This Sour Cherry Cake is a tender, buttery cake topped with juicy, tart cherries that sink slightly into the golden crumb as it bakes. It’s the kind of recipe that is perfect year round, using fresh or frozen cherries. 

The base is a soft, golden cake made with a mix of whole wheat and all-purpose flour for balance. Tart cherries go right on top and bake into the batter, creating a rustic and vibrant dessert you can serve with whipped cream, ice cream, or enjoy just as it is.

I also love making this Summer Raspberry Cake that is similar, but uses raspberries instead.

Why You’ll Love This Sour Cherry Cake

• Uses simple pantry ingredients
• Works with fresh or frozen sour cherries
• Light, fluffy texture with a pop of tart fruit
• Great for brunch, dessert, or snacking

Ingredients

• All-purpose flour and whole wheat flour – Combining the two keeps the cake light while still getting some whole grain goodness. You can also use 100% whole wheat pastry flour if you prefer a softer texture. 
• Baking powder, baking soda, and salt – These give the cake lift and balance. 
• Unsalted butter and vegetable oil – Butter adds flavor, oil keeps the crumb moist. 
• Granulated sugar – For sweetness and structure. 
• Egg – Helps bind the batter and create structure. 
• Vanilla extract – Adds a warm, aromatic flavor. 
• Milk (low-fat or whole) – Loosens the batter and makes it smooth. 
• Frozen sour cherries, thawed – Juicy and tart, they bake beautifully into the top of the cake. You can also use fresh cherries during the summer.

How to Make Sour Cherry Cake

In a mixing bowl, cream together sugar, softened butter, and vegetable oil using an electric mixer until light and fluffy. 

Add in the vanilla extract, one beaten egg, and milk, and whisk again until smooth. Set aside.

In a separate bowl, whisk together your all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients into the wet ingredients. Use a spatula to gently fold everything together. You don’t want to overmix. That can develop too much gluten and make the cake tough or cause tunnels in the crumb.

Preheat your oven to 350°F. 

Pour the batter into the prepared pan and smooth the top. Then scatter the thawed sour cherries over the top of the batter. You can even drizzle a little of the cherry juice over the cake for extra color and flavor.

Bake for 45 to 50 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

Let It Cool, Then Serve

Once baked, let the cake cool in the pan before slicing. The cherries will have baked right into the top, creating a naturally beautiful finish with swirls of cherry juice.

Serve it with:

• Whipped cream
• A scoop of vanilla ice cream
• A dusting of powdered sugar
• Or just enjoy it on its own

Substitutions and Variations

• Flour: Use all all-purpose flour for a softer texture, or try 100% whole wheat pastry flour for a lighter whole-grain version.
• Cherries: Fresh sour cherries work just as well when in season. Sweet cherries can be used, but reduce the sugar slightly.
• Dairy-free: Use plant-based milk and dairy-free butter to make the cake dairy-free.
  

FAQs

Can I use sweet cherries instead of sour?
Yes, but you may want to reduce the sugar slightly or add lemon juice to keep some tang.

Can I make this ahead of time?
Yes! The cake stores well at room temperature for 1 to 2 days, or you can refrigerate it for up to 5 days.

Can I freeze it?
Absolutely. Slice, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before serving.

More Cherry Recipes You Will Love: 

• Cherry Chia Pudding
• Cherry Overnight Oats
• Oatmeal Cherry Bars
• Cherry Tomato Bruschetta
• Cherry Cooler

Sour Cherry Cake

This Sour Cherry Cake is a tender, buttery cake topped with juicy, tart cherries that sink slightly into the golden crumb as it bakes. It’s the kind of recipe that is perfect year round, using fresh or frozen cherries.

1 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

• ¾ cup all-purpose flour
• ¾ cup whole wheat pastry flour or whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons unsalted butter melted
• 3 tablespoons vegetable oil
• ¾ cup granulated sugar
• 1 large egg beaten
• 1 teaspoon vanilla extract
• ½ cup whole or low fat milk
• 1 cup frozen sour tart cherries, thawed

Instructions

• Preheat oven to 350 degrees F. Spray 9-inch cake pan (round or square) with oil spray.
• In a bowl, mix together flours, baking powder, and salt.
• In a separate bowl, whisk together butter, oil, and sugar until fluffy (2-3 minutes with electric mixer). Add egg and vanilla and beat until combined well. Add milk and beat an additional minute.
• Add dry ingredients to wet ingredients and mix together gently.
• Transfer batter to prepared pan. Sprinkle cherries on top of batter.
• Bake 45 to 50 minutes until light golden brown and toothpick inserted comes out clean.
• Allow to cool before serving.

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