Ready to elevate your baking game with a burst of sweet and tangy flavor? Dried cherries are the secret star in these 12 irresistible cake recipes, perfect for any occasion. Whether you’re craving a cozy weekend treat or a show-stopping dessert, our roundup has something for every home cook. Dive in and discover your next favorite bake!
Classic Dried Cherry Pound Cake
Baking this Classic Dried Cherry Pound Cake brings back memories of my grandmother’s kitchen, where the aroma of butter and sugar creaming together was the prelude to something truly special. I’ve tweaked her recipe slightly, adding dried cherries for a tart contrast to the rich, buttery cake, and it’s become a staple in my home during the holiday season.
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 pasture-raised eggs, lightly beaten
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup dried cherries, coarsely chopped
Instructions
- Preheat your oven to 325°F (163°C) and generously butter a 10-inch bundt pan, ensuring every crevice is coated to prevent sticking.
- In a large mixing bowl, cream together the butter and sugar on medium speed until the mixture is light and fluffy, about 5 minutes. This step is crucial for incorporating air into the batter, so don’t rush it.
- Gradually add the lightly beaten eggs to the creamed mixture, one at a time, beating well after each addition to ensure a smooth, homogenous batter.
- In a separate bowl, whisk together the sifted flour, baking powder, and sea salt. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Fold in the vanilla extract and coarsely chopped dried cherries with a spatula, distributing them evenly throughout the batter without overmixing.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pull away slightly from the sides of the pan.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This resting period helps the cake set and prevents it from breaking.
Rich with the buttery depth of a traditional pound cake and punctuated with the chewy, tart bursts of dried cherries, this cake is a study in contrasts. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Dried Cherry and Almond Cake
Yesterday, as I was rummaging through my pantry, I stumbled upon a bag of dried cherries that had been forgotten in the back. It was a serendipitous find that inspired me to bake this Dried Cherry and Almond Cake, a delightful treat that perfectly balances the tartness of cherries with the nutty richness of almonds.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk
- 3/4 cup dried cherries, coarsely chopped
- 1/4 cup sliced almonds, for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
- In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Gradually add the beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Gently fold in the chopped dried cherries with a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Lightly dust the cooled cake with powdered sugar for a touch of elegance. The cake boasts a moist crumb, punctuated by the chewy texture of dried cherries and the crunch of almonds. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Chocolate Dried Cherry Cake
Just when I thought my love for chocolate couldn’t get any deeper, I stumbled upon this Chocolate Dried Cherry Cake recipe that’s become a staple in my kitchen. There’s something about the combination of rich cocoa and tart dried cherries that feels like a match made in dessert heaven. Plus, it’s surprisingly simple to whip up, making it perfect for both weeknight treats and special occasions.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup dried cherries, rehydrated in warm water and drained
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar, brown sugar, and clarified butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs in the next step.
- Add the lightly beaten eggs and vanilla extract to the sugar mixture, stirring until fully incorporated.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the rehydrated dried cherries, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Craving a slice yet? This cake boasts a moist, tender crumb with pockets of juicy cherries that burst with flavor in every bite. For an extra indulgent twist, serve it warm with a scoop of vanilla bean ice cream or a drizzle of dark chocolate ganache.
Dried Cherry Cheesecake
Zesty and vibrant, this Dried Cherry Cheesecake is a delightful twist on the classic dessert that’s perfect for any occasion. I remember the first time I experimented with dried cherries in a cheesecake; their tartness perfectly balanced the creamy richness, creating a symphony of flavors that’s been a hit ever since.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup clarified butter, melted
- 2 tbsp granulated sugar
- 24 oz cream cheese, room temperature
- 3/4 cup granulated sugar
- 3 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup dried cherries, rehydrated in warm water and drained
- 1/2 cup sour cream
- 1 tbsp all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, clarified butter, and 2 tbsp sugar. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to evenly press the crust.
- Bake the crust for 10 minutes, then let it cool on a wire rack.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Fold in rehydrated dried cherries, sour cream, and flour until just combined. Tip: Dust the cherries with flour before adding to prevent sinking.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set but the center slightly jiggles.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Every bite of this cheesecake offers a creamy texture punctuated by the chewy, tart dried cherries. Serve it with a drizzle of cherry compote or a dollop of whipped cream for an extra indulgent treat.
Dried Cherry and Coconut Cake
Sometimes, the simplest combinations create the most memorable flavors, and that’s exactly what happened when I first tried this dried cherry and coconut cake. It was a rainy afternoon, and I was rummaging through my pantry, looking for something to bake that would brighten the day. The tartness of the dried cherries paired with the sweet, nutty coconut was a revelation, and I knew I had to share it.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dried cherries, roughly chopped
- 3/4 cup granulated sugar
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
- In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
- Add the granulated sugar, shredded coconut, and chopped dried cherries to the dry ingredients, stirring to distribute evenly.
- In a separate bowl, combine the lightly beaten eggs, melted clarified butter, pure vanilla extract, and whole milk, whisking until smooth.
- Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even bake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Baking this cake fills your kitchen with an irresistible aroma, a promise of the moist, tender crumb and bursts of tart cherries within. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
Dried Cherry and Orange Blossom Cake
This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but think about the perfect cake to complement such a serene moment. That’s when I remembered the Dried Cherry and Orange Blossom Cake I made last weekend—a delightful blend of sweet and floral notes that’s surprisingly simple to whip up.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/2 cup clarified butter, at room temperature
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup dried cherries, finely chopped
- 2 tbsp orange blossom water
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
- In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
- Fold in the sifted all-purpose flour, baking powder, and sea salt, mixing just until the dry ingredients are moistened.
- Gently stir in the finely chopped dried cherries and orange blossom water until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Just out of the oven, this cake boasts a tender crumb and a fragrant aroma that fills the room. The dried cherries add a chewy texture and a burst of sweetness, while the orange blossom water lends a subtle floral note. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Dried Cherry and Walnut Cake
Remember the last time you bit into a cake that was just the right amount of sweet, with a texture that danced between moist and crumbly? That’s exactly what I aimed for with this dried cherry and walnut cake, inspired by my grandmother’s love for baking with whatever nuts and fruits she had on hand.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup clarified butter, at room temperature
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cherries, finely chopped
- 1/2 cup walnuts, toasted and roughly chopped
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust lightly with flour.
- In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.
- Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the pure vanilla extract until just combined.
- Alternately add the sifted all-purpose flour and buttermilk to the mixture, beginning and ending with the flour, mixing until just combined after each addition.
- Gently fold in the finely chopped dried cherries and toasted walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Kindly note, this cake boasts a delightful contrast between the tartness of the dried cherries and the earthy crunch of walnuts. Serve it with a dollop of whipped cream or a drizzle of honey for an extra layer of flavor.
Dried Cherry and Cinnamon Spice Cake
Last weekend, I found myself rummaging through my pantry, determined to bake something that felt both cozy and a bit luxurious. That’s when I spotted a bag of dried cherries, and the idea for this spice cake was born. It’s the perfect blend of sweet and spice, with a texture that’s wonderfully moist yet light.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup clarified butter, at room temperature
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup buttermilk
- 1 cup dried cherries, coarsely chopped
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a large bowl, cream the clarified butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition to incorporate fully.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the coarsely chopped dried cherries and vanilla extract until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Rich with the warmth of cinnamon and the tangy sweetness of dried cherries, this cake is a delight. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Dried Cherry and Dark Chocolate Cake
Every now and then, I stumble upon a flavor combination that stops me in my tracks, and dried cherries paired with dark chocolate is one of those magical duos. This cake is my homage to that pairing, a rich, moist dessert that’s perfect for any occasion, from a casual family dinner to a more formal gathering. I love how the tartness of the cherries cuts through the deep, luxurious chocolate, creating a balance that’s simply irresistible.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup clarified butter, melted and cooled
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup dried cherries, coarsely chopped
- 3/4 cup dark chocolate chunks (70% cocoa)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar, brown sugar, and clarified butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
- Add the lightly beaten eggs and vanilla extract to the sugar mixture, stirring until fully incorporated.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Fold in the coarsely chopped dried cherries and dark chocolate chunks until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 30-minute mark to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Now, this cake is a showstopper with its moist crumb and bursts of tart cherries amidst the rich chocolate. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.
Dried Cherry and Vanilla Bean Cake
Kind of like stumbling upon a hidden gem in your grandma’s recipe box, this Dried Cherry and Vanilla Bean Cake is a delightful surprise that combines the tartness of dried cherries with the sweet, aromatic essence of vanilla bean. I remember the first time I made it; the kitchen was filled with such a comforting aroma that my neighbors popped by to ask what was baking!
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup clarified butter, at room temperature
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 vanilla bean, seeds scraped
- 1/2 cup dried cherries, finely chopped
- 1/4 cup whole milk
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust lightly with flour.
- In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
- Split the vanilla bean lengthwise and scrape the seeds into the mixture, stirring to distribute evenly.
- In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt.
- Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Fold in the finely chopped dried cherries gently to avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Perfectly moist with a tender crumb, this cake boasts a beautiful balance of flavors. The vanilla bean elevates the dried cherries, making each bite a luxurious experience. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.
Dried Cherry and Lemon Zest Cake
This summer, I found myself reaching for the same old recipes, craving something that would brighten up my dessert table with a burst of flavor. That’s when I stumbled upon the idea of combining the tartness of dried cherries with the fresh zest of lemon in a cake that’s as delightful to look at as it is to eat.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup clarified butter, at room temperature
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tbsp lemon zest, finely grated
- 1/2 cup dried cherries, chopped
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
- In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
- Fold in the sifted all-purpose flour, baking powder, and sea salt, mixing just until combined to avoid overworking the batter.
- Stir in the lemon zest, chopped dried cherries, and pure vanilla extract, distributing evenly throughout the batter.
- Pour in the whole milk, stirring gently to achieve a smooth, pourable consistency.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Moist and tender, this cake strikes a perfect balance between the sweetness of the cherries and the zesty lemon. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of elegance.
Dried Cherry and Hazelnut Cake
Perfect for those leisurely Sunday brunches or a cozy afternoon tea, this Dried Cherry and Hazelnut Cake is a delightful treat that combines the tartness of cherries with the rich, nutty flavor of hazelnuts. I stumbled upon this recipe during a weekend getaway in the countryside, where the local bakery served a similar cake that had me coming back for seconds—and thirds!
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, clarified and cooled
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup dried cherries, rehydrated in warm water and drained
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
- In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
- Fold in the sifted all-purpose flour, baking powder, and sea salt, mixing just until the dry ingredients are moistened.
- Gently stir in the rehydrated dried cherries, toasted hazelnuts, and pure vanilla extract until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For an extra touch of elegance, serve this cake with a dollop of crème fraîche and a drizzle of honey. The texture is wonderfully moist, with bursts of tart cherries and crunchy hazelnuts in every bite. It’s a cake that’s as pleasing to the palate as it is to the eye.
Conclusion
Hungry for something sweet and unique? These 12 dried cherry cake recipes offer a delightful twist on classic desserts, perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s a recipe here to inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!
