An irresistibly simple cherry torte dotted with sweet cherries and raspberries. This tender, buttery cake is a breeze to make and can easily be adapted to feature your favorite Summer fruit.

Sweet Cherry Torte with Raspberries via

A good reason to bake a cake: we sold our house! I think that calls for cake. I was a ball of stress for weeks, but thankfully, we were fortunate enough to receive (and accept) a great offer just two days after putting our house on the market. I didn’t want to jinx anything until we officially closed, but now that we’re in the clear… it’s time for cake!

See also, we’re about to move across the country with a nine month old and a dog, so we’re very much in stress baking territory, and that cake needs to be simple.

Enter this sweet cherry torte, an altogether wonderfully delicious and easy cake packed with early-Summer cherries and sweet raspberries, that will likely take you longer to collect the ingredients for than to actually prepare.

Sweet Cherry Torte with Raspberries via forkknifeswoon.comSweet Cherry Torte with Raspberries via

This lovely cherry torte is barely adapted from Marian Burros’ famous plum torte, a New York Times cooking section stalwart. I can’t take too much credit – all I did was swap out the fruit, cherries and raspberries for the tiny Italian plums – but I can vouch for its charms.

It’s a thin cake, only about an inch thick, with plump, juicy, sweet cherries and dimply raspberries nestled beneath a golden, barely crunchy top and wonderfully tender crumb. It’s buttery, with hints of vanilla and cinnamon, and bursting with summer-y flavor.

The batter comes together quickly with simple ingredients – a nearly foolproof method of whisking together the dry ingredients, creaming the butter and sugar, adding a couple of eggs and vanilla, then mixing it all together.

The results are a seemingly impossibly thick batter, that can’t possibly yield to the fruit layered on top and sprinkled with a good bit of cinnamon sugar – but yield it does. The cherries and raspberries sink into the cake as it bakes, becoming jammy little pockets of goodness within the otherwise sweet and subtle crumb.

Here in Washington, cherries reign supreme, and I wanted to pay homage to our lovely home for the last almost-three years. We’re really going to miss it. Of course, this sweet torte is equally well suited to adapting with your favorite fruit – any variety of fresh berries, or peaches, apricots, and of course, as per the original, plums. Happy baking!

Sweet Cherry Torte with Raspberries via

We hit the road this week, and I hope to continue posting while we travel and house hunt in Virginia over the next month or two. Thank you for following along, I appreciate you so much!!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Cherry Torte with Raspberries via

Cherry Torte with Raspberries

  • Author: Laura
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 1 9-inch cake 1x


An irresistibly simple cherry torte dotted with sweet cherries and raspberries. This tender, buttery cake is a breeze to make and can easily be adapted to feature your favorite Summer fruit.



1 cup all-purpose flour

1 tsp baking powder

1/4 tsp kosher salt

1/2 cup (1 stick) unsalted butter, at room-temperature

1 cup + 1 Tbsp organic cane sugar, divided

2 tsp pure vanilla extract

2 large eggs

1215 cherries, pitted

small handful of raspberries (about half a pint)

1 tsp ground cinnamon


Preheat the oven to 350℉. Line a 9-inch springform pan¹ or cake pan with removable bottom with a parchment paper round. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a stand up mixer fitted with the paddle attachment, beat together the butter and 1 cup sugar on medium speed until light and fluffy, about 2-3 minutes. Mix in the vanilla.

Add the eggs, one at a time, and mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Add the flour mixture, and mix until just combined.

Pour the batter into your prepared cake pan (it will be very thick). Carefully and methodically use a spatula to smooth the batter into an even layer from edge to edge.

Place the cherries and raspberries on top, pressing gently into the batter. Sprinkle with the remaining 1 Tbsp sugar and the cinnamon.

Bake for 45-55 minutes, until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean (it may have cherry juice!). Remove from the oven and let cool for 15 minutes on a baking rack before removing the sides of the pan. Let come to room-temperature before slicing and serving.

Serve with a dusting of confectioners sugar and fresh cherries. Enjoy!


¹ This torte can be baked in an 8, 9, or 10-inch pan. Simply adjust the baking time accordingly.

Barely adapted from Marian Burros’ Original Plum Torte via the New York Times.

Keywords: cake, cherry, raspberry, torte