Introduction

This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful treat combining moist cake layers with a tangy, fruity frosting. Perfect for special occasions or whenever you crave a luscious cherry dessert.

The image shows a tall slice of cake with four layers of light yellow sponge separated by three layers of dark red cherry filling mixed with white cream. The cake is covered in smooth white frosting with visible ridges on the side. On top, there are several shiny, deep red cherries with stems placed close together. The slice sits on a white plate that rests on a white marbled surface. A woman's hand is slightly visible near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup whole milk (or buttermilk)
2 cups cherries (fresh, frozen, or canned), pitted and chopped
8 oz cream cheese, softened
½ cup unsalted butter, softened
3½ cups powdered sugar
1 tsp vanilla extract
¼ cup cherry juice or puréed cherries (optional for flavor and color)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes using an electric mixer.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract to combine.
Step 5: Alternately add the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix just until combined; avoid overmixing.
Step 6: Divide the batter evenly between the prepared pans. Bake for 22 to 27 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 8: For the cherry filling, simmer the chopped cherries with 1 to 2 tablespoons of sugar and a splash of lemon juice if you like, until slightly thickened. Allow to cool completely before using.
Step 9: Prepare the frosting by beating the softened cream cheese until smooth. Add the softened butter and beat until fluffy. Gradually add powdered sugar and vanilla extract, mixing well. Stir in cherry juice or purée if desired for extra flavor and color.
Step 10: Assemble the cake by layering the cake rounds, spreading frosting and cherry filling between each layer. Frost the top and sides with the remaining frosting. Garnish with extra cherries if you wish.

Tips & Variations

Use fresh cherries when in season for the best flavor; frozen cherries work well too, just thaw and drain before use.
For a richer taste, substitute buttermilk for whole milk in the cake batter.
Add a splash of almond extract to the frosting for a complementary flavor twist.
Chill the frosting briefly if it becomes too soft while assembling the cake, making it easier to spread.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Before serving, let the cake come to room temperature for about 30 minutes for the best texture and flavor. Leftover cake layers without frosting can be wrapped tightly and frozen for up to 2 months.

How to Serve

The image shows a tall slice of cake with four layers of light yellow sponge. Between the sponge layers, there are thick dark red cherry filling layers alternating with white creamy layers. The top of the cake is covered with smooth white cream and topped with a group of shiny dark red cherries with stems. The sides of the cake are covered with white cream with a slightly textured look. The cake is placed on a white marbled surface with a few loose cherries near the base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries in this recipe?

Yes, frozen cherries are a great alternative when fresh cherries are unavailable. Make sure to thaw and drain them well before using to avoid excess moisture in the filling.

How do I prevent the cream cheese frosting from being too soft?

Keeping both the cream cheese and butter well chilled before mixing helps. If the frosting becomes too soft while assembling, refrigerate it for 15 to 20 minutes to firm up, then continue frosting.