Cherry Layer Cake with Cherry Cream Cheese Frosting Recipe

Introduction

This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful treat that combines moist cake layers studded with cherries and a tangy, sweet frosting. Perfect for celebrations or a special dessert, it brings fresh cherry flavor to a classic cake.

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

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 for flavor and color)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Step 5: Alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined.
6. 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.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then transfer 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 using, until slightly thickened. Cool completely.
9. Step 9: To make the frosting, beat the cream cheese until smooth. Add the butter and beat until fluffy. Gradually add the powdered sugar and vanilla extract. Mix in cherry juice or purée if desired.
10. Step 10: Assemble the cake by layering the cake with frosting and cherry filling between each layer. Frost the top and sides with the remaining frosting. Garnish with cherries if desired.

Tips & Variations

• Use fresh, frozen, or canned cherries based on availability; just be sure to drain and chop well.
• For extra cherry flavor, add a splash of cherry liqueur to the frosting or cake batter.
• If you prefer a less sweet frosting, reduce powdered sugar slightly and balance with more cream cheese.

Storage

Store the cake covered in the refrigerator for up to 3 days due to the cream cheese frosting. Allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for the cake and filling?

Yes, frozen cherries work well. Thaw and drain them before chopping and using in the batter or filling to avoid excess moisture.

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

Make sure both the cream cheese and butter are well-chilled before beating. Refrigerate the frosting for 15–20 minutes if it becomes too soft while assembling the cake.

Cherry Layer Cake with Cherry Cream Cheese Frosting Recipe

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4.5 from 79 reviews

This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful, moist cake featuring layers infused with fresh, frozen, or canned cherries. The cake is made with a tender crumb using all-purpose flour, butter, and milk, and is complemented by a luscious cherry cream cheese frosting that is creamy and slightly tangy with a hint of cherry flavor. Perfect for special occasions or when you crave a fruity and rich dessert.

• Author: Hannah
• 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

For the 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

For the 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 for flavor and color)

For the Cherry Filling:

• 2 cups cherries, chopped
• 1–2 tbsp sugar
• Splash of lemon juice (optional)

Instructions

1. Preheat the oven 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 the cakes release easily after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3–5 minutes and is key to incorporating air into the batter for a tender cake.
4. Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then mix in the vanilla extract for flavor.
5. Combine flour mixture and milk: Alternately add the flour mixture and whole milk to the batter, starting and ending with the flour mixture. Mix each addition just until combined to avoid overmixing, which can make the cake tough.
6. Divide batter and bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 22–27 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cakes are fully cooked but still moist.
7. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely to room temperature before assembly to prevent the frosting from melting.
8. Prepare cherry filling: In a saucepan, simmer the chopped cherries with 1 to 2 tablespoons of sugar and an optional splash of lemon juice over medium heat until the cherries release their juices and the mixture slightly thickens. Remove from heat and cool completely.
9. Make the cherry cream cheese frosting: Beat the softened cream cheese until smooth. Add the softened butter and beat until fluffy. Gradually add powdered sugar and vanilla extract, beating well after each addition. If desired, mix in cherry juice or puréed cherries for additional flavor and color.
10. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting and cherry filling evenly over the top. Repeat with remaining layers. Use the remaining frosting to cover the top and sides of the cake smoothly. Garnish with whole cherries if desired for decoration.

Notes

• You can use fresh, frozen, or canned cherries—just ensure they are pitted and chopped.
• Milk can be substituted with buttermilk for a slightly tangier flavor and tender crumb.
• The cherry juice or purée in the frosting is optional but enhances the cherry flavor and gives a lovely pink hue.
• Make sure cakes are completely cool before frosting to avoid melting the frosting.
• Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving for best flavor.

Keywords: cherry cake, cherry cream cheese frosting, layered cake, cherry dessert, cream cheese frosting, fruit cake, homemade cake