Cherry Layer Cake with Cherry Cream Cheese Frosting Recipe
This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful dessert featuring moist layers of vanilla cake studded with juicy cherries and layered with a creamy, tangy cherry-infused cream cheese frosting. Perfect for special occasions or a sweet treat, this cake balances fruitiness with rich, creamy frosting for a deliciously satisfying bite.
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 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
Cherry Filling
- 2 cups cherries, pitted and chopped
- 1–2 tbsp sugar
- Splash of lemon juice (optional)
Cherry Cream Cheese Frosting
- 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)
Instructions
- Prepare the pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—about 3 to 5 minutes. This incorporates air for a tender cake.
- Add eggs and vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine flour and milk: Alternately add the dry flour mixture and the milk to the batter, beginning and ending with the flour. Mix gently until just combined to avoid overmixing, which can make the cake tough.
- Divide and bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents breakage and prepares them for frosting.
- Make cherry filling: In a small saucepan, combine chopped cherries with 1 to 2 tablespoons of sugar and a splash of lemon juice if desired. Simmer over medium heat until the mixture thickens slightly. Remove from heat and cool completely before using.
- Prepare cherry cream cheese frosting: Beat softened cream cheese until smooth. Add softened butter and continue to beat until the mixture is fluffy. Gradually incorporate the powdered sugar and vanilla extract, mixing well after each addition. If desired, stir in cherry juice or puréed cherries to add flavor and a subtle pink hue.
- Assemble the cake: Place one cake layer on your serving plate. Spread an even layer of the cream cheese frosting, then add a layer of cherry filling. Repeat with the next cake layer. Top with the final cake layer and frost the top and sides with the remaining frosting. Garnish with whole cherries if desired for a beautiful finish.
Notes
- Using fresh, frozen, or canned cherries all work, but if using frozen, be sure to thaw and drain excess moisture to avoid a soggy cake.
- For an extra moist cake, use buttermilk instead of whole milk.
- The cherry filling can be made ahead and refrigerated; bring to room temperature before assembling.
- If you prefer a less sweet frosting, adjust the amount of powdered sugar accordingly.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
Keywords: cherry cake, layer cake, cream cheese frosting, cherry frosting, cherry dessert, cake with cherry filling
