Moist Cherry Cake Recipe with Olive Oil

This Olive Oil Cherry Cake is a tender, moist cake flavored with warm cinnamon and fragrant cardamom, studded with fresh cherries for bright bursts of summer fruit in every bite.

Cherries are a hallmark of summer, most often seen in pies, ice creams, or cold treats. In this cake they bring bright, juicy contrast to the oil-enriched crumb. Olive oil adds a pleasant, earthy richness that keeps the cake tender and moist, while a touch of cinnamon and cardamom gives subtle warmth and aromatic depth. The result is a simple yet elegant cake that’s equally suited to warm-weather gatherings or cozy autumn afternoons.

If you enjoy cherry desserts, try other cherry recipes on this site for more inspiration, including layered cakes, galettes, and hand pies.

(Yes, the combination of cherries and warming spices might feel like a fall dessert—embrace it. Good food has no strict season.)

What ingredients are in this Olive Oil Cherry Cake

• Fresh cherries: pitted and halved. Avoid frozen cherries for this recipe; frozen fruit releases extra liquid that can affect texture.
• Sugar: the cake is lightly sweetened to let the fruit and spices shine.
• Eggs: provide structure and richness.
• Olive oil: use a mild-to-medium extra virgin olive oil you enjoy; it brings an earthy, soft crumb and keeps the cake moist.
• Cake flour: for a delicate crumb. If unavailable, use all-purpose flour plus 2 teaspoons of potato starch to mimic cake flour.
• All-purpose flour: combined with cake flour for balance.
• Almond flour: adds subtle nuttiness and tender texture.
• Baking powder and baking soda: leavening to ensure a light but sturdy crumb.
• Cinnamon and cardamom: small amounts go a long way—don’t skip these; cardamom may be substituted with hazelnut if preferred.
• Full-fat sour cream: adds moisture and a gentle tang.

How to make this cake

This recipe follows a pound-cake-style method focused on creating a stable, tender crumb. The basic steps are straightforward: first combine the wet creaming ingredients, then gently fold in the dry ingredients and liquids in alternating additions, and finally fold in the cherries and bake until set.

Start by preheating the oven and preparing an 8″ round pan with a parchment round in the bottom; a tall pan produces an attractive, bakery-style cake. Sift the dry ingredients together to ensure even distribution of the leaveners and spices. In a mixer, beat the eggs and sugar briefly, then stream in the olive oil on low speed to emulsify. Alternate additions of the flour mixture and sour cream, beginning and ending with the flour—this helps maintain a smooth, cohesive batter. Pour the batter into the pan, scatter the halved cherries on top (they will settle slightly as the cake rises), and bake until a toothpick inserted into the center comes out clean.

Storage and serving suggestions

This cake keeps well at room temperature for up to 48 hours when kept covered to retain moisture. For longer storage, refrigerate in an airtight container for up to five days—bring to room temperature before serving for the best texture and flavor. Slices are lovely on their own or served with lightly whipped cream, vanilla ice cream, or a dollop of mascarpone. A drizzle of warmed cherry compote or a sprinkle of toasted almonds complements the almond flour note in the batter.

Baker’s tips

• If you prefer a shorter, wider cake, bake in a 9″ round or square pan; reduce the baking time to about 40–45 minutes and check for doneness a bit earlier.
• To help the cake rise tall, line the pan bottom with parchment and leave the sides ungreased; when the cake is baked, run a thin knife around the edge, invert onto a plate, then right-side-up to remove it cleanly.
• Use ripe, firm cherries and pat them dry before halving to minimize extra surface moisture.
• If you like a stronger olive oil flavor, use a higher-quality extra virgin olive oil and expect a more pronounced savory note; for a more neutral profile, choose a mild olive oil.

Happy baking!

More dessert ideas

• Blackberry Ginger Pie
• Very Berry Pie

One more thing: if you make this cake, tag @OneSarcasticBaker on Instagram to share your results—the baker always loves to see your creations.