Moist Cherry Cake Recipe

The first time I attempted a cherry dessert, I wasn’t aiming for cake- I wanted pie. But one accidental twist led me to something better: a moist and fluffy cherry cake. The texture was unlike any I’d baked before- soft, light, and rich in the center. The cherry flavor wasn’t just a topping but infused throughout, making every bite deeply satisfying. If you’ve ever struggled with dry bakes or uneven fruit distribution, this method is a game-changer. This moist cherry cake recipe guarantees a soft, fluffy texture and evenly spread cherries for a deliciously perfect dessert every time.

Instead of using a plain sponge base, the trick is to fold cherry pie filling into the batter before baking. It adds both flavor and moisture, transforming your cake into a pie-like indulgence. The syrup seeps into the sponge, giving it a soft, melt-in-the-mouth texture. For an even richer flavor, skip the topping method- blend your cherries right in. And for a visual boost, sprinkle some fresh cherries on top before it goes into the oven.

One of the best things about this recipe is its simplicity and speed. Mix your dry ingredients, add the wet ones, and stir in that luscious cherry pie filling. If you’ve got some fresh cherries, throw them in too. This cake has become my go-to whenever guests drop by or I want to bake something comforting without spending hours in the kitchen. It’s the perfect balance of cozy and quick.

What truly sets this cherry cake apart is the balance between texture and taste. It’s got the airy lightness of a sponge and the juicy richness of pie in one bite. That dual nature- part cake, part pie- is what makes it a standout. Whether you’re new to baking or looking to upgrade your cherry dessert game, this method delivers every single time. It’s one of those recipes you’ll want to keep coming back to.

Why This Cherry Cake Works

The success of this cherry cake lies in its balance of flavors and textures. By incorporating both fresh and preserved cherries, we achieve a depth of flavor that’s both sweet and slightly tart. The use of yogurt adds moisture, while the careful mixing technique ensures a tender crumb.

Ingredients You’ll Need

Here’s a list of ingredients for a classic moist cherry cake:

• All-purpose flour: Provides structure.
• Baking powder: Leavening agent.
• Salt: Enhances flavor.
• Unsalted butter: Adds richness.
• Granulated sugar: Sweetens the cake.
• Eggs: Bind ingredients and add moisture.
• Vanilla extract: Adds flavor.
• Yogurt: Keeps the cake moist.
• Fresh cherries: Provide bursts of flavor.
• Maraschino cherries: Add sweetness and color.

Step-by-Step: How to Make Moist Cherry Cake Recipe

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• Prepare the cherries: Pit and halve fresh cherries. Drain and chop maraschino cherries. Toss all cherries in a tablespoon of flour to prevent sinking.
• Mix dry ingredients: In a bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
• Cream butter and sugar: In another bowl, beat 1 cup of unsalted butter and 1½ cups of sugar until light and fluffy.
• Add eggs and vanilla: Beat in 3 eggs, one at a time, then add 1 teaspoon of vanilla extract.
• Incorporate yogurt: Mix in 1 cup of yogurt.
• Combine dry and wet ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined.
• Fold in cherries: Gently fold in the prepared cherries.
• Bake: Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
• Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Food.com

Expert Tips for Perfect Texture

• Use room temperature ingredients: Ensures even mixing.
• Don’t overmix: Overmixing can lead to a dense cake.
• Measure accurately: Use a kitchen scale for precision.
• Test for doneness: Insert a toothpick into the center; it should come out clean.
• Cool properly: Let the cake cool completely before slicing to maintain structure.

Customizations and Add-ons

• Add nuts: Fold in chopped almonds or walnuts for added texture.
• Chocolate chips: Incorporate for a cherry-chocolate combination.
• Glaze: Drizzle with a simple sugar glaze or cherry syrup.
• Frosting: Top with cream cheese or whipped cream frosting.
• Layered cake: Double the recipe for a two-layer cake with cherry filling.

Can I Frost This Cherry Cake?

Absolutely! Frosting can enhance the flavor and presentation of your cherry cake. Here are some popular options:

• Cream cheese frosting: Adds tanginess that complements the cherries.
• Whipped cream: Light and airy, perfect for a summer dessert.
• Chocolate ganache: For a rich, indulgent treat.

Storage and Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps for up to 5 days; bring to room temperature before serving.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Similar Easy Cake Recipes You’ll Love

• Black Forest Cake: A chocolate and cherry delight.
• Cherry Almond Cake: Combines nutty flavors with cherries.
• Cherry Upside-Down Cake: A twist on the classic pineapple version.
• Cherry Pound Cake: Dense and rich, perfect with tea.

Printable Moist Cherry Cake Recipe Card

For your convenience, here’s a printable version of the recipe:

Moist Cherry Cake

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8Southern Living+21My Cake School+21Reddit+21Bon Appétit+25CakeWhiz+25An Italian in my Kitchen+25

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter
• 1½ cups granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 cup yogurt
• 1 cup fresh cherries, pitted and halved
• ½ cup maraschino cherries, chopped

Instructions:

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, then vanilla extract.
• Mix in yogurt.
• Gradually add dry ingredients, mixing until just combined.
• Fold in cherries.
• Pour batter into prepared pan and bake for 45-50 minutes.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy your homemade moist cherry cake!

Nutrition Facts and Dietary Info for Cherry Cake 

Eating cake can be enjoyable and still fit within a balanced lifestyle. Here’s a breakdown of the nutritional profile of a standard slice of moist cherry cake (1/8 of a 9-inch round cake).

“Understanding what’s in your food is the first step to eating smarter, not less.”
–  Nutritionist Leila Farooq, Dubai Health Authority

🍰 Cherry Cake Nutrition Table

Key Takeaways:

• Low in fiber but rich in calcium and iron.
• Moderate protein makes it more filling than many desserts.
• Best enjoyed in moderation or paired with healthier side options like yogurt or berries.

Real-Life Cherry Cake Success Stories 

📍 UAE-Based Bakers Share Their Secrets

Many home bakers and cafes in the UAE are embracing this moist cherry cake recipe. Here are a few real-world examples that prove its success.

🧁 Case Study: Mariam’s Bakehouse – Abu Dhabi

Challenge: Mariam was struggling to find a cake recipe that wouldn’t dry out within a day.

Solution: She switched to the yogurt-based moist cherry cake method described above.

Result:

Orders doubled in a month. People now ask specifically for the ‘juicy cherry cake’ –  it’s a best-seller at weekend brunches!”
–  Mariam Al Neyadi, Home Baker

🧁 Case Study: Le Gâteau Lounge – Dubai Marina

Challenge: Creating a cake that could handle outdoor catering heat without frosting melting.

Solution: The bakery used the plain cherry cake with a light glaze instead of frosting.

Result:

“It stays intact even during beachside events. And the cherry flavor stands out on its own.”
–  Chef Rohan, Pastry Chef at Le Gâteau

💡 Tips from UAE Bakers:

• Use local produce from Al Ain markets for the freshest cherries.
• Avoid canned cherries for the best results in texture and flavor.
• Substitute with laban (fermented milk) for a more traditional Gulf flavor twist.

Final Thoughts

Baking a moist cherry cake recipe doesn’t have to be difficult or time-consuming. With just a few key techniques- like folding in cherry pie filling, using yogurt or sour cream, and balancing dry and wet ingredients- you can create a dessert that’s both incredibly flavorful and perfectly textured. Whether you’re baking for a weekend treat, a special gathering, or simply satisfying a sweet craving, this cake checks all the boxes.

What sets this cake apart from others is its rich moisture, burst of cherry flavor, and the ease with which it can be prepared. The combination of convenience and taste is rare in baking, but this recipe proves you don’t need a long ingredient list or hours in the kitchen to make something special.

As seen in real-world examples across the UAE, this cake has become a favorite among both home bakers and professional pastry chefs. From local cafés in Dubai Marina to home kitchens in Abu Dhabi, cherry cake continues to impress guests and customers alike.

When it comes to nutritional content, this dessert sits comfortably within a balanced diet, especially when made with fresh cherries and without heavy frosting. You can also adjust it to fit dietary needs, like swapping to gluten-free flour or reducing sugar.

Consistency, flavor, and ease of preparation make this cherry cake recipe a must-try. If you’ve struggled with dry cakes or bland fruit layers before, this method is your solution. So grab your cherries, preheat your oven, and get baking- because a soft, juicy, cherry-filled slice of joy is just a few steps away.

FAQs

Can I use frozen cherries instead of fresh ones?

Yes, frozen cherries work well. Just thaw and drain them before folding them into the batter to avoid excess moisture.

How do I store leftover cherry cake?

Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well for up to 3 months.

Can I make this cherry cake gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend. The texture might be slightly denser, but still moist and delicious.

What’s the best way to prevent a soggy bottom?

Use a lined pan, bake at the correct temperature, and avoid overloading the batter with wet ingredients like extra syrup.

Is this recipe suitable for a layered birthday cake?

Yes, it works beautifully for layers. Just let each layer cool fully and consider using whipped cream or light frosting between them.