Cherry Layer Cake with Cherry Cream Cheese Frosting Recipe

Introduction

This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful treat featuring moist cake layers packed with fresh cherries and a rich, tangy frosting. Perfect for celebrations or a special dessert, it offers a lovely balance of sweet and tart flavors that cherry lovers will adore.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients evenly.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in 2 teaspoons of vanilla extract.
5. Step 5: Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 22 to 27 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. Step 8: For the cherry filling, simmer the chopped cherries with 1 to 2 tablespoons of sugar and a splash of lemon juice if desired. Cook until slightly thickened, then cool completely.
9. Step 9: To make the frosting, beat the cream cheese until smooth. Add the softened butter and beat until fluffy. Gradually add powdered sugar and vanilla extract. Stir in cherry juice or puréed cherries if using for added flavor and color.
10. Step 10: Assemble the cake by layering the cake rounds, spreading frosting and cherry filling between each. Finish by frosting the top and sides, and garnish with fresh cherries if you like.

Tips & Variations

• Use fresh cherries when in season for the best flavor, but frozen or canned cherries work well too—just be sure to drain or cook off excess moisture to avoid soggy layers.
• For a more intense cherry flavor, add a teaspoon of almond extract to the batter or frosting.
• If you don’t have cherry juice, pomegranate or cranberry juice can be a good substitute for color and a bit of tartness.
• To make this cake ahead, bake the layers 1-2 days in advance and store them wrapped tightly at room temperature; frost and assemble just before serving.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Bring the cake to room temperature before serving for the best texture and flavor. Leftover frosting and cherry filling can be stored separately in airtight containers for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this cake?

Yes, frozen cherries work well. Just thaw and drain them well before using to prevent excess moisture in the cake.

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

Make sure both the cream cheese and butter are properly softened but not melted, and beat them thoroughly before adding powdered sugar. Keeping the cake refrigerated helps maintain the frosting’s firmness.

Cherry Layer Cake with Cherry Cream Cheese Frosting Recipe

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4.4 from 102 reviews

This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful dessert featuring moist, fluffy layers of vanilla cake studded with fresh cherries, layered and frosted with rich cherry-infused cream cheese frosting. Perfect for celebrations or a special treat, this cake balances sweet and tangy cherry flavors with a smooth, creamy frosting.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 granulated sugar
• 1 splash 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

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of the cakes.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large bowl, using a mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes and is crucial for a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the batter, starting and ending with the flour mixture. Mix gently until just combined to maintain a light texture.
6. Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting.
8. Prepare Cherry Filling: In a small saucepan, simmer the chopped cherries with 1 to 2 tablespoons of sugar and a splash of lemon juice until slightly thickened. Remove from heat and cool completely.
9. Make Frosting: Beat the softened cream cheese until smooth. Add the softened butter and beat until fluffy. Gradually add powdered sugar and vanilla extract, mixing thoroughly. If using, stir in cherry juice or puréed cherries for extra flavor and color.
10. Assemble the Cake: Layer the cooled cakes by spreading a layer of cherry cream cheese frosting and spooning the cherry filling between each cake layer. Once stacked, frost the top and sides of the cake with the remaining frosting. Garnish with whole cherries if desired for decoration.

Notes

• If fresh cherries are not available, frozen or canned cherries can be used. Just be sure to drain any excess liquid if using canned.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• For a more intense cherry flavor in the frosting, adjust the amount of cherry juice or purée added.
• Room temperature ingredients help create a smoother batter and frosting.
• Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving for best taste.

Keywords: Cherry Layer Cake, Cherry Cream Cheese Frosting, Layer Cake, Cherry Cake, Cream Cheese Frosting, Homemade Cake, Dessert