Cherry Cake

This Cherry Cake is out of this world!! It is a very soft and fluffy cake with TONS of flavour. Every bite is filled with sweet vanilla cake, tangy lemon, fresh cherries, and buttery streusel! 

Cherry season is here and I couldn't be more excited! Today we're baking a super delicious and fast cake that comes together in just a few simple steps.

This recipe uses yogurt and honestly I think it’s the secret ingredient for this cake. It’s soft, light, and has you going for seconds before you know it. It doesn’t sit heavy in your stomach like some cakes do too which is the best part!

This cake is so good! It uses fresh cherries that are placed on top of the cake batter, and bakes in a 9x9 pan.

If you love cherries, you will love this recipe!

For more cake recipes, try Rhubarb Cake, Blackberry Lemon Cake, and Blackberry Almond Cake.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• FAQ
• Expert Baking Tips
• Storing
• Check out these recipes
• Cherry Cake

Why this recipe works

Easy to make – You only need one bowl and minimal ingredients for this recipe.

Delicious – This is the BEST cake. It’s soft, fluffy, moist, and has the most PERFECT

Cherry – The season is here and there are hints of sweet fresh cherry in every bite of this cake.

Party cake – It plates beautifully for a great sweet treat after dinner.texture.

Lemon – Adds a little ‘zing’ to the soft cake and it pairs so well with the cherries.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Eggs – Remove two hours before baking.

Yogurt – Used to give a fluffier crumb and adds SO much to the texture. I used full-fat Greek yogurt. 

White sugar – Used to sweeten up the cake.

Cherries – Slice in half and remove the pits.

Lemon - One whole lemon is needed. We will be using both the zest and juice.

Vanilla – Make sure to use a good quality vanilla. This is important in cakes like this where there are minimal ingredients

Step by step instructions

Here is how to make and bake this Cherry Cake. You will need a 9×9 pan lined with parchment paper, an electric handheld mixer, three mixing bowls, and a spatula.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.

Step 2 – Make streusel. In a medium-sized bowl, add cold butter, sugar, and flour. Mix until a crumb forms. This will be your streusel. Set aside.

Step 3 – Mix dry ingredients. In a medium-sized bowl, add in the flour and baking soda. Mix together and set aside.

Step 4 – Whisk eggs and sugar. In a mixing bowl, add the eggs and white sugar. Mix for 3-4 minutes on medium speed until pale in colour and fluffy. This step is really important!

Step 5 – Add in lemon zest. Add in the lemon zest and continue mixing for 1-2 minutes.

Step 6 – Add wet ingredients. Add vanilla, yogurt, oil, and lemon juice. Using a spatula, gently fold the ingredients in until combined. Don’t over-mix!

Step 7 – Add in dry ingredients. Mix in using a spatula until JUST combined. Do not over-mix!

Step 8 – Transfer. Add the batter into the prepared pan and spread evenly. Add cherry slices on top.

Step 9 – Bake. Bake the cake for 35-45 minutes or until a toothpick inserted comes out dry or with a few crumbs on it. 

Allow to cool, slice, and enjoy!

FAQ

Can I use frozen cherries?

No! You must use fresh cherries.

Do I have to have the streusel?

No! Feel free to leave it out, but it is so buttery and delicious and really elevates the cake!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Use a knife to cut the cake. It’ll help you get smooth cuts and not jagged broken pieces.
• Slicing the cake: This cake can make up to 12 slices, however you choose to cut it! Feel free to cut the cherries into smaller pieces too.
• Do not over-mix! Once you see no flour streaks, stop mixing.

Storing

Cherry cake is best eaten day of or the next day. It can stay in the refrigerator for up to 5 days in an airtight container.

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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!