I’ve never had to worry about using up too many cherries. When they’re in season I go through them like a cherry-pitting machine. The one time I decided not to eat them all straight from the bowl, I baked this easy homemade cherry cake topped with a mascarpone-yogurt frosting. It’s almost as good as eating cherries on their own.
It’s a simple dessert and very adaptable. If you don’t feel like baking, you can layer crushed cookies or graham crackers the way you would for a no-bake cheesecake. For a slightly more nutritious base I used oats and chopped pecans, which gives the cake a pleasant texture and nuttiness.
A note on fruit: fresh cherries are ideal, but frozen, pitted cherries work well too—just thaw them first. You can use sweet or sour cherries depending on your taste. If you want a lighter finish, use plain yogurt in the frosting and adjust the sweetener to taste.
I hope you enjoy this cherry cake. Below is the recipe—easy to follow and made with wholesome ingredients.
Easy Homemade Cherry Cake
This homemade cherry cake is simple to make and uses wholesome ingredients. It’s a great dessert for cherry season and can be adapted to what you have on hand.
15 minutes
20 minutes
35 minutes
Ingredients
Base
- 3 eggs
- 1 cup + 2 tbsp oats
- 4 tbsp muscovado sugar (or coconut sugar)
- 2 tbsp yogurt
- 2 tbsp butter
- 1/4 cup shredded coconut
- 1/3 cup pecans, chopped
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp baking soda
Frosting
- 2/3 cup yogurt
- 4 oz / 120 g mascarpone
- 1 1/2 tsp honey or maple syrup (or to taste)
Additionally
- 1/2–1 cup cherries, pitted and halved if possible
Instructions
- Blend the chopped pecans with oats, cinnamon, sugar and vanilla to create a coarse flour for the base.
- Mix 2 tbsp yogurt with baking soda until slightly fluffy. Add the eggs and melted butter, then fold in the dry mixture until combined.
- Press the batter into a small cake pan lined with parchment and bake at 350°F (180°C) for 20–25 minutes, until golden and a toothpick comes out clean.
- While the base bakes, whisk together the remaining 2/3 cup yogurt, mascarpone and honey or maple syrup until smooth and fluffy. Taste and adjust sweetness as needed.
- Let the cake cool completely, then slice horizontally to make two layers.
- Spread the mascarpone-yogurt frosting on the bottom layer, top with pitted cherries, then place the second layer on top.
- Chill the assembled cake in the fridge for at least 3 hours, or preferably overnight, to let the flavors meld.
- Slice and enjoy.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 295
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Unsaturated Fat 9g
Cholesterol 132mg
Sodium 290mg
Carbohydrates 21g
Fiber 2g
Sugar 18g
Protein 7g
More Easy Dessert Recipes
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