Description
This Cherry Layer Cake with Cherry Cream Cheese Frosting is a delightful and elegant dessert featuring fluffy vanilla cake layers, a sweet and tart cherry filling, and a creamy cherry-infused cream cheese frosting. Perfect for celebrations or any sweet craving, it offers a beautiful swirl of colors and flavors that is sure to impress.
Ingredients
Scale
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 for flavor and color)
Instructions
- Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes don’t stick and bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed to ensure an even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3–5 minutes. This aerates the batter for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Alternate Adding Flour and Milk: Gradually add the flour mixture and milk to the batter alternately, starting and ending with the flour. Mix until just combined to avoid overmixing which can make the cake dense.
- Divide Batter and Bake: Divide the batter evenly between the prepared pans. Bake for 22–27 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting to prevent melting.
- Prepare Cherry Filling: In a small saucepan, simmer the chopped cherries with 1–2 tablespoons of sugar and an optional splash of lemon juice until the mixture thickens slightly. Allow to cool completely before using.
- Make Frosting: Beat the softened cream cheese until smooth. Add the softened butter and beat until fluffy. Gradually add the powdered sugar and vanilla extract; mix well. Stir in cherry juice or puréed cherries if using for added flavor and color.
- Assemble Cake: Layer the cooled cake by spreading a layer of frosting and a spoonful of cherry filling between each cake layer. Frost the top and sides of the cake with the remaining frosting. Garnish with whole cherries if desired for a decorative touch.
Notes
- Using room temperature eggs and butter ensures better mixing and texture.
- For a more intense cherry flavor, use fresh cherries during cherry season or high-quality frozen cherries.
- Cherry juice or purée in frosting is optional but adds lovely color and flavor.
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute buttermilk for whole milk for a tangier cake flavor and tender crumb.
- Store the cake in the refrigerator if not serving immediately; allow it to come to room temperature before serving for best taste.