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Cherry cake on a white plate with 3 slices cut out of it surrounded by fresh cherries
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Cherry Cake - Moist and Delicious!

The perfect cake for cherry season - this cherry cake has ricotta in it which makes it perfectly moist.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Servings 12 people
Calories 268kcal

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.

Video

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!

Nutrition

Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 185mg | Potassium: 177mg | Fiber: 1g | Sugar: 20g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 1mg