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Cherry Cake That Feels Sweet, Simple, and Joyful
Cherry Cake is the kind of dessert that looks cheerful on the plate and feels wonderfully easy in the kitchen. It has a soft, moist crumb, little pockets of chopped cherry throughout, and a sweet almond glaze that sets into a pretty drizzle over each square. This is a lovely cake for family gatherings, simple celebrations, potlucks, or any day when you want a homemade dessert without a long ingredient list.
What makes this Cherry Cake a little different is that it does not rely on baking powder or baking soda. The eggs do the lifting here, which means the mixing step matters. Beating the eggs and sugar until they are thick, pale, and ribbon-like gives the cake its structure. It is a simple method, but it makes a big difference.
I also love that this recipe uses frozen cherries. You only need to slightly thaw and roughly chop them before folding them into the batter. That makes Cherry Cake easy to make even when fresh cherries are not in season. The almond extract in both the cake and the glaze gives the whole dessert a bakery-style flavor that pairs beautifully with the cherries. If you enjoy cherry desserts, this cake pairs naturally with a spoonful of homemade cherry pie filling served on the side.
Cherry Cake
This Cherry Cake is sweet, moist, and filled with chopped cherries in every bite. The texture is tender but sturdy enough to cut into neat squares, which makes it perfect for sharing. Since it bakes in a 9×13 pan, you get 16 servings from one batch, and the glaze can be drizzled after the cake has cooled.
The flavor is simple in the best way. Butter gives the cake richness, sugar keeps it sweet, and almond extract brings out the cherry flavor without overpowering it. Vanilla rounds everything out, while the powdered sugar glaze adds a smooth finish.
This is not a fussy layer cake. There is no frosting to pipe, no filling to spread, and no decorating step beyond a quick drizzle of glaze. Still, Cherry Cake feels special because the cherries add color and the almond glaze gives it that pretty final touch. For another dessert that works well for sharing, these strawberry shortcake cupcakes bring the same cheerful fruit-dessert feeling in a different form.
Cake Without Baking Powder
The most important thing to know before making Cherry Cake is that the eggs are the leavening agent. That means they help the cake rise and hold its texture. Because there is no baking powder in the ingredient list, the egg and sugar mixture needs enough time with the mixer. The baking role of eggs is helpful to understand, and the American Egg Board’s leavening guide gives a clear look at how eggs support lift in baked goods.
Beat the eggs with the sugar for about 5 to 7 minutes, until the mixture is slightly thickened and light in color. It should almost double in size. When you lift the beaters, the mixture should fall back into the bowl in a ribbon. That ribbon stage tells you enough air has been worked into the batter.
Skipping or rushing this step can change the cake’s texture. The recipe is still simple, but this part deserves your attention. Once the eggs and sugar are ready, the rest of the batter comes together quickly.
Almond Glaze
The almond glaze is made with powdered sugar, milk, and almond extract. It should be thick enough to drizzle in a white stream from a spoon. If it feels too thick, add a little more milk. Add it slowly, because powdered sugar glaze can go from thick to thin quickly.
Let the Cherry Cake cool completely before adding the glaze. If the cake is still warm, the glaze may melt into the surface instead of setting on top. Once the pieces are drizzled, let them rest until the glaze has set.
The almond flavor in the glaze mirrors the almond extract in the cake, so the dessert tastes balanced from the first bite to the last. It also gives the cake a sweet, simple finish without needing a heavy frosting.
Ingredients
For the cake, you will need eggs, sugar, softened butter, almond extract, vanilla extract, all-purpose flour, and frozen cherries. The cherries should be slightly thawed and roughly chopped so they can be stirred evenly through the batter. For general guidance on thawing frozen foods, the National Center for Home Food Preservation is a useful reference.
The softened butter should be soft enough to mix smoothly into the batter, but not melted. Melted butter would change how the batter comes together. Soft butter blends in after the egg and sugar mixture has been beaten properly.
All-purpose flour gives the cake its structure. Stir it in just until combined. Once the flour goes in, avoid overmixing. A gentle hand helps keep the crumb pleasant and tender.
For the glaze, you will need powdered sugar, milk, and almond extract. The milk loosens the powdered sugar into a drizzle, while the almond extract adds that lovely cherry-friendly flavor.
How to Make Cherry Cake Squares with Almond Glaze
Start by preheating the oven to 350°F. Butter a 9×13 pan so the cake releases cleanly after baking. This cake is sliced into squares, so a well-prepared pan helps the edges come out neatly.
In a mixing bowl, beat the eggs with the sugar until the mixture is thickened and pale. This takes about 5 to 7 minutes. Watch for the mixture to almost double in size and form a ribbon when the beaters are lifted.
Add the softened butter and vanilla, then mix for two more minutes. Stir in the flour just until the batter comes together. The batter will be thick, which is normal for this style of cake.
Fold in the slightly thawed, roughly chopped frozen cherries. Stir just enough to spread them throughout the batter. Try not to crush them too much as you mix.
Spread the batter into the buttered 9×13 pan. Smooth it into an even layer so the cake bakes as evenly as possible. Bake until the top is very lightly browned and a toothpick inserted near the center comes out clean. The recipe instructions give 30 to 35 minutes for baking.
Let the cake cool completely before slicing it into squares. While it cools, stir together the powdered sugar, milk, and almond extract. The glaze should drizzle from the spoon in a thick white stream. Drizzle the glaze lightly over the pieces and let it set before serving.
Tips for the Best Cherry Cake
Give the eggs and sugar the full mixing time. This is the heart of the recipe because the eggs help create the lift. A pale, thick mixture makes a better Cherry Cake than a thin mixture that has only been briefly mixed.
Use cherries that are only slightly thawed. If they are fully thawed and very juicy, they may release more liquid into the batter. Roughly chopping them helps spread cherry flavor throughout the cake.
Do not overmix once the flour is added. Stir until the flour disappears, then fold in the cherries. Overworking the batter after the flour goes in can make the cake less tender.
Let the cake cool before glazing. This small bit of patience helps the almond glaze sit on top instead of sinking into the warm cake. It also makes slicing cleaner.
Drizzle lightly rather than covering every inch. The cake is already sweet, so a pretty drizzle gives enough almond glaze without making each piece feel too heavy.
Serving Ideas
Cherry Cake is lovely on its own, especially once the almond glaze has set. The squares are easy to place on a dessert tray, tuck into lunch boxes, or serve after dinner.
For a casual gathering, cut the cake into 16 squares and arrange them on a platter. Since the glaze sets, the pieces are easier to pick up and serve than cakes with soft frosting.
This cake also works well for holidays and spring or summer meals because the cherry pieces add a cheerful look. The flavor is sweet and familiar, but the almond glaze gives it a little something special. If you are building a dessert table, a chilled option like creamy no-bake cheesecake with berries makes a nice contrast beside these soft cherry cake squares.
Storage Notes
The recipe card notes that this Cherry Cake is stored at room temperature, either uncovered or very loosely covered. That detail matters because this is a moist cake. If it is stored airtight, the crust softens a great deal. For broader storage guidance, Colorado State University Extension shares a practical food storage for safety and quality reference.
The cake will still taste good the next day if stored airtight, but the texture will not be quite the same. For the best texture, keep it loosely covered at room temperature and enjoy it while the crust still has its nicer finish.
If you are making it ahead for guests, bake and cool the cake, then glaze it once it is fully cooled. Give the glaze time to set before serving or transporting the pieces.
Frequently Asked Questions
Can I use frozen cherries in Cherry Cake?
Yes. This recipe specifically uses frozen cherries that are slightly thawed and roughly chopped. That makes the cake easy to prepare even when fresh cherries are not available.
Why does this Cherry Cake have no baking powder?
The eggs work as the leavening agent in this recipe. That is why the eggs and sugar need to be beaten until thick, light in color, and ribbon-like.
Can I skip the almond glaze?
The glaze is part of the recipe and adds sweetness and almond flavor. The cake can be sliced once cooled, but the glaze gives the finished Cherry Cake its signature look and flavor.
How should the glaze look?
The glaze should drizzle off a spoon in a thick white stream. If it is too thick, add a little more milk as needed.
When should I slice the cake?
Cool the cake completely before slicing it into squares. This helps the pieces hold their shape and keeps the glaze from melting.
A Sweet Cake Worth Sharing
Cherry Cake is simple, pretty, and full of sweet almond-cherry flavor. It does not ask for complicated steps, but it does reward careful mixing at the beginning. Once the eggs and sugar are beaten properly, the rest of the recipe comes together with pantry staples, frozen cherries, and a quick glaze.
This is the kind of cake that feels right for so many moments: a weekend dessert, a potluck pan, a family treat, or a cheerful addition to a dessert table. Each square has a soft crumb, bits of cherry, and just enough almond glaze to make it feel finished. You can also browse more sweet ideas in the dessert recipe collection.
Cherry Cake
Sweet, moist cake filled with cherries and drizzled with an almond glaze is a dessert you can pull together with minimal effort.
Equipment
- mixer
- Mixing bowl
- 9×13 pan
Ingredients
- 3 eggs
- 2 cups sugar
- 0.75 cup butter softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1.5 cups frozen cherries slightly thawed and roughly chopped
- 2 cups powdered sugar
- 1.5 tablespoons milk plus more as needed
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
- The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cherries and stir to mix throughout.
- Spread in a buttered 9×13 pan. Bake for 30-35 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
- Cool completely before slicing into squares. To glaze the cake, stir together the powdered sugar, milk, and almond extract. It should drizzle off the spoon in a thick white stream. Lightly drizzle the pieces of cake and allow them to rest until the glaze has set.
Notes
I store this cake at room temperature, either uncovered or very loosely covered.
This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.
