Easy One-Pan Cherry Cake: The Ultimate Simple & Sweet Summer Dessert (Gluten-Free Option)
Indulge in the pure delight of summer with this effortlessly charming, one-pan cherry cake. Bursting with the natural sweetness of fresh cherries and a wonderfully tender, buttery crumb, this dessert is destined to become your go-to recipe. It’s incredibly easy to make, requiring no fancy equipment or complicated steps—just simple, wholesome ingredients and a single baking pan. Whether you’re hosting a backyard barbecue, enjoying a quiet afternoon, or simply craving a taste of summer, this cake delivers every time. Serve it warm with a generous dusting of powdered sugar, a scoop of creamy vanilla ice cream, or a dollop of freshly whipped cream. What’s more, this versatile recipe can be easily adapted to be either gluten-free or made with conventional all-purpose flour, making it a guaranteed crowd-pleaser for everyone at your table.
While I simply refer to this as a “cherry cake” for its straightforward appeal, it truly embodies the best characteristics of a classic American fruit buckle and a rustic French clafoutis. The beauty of this recipe shines brightest when fresh cherries are in season, making it the first dessert that comes to mind as soon as summer arrives. Forget those overly sweet, artificially colored maraschino cherries or vibrant pink frostings; this cake celebrates the natural elegance of fresh, sweet cherries in a humble, one-layer design. It’s a testament to the idea that the most delicious desserts are often the simplest, allowing the quality of the ingredients to speak for themselves.
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Why You’ll Love This Easy Cherry Cake Recipe
This cherry cake isn’t just a recipe; it’s an experience of effortless baking and delightful flavors. Here’s why it’s bound to become a staple in your kitchen:
- One-Pan Wonder – The ultimate in baking simplicity, this entire cake bakes beautifully in a single pan. This means less cleanup, less fuss, and more time to enjoy your delicious creation. It’s designed for ease, making it perfect for busy weeknights or relaxed weekend baking sessions.
- Pure Sweet Cherry Flavor – We embrace the natural goodness of fresh, ripe cherries. Unlike recipes that rely on canned or artificial cherry flavors, this cake highlights the vibrant, juicy taste of real fruit. The difference is truly remarkable, offering a bright, authentic sweetness that artificial alternatives can’t match.
- Wholesome, Made from Scratch Goodness – Say goodbye to boxed mixes! This recipe uses everyday, real ingredients, ensuring a homemade taste and texture that’s simply unbeatable. Each step is straightforward, empowering even novice bakers to create a stunning dessert from scratch with confidence.
- Incredibly Versatile & Adaptable – Whether you need a gluten-free option or prefer to bake with traditional all-purpose flour, this recipe works flawlessly both ways. It’s also easy to customize with different extracts or even other summer fruits, making it highly adaptable to your dietary needs and taste preferences.
- Perfect for Any Occasion – From casual family gatherings to elegant brunches, this rustic yet refined cake fits right in. Its charming appearance and irresistible flavor make it a wonderful dessert for entertaining, yet it’s simple enough for an everyday treat.
For another fantastic and equally delightful cake, be sure to try this lemon olive oil cake, which is another one of my absolute favorite dessert recipes for its moist texture and vibrant flavor.
Essential Cherry Cake Ingredients
Crafting a delectable cherry cake from scratch is surprisingly simple when you have the right ingredients. Let me walk you through what you’ll need to create this buttery, tender, and fruit-filled masterpiece.
- Cherries: The heart of this cake! For the absolute best flavor and texture, use fresh, sweet cherry varieties. Look for plump, dark Bing cherries, rich black cherries, or the beautifully variegated yellow-red Rainier cherries. Whichever variety looks freshest and most appealing at your local market will be perfect. Avoid sour cherries for this recipe unless specified, as they have a different moisture and tartness profile.
- Flour: This recipe is wonderfully adaptable. I typically use King Arthur gluten-free all-purpose flour blend, which already contains xanthan gum. Xanthan gum is crucial in gluten-free baking for providing structure and binding, preventing a crumbly texture. If you don’t require a gluten-free cake, regular all-purpose flour works just as beautifully – this is how I made it for years before adopting a GF diet.
- Baking Powder: Essential for a light and even rise. Always opt for aluminum-free baking powder to avoid any metallic aftertaste that some conventional brands can impart. This small detail ensures the purest flavor in your cake.
- Butter: Unsalted dairy butter is highly recommended for baking. It allows you to control the exact amount of salt in your recipe. Ensure your butter is at room temperature before you begin; this is key for creaming it properly with sugar, resulting in a light and airy batter.
- Sugar: Natural cane sugar is my preferred choice, as it sweetens the batter beautifully without being overly refined. It contributes to the cake’s golden crust and tender crumb. For a reduced-sugar option, alternatives like monk fruit blend can also be used with slight adjustments (see notes below).
- Eggs: Large eggs are crucial for adding richness, moisture, and structure to the cake. Like butter, eggs should be at room temperature to emulsify properly with the other ingredients, leading to a smoother, more consistent batter.
- Almond Extract: This is a classic flavor pairing with cherries and adds a wonderfully subtle, sophisticated note. However, if almond isn’t your preference or you have a nut allergy, high-quality vanilla extract or vanilla bean paste can be used as a delicious alternative.
- For Serving: While delicious on its own, a simple accompaniment elevates this cake. Consider freshly whipped heavy cream, a scoop of premium vanilla ice cream, or even a dollop of sweetened plain Greek yogurt for a lighter touch.
Please refer to the detailed recipe card below for exact quantities and measurements.
Chef’s Note: This cherry cake recipe has been a beloved favorite in my kitchen for decades. I originally baked it with traditional all-purpose or cake flour until I transitioned to gluten-free baking about 14 years ago. The wonderful news is that it performs beautifully with either flour type. So, if you don’t need a gluten-free version, feel absolutely free to use regular all-purpose flour. And for those who opt for the GF flour blend, rest assured, the results are so exquisite that no one will even realize it’s gluten-free!
Substitutions and Creative Variations for Your Cherry Cake
This cherry cake recipe is incredibly versatile, allowing for several substitutions and variations to suit different dietary needs and flavor preferences. Experimentation is part of the fun in baking!
- To make this cake dairy-free, replace the unsalted dairy butter with an equal amount of unsalted plant-based butter. Brands like Miyoko’s Kitchen (block butter) or Earth Balance (in stick form, not tubs or “buttery spreads,” which have different fat compositions) are excellent choices for baking, offering a similar texture and richness. If you have a nut allergy, be sure to read labels carefully, as many plant-based butters use cashew or other nut bases. For more in-depth guidance on successful vegan butter substitutions in baking, King Arthur Baking offers a fantastic article.
- To reduce the sugar content, you can use part or all of a monk fruit blend, erythritol, or other granulated sugar alternatives. Keep in mind that sugar substitutes can sometimes alter the texture and browning of baked goods. It’s often best to start by replacing half the sugar and adjust to taste and texture in subsequent bakes. Monk fruit tends to brown more quickly, so you might need to slightly reduce oven temperature or cooking time.
- Swap the distinct almond extract for classic vanilla extract or vanilla bean paste for a different aroma profile. Vanilla will give the cake a more universally familiar and comforting flavor. You could also experiment with a hint of lemon zest or orange zest in the batter for a brighter, citrusy note that complements the cherries beautifully.
- Fruit Variations: While fresh cherries are the star, you can adapt this recipe with other stone fruits like pitted and sliced peaches, plums, or nectarines. Mixed berries (raspberries, blueberries, blackberries) also work wonderfully, creating a vibrant summer berry cake. If using very juicy fruits, you might consider tossing them lightly with a teaspoon of flour to prevent the batter from becoming too wet.
For another easy almond-flavored cake that’s equally delightful, try this almond flour orange cake. It’s a testament to how simple ingredients can yield truly exceptional results.
Chef’s Tip on essential tools for perfect results: To truly enjoy the process and achieve the best outcome for your cherry cake, a few key kitchen tools make all the difference. Firstly, consider using disposable kitchen gloves when pitting cherries; their vibrant juice can heavily stain hands (and clothing, so a sturdy kitchen apron is also a wise investment!). The most efficient way to prepare fresh cherries for this cake is with a handy, inexpensivecherry pitter tool. This gadget saves a significant amount of time and mess. Secondly, for consistent and optimal baking results, especially with gluten-free flours, I cannot stress enough the importance of weighing your flour with a digital kitchen scale. Measuring flour by volume (cups) can vary wildly, leading to unpredictable results. A scale ensures precision, which is fundamental for baking success.
Step-by-Step Cherry Cake Recipe Instructions
Achieving a beautifully baked cherry cake starts with proper preparation and following these clear steps. You’ll need a reliable 9-inch springform pan for baking, along with parchment paper. You can either cut your own parchment circles or purchase convenient pre-cut 9-inch parchment rounds. These can be found online or at most kitchen supply stores. Before you begin mixing, ensure your butter and eggs are at room temperature. This is a crucial step for achieving a smooth, well-emulsified batter and a tender cake texture.
Chef’s Note: Fresh or frozen cherries? While fresh cherries are always the ideal choice for this recipe, you might be tempted to use frozen pitted cherries. However, I have not rigorously tested this recipe with frozen fruit, and my primary concern lies with the considerable extra moisture that frozen cherries release upon thawing. Even when thawed thoroughly and meticulously patted dry with paper towels, they can still introduce excess liquid, potentially affecting the cake’s delicate texture and baking time. If you decide to experiment with frozen cherries, it is absolutely crucial to ensure they are as dry as humanly possible before adding them to the batter. I would love to hear about your results if you try this variation!
Delicious Serving Suggestions & Storage Tips
This cherry cake is so incredibly versatile and delicious that it transcends traditional dessert boundaries. Serve it as a delightful dessert after a meal, but don’t hesitate to sneak a piece for breakfast with your morning coffee, or as a lovely afternoon snack. All this rustic cherry cake truly needs is a simple embellishment to complete the experience. A generous scoop of premium vanilla ice cream melting slightly over a warm slice is divine. Alternatively, a cloud of lightly sweetened whipped cream adds an elegant touch. For a lighter option, a dollop of sweetened plain Greek yogurt, perhaps with a drizzle of honey, offers a pleasant tang that complements the sweet cherries. Or, if you prefer, simply enjoy it plain – its inherent goodness truly shines through on its own. A light dusting of powdered sugar (or powdered monk fruit for a sugar-free alternative) is always a beautiful and simple finishing touch.
Storage Best Practices
One of the best qualities of this cake is how well it keeps, though honestly, it often disappears too quickly! For optimal freshness, once completely cooled, wrap the cherry cake tightly with plastic wrap. It can be stored at room temperature on the counter for up to 2 days, maintaining its tender crumb. If you need to keep it longer, wrap it well and refrigerate for 3-4 days. Be aware that refrigeration might make the cake slightly firmer, but bringing it back to room temperature before serving will help restore its softness. This cake also freezes beautifully: wrap individual slices or the entire cooled cake in plastic wrap, then a layer of foil, and freeze for up to 2-3 months. Thaw at room temperature for a delicious treat anytime.
If your love for cherries runs as deep as mine, you’ll definitely want to try this healthy and refreshing 5-minute cherry smoothie with Greek yogurt. It’s another fantastic way to enjoy the vibrant flavor of fresh cherries!
Frequently Asked Questions About Cherry Cake
Here are some common questions to help you bake the most perfect cherry cake.
While some traditional recipes might call for maraschino cherries, a truly authentic and delicious cherry cake is unequivocally superior when made with real, fresh sweet cherries. The choice largely depends on the specific style of the recipe and the desired flavor profile. Maraschino cherries are essentially preserved, bleached, artificially dyed to a neon red, and then heavily sweetened with sugar. To me, they bear little resemblance to actual cherries in terms of flavor and natural goodness. I strongly advocate for using real fresh cherries; they offer a healthier, more vibrant, and undeniably tastier choice that elevates the cake immensely.
The best cherry for baking often depends on the recipe’s desired balance of sweetness and tartness. Cherries vary widely from intensely sweet to distinctly sour. For this sweet cherry cake, varieties like sweet Bing cherries, dark black cherries, the lovely yellow-red Rainier cherries, and Lambert cherries work exceptionally well. Always choose what looks freshest and most appealing at your market. Bing and Rainier cherries are typically my top choices for baking this particular cake. Keep in mind that specific varieties may vary depending on your geographical location and the season. Sour cherries, such as Montmorency, are fantastic for baking pies, cherry compotes, crumbles, and tarts where their tartness is a desired characteristic. They are generally more fragile, softer, and often smaller than sweet cherries, so they should be used quickly or pitted and frozen for later use.
No, not if the recipe specifically calls for fresh cherries, like this one does. Fresh cherries and maraschino cherries are fundamentally different ingredients, and substituting one for the other will yield vastly different and likely unsatisfactory results. Fresh cherries contribute natural moisture, a unique texture, and a nuanced flavor that maraschino cherries simply cannot replicate. Maraschino cherries, being heavily processed and preserved in syrup, will introduce excessive sweetness and liquid, altering the cake’s structure, moisture content, and overall taste profile. If you wish to make a maraschino cherry cake, it is best to find a recipe that has been specifically developed and balanced for that type of cherry.
In this specific recipe, the cherries are arranged on top of a thick batter, which naturally prevents them from sinking. However, for other cake recipes where fruit is mixed into the batter, a common trick is to lightly toss the fresh or thoroughly drained frozen cherries with a tablespoon or two of the dry flour mixture before adding them to the batter. This light coating helps them adhere to the batter and prevents them from plummeting to the bottom during baking.
The cake is ready when the top is beautifully golden brown, and it feels firm and springy to the touch. The most reliable test is to insert a wooden skewer, toothpick, or thin paring knife into the center of the cake. If it comes out clean with no wet batter clinging to it, your cake is done. Keep an eye on the edges; they should also be lightly golden and pulling away slightly from the pan. If you notice it browning too quickly on top, you can loosely tent it with aluminum foil for the remaining baking time.
Explore More Delicious Dessert Recipes
If you’ve enjoyed baking and savoring this delightful cherry cake, then you’re in for a treat with our collection of other incredible dessert recipes. Baking is a joyous journey, and there’s always something new and delicious to discover! You can explore an abundance of sweet inspirations by visiting our dessert category page, where you’ll find a wide array of recipes to satisfy every craving.
For those who appreciate the simplicity and elegance of a one-pan creation, you might particularly enjoy this orange almond cake. It’s another easy-to-follow recipe that delivers a wonderfully moist texture and bright, citrusy flavor, making it perfect for any occasion. If you’re a fan of refreshing, lighter options, especially during warmer months, then you absolutely must try this nectarine sorbet. It’s incredibly refreshing, bursting with natural fruit flavor, and completely dairy-free, offering a perfect palate cleanser or a guilt-free sweet treat.
Don’t be shy about diving into the world of homemade desserts. Each recipe is designed to be accessible, allowing you to create impressive treats from scratch with confidence and joy. Happy baking!
- Fudgy Gluten-Free Chocolate Brownies
- Super Moist Lemon Olive Oil Cake Recipe
- How to Make Sabayon
- Lemon Mousse (step by step)
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📖 Recipe
Easy One-Pan Cherry Cake Recipe
Sally Cameron
Pin Recipe
Equipment
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9″ springform pan
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Parchment paper
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Kitchen gloves optional
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Cherry pitter tool optional but helpful
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Electric hand mixer
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digital kitchen scale
Ingredients
Cherry Cake
- Non-stick spray or use the butter wrapper
- 35-40 large fresh sweet cherries 12 ounces before pitting
- 1 cup gluten-free flour blend 4.6 ounces
- 1 teaspoon baking powder aluminum-free
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1
pinch sea salt
- 4 ounces unsalted dairy butter at room temperature, sub plant butter
- ¾ cup organic cane sugar or monk fruit blend 5 ½ ounces
- 2 large eggs
- 1 teaspoon almond extract or sub vanilla extract
- 2-3 teaspoons sugar optional for top before baking
Instructions
Pre-heat Oven, Prepare Pan
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Position oven rack in the center and pre-heat oven to 350 degrees F (175 degrees C). Prepare your springform pan: Lightly spray or butter the bottom of the pan to prevent sticking, then line the bottom with a parchment circle for easy release after baking.
Pit and Halve the Cherries
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Thoroughly wash and stem the fresh cherries. Using a cherry pitter tool (highly recommended for efficiency and cleanliness) or a small paring knife, carefully remove all pits. Once pitted, cut each cherry in half, from top to bottom. Set aside on a plate or baking sheet.
Blend the Cake Batter
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In a small bowl, combine the flour (gluten-free blend or all-purpose), baking powder, and sea salt. Whisk these dry ingredients together thoroughly until well combined. In a separate, medium-sized mixing bowl, use a hand-held electric mixer to cream together the softened unsalted butter and organic cane sugar until the mixture is light, fluffy, and pale in color (this usually takes 2-3 minutes on medium-high speed). Add the room temperature eggs one at a time, beating well after each addition until fully incorporated and the batter is smooth. Stir in the almond extract. Finally, gradually add the whisked dry ingredients to the wet mixture. Begin mixing on a low speed to prevent flour from flying, then increase the speed as the batter stiffens. Continue beating until the batter is smooth and well-formed, approximately 1-2 minutes. The finished batter will be quite thick.
Bake the Cake to Golden Perfection
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Carefully scrape the thick batter into your prepared springform pan. Use a flexible spatula to spread the batter evenly to the edges of the pan, ensuring a consistent layer. Next, artfully arrange the halved cherries on top of the cake batter, cut side down, covering the entire surface. If desired, sprinkle the top with 2-3 teaspoons of extra sugar; this will create a lovely caramelized crust. Transfer the pan to the preheated oven and bake for 45-55 minutes, or until the top is golden brown and feels firm to the touch. A cake tester, toothpick, or paring knife inserted into the center should come out completely clean, indicating the cake is fully cooked.
Cool and Serve Your Delicious Creation
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Once baked, remove the cherry cake from the oven and allow it to cool in the pan for 10 minutes. This crucial resting period helps the cake set and prevents it from breaking. After 10 minutes, gently run a thin paring knife around the inside edge of the pan to ensure the cake is completely free. Release the spring mechanism and carefully remove the sides of the pan. Transfer the cake to a wire rack to cool completely. Serve warm for an extra comforting treat, or at room temperature. It’s delightful topped with a scoop of ice cream, a dollop of whipped cream, or a simple dusting of powdered sugar. The cake keeps well, wrapped tightly with plastic wrap on the counter for 2 days, or refrigerated for up to 4 days.
Notes
The cake can be made a day ahead, cooled, wrapped well in plastic film and held on the counter for 2 days or refrigerated for a few days longer. Bring back to room temperature before serving.
Baker’s Tip: If using a monk fruit and allulose blend for sugar, check the cake 5–10 minutes early, as it may brown more quickly than with regular sugar. You can also reduce the oven temperature to 325°F (160°C) if you find your cake is browning too fast.