This fresh Cherry Cake Recipe is perfect for enjoying ripe summer cherries. It's easy to make and family-friendly with an almond-essenced sponge and jammy, fresh cherries. Serve it with a scoop of ice cream or a dollop of whipped cream for a delicious warm weather treat!
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Baking this moist cherry cake is the perfect way to enjoy the season: it's sweet with juicy fruit, a soft almond‑scented crumb, and a crunchy, nutty topping that’s pure comfort in every bite. Whether you’re a foodie searching for new cherry cake recipes, a busy parent looking for an easy dessert, or an athlete who appreciates a good treat now and then, this cherry almond cake checks every box.
Made with pantry staples like unsalted butter, eggs, and all-purpose flour, plus whole‑milk yogurt and loads of fresh cherries, the cake is light yet satisfying, sweet but not cloying, and incredibly beginner‑friendly. Plus, it keeps beautifully, so you can tuck single slices into lunchboxes, post‑practice snack bags, or serve with a cozy cup of tea.
Whether you just scored a haul of orchard‑fresh fruit or need a special cake for a celebratory occasion, this cake delivers.
For more easy yet gourmet summer dessert recipes, check out my Plum Crisp and Cast Iron Peach Cobbler.
Why You’ll Love This Cherry Cake Recipe
- Tender and Moist: Yogurt makes the crumb exceptionally tender and milk adds moisture, making for a melt-in-your-mouth treat.
- Bold Cherry Flavor: Chunks of fresh sweet cherries burst with natural juice and jamminess in every bite.
- Great for Sharing: This 9-piece cake is just the right size for family dessert, small gatherings, or lunchbox leftovers the next day.
- Straightforward to Make: This cherry cake is easy and approachable—no special equipment or techniques needed. My illustrated instructions will guide you through every step.
Ingredients and Substitutions
Cherries: Fresh, sweet cherries are best. Avoid frozen or canned. Wash them well, remove their pits, and chop into quarters before using.
Butter: Use unsalted butter for best control over flavor. You can substitute plant-based butter if dairy-free.
Sugar: Regular granulated sugar keeps the crumb light and tender.
Eggs: Grab 3 eggs and bring them to room temperature for smooth mixing. To bring them to temperature quickly, place them in a bowl of lukewarm water for 5-10 minutes.
Vanilla & Almond Extracts: Vanilla gives a classic flavor, while almond complements the cherries.
Greek Yogurt: Plain Greek yogurt makes the crumb tender and adds moisture. For the most richness, use whole milk yogurt.
All-Purpose Flour: Spoon and level your flour for best texture—avoid packing it into the measuring cup, which can lead to a dense cake.
Leavening Agents: A combination of baking soda and baking powder helps the cake rise.
Salt: Enhances the cake's flavor. I recommend fine sea salt.
Milk: Whole or 2% milk keeps the crumb moist. Swap for soy milk or oat milk if needed.
Sliced Almonds: Almonds are the perfect pairing for cherries! Use sliced or slivered. You will need ½ cup.
Optional Toppings: Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
How to Make Fresh Cherry Cake
This cherry cake recipe comes together in nine quick steps – ideal for last‑minute bakes, weekend meal prep, or a sweet treat for after training.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 350°F and grease a 2-quart baking dish with non-stick cooking spray or butter. Cream the butter and sugar together for 1 minute, or until light and fluffy.
Step 2: Add the eggs, vanilla extract, almond extract, and plain yogurt. Mix in until combined, scraping down the sides of the bowl as needed.
Step 3: Combine the flour, baking soda, baking powder, and salt in a small mixing bowl.
Step 4: With the mixer running on low, add half of the dry ingredients to the mixing bowl and mix until combined. Add the milk and mix in until just combined. Scrape down the sides of the bowl and mix in the remaining dry ingredients.
Step 5: In a small mixing bowl, toss 1½ cups of the cherries in the remaining 2 tablespoons of flour until well combined.
Step 6: Remove the mixing bowl from the stand mixer. Fold in the prepared cherries with a spatula until evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25 minutes.
Step 8: Remove the cake from the oven and quickly sprinkle on the remaining ½ cup of chopped cherries and sliced almonds. Bake for an additional 20–25 minutes until golden brown around the edges and a toothpick inserted in the center comes out clean.
Step 9: Cool the cake on a wire cooling rack for at least 20–25 minutes or until warm or room temperature. Enjoy with whipped cream or ice cream.
Recipe Pro-Tips
- Choose the Best Cherries: Firm, dark sweet cherries work best. Avoid frozen, canned, or sour cherries, which can make the cake batter soggy.
- Pitting the Cherries: A cherry pitter is fastest, but a metal straw or chopstick works in a pinch. Remove stems and pits cleanly to avoid unpleasant bites.
- Prevent Sinking Fruit: For even fruit distribution, toss the chopped cherries with a little flour before folding them into the batter. Then, scatter the remaining cherries on top of the cake halfway through baking—this helps them stay visible and prevents sinking.
- Room Temp Matters: Unsalted butter, eggs, and yogurt should all be at room temperature for the smoothest batter and even rise.
- Don’t Overmix: Use low speed on a stand mixer or stir gently with a spatula once you add the flour to maintain tender texture.
- Flexible Pan Options: This recipe works in a 2-quart dish, a springform tin, cast-iron skillet, or standard 8x8-inch cake pans. Grease the pan well and (if desired) line the bottom with parchment paper.
- Serving Suggestions: This cake is delicious with a dollop of whipped cream, a scoop of ice cream, or a simple sprinkle of powdered sugar before serving.
Recipe Variations
- Chocolate Cherry Cake: Fold in ½ cup mini chocolate chips with the cherries for a chocolate twist.
- Nut-Free Version: Make this recipe allergy-friendly by sipping the nuts. It's will still be delicious with that sweet cherry flavor.
- Citrus Zest: Add a teaspoon of orange or lemon zest to the batter for a bright, fruity note.
- Spiced Cherry Cake: Stir in ½ teaspoon cinnamon or a pinch of cardamom for a warm, spiced flavor.
- Stone Fruit Swap: Use chopped plums, peaches, or apricots in place of the cherries for a seasonal variation.
High-Altitude Directions
To make this cake at altitudes of 3,500 feet or higher, make the following adaptations:
- Higher Temperature: bake at 365°F (instead of 350°F).
- Less Sugar: Decrease the sugar to ⅔ cup.
- More Flour: Increase the flour to 2 cups (250g) and use an extra 2 tablespoons to flour the cherries.
- Less Leavening Agents: Reduce the baking soda and baking powder to ¾ teaspoon each.
Storage Directions
- Storing: Once fully cooled, the cherry cake can be covered and stored at room temperature for up to 1 day.
- Refrigerating: For longer storage, wrap the cake or transfer slices to an airtight container and refrigerate for up to 4 days. Let slices come to room temperature or warm gently before serving.
- Freezing: This cake also freezes well. Transfer the cake or cake slices to a freezer-safe container and freeze for up to 2 months. To serve, thaw at room temperature for 30–60 minutes and enjoy chilled or reheat briefly in the microwave.
FAQs
Unfortunately, they are not ideal – they release too much cherry juice, sinking to the bottom, and making the crumb muddy and heavy. For this cake, fresh cherries are best.
Yes, use vegan butter and swap in plant‑based yogurt and soy milk.
Certainly! Swap a cup-for-cup gluten-free flour for the all-purpose, let the batter rest for 30 minutes before baking, and cool the cake completely before enjoying.
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More Fresh Summer Fruit Desserts
If you loved this cherry cake, here are more fresh fruit dessert recipes you’ll enjoy:
- Strawberry Cobbler
- Peach Dump Cake
- Blueberry Coffee Cake
- Peach Coffee Cake
- Peaches and Cream Pie
- Peach Bread Pudding
- Raspberry Cobbler
If you liked and made this Fresh Cherry Cake Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Fresh Cherry Cake
Ingredients
- ½ cup unsalted butter brought to room temperature
- ¾ cup sugar
- 3 large eggs brought to room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ½ cup plain Greek yogurt preferably whole milk yogurt, brought to room temperature
- 1 ¾ cups (220g) all-purpose flour plus 2 tablespoons for flouring the cherries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk whole or 2%, brought to room temperature
- 2 cups cherries pitted and cut into quarters, divided
- ½ cup sliced almonds
- Whipped cream or ice cream to serve optional
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish with non-stick cooking spray or butter.
- Cream the butter and sugar together for 1 minute, or until light and fluffy
- Add the eggs, vanilla extract, almond extract, and plain yogurt. Mix in until combined, scraping down the sides of the bowl as needed.
- Combine the flour, baking soda, baking powder, and salt in a small mixing bowl.
- With the mixer running on low, add half of the dry ingredients to the mixing bowl and mix until combined. Add the milk and mix in until just combined. Scrape down the sides of the bowl and mix in the remaining dry ingredients.
- In a small mixing bowl, toss 1 ½ cups of the cherries in the remaining 2 tablespoons of flour untl well combined.
- Remove the mixing bowl from the stand mixer. Fold in the prepared cherries until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25 minutes.
- Remove the cake from the oven and quickly sprinkle on the remaining half cup of chopped cherries and sliced almonds. Bake for an additional 20-25 minutes until golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool the cake on a wire cooling rack for an additional 20-25 minutes or until warm or room temperature. Enjoy with whipped cream or ice cream.
Notes
- Storing: Once fully cooled, the cherry cake can be covered and stored at room temperature for up to 1 day.
- Refrigerating: For longer storage, wrap the cake or transfer slices to an airtight container and refrigerate for up to 4 days. Let slices come to room temperature or warm gently before serving.
- Freezing: This cake also freezes well. Transfer the cake or cake slices to a freezer-safe container and freeze for up to 2 months. To serve, thaw at room temperature for 30–60 minutes and enjoy chilled or reheat briefly in the microwave.
- Choose the Best Cherries: Firm, dark sweet cherries work best. Avoid frozen, canned, or sour cherries, which can make the cake batter soggy.
- Pitting the Cherries: A cherry pitter is fastest, but a metal straw or chopstick works in a pinch. Remove stems and pits cleanly to avoid unpleasant bites.
- Prevent Sinking Fruit: For even fruit distribution, toss the chopped cherries with a little flour before folding them into the batter. Then, scatter the remaining cherries on top of the cake halfway through baking—this helps them stay visible and prevents sinking.
- Room Temp Matters: Unsalted butter, eggs, and yogurt should all be at room temperature for the smoothest batter and even rise.
- Don’t Overmix: Use low speed on a stand mixer or stir gently with a spatula once you add the flour to maintain tender texture.
