Fluffy Sour Cherry Cake

close up fluffy pieces of sour cherry cake.

Try our soft and fluffy sour cherry cake! It's easy to make with simple, fresh ingredients. The best part? You can use your favorite fruits or berries to bake this cake too!

Prep Time 20

Cook Time 30

Servings pieces

Calories 178kcal

Author Adina

Equipment

Baking dish 10x8 inches/ 25x21 cm Note 2
Electric mixer or stand mixer

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
⅓ 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

Instructions

Preheat the oven to 350°F/ 180°C. Grease the baking dish and line its bottom and walls with parchment paper.
Cherries: Wash, dry, pit them, and set them aside.
Eggs: Separate the eggs. Beat the egg whites with a pinch of salt until stiff. 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.
Mix the flour and the baking powder in another bowl. Sieve them over the batter and fold them in gently using a spoon or a rubber spatula. Carefully fold in the beaten egg whites.
Pour the batter into the prepared baking dish. Sprinkle the cherries evenly on top.
Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Leave to cool in the pan for about 20 minutes. Carefully lift the sour cherry cake from the dish and transfer it to a wire rack to cool completely.
Serve: Sprinkle the cake with powdered sugar just before serving. Or serve it with vanilla sauce, a dollop of heavy cream, or vanilla ice cream. You can also sprinkle the cake with a simple icing sugar glaze.

Notes

Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab). I did my best to measure the flour in cups, but I still recommend using a scale.
Baking dish: I used 10x8 inches (25x21 cm) baking dish. A bit more or less than that is ok, but you might have to adjust the baking time slightly: a bit less if the dish is slightly larger and a bit more if the dish is slightly smaller.
You can also use a 9-inch (22 cm) springform or cake pan.
Cherries: You can bake the cake with fresh sour or sweet cherries, frozen and defrosted sour or sweet cherries, or sweet or sour cherries canned in light syrup.

Nutrition