This cherry cake recipe is fluffy and studded with fresh pitted cherries. It is perfect to make for an easy dessert during cherry season, and it is beautiful to look at, too! The addition of yogurt ensures that this cake has the best texture and a light and fluffy crumb.
To make the cherry cake, you begin by making a batter with eggs, sugar, vanilla sugar, lemon zest, yogurt, vegetable oil, flour, and baking powder. Then, the batter gets poured into a cake pan before being studded with fresh cherries and baked in the oven. A dusting of powdered sugar at the end adds extra sweetness along with a beautiful garnish.
What is Cherry Cake?
Cherry cake is a fluffy cake that has a very fluffy texture and fresh cherries in it. This cake is perfect to have with coffee in the afternoon as it isn’t overly sweet and it would make a good breakfast cake as well. The added yogurt is the secret to achieving the fluffiest cake ever!
Pro Tips
- This recipe uses a fluted cake pan but you could use any round cake pan that you have if you prefer.
- Make sure that you pit the cherries before you add them to the cake.
- For a dairy-free version, you could replace the yogurt with plant-based coconut yogurt instead.
- Don’t overbake the cake. You will know it is ready when you can insert a skewer in it and it comes out clean.
Frequently Asked Questions
Can I Use Frozen Cherries Instead of Fresh?
Yes, frozen cherries would work in this recipe although they may impart more color to the batter than fresh ones do. Fresh cherries often have a better flavor than frozen ones as well.
Can I Use Another Type of Fruit in the Cherry Cake?
Yes, the wonderful thing about this recipe is that you can adapt it to any time of year depending on what fruit you have available to you. If preferred, you could use strawberries, raspberries, or blueberries in the cake. Halved plums or apricots are good options as well.
What to Serve With Cherry Cake?
This cake would be delicious served with some freshly whipped cream and cups of coffee or tea. You could also add a scoop of ice cream on the side for more decadence if preferred.
How to Store Cherry Cake
The cherry cake can be tightly covered with plastic wrap and stored at room temperature for up to 2 to 3 days. Alternatively, you could store it in the fridge if you would like it to stay fresh for a little longer.
Ingredients
How to Make Cherry Cake
Preheat the oven to 350 F (180 C). In a large bowl, beat the eggs with the sugar, vanilla sugar, and lemon zest until pale yellow. Beat in the yogurt and vegetable oil until combined.
Preheat the oven to 350 F (180 C). In a large bowl, beat the eggs with the sugar, vanilla sugar, and lemon zest until pale yellow. Beat in the yogurt and vegetable oil until combined.
In a separate bowl, whisk the flour with the baking powder until combined. Beat the dry mixture into the wet mixture just until combined.
In a separate bowl, whisk the flour with the baking powder until combined. Beat the dry mixture into the wet mixture just until combined.
Pour the batter into a 22 cm baking pan and top it with the cherries. Bake it for 25 minutes.
Pour the batter into a 22 cm baking pan and top it with the cherries. Bake it for 25 minutes.
Once cooled, flip the cake out of the pan so the bottom becomes the top and dust it with powdered sugar.
Once cooled, flip the cake out of the pan so the bottom becomes the top and dust it with powdered sugar.
Serve and enjoy!
Serve and enjoy!
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