Name: Easy Cherry Snack Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1/2 cup unsalted butter ((room temperature)); 1/2 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups cake flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons milk; 1 cup dark sweet or sour cherries** ((fresh or canned, drained well))

This easy cherry snack cake is only 10 minutes to the oven! The homemade cake recipe has either dark sweet or sour cherries.

When the cake craving hits, you need quick and easy.

This easy cherry snack cake comes to your rescue! It takes basic, everyday ingredients and only takes 10 minutes to mix up. Bake it in an 8×8 pan for the perfectly sized snack cake.

A piece of cake sitting on top of a paper plate, with cherries

Easy Snack Cake

This quick snack cake makes a small cake so it is great for an afternoon snack or a morning breakfast cake. You won’t have much left over to tempt you with sweet desserts other times!

What cherries are best for cake?

Wondering what cherries to use for this easy snack cake? You can choose dark sweet cherries or even sour cherries. Use fresh or canned cherries.

If you use canned cherries, be sure you drain them well. If you use fresh cherries, make sure you clean them well and take the stem and pit out.

A piece of cake on a paper plate, with Cherries and whipped cream

How to Make Cherry Snack Cake

This cake bakes best if you use an 8×8 cake pan. If you use a 9×9″ pan, the cake will be thinner. You can also use an 8″ round cake pan.

Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside. This just helps the cake come out cleanly. You can just spray the cake pan with cooking spray if you’d like.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined.
In a small bowl combine flour, baking powder, and salt.
With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly. **If the cherries are large, half them and toss them with a few tablespoons of flour so they don’t sink to the bottom of the pan.**

Bake for about 40-45 minutes, or until a toothpick comes out clean. Let the cake rest for about 10 minutes then transfer to a cooling rack.
Top with whipped cream when serving.

Cherry Snack Cake on a plate with one bite out

How to Store Cake with Fruit

This cake is safe to store at room temperature for about 48 hours. Make sure it is in an airtight container. If you plan to keep the cake longer than this, we recommend refrigerated the cake.

Can you freeze cake with fruit?

Yes! This cake freezes well. Make sure the cake is sealed in an airtight container and freeze for up to 2 months. Allow the cake to defrost in the container before opening it.

Other Cherry Cake Recipes

Easy Cherry Snack Cake

5 from 1 vote

This easy cherry snack cake is only 10 minutes to the oven! The homemade cake recipe has either dark sweet or sour cherries.

Servings 6

Prep Time 10

Cook Time 40

Total Time 50

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Ingredients

1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons milk
1 cup dark sweet or sour cherries** (fresh or canned, drained well)

Instructions

Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined.
In a small bowl combine flour, baking powder, and salt.
With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly. **If the cherries are large, half them and toss them with a few tablespoons of flour so they don't sink to the bottom of the pan.)
Bake for about 40-45 minutes, or until a toothpick comes out clean. Let the cake rest for about 10 minutes then transfer to a cooling rack.
Top with whipped cream.

Notes

The calories shown are based on the cake being cut into 6 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**