This cake is honest. It uses simple ingredients and tastes like summer squeezed into a slice.
I call it a moist cherry cake with greek yogurt because the yogurt keeps the crumb soft and a bit tangy, which stops the sweetness from cloying. First made this during a rainy afternoon in Bristol with Ellie tugging at my apron and Muffin sitting underfoot like he was on guard duty. Total chaos, but it worked.
It is forgiving, which is everything when you have a toddler who changes their mind mid snack. If your cherries are juicier than you expected they will melt into the batter and make the cake extra moist. Works for picnics, tea time, or just because you need cake and you need it now.
Try it once. You will keep going back to it.
Preheat the oven to 350 °F. Grease the sides and the bottom of a 9-inch springform pan or a 9-inch round cake pan with butter. Line the bottom with parchment paper and grease the parchment paper, too.
Into a medium bowl, sift 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
In a separate bowl, use a hand mixer to beat together 2 ounces softened butter, ¾ cup sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
Add ½ cup Greek yogurt and ½ teaspoon vanilla and beat until very creamy and light in color, about 1 minute.
Keeping the mixer on low, gradually mix the flour mixture into the wet ingredients until just combined. Do not overmix.
Pour half of the cake batter into the prepared baking pan.
Top with a layer of sliced cherries.
Top the cherries with the remaining half of the cake batter. Top the batter with more cherries.
Bake until golden and the cake tester comes out clean, about 45 minutes to 1 hour, depending on your oven. Midway through baking, put some extra pitted cherries on top of the cake for a pretty presentation and return the cake to the oven.
Allow the cake to cool in the pan on a wire rack for about 40 minutes, then release the cake from the pan.
Slice and serve warm.
Use a nine inch springform pan, or a round cake pan that is the same size. I like springform because the cake just pops out, no drama. Grease the sides and line the bottom with parchment paper so you do not get stuck.
Grab a medium bowl for the dry stuff, another bowl for the wet stuff, and a hand mixer to beat the butter, sugar, and eggs until pale and fluffy. No mixer? A whisk will do, but expect an arm workout. Measuring cups and spoons help keep the rising consistent, and a sharp knife is handy for pitting and halving cherries into small red gems you can mix right into the batter. A wire rack for cooling and a toothpick or cake tester to check doneness finish the list.
Preheat your oven to 350 degrees Fahrenheit and give it a good ten minutes so the heat is stable. Stable oven temp equals even rise. I learned that after a lopsided cake episode at Ellie’s birthday. Lesson paid for in icing.
Sift the flour, baking powder, and baking soda together so there are no flour lumps. Beat the butter, sugar, and eggs until pale and airy. Then fold in the yogurt and vanilla until just combined. Overmixing will make the cake tough, so stop as soon as the flour disappears into the wet mix.
Pit and halve your cherries so they release juice into the cake but do not sink into one soggy lump. Layer half the batter, add a layer of cherries, then the rest of the batter and more cherries on top. Midway through baking, pop a few extra cherries on top for a shiny finish that looks dead impressive for hardly any work. However, if your fruit is super juicy add a tablespoon of flour to the fruit to help prevent a soggy center.
Berry mix up. Swap some cherries for blueberries or raspberries but keep the total fruit amount the same. I call this my fridge clean out method. Try it once for a playdate and watch the kids demolish it.
Nutty version. Fold in half a cup of chopped almonds or walnuts for crunch. Toast the nuts for five minutes first to bring out the aroma. Nuts add texture and help the cake feel a bit more grown up.
Chocolate marble. Stir two tablespoons of cocoa into half the batter and layer for a marbled look. It gives a nice contrast where the chocolate does not take over the whole show.
These ideas show how flexible baking with fresh cherries can be, whether you make a mixed fruit loaf or this exact cake.
Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream. The cold cream with the warm cake is pure comfort. Dust with powdered sugar or drizzle a quick lemon glaze if you want a little zing. For a casual crowd, extra fresh cherries or mint on top makes it look playful and inviting.
It works with tea, coffee, or a light white wine for a grown up touch. Pack slices for picnics they travel well as long as you keep them out of direct sun.
How can I make a simple fruit cake without overcomplicating things? People ask how to make a simple fruit cake, and this one is exactly that. Prep the dry mix ahead, be gentle when combining wet and dry, and trust the yogurt to keep things moist.
Is there a way to ensure my cake stays moist for days? Yes. Store the cooled cake in an airtight container at room temperature for up to three days. If it starts to dry, wrap it in foil for a little while to trap steam. For longer storage, refrigerate and bring to room temperature before serving.
What should I do if my cherries are too tart? Tart cherries? Add an extra quarter cup of sugar to the batter, or macerate them in a tablespoon of sugar for ten minutes before folding them in. That softens the bite without hiding the fruit.
Can I turn this into an easy summer cake for outdoor events? It sure is an easy summer cake for picnics and barbecues. Add lemon zest to the batter for brightness and cool slices in a box for easy transport.
What’s the best cherry dessert for beginners? For beginners, this homemade cherry cake is a great start. It is forgiving, uses basic steps, and looks like you did more work than you did. If you are wondering what to do with sweet cherries, this is one of the best ways to use them up.
Celebrate fresh summer produce with this Simple Cherry Cake recipe! Made from just eight pantry staple ingredients and fresh sweet cherries, it’s quick and easy to prepare. Made this recipe? Let us know what you think in the comments below!
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