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West Coast (USA) Cherries available online mid-late June (tbc)

Homemade Fresh Cherry Cake

Homemade Fresh Cherry Cake

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 8


2 cups fresh cherries pitted (270 grams)

1 1/4 cups + 2 tablespoons flour (180 grams) 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1 egg* 
1 egg yolk* 

1/2 cup + 2 1/2 tablespoons sugar (80 grams)

zest 1/2 lemon 

1 teaspoon vanilla

1/4 cup vegetable oil (I use corn or sunflower oil) (50 grams)

1/2 cup regular yogurt* (125 grams) 
1/4 cup milk* (60 grams) 
1 tablespoon sugar
*Remove from fridge 30 minutes before using.


1-2 cups whipped cream

10-12 cherries (whole)

2-3 ounces chocolate (melted) (50 grams)


1. Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan (springform pan is the best if you have it).

2. In a medium bowl whisk together flour, baking powder and baking soda.
3. In a large bowl beat on medium speed the eggs and sugar and until light and fluffy, (approximately 2-3 minutes), then add the zest and vanilla beat for one minute, then slowly add the vegetable oil and continue beating.  Add the yogurt and milk and beat on low speed to combine,  add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.

4. Fold half the pitted cherries* into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar. Bake for approximately 40-45 minutes.

5. Let cool completely before serving if desired top powdered sugar, whipped cream and  chocolate dipped cherries.  Enjoy!