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This Cherry Layer Cake with Cherry Cream Cheese Frosting is my crowd-pleaser for holidays and birthdays when I want something joyful and decadent. Fluffy vanilla cake comes together with a juicy cherry compote and the dreamiest frosting I ever spread on a cake. The bright cherry flavor runs through every bite making it perfect for spring parties or summer picnics and honestly a single slice never feels like enough.
The first time I made this was for my sister’s graduation dinner. We laughed about our frosting skills but it turned out so pretty that she wanted the recipe to make for her new coworkers.
Ingredients
- All-purpose flour: gives the cake structure and lightness. Choose a brand with a fine texture for the best crumb
- Baking powder: is key for good lift. Make sure yours is fresh for a high-rise cake
- Salt: deepens flavor and makes the cherries pop
- Unsalted butter: for moisture and a rich taste. Pick high-quality butter for melt-in-your-mouth texture
- Granulated sugar: sweetens while helping aerate the batter. Use pure cane sugar for a clean flavor
- Large eggs: add richness and help with the fluffy texture. Let them come to room temperature before baking for even mixing
- Vanilla extract: enhances both the cake and frosting flavor. Pure vanilla works best
- Whole milk or buttermilk: brings moisture and tenderizes the crumb. Buttermilk gives a little tang if you love layered flavors
- Cherries: fresh frozen or canned work here. Go for the plumpest sweetest fruit you can find
- Cream cheese: for silky smooth frosting with tang. Full fat cream cheese is best for a thick and stable frosting
- Powdered sugar: for sweetening and a cloudlike frosting texture. Sift it if lumpy
- Cherry juice or puréed cherries: boost the flavor and color of your frosting. Choose juice without artificial dyes or flavoring
Instructions
- Prepare the Cake Pans:
- Grease three 8-inch round pans and line them with parchment paper. This ensures your cakes release easily and keeps the sides perfectly smooth
- Mix Dry Ingredients:
- Whisk flour baking powder and salt in a bowl until evenly combined. This helps the cake rise evenly and prevents pockets of baking powder
- Cream Butter and Sugar:
- Beat softened butter and granulated sugar in a large bowl for three to five minutes. The goal is a light and fluffy texture that creates the perfect cake crumb
- Add Eggs and Vanilla:
- Add eggs one at a time beating well after each addition. Add vanilla extract for warm flavor. Mixing eggs this way helps the batter stay smooth without curdling
- Combine Wet and Dry Ingredients:
- Add flour mixture and milk to the batter alternately starting and ending with flour. Mix gently until just combined to avoid overmixing and achieve a tender crumb
- Bake the Cakes:
- Divide batter evenly into the prepared pans. Try using a kitchen scale for accuracy. Bake at 350 F until cakes are golden and a toothpick comes out clean usually about twenty-two to twenty-seven minutes
- Cool the Cakes:
- Let cakes cool in their pans for ten minutes then turn out onto wire racks to finish cooling. Cooling this way prevents soggy bottoms and keeps layers flat for stacking
- Make the Cherry Filling:
- Simmer chopped cherries with a spoon or two of sugar and a splash of lemon juice if you want a tang. Cook until thickened and allow to cool. This homemade filling makes the flavor shine
- Make the Cherry Cream Cheese Frosting:
- Beat cream cheese until creamy and lump free then add butter and beat until fluffy. Gradually add powdered sugar and vanilla. Then stir in cherry juice or puréed cherries for flavor and a gorgeous color
- Assemble the Cake:
- Lay the first cake layer on your stand or platter. Spread with frosting and some cherry filling. Repeat with remaining layers. Frost top and sides with remaining frosting. If you like decorate with fresh cherries
My favorite ingredient is the cherry purée in the frosting because it gives this natural pink color that looks stunning without food dye. My daughter always tries to sneak tastes of the cherry filling when I turn my back.
Storage Tips
Store cake covered in the refrigerator for up to four days if you have leftovers. If you want to make it ahead bake the layers wrap tightly and freeze for up to two months. Frost after thawing at room temperature for best results
Ingredient Substitutions
No cherries on hand Use any kind of berry like raspberries or strawberries for a twist. For a dairy free version try plant based butter and vegan cream cheese. Gluten free flour blends work well but check your baking powder for gluten
Serving Suggestions
Serve this cake as a centerpiece at showers brunches or family gatherings. Garnish with extra cherries and a sprig of mint for a summer look. I love pairing it with hot tea or cold sparkling lemonade
Cultural and Seasonal Adaptations
This cake reminds me of summer festivals in Europe where cherries are always plentiful. In winter canned cherries keep the flavors lively and it looks gorgeous for the holidays. Frosting can be piped or swirled with a spoon for rustic charm
Success Stories
My niece asked for this cake every year since she first tried it. Friends have messaged me asking for the recipe after tasting just one slice. Kids and adults alike always go back for seconds
Freezer Meal Conversion
Bake and cool cake layers. Double wrap in plastic and freeze flat for up to two months. Thaw at room temperature then fill frost and decorate as usual. The cherries hold up well when frozen
This festive cake makes every celebration sweeter. I hope you love every lush cherry-filled bite.
Common Recipe Questions
- → Can I use frozen or canned cherries?
Yes, both frozen and canned cherries work well. Just drain and chop before simmering for the filling.
- → How do I make the cake layers moist?
Using room temperature eggs, creaming butter and sugar well, and alternating dry and wet ingredients keeps the cake tender.
- → Is cherry purée necessary for the frosting?
No, but adding cherry purée or juice intensifies flavor and adds a natural pink hue to the frosting.
- → Can this dessert be made ahead?
Yes, the cake layers and filling can be prepared a day in advance. Assemble and frost before serving for best freshness.
- → What is the best way to garnish this dessert?
Decorate with whole or halved cherries, or sprinkle with a light dusting of powdered sugar for elegance.
- → What size pans should I use?
Three 8-inch round cake pans are ideal for even baking and easy layering.