Name: Moist Cherry Cake Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1/2 cup unsalted butter (, room temperature); 3/4 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 2 tbsp milk; 410 g cherry pie filling (, canned)

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I made this incredibly moist and fluffy cherry cake with cherry pie filling; I find this method so convenient for making a moist cake.

I also got to enjoy the cherry taste without needing to prepare fresh cherries.

Cherry Cake

Look how elegant this cherry cake is; I like to make this easy cake on Valentine’s Day for my family, and they LOVE it.

I use cherry pie filling to make this cake, not canned cherries, because it makes the cake moist and sweet. However, you can also use fresh pitted cherries, chopped maraschino cherries or glacé cherries; all will work fine in this recipe.

It is super easy to make, not to mention it is a lifesaver when I need to make a quick dessert for my family. Moreover, most of the ingredients are pantry staples. You might have to pick up some cherry pie filling, but probably nothing else.

I like to top it with a dollop of ice cream and serve for breakfast alongside a warm cup of tea or coffee. YUM!

You'll Need

Full information on ingredients and quantities is in the recipe card at the end of the post.

Cherry pie filling: I like to use cherry pie filling as it makes the cake extra delicious and moist. However, you may use canned cherries.
Butter: I use unsalted butter.
Granulated sugar: To sweeten the cake.
Eggs: I use 3 large eggs at room temperature.
Vanilla extract: For flavor.
All-purpose flour: Also called plain flour.
Baking powder: A leavening agent, also helps in making the cake fluffy.
Milk: I use full-fat milk.

How to Make Moist Cherry Cake?

mix butter and sugar, add eggs and vanilla and then the dry ingredients.

One: Before beginning the prep, preheat the move to 180C / 350F. While you’re at it, line a 20x20 cm baking pan with some parchment paper as well.

Two: Now, take a large mixing bowl and add in the cream butter and sugar. Whisk the butter and sugar together until it is nice and fluffy.

Three: Next, one at a time, add in all the eggs. Once everything is combined, add some vanilla extract.

Four: Slowly add in the rest of the ingredients. So, that means the milk, flour, baking powder a tad bit of salt. Make sure you keep stirring and go slow with adding while adding all these ingredients. Mix well until the batter is a nice consistency.

scoop the batter into the baking pan and spread the cherry pie filling on top.

Five: Now, scoop the batter into the baking pan that we had set aside earlier. Take out the canned cherry pie filing and spread them on top of the batter evenly.

Six: Bake for about 40-45 minutes, let the cake cool, then cut and serve.

Helpful Tips!

Gather all ingredients and leave them out at room temperature 30 minutes before you begin baking. That way, not only will you have all the ingredients in one place, but they will all be of the same temperature.
If you’re not a fan of cherries, you can make this cake with some other popular canned fruit. Even fresh fruit will work great. I love apricots, plums, peaches and blueberries on the cake.
I stored this cake at room temperature for three days. Make sure to wrap it using cling film or keep it in an air-tight container, though. In the fridge, however, it can last for up to a week without changing taste or texture.

Can I Add Frosting To My Cake?

Yes, you can decorate this cake with some delectable frosting. I recommend you go for a cream cheese frosting. Some meringue buttercream or some plain chocolate and vanilla buttercream will also be a great finishing touch to this cake.

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