Cherry Cake {A Scratch Recipe}
Oh how we LOVE this amazing Cherry Cake recipe from scratch! We are so happy to have another tried & true homemade recipe for our collection of favorite cakes.
I love light, fruit flavored cakes any time of the year, but especially in the spring and summer. This versatile and flavorful recipe deserves a place in your recipe box!
It seems that Cherry Cake is an often overlooked cake superstar when it comes to cakes with fruit.
Often Strawberry Cakes or Lemon Cakes are the first to spring to our minds when planning our dessert menus for summertime gatherings.
While we've included SO many favorite fruity cakes in our Recipes Section, don't overlook this amazing homemade Cherry Cake! It just might become a new favorite.
Table of Contents
Why We Love It
- The cherry cake layers have a moist, tender crumb.
- Light cherry flavor (from cherries, maraschino cherry juice, and a splash of cherry extract)
- Beautiful slices with bits of maraschino cherries
- Perfect for spring and summer birthdays
How to make a Cherry Cake
You can find the full, printable cherry cake recipe below, with complete instructions and ingredients. Here is a quick look at our steps!
- Preheat the oven to 350 degrees F, grease and flour three 8 inch round pans.
- In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds
- In another bowl, add the egg whites, cherry juice, milk, vanilla and cherry extract, and vegetable oil. Blend together with a fork
- In the bowl of your mixer add the softened butter and mix at medium speed to soften. Next, add the sugar and continue to mix for a few minutes until lightened in color and fluffy.
- With the mixer on low speed, we will now alternate between adding dry and wet ingredients. Add approximately one third of the flour mixture to the bowl, mixing on low speed until just blended. Add about half of the wet ingredients and blend, and so on. Continue alternating the dry and wet ingredients (ending with dry). We do three additions of dry, two of wet. Mix just until blended.
- Reserve approximately 2 Tablespoons chopped cherries. Gently stir the remaining chopped cherries into the batter.
- Once the batter is divided between the three prepared cake pans, sprinkle the reserved cherries over the top of the batter, using a toothpick push them just slightly below the surface of the cake batter.
- Bake at 350 degrees F for 30-35 minutes, when the cake springs back to the touch or a toothpick pulls out clean or with only a few crumbs attached, the cake is done.
- Cool the cake layers in the pans, one a wire rack, for ten minutes before turning out.
- This cherry cake recipes makes 7 ½ cups cake batter.
Versatility of this Cherry Cake Recipe
This moist scratch Cherry Cake recipe is tender, flavorful, and is the prettiest shade of pink. While soft, the cake layers are sturdy enough to be covered in a layer of fondant. The cherry cake batter makes for beautiful homemade cupcakes also.
Frost or drizzle this delightful Cherry Cake with decadent chocolate ganache for a "Chocolate Covered Cherry" cake, coat it with luxurious Cherry Cream Cheese Frosting, or add a bit of cherry extract to your favorite vanilla buttercream!
More Cherry Cakes
If you love cherry cakes, don't miss these other delicious recipes! We have tons of fruity cake recipes to share with you. You'll find cakes from scratch as well as cake mix recipes on our site. Here are a few cherry cake favorites:
- Cherry Chocolate Chip Cake (pictured below)
- Chocolate Covered Cherry Cake
- Cherry Layer Cake- Doctored Cake Mix Recipe
- Black Forest Cake
- Cherry Cream Cheese Frosting
Summer Cakes
If you're looking for more fruity Summertime Cake Recipes, don't miss our Roundup of favorites! Summertime Cake Roundup
Thanks for stopping by! If you try our Cherry Cake recipe, make sure to let us know what you think in the comments below! We think you're going to love this one!
Enjoy the Recipe
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Cherry Cake from Scratch
This moist and flavorful Cherry Cake from Scratch is one of our favorites! Keep it in mind for spring and summer gatherings!
Ingredients
- 3 cups (342g) cake flour plus 2 Tablespoons for dusting cherries
- 1Tablespoon (15g) baking powder
- ½ teaspoon (2g) salt
- 6 egg whites (180g)
- ⅔ cup (146g) cherry juice from a 10 ounce bottle of maraschino cherries, if there is not enough juice to reach ⅔'s cup add water or milk
- ¾ cup (172g) milk
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) cherry extract
- ¼ cup (54g) vegetable oil
- 2 cups (400g) granulated sugar
- 1 cup (2 sticks) (226g) unsalted butter, slightly softened but still cold to the touch
- maraschino cherries from a 10 ounce jar (use all) chopped and dusted with 2 Tablespoons flour
Instructions
- Preheat the oven to 350 degrees F. Grease and flour 3 (8 inch) round pans
- In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds
- In another bowl, add the egg whites, cherry juice, milk, vanilla and cherry extract, and vegetable oil. Blend together with a fork.
- In the bowl of your mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until lightened in color and fluffy, approximately 3 minutes, longer if using a hand mixer.
- With the mixer on low speed, we will now alternate between adding dry and wet ingredients. Add approximately one third of the flour mixture to the bowl, mixing on low speed until just blended. Add about half of the wet ingredients and blend, and so on. Continue alternating the dry and wet ingredients (ending with dry). We do three additions of dry, two of wet. Mix just until blended.
- Reserve approximately 2 Tablespoons chopped cherries. Gently stir the remaining chopped cherries into the batter. Divide the batter between the three prepared 8 inch cake pans.
- Once the batter is in the cake pans, sprinkle the reserved cherries over the top of the batter, and using a toothpick push them just slightly below the surface of the cake batter. Even though the flour is supposed to keep the cherries from sinking to the bottom of the pan, I find that most will, so this is my reason for adding a few to the top.
- Bake for 30 - 35 minutes, when the cake springs back to the touch or a toothpick pulls out clean or with only a few crumbs attached, the cake is done. Allow to cool in the pans on a wire rack for ten minutes before turning out.
- Makes 7 ½ cups cake batter
- Works well for cupcakes and Will hold up to fondant
Notes
The cherry cake layers can be made in advance and frozen. To freeeze the cake layers, we like to place each layer individually on its own foil wrapped cardboard cake circle. Wrap with plastic wrap followed by aluminum foil. Freeze for up to three months.
Thaw on the kitchen counter, still wrapped for 30-45 minutes before unwrapping and thawing to desired amount. Some bakers prefer to assemble their cakes while the layers are still partially frozen as they are less fragile.
Hi Michaela, I have not tried using pasteurized egg white from a carton, but I think it should be fine.
This recipe makes a rich and moist cake. We could not find cherry extract in the stores so I used almond extract. It complimented the maraschino cherries nicely and made for a delicious cake. I will say that I checked the cake at the recommended 30 minute cooking point and it was already overcooked somewhat so I might recommend checking it at 25 to 28/29 minutes in. I also found that I would have liked more chopped cherries. I used about ten ounces of chopped cherries from
a 16 ounce jar but will use all of the cherries in the jar next time. All in all a delicious and impressive looking cake. I would love to try it with the cherry extract sometime. If it is not available in stores here locally perhaps I will be able to find some online.
I made a vegan version of this cake a few months ago for my partner who loves maraschino cherries and they absolutely loved it. I’m now making it again (this time with real eggs but vegan butter and milk) because it’s all they ever talk about. Love it! Thank you
I made this cake last year for my 11 year old son. It was absolutely amazing. Now today, January 23, 22, my other son who turned 10 wants this same cake for his birthday. What a hit! I do have a question. Just wondering if it's ok to use cake stripes like the ones from Wilton. I like the results of using the stripes. I didn't use them on the first time around but wondering if I'd get the same results or if it'll true cake too moist that it would crumble.
Thanks????
Hi Paulette, It will be fine to use the Wilton baking strips. It will give you even heating as the cake bakes from the outside in. I am so happy to know that your sons like the cake. Thanks so much for your nice comments.
I'm about to try making it, but I'm surprised.
There are no egg YOLKS in it?
Hi Ben, The recipe is correct as written. I hope you will enjoy the cake.
Yes, at first, I was very concerned about not being egg yolks but after making this cake 2 x, the results were the same...fantastic!! Very moist and full of flavor ????????
Paulette, thanks so much for your nice comments!
Hello. I’m a new baker from scratch I’m baking this cake with 3-8 inch layers and 3-6 inch layers. Im still struggling to figure out how many batches of cake batter I need Could you please help 😊
Hi Linda, This recipe makes 7 1/2 cups batter. An 8x2 inch round pan can hold 3 cups of batter, however we ofter use 2 1/2 cups per pan. You will need 1 recipe for 3 -- 8x2 pans. For three 6x2 inch round pans you can use 2 cups per pan. You will need to double this recipe or bake the recipe twice. Hope all goes well.
My daughter wants this cake for her birthday but I only have two 9 inch pans. What temp and time would I cook them for?
Hi Tiffany, We have not baked this recipe in 9 inch pans so I am not definite on the baking time. Divide the batter between the 2 pans and bake at 350 degrees. Check on them at 25 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. I hope your daughter will love the cake. It is time consuming to chop the cherries but worth it.
Hi! My daughter is requesting a cherry cake for her birthday party. I was hoping to make a Texas sheet cake, 12x17. Should I just double the recipe and have extra for cupcakes?
Hi Brook, This recipe makes 7 1/2 cups batter. If you double the recipe you will have enough batter for a one layer 12 x18 sheet pan. Bake at 325 degrees F. for 40 to 45 minutes. The cake will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. I hope you will enjoy the cake.