Moist Cherry Cake with Tinned Cherries – Old-Fashioned & Easy
If you’re after a moist cherry cake that’s easy to make and not too sweet, this old-fashioned recipe might be just the thing. I found it tucked among a stack of handwritten recipes I was gifted recently, and it’s already become a favourite. Made with jarred or tinned cherries and topped with softly whipped cream and a drizzle of cherry syrup, it’s a lovely cake that actually improves after a day or two. And if you have fresh strawberries on hand, you might like to try this Hazelnut Torte — a gorgeous dessert made with hazelnut meringue layers, Nutella, fresh strawberries, and whipped cream.
Cherry Bliss Cake – Light, Moist & Not Too Sweet
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8 -10 slices
A light and moist cherry cake made with jarred or tinned cherries. Not overly sweet and topped with whipped cream and cherry syrup—an old-fashioned recipe that's easy and elegant.
Ingredients
- 1 jar 680g pitted morello cherries or 2 x 415g tins pitted black cherries drained (pitted black cherries are my favourite)
- ¼ cup soft butter 60g
- ⅔ cup white sugar 150g
- 2 large eggs
- 1 cup self-raising flour 150g
- or 1 cup plain flour + 2 teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ½ cup milk 125ml
- 1 teaspoon vanilla essence 5ml
- ½ cup flaked almonds (optional) 40g
- 2 egg whites
- Icing sugar for dusting
- Whipped cream (optional – sweeten with icing sugar if desired) to serve
Instructions
- Preheat oven to 180°C / 350°F (no fan). Grease and flour a 28cm / 11-inch tart tin with removable base.
- Drain the cherries over a small saucepan and set both aside.
- In a large bowl, beat the soft butter and sugar with an electric mixer until pale and well combined.
- Add eggs, one at a time, beating well after each.
- Sift in the self-raising flour and nutmeg.
- Pour milk and vanilla into the bowl. Gently fold the mixture using a spatula. A few lumps are fine.
- In a clean bowl, whisk egg whites until soft peaks form. Do not overbeat.
- Gently fold in about 1 big, heaped cup of drained cherries and optional flaked almonds.
- Gently fold in the whipped egg whites. Don’t overmix.
- Spoon the batter into the prepared tin and smooth the top.
- Scatter a few extra cherries on top. Reserve the rest for syrup.
- Bake for 25–35 minutes, or until lightly golden and the cake springs back when touched.
- While the cake bakes, simmer the reserved cherry liquid over low heat until reduced and syrupy. Add reserved cherries and set aside.
- Let the cake cool for 10 minutes before removing from tin. Dust with icing sugar.
- Slice and serve with sweetened whipped cream and a drizzle of cherry syrup.
Video
Notes
- Jarred or tinned cherries: Both morello cherries in jars and black cherries in tins work beautifully. Just be sure they’re pitted. Morello cherries give a slightly tart flavour. I prefer the black tinned cherries.
- Don’t overmix: The batter may look slightly lumpy after folding in the milk and flour—this is normal. Avoid overmixing to keep the cake light and tender.
- Almonds optional: Flaked almonds add a lovely texture and flavour but are not essential. The cake is still delicious without them.
- Converts well to gluten-free: You can substitute the self-raising flour with a 1:1 gluten-free blend and add 2 teaspoons of baking powder.
- Storage: This cake keeps well at room temperature, covered in a cake tin or under a dome, for up to 5 days. It actually tastes even better after a day or two.
- Serving tip: The cherry syrup adds moisture and richness. Spoon it over just before serving for maximum impact.
