greek yogurt.

Make more summer sweet treats: Puff Pastry Blueberry Tarts, Strawberry Turnovers, Raspberry Blondies.

Tips for easy baking

The most important tip: Use a digital kitchen scale in baking; it guarantees the best results.

Room temperature ingredients: Using room temperature ingredients ensures even mixing, improved volume, better incorporation, faster baking, optimal chemical reactions, and baking consistency, leading to a delicious and perfectly textured sour cherry cake.

Frozen fruit: If using frozen fruit, let it thaw and drain in a sieve. Pat it a bit dry with paper towels to remove the extra liquid.

Recipe FAQs

Can I substitute sour cherries with other fruit?

Absolutely! You can use your favorite fruit or berries in this recipe, adjusting the sweetness to taste.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I bake the cake in advance?

Absolutely! You can make the cake a day ahead and store it in the refrigerator. Bring it to room temperature before serving.

How to store cherry cake?

Let it cool completely, then place it in an airtight container or cover it tightly with plastic wrap. Keep it at room temperature for up to 2 days.
If you want to store it for a longer period, refrigerate the cake for up to 4-5 days. Before serving, allow the refrigerated cake to come to room temperature.
Freeze: Wrap it well in plastic wrap and place it in an airtight container. Freeze for up to 3 months and defrost it in the fridge or on the counter.
You can also freeze the individual slices on a large plate or on a baking sheet. Once solid, wrap them in plastic wrap and place them in an airtight container. This procedure will allow you to defrost only small portions of the cake.

More delicious recipes for cake

Hungry for More Fast Recipes?

Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook

Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!