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 delicious little 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 every day 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 and in a cherry crumble, but for this snack cake I used the tart cherries.
Pie cherries
Pie cherries or sour cherries are tart cherries that are usually a bright red color. Pie cherries are softer and juicier than sweet cherries.
How do I pit cherries?
There are a few ways to pit cherries. I find pie cherries easier to pit than a sweet cherries. 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:
- Hold the cherry between your 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.
- Gently squeeze the cherry without the stem until the seed comes out.
- Use a cherry pitter to remove the seed.
Key ingredients
- 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.
- Combine wet ingredients with dry ingredients.
- Fold together until well incorporated.
- Fold cherries into batter.
- Pour batter into greased baking pan and bake in a preheated 350° oven
- Let cake fully cool and remove from pan
- 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 the 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 the 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
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.
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.
Cover fully cooled cake in an airtight container or cover with plastic wrap for 2-3 days.
More easy and delicious cakes to make
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!
Cherry Snack Cake
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.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Chef Penn says
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.
Kathy says
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 🙂
Sandi says
I used mix berries! It was AWESOME
Kathy says
That's a great way to mix up this snack cake!
Thanks 🙂
Denise G. says
Hi - tried this recipe for the first time, using cherries picked from the yard - EXCELLENT! Everyone in my family loved it!
Kathy says
Wonderful! Thanks so much for letting me know how much everyone loved it! 🙂
Marta says
Hi Kathy,
I meant to rate this recipe with 5 stars. Thanks again.
Marta
Kathy says
Thanks! I appreciate you taking the time to leave a comment and a 5 star rating!