Cherry and Cacao Nib Cake
This cake is perfect for summer gatherings, casual picnics, or simply as a cozy afternoon treat. Juicy, ripe cherries meet the earthy crunch of cacao nibs in a cake that’s moist, balanced, and comes together in one bowl. This recipe is all about simple ingredients, celebrating peak season fruit, and just a bit of love (and patience) for pitting cherries.
A Summery Cake You'll Want to Make Again and Again
When cherries are in season, I always try to buy them because their only in the market in short amount of time. Sometime though, I was busy eating other seasonal fruits and the cherries left in the fridge longer it supposed to be and looking a little… sad? To rescue, I’ve decided to bake a cake. First thing came to my mind was Black Forest Cake- the decadent German layered chocolate cake with whipped cream and cherries. Then I thought I want to something not too sweet and less decadent. I like the combination of chocolate and cherries but I wanted something less sweet, and light for summer and came up with combination This is how Cherry and Cacao Nibs was born. And let me tell you, she is perfect.
Don’t Have a Cherry Pitter? No Problem
Pitting cherries is the most labor intensive part of this recipe but it’s doable without special tools. I don’t own a cherry pitter either, and I find that a paring knife works best if you want to preserve the cherry’s shape.
You can also try the chopstick or metal straw method, but I like the control and gentleness of slicing each cherry in half and removing the pit by hand. It’s oddly satisfying and worth it for that final bite of cake where a juicy cherry surprises you.
Why Cacao Nibs Belong in Your Pantry
If you’ve watched Make It Fancy, you already know how much I love cacao nibs. These are small pieces of crushed cocoa beans, basically chocolate in its purest form. Unlike chocolate chips, cacao nibs aren’t sweetened, so they add a slightly bitter, nutty crunch that really elevates a simple dessert. In this cake, they balance out the natural sweetness of the cherries and sugar, adding subtle chocolate notes without overwhelming the fruit. What are the health benefits of cacao nibs, you ask? Cacao nibs are packed with:
Antioxidants
Magnesium
Iron
Fiber
They’re a great way to sneak in a healthful ingredient that also gives your baked goods texture and depth!
A Quick Cherry Fact (from Japan!)
Here’s a fun fact: in Japan, these deep red cherries are known as “American cherries.” That’s because the more common variety sold there is lighter in color—think yellow with a blush of red, like Rainier cherries. We call it Sakuranbo (さくらんぼ）The name comes from sakura, the iconic cherry blossom, and-bo or -nbo often adds a gentle, sometimes childish or affectionate feeling. So while sakura usually refers to the tree and its beautiful flowers (which don’t produce edible fruit), sakuranbo is what we call the actual cherry fruit.
What’s interesting is that sakuranbo (cherry) trees are part of the same family as sakura, but they’re a type that actually bears fruit. So they’re sort of like cousins—same family, different purpose. One is all about spring flowers, the other gives us sweet summer fruit.
Get Creative: Fruit and Spice Variations
This cake is versatile and endlessly adaptable. I recently made a version with nectarines and cardamom (using 1 teaspoon of freshly ground whole cardamom pods), and it was fantastic.
Other combos you can try:
Plums + cinnamon
Peaches + earl grey
Figs + orange zest
Blueberries + lemon zest
You can also swap cacao nibs for chocolate chips if you’re craving more sweetness or if you’re a confirmed chocoholic. The base cake is neutral enough to play well with all sorts of fruit and spice ideas.
Seasonal Fruits are the best!
Cherries are at their absolute peak right now, so don’t wait—grab a bag and make this cake while they’re still sweet and juicy. Whether you enjoy it warm or chilled, this cake is easy to love.
Top it with soft whipped cream or a scoop of vanilla ice cream for an extra layer of comfort. The richness pairs beautifully with the tart cherries and the subtle crunch from the cacao nibs.
It’s the kind of cake that feels effortless but makes an impression every time.
Cherry and Cacao Nib Cake
Prep time 30 minutes
Cooking time: 55 min
Total 85 minutes
Makes 1 loaf cake
Ingredients
200 g pitted cherries
150 g sugar
120 g olive oil
120 g whole milk greek yogurt (about half cup)
80 ml milk (about ⅓ cup)
2 medium eggs
1 teaspoon vanilla
200 g all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsweetened cacao nibs
1 tablespoon turbinado sugar
Soft whipped cream (optional)
1 cup whipped cream
1 tablespoon sugar
1 teaspoon vanilla extract
Preparation
If you don’t have a cherry pitter like me, here’s how I pit cherries: Using a sharp paring knife, make a lengthwise cut around the cherry until you reach the pit. Twist the flesh gently. If the pit is still attached, carefully remove it using the heel of the paring knife. Set the cherries aside.
Preheat the oven to 350°F.
Line an 8.5×4.5 inch loaf pan with parchment paper, then lightly grease it.
Crack two eggs into a medium bowl. Add the sugar and whisk until the sugar dissolves and the mixture becomes slightly pale in color.
Add the yogurt, milk, olive oil, and vanilla extract. Whisk until well combined.
Place a fine mesh sieve directly over the bowl and sift in the flour, baking powder, and baking soda. Add the salt.
Using a rubber spatula, mix well, making sure to scrape down the sides. Stir until no flour streaks remain. Add the cacao nibs and mix to distribute them evenly throughout the batter.
Set aside 10–12 halved cherries for topping, and fold the rest into the batter.
Pour the batter into the prepared loaf pan. Top with the reserved cherries and sprinkle with turbinado sugar.
Place the loaf pan on a baking sheet and bake for 30 minutes. Then rotate the pan and bake for another 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool on a wire rack. Once it’s cool enough to handle, remove it from the pan.
Serve with vanilla ice cream or whipped cream (optional).