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.
Recipe
Cherry Cake - Moist and Delicious!
Ingredients
- 1 ½ cups All Purpose flour
- 2 teaspoon baking powder
- 1 cup granulated sugar
- ¾ teaspoon salt
- 3 eggs
- 1 ¼ cups ricotta
- 1 teaspoon vanilla extract
- ½ 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 Video
Recipe Notes
- 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!
nupur singh says
Hey if we’re vegan, what would you suggest we replace the eggs with? Thankyou and Merry Christmas ❤️
Pina says
Hi Nupur! I've never tried it, but you could try the flax egg. Not sure how it would turn out though.
May says
Made this today; I had no all purpose so used 00 put the lemon zest in the batter
I hardly ever bake so my expectations were not high but this cake was favoloso!
Pina says
Hi May - I'm so happy it turned out well!
Linda says
Can I make this in a pan other than a spring form pan?
Pina says
Hi Linda! Yes I think any pan you have would be fine.
Guest User says
Can you give metric system?
Pina says
Hi! Next time I make the recipe I will measure things out in metric too, and add the measurements to the recipe card. In about one week.
Thanks, Pina
Melissa Picone says
Hi Pina, my nonna loves cherries so I’m planning to make this cake for her birthday coming up. 🙂 Only problem is she’s gluten intolerant. Do you think I could swap all purpose four for almond meal/flour instead? Or maybe polenta/cornmeal? Either way, I’m excited to make this!
Pina says
Hi Melissa! That's so exciting you're making this cake for your nonna! I've never tried this recipe with gluten free flour but out of the ones you suggested, I would use almond flour, and use less than the 1.5 cups of regular flour listed. I would use about 1 1/8 of a cup of almond flour. If you do end up making it, please let me know how it turns out!
RobM61 says
Hi, I bake almost exclusively gluten free. I have found Bob's Red Mill 1 to 1 gluten free flour, Walmart's Great Value All Purpose gluten free four, and Cup for Cup gluten free flour to all work well. If a recipe calls for 1 cup of flour, sub the same amount of gluten free flour. I know this question was posted 3 years ago, but thought it might help others who may want to try your recipe. I'm making it this weekend, BTW!
Annie says
Made this for a summer brunch and it was absolutely perfect! Thank you ❤️
Pina says
That's great to hear Annie! I'm so glad you liked it.
Julie says
Perfect! I made it with full fat cottage cheese instead of ricotta and converted the flour an butter to grams to be more precise. AP flour-187.5g, butter 113g. The cherries were perfectly distributed and the cake moist and not overly sweet.
P Casey says
This cake was so delicious thank you.
we added shredded coconut and the combination of cherry and coconut was very nice...
I don't think the cake would last 2 days, it will be eaten sooner than that
Fil says
Hi, can you freeze the cake.
Leslie says
The perfect cake! Easy, unusual, not particularly sweet. I add small amounts of cinnamon & cardamom, and sprinkle sugar crystals on top before baking. My diabetic husband can have this cake in small amounts and he loves it! Great with blueberries or peaches, too. Apples are next to try.
Hannah says
Hi! Could plums also work in this recipe? 🙂
Pina says
Yes! I definitely think so. People have made it with peaches and it has turned out well - I don't see why it wouldn't work with plums! Please keep me posted if you try it 🙂
-Pina
Angela says
Great recipe! Do you think I could use frozen cherries?