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Close up of round cherry cake with drizzled white icing, slices cut.
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5 from 3 votes

Slow Cooker Cherry Cake

A traditional cherry cake made in your slow cooker
Course Baking
Cuisine Slow Cooker
Keyword cherries
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 393kcal


  • round slow cooker
  • cake liners


  • 200 g glacé cherries (candied cherries) left whole
  • 150 g unsalted butter at room temperature
  • 150 g golden caster sugar
  • 2 large eggs beaten
  • 150 g self-raising flour
  • 25 g self-raising flour extra to toss the cherries in
  • 1 tsp vanilla bean paste or vanilla extract
  • 3 tbsp icing sugar


  • Cream together the butter and the sugar until it is light and fluffy.
  • Beat in the eggs bit by bit. Ensure each addition is mixed well.
  • Fold in the flour.
  • Rinse the cherries and dry them on kitchen towel.
  • Toss the cherries in the extra flour, keeping a few aside to put on the top.
  • Add the dusted cherries and the vanilla bean paste or extract to the mixture and stir in gently.
  • Line your slow cooker pot. You can either use baking paper or a large cake tin case. I use two layers of baking paper to prevent burning.
  • Place the cake mixture in the lined pot, and use a spoon to smooth the top.
  • Place a tea towel under the lid of your slow cooker, fold up the edges of the tea towel so they aren't hanging down, then put the lid on the slow cooker.
  • Cook on high for 2 hours, or until a skewer comes out clean.
  • As soon as the pot has cooled a little, use the lining to pull the cake out, and leave it to cool on a rack.
  • If you want icing, mix the icing sugar with a few drops of water and drizzle over the cake once completely cool.


Calories: 393kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 18mg | Potassium: 38mg | Fiber: 1g | Sugar: 34g | Vitamin A: 528IU | Calcium: 13mg | Iron: 1mg