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!
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.
This moist scratch Cherry Cake recipe is tender, flavorful, and is the prettiest shade of pink! It is sturdy enough for fondant, and makes beautiful cupcakes also. I love a cake recipe with a little versatility!
Chopped maraschino cherries, cherry juice, and a splash of cherry extract lend a beautiful shade of pink to this homemade cake as well as a flavor that is just perfect!
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!
We hope that you enjoy the recipe!
Love Cherry Cakes and Desserts? Don’t Miss these other fantastic Recipes!
Another Delicious Spin on this Cherry Cake Recipe is our Cherry Chocolate Chip Cake!
Online Cake Decorating Tutorials, Favorite Cake Recipes, and More!
**Make sure to check out our full collection of favorite cake, frosting, and filling recipes in our Recipes Section!
You can also find hundreds of free cake decorating video tutorials in our Free Cake Tutorials Section! We have so many fun cake designs to share with you.
The Best Fruity Cake Recipes and Summertime Cake Themes!
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!
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, 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.
- Add approximately ½ of the flour mixture to the bowl, mixing on low speed until just blended. Add half of the wet ingredients and blend. Continue alternating the dry and wet ingredients (ending with dry) until blended. Do not over beat.
- Reserve approximately 2 Tablespoons chopped cherries. Gently stir the remaining chopped cherries into the batter.
- 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.
- Makes 7 ½ cups cake batter
- Works well for cupcakes
- Will hold up to fondant
Looks and sounds delicious! I’ve printed it out to give it a try in Gluten-Free. :)
Thanks MsGF! You are so good at adapting recipes, if you try it I’d love to hear what you think!
This cake is unbelievably pretty and I adore maraschino cherries. When I was younger, before cherry Coke came out here in the UK, I would pour some of the syrup into my Coke! Now it is traditional at Christmas to have 2 on a cocktail stick in a glass of Babycham Perry whilst cooking Christmas dinner. Delicious cake must make it. Thanks for sharing. Sammie.
Sammie you were way ahead of the game with putting cherry into coke! xo ;0) So happy that you plan to make this!
This sounds so delicious! What icing would you recommend using? So appreciate all your great recipes!
Melissa, your cakes and your cake recipes are wonderful. I made the sour cream almond cake yesterday and it’s already gone. My family can’t get enough of it.
@JeanF- Thanks! We’ve tried this cake with cherry buttercream (our classic vanilla buttercream recipe with a tsp. cherry extract added) and another time with cherry cream cheese frosting (our cream cheese frosting recipe with a tsp. cherry extract). Our favorite was probably with the cherry cream cheese frosting. (We love cream cheese frosting though!)
@Martha- Thank you so much!! I’m so happy to hear it! xo
This looks delicious, I can’t wait to try it!!
Beautiful! And just in time for Valentine’s Day!
Beautiful cake and I am looking forward to making it!
Thanks Liz, Suzanne, & Sandra!! I hope that you enjoy it!! xoxo
Yummy great recipe this. Love cherrys. Thanks for sharing
Simon
What’s the best block chocolate you use for ganache?
HI Lila, If you have a Trader Joe’s store near you, we most often use the Trader Joe’s brand Pound Plus dark chocolate. We think it works best to have at least 54% cocoa. We also use Ghirardelli dark chocolate chips. A brand that taste good to you with a high cocoa content should work well for you.
Great cake! :)
How long would you bake cupcakes with this recipe?
Hi Nicole, Bake at 350 degrees for 18 to 20 minutes. Check for doneness by putting a toothpick in the center of a cupcake. If it comes out clean or with just a few crumbs , they are done. As with most scratch recipes, the cupcakes will not have a high dome.
Cake was so delicious softvand moist everyone love it
Hi Bev, I so glad you enjoyed the recipe, thanks for posting!!
Hi. Can you please share what brand of cherry extract you get and where it can be purchased? Could another extract be used instead, such as almond?
Thanks!
Hi Marie, I’m very sorry your question was overlooked in January. I used Watkins brand cherry extract, I bought it at Walmart. I hope you can find it because I think it adds the extra cherry flavor that the cake needs.
I couldn’t find cherry extract at my local Walmart but I did find the LorAnn oils in cherry. I know these are much stronger than an extract. How much would you suggest I use for the cake? Please respond as soon as possible as I plan to make this cake today. Thanks!
Hi Tammie, The oils are 3 to 4 times stronger than flavoring extracts so for 1 teaspoon cherry extract, I would use 1/4 teaspoon of LorAnn oil.
Can I do this in a 13×9 pan?
Hi Cathy, Yes, it can be baked in a 13×9 pan. Bake at 350 degrees for 35 to 40 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. If not done at 40 min., cover pan loosely with aluminum foil to prevent the top from becoming too dark.
Can you use buttermilk?
Hi Adriene, I have not tried replacing the milk with buttermilk, but I think it would be fine to do so. I would add 1/2 teaspoon baking soda and reduce the baking powder to 2 1/2 teaspoons.
I only have (2) 9 inch pans, would that be okay to use instead of the (3) 8 inch? If yes, should I still cook it on 350? Thank you for your help.
I made this luscious recipe for cupcakes and they were fantastic. My 6 yr old granddaughter wants this recipe for her birthday cake which will be covered in fondant. Will this recipe hold up? If not I was thinking about having the white almond sour cream scratch recipe that I’ve used several times( with great success) on the bottom and the cherry layer on top. It is going to be a 12 inch cake. I was seriously hoping that the cherry recipe will work. If not do you have another cherry cake recipe that will work? I appreciate your help immensely. I have to begin the cake on July 17. Thanks a million!
Hi Patricia, I’m thrilled that your granddaughter likes this recipe!! The recipe should hold up well to fondant.
I appreciate your quick response and am relieved that it will hold up under fondant. With your reply in mind I think I’ll make both layers cherry. You know how little girls love pink. Now if I can only make a dolphin from gum paste I’ll be all set. The cake has to be transported to Cape Cod and I live in CT in July. I’ve never transported a cake such a distance away and am trying to remain calm. Thank you so much. I love receiving your emails and your recipes are fantastic. I’ve become a better baker.
I’ll be shopping for the ingredients and wondered if the 12 inch pan needs 2 batches or does it need more? I am looking forward to having this cake done. I always get nervous when I bake and decorate a cake for others.
Hi Patricia, Don’t worry, everything will be great. This recipe makes 7 1/2 cups cake batter, that is enough for one 12 inch round cake pan ( based on a 2 inch deep pan). We use the following charts for cake batter amounts:
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Just made this for a woman who had a 77th birthday. It was moist and good. Do not use dark vanilla! I did and it made my cake a light green color. Apparently the cherry red and dark vanilla did not make a pink color for my cake.I would recommend substituting almond flavoring over the vanilla. Thanks
Everyone loved the cherry cake covered with fondant. I had no trouble with the cake at all and it had to be transported by car from CT to Cape Cod. I’m sure I’ll get a lot of requests for this cake when their birthday comes up. Thank you for the recipe. It’s definitely a keeper.
Hi Patricia, That is wonderful!! Glad to hear that it traveled well and that everyone enjoyed it. Thanks for letting us know!
I neglected to mention that the best recipes are found on My Cake School.
Patricia, that is so sweet, thank you!!
HI, we loved the cake! What can I do to cut down on the sweetness of the cake? That was the only thing wrong, too sweet. Also, when I went to put the cherries into flour, it all became gluggy. Would you have a solution? I drained the cherries, let them sit out, then put them into a bowl of flour. The cherries still sank to the bottom, which I did not notice. My husband picked it up! But, he loved the cake. Now, he is diagnosed with diabetes, I have to figure out how to make a diabetic cherry cake! Any suggestions?
Hi Sarah, Thanks for giving the recipe a try. The cherry juice does add extra sweetness to this cake. You could cut the cherry juice to 1/3 cup and increase the milk to 1 cup plus 2 Tablespoons. This should help. As for the cherries, I cut them into small pieces and dusted with flour. They will be lighter and less likely to sink. I am sorry that your husband has been diagnosed with diabetes. He won’t be able to eat this. I’m sorry I don’t have the answer for turning this into a diabetic cake, but there should be online sites with recipes and you could probably find one that cherries can be added to. Good Luck
Hello Sarah,
Sorry for not replying sooner but I have been away from a computer. I have used the cherry cake recipe for both cupcakes and cakes and found it a little on the sweet side but the children loved them so I didn’t think twice about it. I always dust cherries in flour and it works quite well. I am making the notation of reducing the cherry juice and increasing the milk the next time I make this cake. Thanks for the suggestion.
Hi, actually I failed to comment that I did dust the cherries with flour, it became a large gooy glob, and the cherries did sink to the bottom. Although I didn’t mind, others might not appreciate the cherries on the bottom.
Being Maraschino cherries what else can be done to prevent the wetness of the cherries? I did paper towel them to absorb some moisture, but, being cut and wet, the flour covering did not help.
Hi Sarah, I had no problem. I drained the cherries and used a paper towel to absorb them. After cutting I put them on another paper towel. I may have used a couple at a time to absorb the cherries. When I tossed them with the flour I used the least amount necessary, ran a fork through them and added them to the batter right away. It’s been since July that I baked this cake so I am trying to recall . I probably put the cherries on a double sheet of paper towel top and bottom and patted them. I always use Bounty paper towels so I am not sure if the one that you used might not have been absorbing enough?
Hi Sarah, I am sorry you had a problem with all the cherries sinking. I did as Patricia and used paper towels to remove some of the moisture after the cherries were cut. You could also try just leaving the cut cherries on the paper towel to air dry a bit before tossing with flour. Also, after the cake batter is in the pans, I sprinkled the 2 Tablespoons of reserved cherries over the top of the cake batter, and using a fork I gently pushed those cherries into the cake batter.
Thanks for your post, Patricia.
Can I substitute cheery puree for maraschino cherry juice?
Hi Gail, In the list of ingredients is 2/3 cup maraschino cherry juice. Do you mean you do not want to cut up the cherries to blend into the batter? You can leave them out but visually they are pretty.
Yes, the cherries in the cake are very beautiful when the cake is sliced. Especially when the cake looks white.
I have a question, can I add the cherries to a Angle Food cake? What quantity?
I don’t want to use araschino cherry juice, but want to make my own cherry puree. Will this work?
That’s what I’m wanting to know as well. There’s a strawberry cake I make buy using a lb of strawberry puree That’s been reduced down to a 1/2 cup. The texture of that reduction is like a slightly thick paste. Could this be used? If so is there any liquid ingredient I should reduce in amount or cut out altogether?
Hi Tammy, We have not tried making my own cherry juice but it should work. It will not give you the same pink color as the maraschino
cherry juice. If you reduce an amount of pureed cherries down to 2/3’s cup (146 g) as written in the recipe it should work. If you do not have quite 2/3’s cup add enough water or milk to make 2/3’s.
I made this. It is exceptional. Unfortunately I used salted butter in my frosting. Guess what I won’t be doing again so now I buy all my real butter unsalted because you never know when you’ll need it. Good stuff. Anyway, this turned out to be a great cake and that’s what I wanted for my birthday, I have every year since I was 5 because that’s what my mom use to make me. Cherry chip cake. I don’t know where she would find it but I have always loved cherry cake every since. She was glad I found this too. Thank you.
Hi Brenda! I’m so happy that you liked the recipe!
How would I go about baking it in 9in pans?
How much should I fill them? And I take it I would only use 2 pans..?
Thank you :)
Hi Coco, This recipe makes 7 1/2 cups of batter, divide the batter between the two 9 inch pans. The layers won’t bake as high with this amount of batter but the completed cake will still look good. Bake at 350, keep an eye on it to check for doneness , when a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done.
There are no written directions to explain what to do with the flour and cherries. I read the recipe twice.
I’ll be trying this soon.
Thanks!
Hi Maya Bee, In the list of ingredients the last item is a 10 oz jar of maraschino cherries, chopped and dusted with 2 Tablespoons flour. You should put the chopped cherries into a bowl, sprinkle 2 T. flour over them and toss with a fork. Set aside until time to fold into the batter. I hope you will enjoy the cake.
I can’t find cherry extract. Any ideas?
Hi Julie, I used Watkins Brand Cherry Extract that I bought at a Walmart grocery. It could also be ordered online. I love this cake, I hope you will like it also.
I made my own extract! Thankfully they’re in season. I’ll be making the cake in two weeks when the extract is ready.
Just made this cake. It’s amazingly delicious!
Hi Adanne, I’m happy you tried the recipe!! Thanks so much for your nice review.
Hi, does this recipe do well using the reverse cream method or is it better to stick with traditional creaming? Thanks so much!
Hi Tyler, Yes, you can use the reverse creaming method with this recipe, if you like. The general rule is, if the weight of the sugar is equal to or greater than the weight of the flour, the recipe will work well using the reverse creaming method. It is a good idea to rewrite the recipe when changing the mixing method and count the ingredients to make sure nothing is left out. Hope you will enjoy the cake.
Hello! How many cupcakes would this recipe make? :)
Hi Maureen, The recipes makes 7 1/2 cups batter so I think you could make about 35 standard size cupcakes, depending on how much batter is in each cupcake liner.
Hi. I find my cakes don’t bake evenly in the oven. The centres are often nice and pink while the edges and top are more brown. Any suggestions?
When I bake cakes especially large ones I put a strip along the side of the pan. There are some available online. I can’t recall the name but it looks like aluminum on the outside and fabric on the interior. Years ago I didn’t want to invest the money so I cut strips of old terrycloth towels and folded them lengthwise wet in some water and put them around the exterior of the pan keeping the 2 ends closed by using T-pins. It worked every time. I hope this helps. I’d be happy to answer any questions.
Can i use salted butter?
Hi Kim, Yes, you can use salted butter and omit the 1/2 teaspoon salt from the recipe.
Hello. Can cherry extract be used for strawberry cake?
Hi Ty, We have never used cherry extract with our strawberry cake. Are you wanting to make a strawberry cherry flavored cake?
Can you use liquid egg whites?
Hi Samantha, Yes, it should be fine to use liquid egg whites.
This cake was a hit with all my girlfriends! One was craving a Cherry Cake for a long time so I surprised her with this cake and she couldn’t stop eating it and saying how good it was ! I made it in a 9×13 because I figured it would be easier to share. It’s a keeper!
I also had a bit of batter left to make an 8×8 pan for us at home along with the 9×13
Hi April, I so happy to hear that you and your friends enjoyed the Cherry Cake. That was a nice surprise for your family, extra batter for more cake. Thanks so much for your nice review.
Hi, I’m just checking to make sure I don’t need to whip the egg whites first before mixing with the other wet ingredients? ?
Hi Ann, No, you do not need to whip the egg whites before mixing with the other wet ingredients. Hope you will enjoy the cake!!
The picture shows white frosting between the layers. Is this just a regular cream cheese frosting without the cherry juice?
Hi Kristy- If I remember correctly, we used cream cheese filling that day (either our Classic recipe or Pipeable Cream Cheese recipe would work well). I don’t think that we came up with our Cherry Cream Cheese recipe until after this post. I like both as a filling for this cake!
Hi Melissa. What brand of cherry extract do you recommend? Thank you.
Hi Paula, We used Watkins brand cherry extract.
Is there an alternative to cherry extract. I can’t seem to find any. I can find cherry bakery emulsion and cherry candy and baking flavoring. Would either of those work?
Hi Bonnie, Sometime cherry extract is hard to find in grocery stores and I have to order online. I have not used either cherry emulsion or cherry candy flavoring but I think it would be fine to do so. I have read that emulsion can be use in equal amount as extract (1 tsp. extract — 1 tsp. emulsion. Check your bottle and see how it reads. I hope you will enjoy the recipe.
how long to bake cupcake
Hi Susan, For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes
How many cupcakes would this make?
Hi Amy, Not sure of total number but more than 30 standard size cupcakes …….350 degrees for 18 to 20 minutes
Have you ever made this with Amarena cherries as opposed to maraschino?
I’m sorry Andi, I have never used Amarena cherries.
Hello. No need for egg yolks for this recipe? Thank you ?
Hi Anna, There are no egg yolks in the recipe, only whites.
Can you make this recipe for cookies instead of a cake?
Hi Connie, This recipe would not work well for cookies. You could
bake it in a 9×12 sheet cake pan for cake squares.
Hello! If I dont want the cherry flavor, can I just add lemon zest, and water in place of the cherry juice? Thanks
Hi Lea, Are you leaving out the cherries also? I haven’t tried just using water and zest so I am not sure of the outcome. Do you want a lemon cake, we have several lemon cake recipes in the recipe section.
Hello, would I be able to make the cake with only the cherry juice and leave out the cherries? Do I need to adjust the ingredients for this?
Thank you!!
Hi Carolina, I think it should be fine to leave out the chopped cherries without any other adjustments. They add color and more flavor if you happen to get some in your slice of cake. However, your cake will have a nice cherry flavor without them.
Can you use pasteurized egg whites for this cherry cake recipe. Thank you
Thank you so much! I shall make the cake for my birthday in a couple of weeks!!
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 8×2 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 — 8×2 pans. For three 6×2 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.