Introduction

This Fresh Cherry Cake from scratch is a delightful treat featuring moist layers of vanilla cake, luscious cherry filling, and creamy buttercream frosting. It’s perfect for any celebration or simply as a sweet indulgence to enjoy with family and friends.

A tall four-layer cake with light beige sponge layers separated by thin red jam or berry filling and white cream. The outside is covered in smooth, white cream frosting. The top is decorated with shiny dark red cherries, small dark blackberries, and sprigs of purple lavender flowers, all placed neatly on the white frosting. The cake sits on a white plate with small dark specks, placed on a white marbled texture surface. A silver knife with some cake crumbs lies next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour, spooned and leveled
2 ½ tsp baking powder
¾ tsp salt
½ cup unsalted butter, at room temperature
½ cup canola oil or mild vegetable oil
1 ½ cups granulated white sugar
4 large eggs, at room temperature
3 vanilla beans* (or 3 tsp vanilla extract)
1 ½ cups buttermilk, at room temperature
2 cups fresh cherries, pitted (if frozen, thaw first)
½ cup granulated white sugar (for cherry filling)
1 ½ tbsp cornstarch
1 tbsp freshly squeezed lemon juice
¼ cup water
1 ¼ cups unsalted butter, room temperature (for buttercream)
4 cups unpacked powdered sugar, sifted
2 vanilla beans* (or 2 tsp vanilla extract)
2-4 tbsp heavy whipping cream
1 pinch salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line the bottom and sides of two 8-inch (20 cm) baking pans with parchment paper and set aside.
Step 2: In a medium bowl, combine the flour, baking powder, and salt. Stir together and set aside.
Step 3: In a large mixing bowl, beat the butter, oil, and 1 ½ cups sugar with a stand or hand mixer until creamy, about 2-3 minutes.
Step 4: Add the eggs one at a time, mixing each fully before adding the next. Stir in the vanilla beans or extract.
Step 5: Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-33 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely at room temperature.
Step 7: For the cherry filling, combine cherries, ½ cup sugar, cornstarch, lemon juice, and water in a large saucepan. Bring to a boil over medium heat, stirring constantly, and cook for 5-8 minutes until cherries soften.
Step 8: Blend the cooked cherries with an immersion blender, then cook for another 5-8 minutes, stirring until the filling thickens and reduces by about one-third. Remove from heat and cool to room temperature.
Step 9: To make the buttercream, beat the butter in a large bowl on medium speed until creamy, about 2-3 minutes. Gradually add powdered sugar, 1 cup at a time, beating on low until combined. Once all sugar is added, beat on medium until smooth.
Step 10: Stir in vanilla beans or extract and add heavy cream 1 tablespoon at a time until the buttercream is fluffy, creamy, and spreadable. Add a pinch of salt and mix to combine.
Step 11: Trim the tops of the cakes to level them, then slice each cake horizontally in half, creating four layers total.
Step 12: Place one cake layer on a serving plate. Spread ¼ of the buttercream on top, building it higher on the edges to hold the cherry filling inside.
Step 13: Spoon 1/3 of the cherry filling into the center where the buttercream is lower. Repeat the layering with the next two cake layers, buttercream, and cherry filling.
Step 14: Place the final cake layer on top and frost the entire outside of the cake evenly with the remaining buttercream.
Step 15: Chill the assembled cake in the refrigerator for at least 4 hours before serving to allow flavors to meld and frosting to set.

Tips & Variations

For the best cherry flavor, use fresh cherries in season or thaw frozen cherries completely before cooking.
Vanilla bean adds a lovely natural flavor, but vanilla extract works well as a convenient substitute.
If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust heavy cream to achieve desired texture.
Try adding a splash of almond extract to the cherry filling for a subtle nutty twist.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 2 days. Let the cake come to room temperature before serving for the best texture. You can also freeze the cake layers before assembly for up to 1 month.

How to Serve

A four-layer vanilla cake with light cream frosting on the outside and between each layer. Between the layers is a bright red jam or jelly filling. The top is decorated with shiny dark red cherries, blackberries, and small purple flowers. The cake is on a white speckled plate, placed on a white marbled surface. To the right side of the plate is a knife with some crumbs near it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this cake?

Yes, you can use frozen cherries but be sure to thaw them fully and drain any excess liquid before making the filling to avoid a watery texture.

How do I keep the cake moist without overbaking?

Check the cake starting at 30 minutes by inserting a toothpick into the center. Remove the cake from the oven as soon as the toothpick comes out clean or with a few moist crumbs. Avoid baking too long, which can dry out the cake.