Name: Cherry Layer Cake with Cherry Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
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; 2 cups cherries, pitted and chopped; 1–2 tbsp granulated sugar; 1 splash lemon juice (optional); 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)

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Introduction

This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful treat that combines moist, fluffy layers with a rich, tangy frosting. Bursting with fresh cherry flavor, it’s perfect for celebrations or any time you want a special dessert.

A close-up view of a tall slice of layered cherry cake with four main layers of light yellow sponge cake, each separated by thick layers of dark red cherry jam and white creamy frosting. The outside is covered in smooth white frosting with a soft texture. The top of the cake is decorated with shiny whole red cherries with stems standing neatly in a row. The cake slice sits on a white plate over a white marbled surface. A fork with one shiny red cherry lies near the plate. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use fresh cherries in season for the best flavor, or frozen cherries that have been thawed and drained for convenience.
Substitute buttermilk for whole milk to add extra moisture and a slight tang to the cake.
Add a splash of almond extract to the batter or frosting for a complementary flavor twist.
If you prefer a less sweet filling, reduce the sugar in the cherry filling mixture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To keep it fresh longer, wrap tightly with plastic wrap. When ready to serve, allow the cake to come to room temperature for about 30 minutes. Leftover cake slices can be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a three-layer cake with light yellow sponge layers. Between each sponge layer, there is a thick black cherry filling that is dark red and textured, mixed with white creamy frosting. The outside of the cake is covered smoothly with white frosting, and the top is decorated with several bright red cherries with green stems. A slice is cut out, showing the inside layers clearly. The cake is placed on a white plate on a white marbled surface, and a woman’s hand is holding the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cherries instead of fresh?

Yes, canned cherries work well and save time. Make sure to drain them well and chop if needed before using in the filling.

How do I prevent the cake from drying out?

Be careful not to overbake the layers and ensure they are fully cooled before frosting. Using buttermilk can also help keep the cake moist.