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Home » Desserts » Cherry Snack Cake

Published: Jul 29, 2019 · Modified: Jun 5, 2021 by Kathy · This post may contain affiliate links

Cherry Snack Cake

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A slice of cake filled with cherries on a plate.

Cherry Snack Cake is a delicious cake filled with tart cherries! This moist cake doesn't need any frosting or icing. It's delicious and so full of flavor. 

This easy to make cake can be mixed entirely by hand - no electric mixer needed!

A square piece of cake filled with cherries.
Table of Contents
Why make this cake
Pie cherries
How do I pit cherries?
Key ingredients
Step by step directions
Recipe tips
Serving suggestions
Recipe Faqs
More easy and delicious cakes to make
Cherry Snack Cake

Why make this cake

This cherry cake is perfect for dessert, snacks, or lunches. It packs perfectly in a lunch box and makes a special treat for any kid or adult.

This cake is moist and holds together well. It's best eaten sliced into squares and eaten without any frosting or extra topping. Because this cake holds together so well, it can be eaten right out of hand - no need for a plate or a fork. This cake is perfect for packing into school lunches!

Our pie cherry tree is fully loaded and ready to be picked. Right now I'm only picking a small amount of cherries everyday and using them up in every way possible. I've made cherry cobbler and cherry pie and now I've made cherry cake!

We have two cherry trees; a bing cherry tree and a sour or tart pie cherry tree. I used the bing cherries in cherry muffins but for this snack cake I used the tart cherries. 

Pie cherries

Pie cherries or sour cherries are a tart cherry that are usually a bright red color. Pie cherries are softer and juicier than a sweet cherry.

A pile of pie cherries on a white board.

How do I pit cherries?

There are a few ways to pit cherries. I find pie cherries easier to pit than a sweet cherry. When I pick pie cherries, I try to leave the stem on. I use the stem to help pit the cherries. 

Ways to pit cherries:

  1. Hold the cherry between you forefinger and thumb. Hold the stem in the other hand. Gently squeeze the cherry while gently pulling on the stem. Often the seed will pop right out and still be attached to the stem.  This works best if they are pitted the same day they are picked. Sometimes the seed stays inside and then I go to step 2 or 3.
  2. Gently squeeze the cherry without the stem until the seed comes out.
  3. Use a cherry pitter to remove the seed.
Slices of cake on a white platter.

Key ingredients

Fresh cherries, eggs, butter, flour and sugar on a white board.
  • Tart cherries - also called pie cherries
  • All-purpose flour
  • Sugar
  • Eggs
  • Butter
  • Milk

Step by step directions

  • Mix flour, sugar, baking powder, baking soda, cinnamon and sugar together
  • In a separate bowl, combine eggs, vanilla, butter and milk.
  • Flour, sugar and cinnamon being mixed together in a glass bowl.
  • Eggs, butter, vanilla and milk being mixed in a white bowl.
  • Combine wet ingredients into the dry ingredients.
  • Egg mixture being added to a flour mixture.
  • Cake batter being mixed together with an orange spatula.
  • Fold together until well incorporated.
Smooth cake batter in a bowl.
  • Fold cherries into batter.
Cherries in a cake batter.
  • Pour batter into greased baking pan and bake in a preheated 350° oven
Cake batter filled with fresh cherries in a baking dish.
  • Let cake fully cool and remove from pan
Cherry cake on a white surface.
  • Slice cake into squares and serve

Recipe tips

  • Preheat oven before baking. I turn my oven on when I first get started so it has time to fully preheat
  • Lightly grease baking dish. I used a glass 11x7 casserole dish. You may use an 11x8 or a 9x13 dish, although baking time will decrease.
  • Test cake to see if it is done with a wooden toothpick. Insert toothpick into the center of the cake and remove. If the toothpick has wet batter, continue cooking. If the toothpick has a few moist crumbs, the cake is baked through.
  • Allow cake to fully cool before removing from baking dish
  • Store fully cooled cake in an airtight container or leave in baking dish and cover with plastic wrap.

Serving suggestions

I like to serve this cake plain, without any frosting. However, you could top with powdered sugar or a dollop of freshly whipped cream.

Recipe Faqs

Can I use frozen cherries?

I used fresh cherries when making this cake. You could also use frozen cherries. Fold cherries in while still frozen. Increase baking time by 5-10 minutes.

Frozen cherries are usually sold packaged as tart cherries, pie cherries or Montmorency cherries.

Can I use a different type of cherry?

Any type of cherry can be used in this cake, although it won't have the same taste as the tart cherries. Use bing or rainier cherries for a different taste.

How long will the cake last?

Cover fully cooled cake in an airtight container or cover with plastic wrap for 2-3 days.

More easy and delicious cakes to make

  • Chocolate Mayonnaise Cupcakes
  • Applesauce Cake
  • Cocoa Apple Cake
  • Carrot Cake

A slice of cherry cake on a white platter.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious dessert recipes!

  • Sour Cream Cookies
  • Raspberry Shortcake
  • Raspberry Sauce
  • Oreo Buttercream
A square piece of cake filled with cherries.

Cherry Snack Cake

Kathy
Moist yellow cake filled with tart cherries
5 from 9 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Baking, Dessert
Cuisine American
Servings 12 people
Calories 225 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Large Mixing Bowl
  • Glass Baking Dish 7x11
Prevent your screen from going dark

Ingredients
  

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅓ cup butter (melted)
  • 1 cup milk
  • 2 cups tart cherries (pitted)

Instructions
 

  • Preheat oven to 350°
  • Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl.
    2 cups flour, 1 cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
  • In a separate bowl combine milk, eggs, vanilla and melted butter.
    2 eggs, 1 teaspoon vanilla, ⅓ cup butter, 1 cup milk
  • Add liquid ingredients into dry ingredients and fold ingredients together until fully combined
  • Fold in cherries.
    2 cups tart cherries
  • Pour batter into a greased 11 x 7 inch baking pan.
  • Bake in a preheated 350° oven for 45-50 minutes.
  • Allow cake to fully cool in baking dish. Cut into 12 pieces and serve.

Video

Notes

  • Preheat oven before baking. I turn my oven on when I first get started so it has time to fully preheat
  • Lightly grease baking dish. I used a glass 11x7 casserole dish. You may use an 11x8 or a 9x13 dish, although baking time will decrease.
  • Test cake to see if it is done with a wooden toothpick. Insert toothpick into the center of the cake and remove. If the toothpick has wet batter, continue cooking. If the toothpick has a few moist crumbs, the cake is baked through.
  • Allow cake to fully cool before removing from baking dish
  • Store fully cooled cake in an airtight container or leave in baking dish and cover with plastic wrap.

Nutrition

Serving: 1sliceCalories: 225kcalCarbohydrates: 38gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 43mgSodium: 159mgPotassium: 144mgFiber: 1gSugar: 21gVitamin A: 245IUVitamin C: 2mgCalcium: 51mgIron: 1mg
Keyword cherry cake, snack cake, yellow cake
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
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Comments

  1. Chef Penn says

    November 06, 2021 at 4:47 pm

    5 stars
    I'm baking this as I write this. I put in half the cinnamon and added a 1/4 teaspoon of vanilla and almond flavoring and 2 teaspoons of Brandy and a small amount of lemon zest. Looks really good, I'm not a fan of frosting so this should be perfect. Thank you so much for posting. It's a late night snack tonight and it's so easy. I'm giving it a 5 star and i have only tasted the batter. lol If it's bad I'll come back and say so. I'm thinking you won't see me complain. I've saved the recipe for another day.

    Reply
    • Kathy says

      November 07, 2021 at 5:26 am

      Hi,
      Thanks so much!!! The brandy sounds like a great addition - and so do the other adjustments you made. One of the things I love about this cake is no frosting! Makes it so easy and not too sweet. Hope you enjoyed your midnight snack!
      Kathy 🙂

      Reply
  2. Sandi says

    July 21, 2021 at 2:28 pm

    I used mix berries! It was AWESOME

    Reply
    • Kathy says

      July 21, 2021 at 2:32 pm

      That's a great way to mix up this snack cake!
      Thanks 🙂

      Reply
  3. Denise G. says

    June 01, 2021 at 10:54 am

    Hi - tried this recipe for the first time, using cherries picked from the yard - EXCELLENT! Everyone in my family loved it!

    Reply
    • Kathy says

      June 01, 2021 at 4:48 pm

      Wonderful! Thanks so much for letting me know how much everyone loved it! 🙂

      Reply
  4. Marta says

    July 06, 2020 at 5:08 pm

    5 stars
    Hi Kathy,
    I meant to rate this recipe with 5 stars. Thanks again.
    Marta

    Reply
    • Kathy says

      July 07, 2020 at 6:40 am

      Thanks! I appreciate you taking the time to leave a comment and a 5 star rating!

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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