For a few short weeks every summer, cherry season takes over the kitchen. There's that unmistakable smell in the air: freshly baked batter mingling with warm, slightly tart fruit slowly caramelizing in the oven.
This is exactly the moment to put the complicated desserts aside and let the fruit do the talking. Below are three versions, so everyone can find their match: a light-as-air sponge, a crumbly shortcrust pie, and a fast fix you can whip up in minutes when someone shows up unannounced.
Why cherries work so well in cakes
The flesh around the cherry pit releases plenty of juice as it bakes, which keeps the batter moist and almost pudding-like from the inside. That's why it pays to choose bases that can handle all that moisture: a sponge lifts everything up, while shortcrust pastry wraps around the fruit and soaks up the runny juices.
Pitting is admittedly a chore, but a simple cherry pitter — or even a sturdy drinking straw — lets you push the pit out cleanly without crushing the fruit.
Classic cherry sponge cake
For this version you'll need about 500 grams (roughly 1 lb) of pitted cherries, 4 eggs, 150 grams of sugar, 150 grams of flour, half a packet of baking powder, and a pinch of vanilla.
How to make it:
- Beat the eggs with the sugar until pale, fluffy, and creamy.
- Gently fold in the flour and baking powder with a spatula, keeping as much air in the batter as possible.
- Pour into a buttered, lightly floured baking tin, then scatter the pitted cherries evenly over the top.
- Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, until the top is golden and a toothpick comes out clean.
The sponge is at its best served warm with a spoonful of whipped cream — the contrast between the warm cake and the cold cream is what makes every bite so satisfying.
Buttery cherry pie
If you're more of a crisp, buttery pastry person, this version uses 300 grams of flour, 150 grams of cold butter, 100 grams of powdered sugar, one egg, and a pinch of salt.
How to make it:
- Cube the cold butter and quickly rub it into the flour until you get a fine, crumbly texture.
- Add the powdered sugar, salt, and egg, then bring it together into a single dough. Chill it in the fridge for about half an hour.
- Roll out two-thirds of the dough and line your tin with it, then scatter generously with pitted cherries.
- Grate the remaining dough over the top for a crumbly finish, or roll it into strips for a lattice.
- Bake at 180°C (350°F) for about 35–40 minutes, until the top turns a lovely golden brown.
This is the cake that gets everyone hovering by the oven, because the smell of butter and fruit is simply irresistible.
Shortcrust holds its shape beautifully even when cold, so this version is especially handy if you want to make it a day ahead and serve it the next day. If baking ahead is your thing, you'll love these no-bake dessert ideas for hot summer days.
Lightning-fast cherry cake for busy days
This is the one you reach for when someone drops by out of the blue and you don't feel like kneading or whipping anything for long. One bowl, one spoon, and it's ready for the oven.
How to make it:
- In a bowl, whisk together 200 grams of flour, 150 grams of sugar, half a packet of baking powder, 2 eggs, 150 ml of milk, and 80 ml of oil until you have a smooth, pourable batter.
- Pour into a greased tin or pie dish, then scatter plenty of pitted cherries on top — they'll sink nicely into the batter as it bakes.
- Bake at 180°C (350°F) for about 25 minutes, until the top is lightly golden and the cake has set.
This one is almost like a sweet pancake batter jazzed up with fruit: it won't give you a perfectly even sponge, but that's exactly what makes it so homey and lovable.
A few small tricks that make a big difference
If you toss the cherries in a little flour before scattering them over the batter, they're less likely to sink to the bottom and will spread more evenly. It's also worth patting the fruit dry on a paper towel after washing, so it doesn't add extra water to the batter.
And when pitting, work over a large bowl — cherry juice splatters easily, and it's much nicer when it drips into the bowl rather than all over your countertop.
Which cherry cake should I make first?
It depends on your mood and time. Go for the sponge if you want something light and airy, the pie if you love buttery, crisp pastry, and the lightning-fast version when guests arrive unexpectedly.
Do I have to pit the cherries?
Yes, pitting makes the cakes much easier to eat. A simple cherry pitter or even a sturdy drinking straw pushes the pit out cleanly without crushing the fruit.
How do I stop the cherries from sinking to the bottom?
Toss them in a little flour before scattering them over the batter. This helps them stay suspended and spread more evenly through the cake.
Can I make these cakes in advance?
The shortcrust cherry pie is the best make-ahead option, since it holds its shape well even when cold. You can bake it a day ahead and serve it the next day.
