Cherry Cream Cheese Cake Recipe

Name: Cherry Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g fresh cherries, pitted and halved; Cake layer; 1 cup all-purpose flour; 1/2 cup muscovado brown sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; 1/2 cup sour cream; 1/4 cup buttermilk or 1/4 cup kefir; 1/4 cup sunflower oil; 1 1/2 teaspoons vanilla extract; Cream cheese layer; 220 g cream cheese, at room temperature; 1/4 cup sugar; 1 egg

Servings: persons

350 g fresh cherries, pitted and halved
Cake layer
1 cup all-purpose flour
1/2 cup muscovado brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 cup sour cream
1/4 cup buttermilk or 1/4 cup kefir
1/4 cup sunflower oil
1 1/2 teaspoons vanilla extract
Cream cheese layer
220 g cream cheese, at room temperature
1/4 cup sugar
1 egg

1
Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
2
In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined.
3
Add dry ingredients gradually to the wet and beat to combine. Set aside.
4
Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined.
5
To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top.
6
Bake in the oven at 180u00b0C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 350 g fresh cherries, pitted and halved, Cake layer, 1 cup all-purpose flour, 1/2 cup muscovado brown sugar, and more.

Yes, Cherry Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Cream Cheese Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions