Very Moist Cherry Cake

Cherry cake - Lilie Bakery

A fruity cake for spring: the Cherry cake ! An ultra-soft texture, with whole, melt-in-the-mouth cherries inside. A recipe full of sweetness for dessert or snack... A cake batter very easy to prepare, in a few minutes, so no reason to deprive yourself!

What You'll Love With This Cherry Cake

  • flavors : the sweetness of seasonal cherries and the deliciousness of cake with every bite!
  • texture : ultra soft with pieces of fondant cherries…
  • difficulty level : very easy to prepare, you need a round mold of 20cm. I prefer to take a springform pan for this cherry cake, because it's even easier to unmold.

Details of the recipe ingredients

  • flour + ground almonds : we use here a mixture of the two to bring even more softness to the cake.
  • dark brown sugar : it is an unrefined, dark-colored sugar that has a slight taste of caramel (perfect in baking). It is easily found in the organic section of the supermarket. I combine it with brown sugar in this recipe (each has its properties).
  • fresh cherries : these come from my garden (picked before the birds come to devour them!). At the supermarket or on the market, choose them very ripe, that is to say quite dark, they will be perfect for this cherry cake.
Cherry cake - Lilie Bakery

How to pit cherries easily?

To easily pit the cherries, use a sturdy straw or the tip of kitchen scissors (be careful though). With the straw or the point of the chisel we push the stone from the top to the bottom of the cherry: it comes out almost on its own. If necessary, incise the bottom of the cherry so that it comes out even more easily.

How to make a cherry cake?

  1. On pit the cherries washed and drained
  2. Mix melted butter, sugar and eggs
  3. We add the dry ingredients
  4. Gently fold in the cherries
  5. We pour the dough in the pan
  6. Sprinkle with a little sugar
  7. We bake the cherry cake!

NB: the detailed recipe with quantities of ingredients is given to you at the bottom of the page.

My advice for a successful cherry cake

  • use both types of sugar mentioned : they bring a gourmet flavor and a very soft texture to the cake, do not deprive yourself of it!
  • do not overmix the cake batter : just the necessary to no longer see flour because the more a dough is mixed, the less it will be soft.
  • drain the cherries well before adding them to the batter: this prevents the cherry cake from being soggy and difficult to cook.

How to store your cherry cake?

This cake keeps 3 days at room temperature, it's better to keep all its softness. I place it in an airtight bell jar, away from direct sunlight.

You can also place it in the refrigerator to keep it a little longer but it will become denser in texture.

Cherry cake recipe - Lilie Bakery

Other recipes to try

If you like fruit desserts for spring and summer, I advise you to take a look at these other recipes from the blog:

If you make this cherry cake, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful homemade cakes!

Cherry cake recipe - Lilie Bakery
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4.9 on 32 votes

Very Moist Cherry Cake

Taste the pleasure of beautiful seasonal cherries with this very moist cake (without refined sugar). Very easy to prepare!
Prep time15 minutes
Cook time45 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 6 people


  • 100 g all-purpose flour
  • 120 g almond meal
  • 1 tsp baking powder
  • 0,5 tsp salt
  • 2 large eggs
  • 55 g light brown sugar
  • 40 g dark brown sugar in the organic section of the supermarket
  • 120 g unsalted butter
  • 350 g pitted whole fresh cherries washed and well drained
  • 1 tbsp light brown sugar


  • Preheat the oven to 175° traditional heat. Grease a 20cm round springform pan.
  • Melt the butter in the microwave. In a container, mix the warm melted butter, the brown sugar and the whole cane sugar. Add the eggs and mix again to have a homogeneous texture.
  • Separately, mix the dry ingredients: flour, ground almonds, salt, baking powder. Add these dry ingredients to the batter. Do not overmix: just enough so that you no longer see any flour. The batter is thick, that's normal.
  • Add the whole pitted cherries (keep a few aside for the top of the cake). Mixing with a spatula is easier.
  • Pour this batter into the buttered pan. Smooth. Add the remaining cherries on top of the cake, pressing down very lightly.
  • Sprinkle the cake with 1 tbsp of brown sugar and bake for 45 minutes. The duration depends on your oven: use a wooden pick to test for proper cooking.
  • Remove from the oven, let cool in the mold for 15 minutes then turn out onto a wire rack or serving platter.


This cherry cake can be kept for 3 days at room temperature, in an airtight bell. If you put it in the refrigerator, you can keep it a little longer but it will lose its softness.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
12th May 2023
15th June 2023



  1. Reply


    1th June 2023

    5 stars
    How I am tempted by this beautiful softness!

    • Reply

      Lilie bakery

      14th June 2023

      Thank you Lady! ;)

  2. Reply


    9th June 2023

    5 stars
    This cake makes you want to, yumi
    lots of love

    • Reply

      Lilie bakery

      11th June 2023

      Thanks to you ! Kisses

  3. Reply


    24th June 2023

    Mhhhh nice round cherries, It makes me very hungry..
    Yummy, can't wait to gobble it all up
    Big kisses with almond powder

    • Reply

      Lilie bakery

      29th June 2023

      Thank you Francine, see you soon :)

  4. Reply


    July 19, 2023

    5 stars
    A pure delight with ground almonds!
    Not too sweet, light and fluffy, with good cherries, I enjoyed myself :)

    • Reply

      Lilie bakery

      July 24, 2023

      Thank you very much Candice for your feedback! See you soon :)

  5. Reply


    7th January 2024

    Quick and easy cake, very good.
    Almond powder enhances the taste of cherries which are not very tasty when frozen.
    I recommend this recipe.
    Thank you

    • Reply

      Lilie bakery

      8th January 2024

      Thank you Nathalie! See you soon :)

  6. Reply


    29th February 2024

    5 stars
    Tested now and approved as usual!! Thank you for this beautiful recipe (made with frozen morello cherries, we can imagine, given the season…)

    • Reply

      Lilie bakery

      March 4, 2024

      Thank you very much Soso! Can’t wait for (fresh) cherry season to arrive! Coming soon :)

  7. Reply


    April 5th

    5 stars
    I made this cherry cake.
    He was very, very good.
    Mixing the two sugars and almond powder is a treat.
    My grandchildren ask me for more.
    Looking forward to doing it again.
    Thank you very much for these great recipes
    Beautiful evening .

    • Reply

      Lilie bakery

      April 8th

      Thank you Régine! Yes, mixing the sugars adds a lot to the flavor, you're right :) See you soon

  8. Reply


    2th June 2024

    5 stars
    Delicious cake, thanks for the recipe
    I made it in the thermomix, I added an egg to the recipe, because I found the dough not liquid enough, I didn't have brown sugar, I added gervoise.

    • Reply

      Lilie bakery

      8th June 2024

      Hello Virginie, thank you for your message! Glad you like it! There is no need to modify the recipe, the dough is quite thick, this is completely normal for the desired final effect. See you soon :)

  9. Reply


    9th June 2024

    5 stars
    I made this cake with frozen cherries while waiting to be able to make it again with fresh ones which will surely be more fragrant. Special mention for the little almond taste which goes very well with the cherry! Young and old alike happily refilled it, it didn't last long :)

    • Reply

      Lilie bakery

      13th June 2024

      Thank you very much Astrid! Glad that you and your loved ones like the cake :) See you soon

  10. Reply


    July 12, 2024

    5 stars
    Super cake, super good, if I could have given you more than 5 stars I would have done so with pleasure. Very easy to do. I really love your blog, with great, simple and well-explained recipes. I will continue to follow you, that’s for sure!!!

    • Reply

      Lilie bakery

      July 16, 2024

      Oh thank you very much Sophie! Your message means a lot to me! Delighted to count you among my readers, and looking forward to publishing new recipes :) See you soon

4.91 from 32 votes (24 ratings without comment)


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