Simple Cherry Cake in the Oven
Fluffy, airy, very light and tasty for any occasion! You can bake this simple cherry cake any time of year. In summer, use fresh cherries; at other times, canned or frozen. The soft sour cream batter pairs perfectly with tart cherries.
Updated : 02 September, 2025
Easy
About 30 min.
Ingredients
500 grams
Sour Cherry
260 grams
Wheat flour
200 grams
Sour cream
180 grams
Sugar
100 grams
Butter
2
Eggs
1 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium flour. You can replace sour cream with kefir, but this may affect the flour amount. Adjust sugar to taste.
Step 2
Wash, dry, and pit cherries. Use about 500 g clean cherries, so take slightly more. Frozen or canned cherries should be well drained.
Step 3
Melt butter in a pan or microwave and cool to room temperature.
Step 4
Beat eggs with sugar into a fluffy foam. Don’t overbeat to a dense white mass, or the batter will lose air bubbles and won’t rise well.
Step 5
Add sour cream to the eggs and mix on low speed.
Step 6
Pour in melted butter and mix.
Step 7
Sift flour with baking soda and gradually add to the batter, mixing on low speed. Adjust flour to get a viscous batter.
Step 8
Pour batter into a greased and parchment-lined baking tray or a round pan (24-28 cm). For a tray, pour all batter and place cherries on top. For a pan, pour half the batter, level, and add half the cherries.
Step 9
Cover with remaining batter and distribute remaining cherries. Bake at 180 °C / 356 °F for 30-35 minutes on a tray or about 50 minutes in a pan. Test doneness with a skewer - it should come out dry.
Step 10
Let the cake cool slightly, transfer to a plate, and serve. Enjoy!