This cherry cake is so easy and delicious to make! The ricotta makes the cake beautifully moist and gives an amazing texture. The perfect cake for cherry season!
I always look forward to summer and cherry season. While I love eating fresh cherries just as they are, I also love baking with them!
This cherry ricotta cake combines cherries and ricotta to make one of the moistest cakes ever. If you’re looking for more summer cakes, definitely check out this olive oil cake with prosecco strawberries too!
What is amazing about this cake is it’s so versatile – it makes a great breakfast or brunch cake because it’s not overly sweet, a great afternoon snack with coffee, and of course, it’s the perfect light dessert after a big meal. You really can’t go wrong with it!
How to make this cherry cake – step by step
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. In a large bowl, stir flour, baking powder, sugar and salt together (photo 1)
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth (photo 2); fold into dry ingredients just until blended (photo 3)
Fold in melted butter. Gently fold in 1 cup of cherries (photo 4)
Scrape batter into prepared pan (photo 5) and scatter remaining 1 cup cherries over top (photo 6)
Bake cake until golden brown and a tester inserted into the center comes out clean, about 50-60 minutes. Let cool at least 20 minutes before removing from the pan (photo 7)
Top tips:
- You can use different fruit other than cherries in this cake. Raspberries, strawberries, or blueberries would work well.
- You can also add the zest of one lemon to the batter for a subtle lemon flavor!
How to store it and freeze:
- The cake can be stored at room temperature for up to two days . Make sure it is well wrapped or stored in an airtight container. If you’re keeping it any longer, it should be refrigerated, and will last a few more days in the fridge.
- This cake freezes very well. Wrap it in plastic wrap or place it in an airtight container or freezer bag. It can be frozen for up to 3 months.
- When thawing, you can thaw it in the fridge overnight.
MORE CAKE RECIPES YOU MIGHT LIKE:
- Olive oil Cake with Mascarpone Cream and Prosecco Strawberries
- Almond Cake with Amaretto Glaze
- Double Pistachio Cake
If you’ve tried making this Cherry Cake, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Cherry Cake – Moist and Delicious!
The perfect cake for cherry season – this cherry cake has ricotta in it which makes it perfectly moist.
Ingredients
- 1 1/2 cups All Purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 3/4 tsp salt
- 3 eggs
- 1 1/4 cups ricotta
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter melted
- 2 cups cherries (divided) pitted and halved
- powdered sugar for dusting optional
Instructions
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. In a large bowl, stir flour, baking powder, sugar and salt together.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.
Fold in melted butter. Gently fold in 1 cup of cherries.
Scrape batter into prepared pan and scatter remaining 1 cup cherries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, about 50-60 minutes. Let cool at least 20 minutes before removing from the pan. Top with powdered sugar if desired.
Recipe Notes
Recipe based off of Bon Appetit.
- You can use different fruit other than cherries in this cake. Raspberries, strawberries, or blueberries would work well.
- You can also add the zest of one lemon to the batter for a subtle lemon flavor!
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