Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh or frozen pitted cherries
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
Optional Garnish:
- Extra cherries
- Turkey bacon crumbles
- Sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy, 3–4 minutes.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix gently.
- Fold in pitted cherries carefully.
- Divide batter evenly into prepared pans and smooth tops. Bake 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then heavy cream to reach desired consistency.
- Assemble cake: layer cakes with frosting and cherries in between, then frost top and sides evenly. Smooth with spatula.
- Decorate with extra cherries, turkey bacon crumbles, or almonds if desired.
- Chill for at least 30 minutes before slicing to allow frosting to set.
Notes
Use room-temperature ingredients for smoother batter and frosting.
Parchment paper ensures easy cake removal.
Cherries can be fresh, frozen, or substituted with cherry preserves.
- Prep Time: 30
- Cook Time: 30