• Pitted cherries 450 grams
  • Type 00 flour 100 grams
  • Potato starch 70 grams
  • Eggs 3 • 130 kcal
  • Granulated sugar 200 grams
  • Melted butter 80 grams
  • Lemon zest as much as is needed
  • Vanilla as much as is needed
  • Baking powder ½ sachet • 156 kcal
Calories refers to 100 gr of product

The cherry donut cake is a soft and tasty cake, with a fruity aroma, perfect for spring. To be enjoyed as a snack, for breakfast with a glass of fresh orange juice or on the buffet table for a Saturday morning brunch; this dessert with cherries is truly irresistible.

The cherries in pieces will release their juice and during cooking they will tend to caramelize, for a very soft result inside, with a light crust on the surface. Nourishing and genuine, the cherry donut cake can also be made without fat in the lighter version, that is without butter, by replacing this ingredient with seed oil.

For an even more delicious result, try the version of the cake with cherries and yogurt. Here we propose the recipe of the classic version, but you can indulge yourself with the addition of ingredients and seasonal fruit.

How to prepare the cherry donut cake

Wash and dry the cherries. Cut them in half and remove the stone.

In a separate bowl, whisk the three eggs with 150 grams of sugar with the help of the electric whisk. In the meantime, also add the grated lemon or orange zest and vanilla (both the aroma and the berry are fine). Melt the butter in a saucepan over very low heat, or in the microwave oven for a few seconds and strain it in your frothy mixture, continuing to blend.

Sift the flour, along with half a sachet of baking powder and potato starch. Blend with electric whisk at a slightly lower speed, continue until there are no more lumps.

Grease and lightly flour a 20 cm diameter cake mold. Spread two tablespoons of sugar, then arrange the cherries in a radial pattern. So cover the whole base of the mold, then pour your cream and add the rest of the cherries, trying not to sink them too much.

Bake for about 40 minutes at 180 degrees C. Do the toothpick test to check the cooking, then take it out of the oven and let it cool for at least two hours before removing the cake from the mold.


The ideal is to use fresh fruit, but alternatively you can also use caramelized or canned cherries.

At the end of baking, decorate the surface with icing sugar.

Use the mold you prefer, a classic cake mold with the hole in the center will be fine, but also the one for puddings is good. The advice is not to choose a too large one; the smaller it is, the higher the donut will be.

For a more rustic taste, you can use whole wheat flour.


You can preserve the cherry donut cake for up to four days, at room temperature. Cover it with plastic wrap or keep it under a glass bell jar.