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Fresh Cherry Layer Cake with Cherry Filling and Vanilla Buttercream Recipe

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★★★★★

4.6 from 68 reviews

This Fresh Cherry Cake Recipe from scratch is a delightful, moist layered cake featuring tender vanilla-scented cake layers filled with a luscious homemade cherry filling and fluffy buttercream frosting. Perfect for cherry lovers, this cake balances fruity tartness with sweet creamy frosting, making it an ideal treat for special occasions or any day you crave a fresh fruit dessert.

Ingredients

Scale

Cake

  • 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

Cherry Filling

  • 2 cups fresh cherries, pitted (if frozen, thaw first)
  • ½ cup granulated white sugar
  • 1 ½ tbsp cornstarch
  • 1 tbsp freshly squeezed lemon juice
  • ¼ cup water

Buttercream Frosting

  • 1 ¼ cups unsalted butter, room temperature
  • 4 cups unpacked powdered sugar, sifted
  • 2 vanilla beans or 2 tsp vanilla extract
  • 2–4 tbsp heavy whipping cream
  • 1 pinch salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom and sides of two 8-inch (20cm) baking pans with parchment paper and set aside to prepare for the batter.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Stir well and set this mixture aside for later use.
  3. Cream Butter, Oil, and Sugar: Using a stand or handheld mixer fitted with a whisk or paddle attachment, beat the unsalted butter, canola oil, and granulated sugar until the mixture is creamy and smooth, about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the scraped seeds from vanilla beans or vanilla extract until evenly combined.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir just until combined to avoid overmixing.
  6. Divide and Bake: Evenly divide the batter between the two prepared pans. Bake for 30-33 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist. Let the cakes cool completely to room temperature.
  7. Prepare Cherry Filling: In a large saucepan over medium heat, combine the pitted cherries, sugar, cornstarch, lemon juice, and water. Bring to a boil, stirring constantly, and cook until cherries soften, approximately 5-8 minutes.
  8. Thicken Filling: Using an immersion blender, blend the cherry mixture smooth. Continue cooking, stirring constantly, for another 5-8 minutes until the filling thickens and reduces by about one-third. Remove from heat and allow to cool to room temperature; the filling will thicken further as it cools.
  9. Make Buttercream: In a large mixing bowl, beat softened butter on medium speed until creamy, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, mixing on low until incorporated, then beat on medium speed until sugar dissolves. Stir in vanilla from vanilla beans or extract, add heavy cream one tablespoon at a time to achieve a creamy, fluffy yet spreadable consistency. Add a pinch of salt and combine.
  10. Trim and Slice Cakes: Level the tops of the cooled cakes by cutting a thin layer off to create flat surfaces. Then carefully slice each cake horizontally into two equal layers, resulting in four layers total.
  11. Assemble Layers: Place one cake layer on a cake stand or serving plate. Spread one-quarter of the buttercream over the layer, ensuring the buttercream is higher at the edges to create a barrier for the cherry filling.
  12. Add Cherry Filling: Spoon one-third of the cherry filling into the center where the buttercream is lower, then repeat layering two more times with cake, buttercream, and cherry filling respectively.
  13. Top and Frost Cake: Place the final cake layer on top and use the remaining buttercream to lightly frost the top and sides of the entire cake, smoothing it evenly.
  14. Chill and Store: Refrigerate the assembled cake for at least 4 hours to allow the flavors to meld and the frosting to set. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

  • Make sure all ingredients, especially eggs and buttermilk, are at room temperature to ensure a smooth batter.
  • Do not overbake the cake to prevent dryness; check doneness with a toothpick.
  • If using frozen cherries, thaw completely before cooking for the filling.
  • The buttercream consistency can be adjusted with heavy cream for easier spreading or stiffer frosting.
  • The cake tastes best after chilling for several hours as flavors meld and texture firms up.

Keywords: fresh cherry cake, cherry cake from scratch, layered cherry cake, homemade cherry filling, vanilla buttercream frosting, fruit dessert

Find it online: https://dailysimplerecipe.com/fresh-cherry-layer-cake-with-cherry-filling-and-vanilla-buttercream-recipe/