Imagine a cake so light it practically floats—then add juicy cherries to every forkful, and you’ve nailed this Fluffy Cherry Cake. Soft, airy, and simple, it’s all about letting the cherries shine atop a tender, vanilla-scented sponge.

Whether you’re baking for a cozy afternoon treat or last-minute company, this cake feels both effortless and a little indulgent. One slice, and you’ll know: sometimes the simplest desserts leave the sweetest memories.

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Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 277 kcal

Ingredients

Instructions

Beat the eggs and sugar with a mixer.
Add three tablespoons of oil.
Add a teaspoon of vanilla essence.
In a separate bowl, mix the flour with the baking powder.
Add the flour and baking powder mixture to the composition.
I used cherries from a jar. Drain the juice in a strainer. If you have fresh cherries, use them.
Melt a little butter in the microwave and grease the baking mold with a pastry brush. I used a pan with a diameter of 20 cm.
Arrange some of the cherries in any shape you like.
Pour the mixture into the mold.
Arrange the cherries on top of the mixture in the mold. Bake at 180°C (350°F) for 35-40 minutes.
The cherry cake is ready, turn the mold onto a plate and serve.