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Cherry Cake

You will not believe the harmony of intense chocolate with sour cherry! This Cherry Cake, which will be great for tea time, will become a regular in your kitchen because it is such an easy recipe.

March 8, 2023
Cherry CakePhoto By Canva
Difficulty Easy
Servings 8 people
Preparation 10 mins
Cooking 20 mins
Total 30 mins



  1. Preheat the oven to 356 °F (180 °C).
  2. Melt the butter and dark chocolate in a Bain Marie.
  3. Remove the cores of cherries and chop them roughly.
  4. Add the cherries to the chocolate and mix. Then remove it from the stove.
  5. Then mix a glass of powdered sugar, cocoa, flour, and baking powder in a large bowl.
  6. Add the melted chocolate mixture on top of it and mix until no lumps remain.
  7. Beat 3 eggs in a separate bowl with half a teaspoon of salt, add to the mixture when it foams, and mix with the folding method.
  8. Chop 1 cup of coconut roughly and add to the cake batter, then mix.
  9. Grease the baking dish with butter, pour the cake mixture in it, and bake in the oven for about 15-20 minutes.
  10. When it comes out of the oven, let it cool before slicing.
Nutrition Facts
Serving Size 1 Cherry Cake
Serves 8
Amount Per Serving
% Daily Value*
Cholesterol 97 mg32.3%
Sodium 121 mg5.3%
Potassium 242 mg5.1%
Protein 8.3 g16.6%
Total Fat 25.8 g33.1%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Use fresh and pitted cherries. Before adding the cherries to the dough, be sure to remove the seeds and chop them.
  • You can also use frozen or canned cherries instead of fresh cherries. If using frozen cherries, thaw them in the refrigerator overnight. Strain before adding to the cake mix. Remember that canned cherries contain high amounts of sugar.
  • You can use a pit extractor or a pipette to remove the seeds from the cherries.
  • Use fresh ingredients. The freshness of the products you use is one of the most important details for not only your cake, but also every dessert to be delicious. For this reason, make sure to check the expiration dates of the products you will use and be careful not to use products that are close to the date.
  • Use all-purpose flour for moist and fluffy cake.
  • Make sure you measure the flour correctly. Use a kitchen scale to measure your flour. But if you don't have a scale, stir your flour with a spoon. Then put them in cups and flatten them with a knife. Otherwise, too much flour will lead to a hard and dry cake.
  • Use ingredients at room temperature. Take the egg, butter, and milk-based ingredients out of the refrigerator at least an hour before to bring them to room temperature. In this way, the cake will have an even texture. Otherwise, the cake batter may clump together.
  • Do not overbeat the eggs. If too much air enters the dough, it can expand too much in the oven, causing the cake to dry out.
  • If you want the cherries not to sink to the bottom while cooking, do not add the cherry to the mortar.
  • Melt the chocolate and butter only in a bain-marie. The taste of your chocolate will not change as it is not boiled.
  • Do not overmix the dough. Excessive mixing can result in a hard and dry cake texture. While combining the wet ingredients with the dry ingredients, fold them in with the spatula to keep the dough light and fluffy.
  • Do not be surprised if you hear fold or folding for the first time because it is actually a known method in pastry and cake recipes. The biggest mistake made when adding the mixes together is to pour the whole mixture into another one at a time. Adding one mixture to another with a little spatula will make your dessert more fluffy and delicious.
  • Grease the baking dish or line it with parchment paper. In this way, the cake does not stick or fall apart.
  • Check the oven temperature. If the oven is too hot, the cakes may dry out.
  • Do not overbake the cake. Check if the cake is cooked with the toothpick test. If the toothpick comes out clean, it is cooked. If the cake is overcooked, it will dry out. If you undercook the cake, it can have a gummy texture.
  • Allow the cake to cool before removing it from the mold. This prevents the cake from collapsing and falling apart.
  • You can use cherry juice, cherry liqueur, or brandy to enhance the cherry flavor.
  • You can add a little lemon zest to the dough for a citrus flavor.
Rate This Recipe

Cherry cake, made with fresh and sweet cherries, is a classic and delicious dessert that can be enjoyed any time of the year.

Try this homemade cherry cake recipe that's soft, moist, and fruity. It is perfect to serve with whipped cream or ice cream. We leave you with the recipe to create a feast for the guests or yourself!

What Are the Best Cherry Types for Cherry Cake?

You can use any type of cherry for the cherry cake. Sweet cherries like Maraschino, Bing, Rainier, or Chelan are best for this recipe. If using fresh cherries, remove the seeds and chop them. If you are using frozen or canned cherries, drain them before adding them to the dough.

How To Tell If Cherry Cake Is Done?

The baking time of the cherry cake may vary depending on the cake mold and oven temperature. There are several ways to tell when cherry cupcakes are baked:

  • The top and sides of the cake should be golden brown.
  • Do the toothpick test. Insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is baked. If there is dough or crumbs on the toothpick, bake the cake for a few more minutes and test again.
  • Check the internal temperature. Use a food thermometer to check the internal temperature of the cake. The cake should reach an internal temperature of approximately 200 °F (100 °C) when fully baked.

Also, be careful not to overcook the cake. Otherwise, the cake will dry out and become hard. Remove the cake from the oven as soon as it is baked and let it cool before slicing and serving.

How To Pit Cherries?

You can use fresh, frozen, or canned cherries to make this homemade cherry cake. If using fresh cherries, remove the pits before adding them to the cake mix. You can buy ready-pitted cherries or extract the pits yourself.

There are many ways to pit cherries. The most practical method for this is the core extraction apparatus. If you don't have a pitting tool, you can also use a straw or bottle. Remove the pits of the cherries. Press the straw from the side from which you removed the pits and remove the seeds. To remove the seeds with the glass bottle, place the cherry upside down in the mouth of the glass bottle. Press the cherry against the bottle. You can also cut the cherry in half and remove the seeds.

You can also remove the seeds from the cherries using a knife. For this, make a small slit in the cherry and then turn the cherry slightly in opposite directions to remove the core. When using this method, be careful to remove the core without damaging the cherry.

How To Stop Cherries Sinking in Cake?

Since the cherries are heavier than the dough, they may sink to the bottom of the cake during baking. Here are some tips to keep the cherries from sinking into the cake:

  • Dry the cherries with a paper towel before adding them to the dough. This will help remove excess moisture and prevent the cherries from sinking to the bottom of the cake.
  • Add the cherries to the dough last. Mix the cake batter first and slowly add the cherries last. This will help distribute the cherries evenly.
  • Cut the cherries into small pieces. Cutting the cherries into small pieces can help them spread more evenly throughout the dough and prevent them from sinking.
  • Use a thicker dough. A thicker dough will help the cherries hang in the dough. For this, add more flour or add to the dough or sour cream or yogurt.
  • Bake the cake immediately. After the cherries are added to the dough, bake the cake immediately. Otherwise, the cherries may sink into the cake.

What To Serve with Cherry Cake?

This cherry cake can be served on its own or with a dollop of whipped cream or ice cream.

Here are our delicious recipes that you can serve with Cherry Cake:

How To Store Cherry Cake?

You can store this homemade cherry cake whole or in slices in the refrigerator or freezer. To store cherry cake in the refrigerator, let the cake cool completely at room temperature. Wrap it tightly with cling film or aluminum foil so that the cake does not dry out and stays fresh. Then put it in an airtight container. You can store it in the refrigerator for up to 5 days.

Can Cherry Cake Be Frozen? Yes. You can freeze the cake for longer storage. Allow the cake to cool completely before placing it in the freezer. Then wrap it in cling film or aluminum foil. Freeze for up to 3 months in an airtight container or freezer bag. Before serving, remove the cake from the freezer and thaw it overnight in the refrigerator.

How To Reheat Cherry Cake?

You can use the oven or microwave to reheat the cherry cake.

Oven: Preheat the oven to 356 °F (180 °C) to heat the cake in the oven. Place the cake slices in an ovenproof bowl or on a baking sheet. Cover it with aluminum foil to prevent the cake from drying out. Bake the cake for about 10-15 minutes or until well warmed up.

Microwave: Place the cherry cake whole or in slices on a microwave-safe plate. Cover it with a damp paper towel. Put the cake in the microwave for about 15-20 seconds until it is well warmed up.

Once the cherry cake is fully heated, let it cool for a few minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.

Can Cherry Cake Be Made Ahead?

Yes, you can make this cherry cake recipe in advance. You can store the cake and glaze separately. You can bake the cake ahead of time and store it in the refrigerator. You can also freeze the cake for up to 3 months by wrapping it in cling film and then placing it in an airtight container.

Thaw the cake in the refrigerator the night before serving. Then you can serve the cake by decorating it with frosting or glaze.

Recipe byPetite Gourmets

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