Cherry Layer Cake with Cherry Cream Cheese Frosting

I’ve always loved baking cakes that feel like a little celebration with every bite, and this Cherry Layer Cake with Cherry Cream Cheese Frosting is one of my absolute favorites. The first time I made it, the combination of sweet, slightly tart cherries paired with the creamy, smooth frosting was unforgettable. It immediately became a recipe I knew I’d return to again and again, whether for birthdays, gatherings, or simply a treat to brighten the day.

What makes this recipe special is not just its flavor but also how approachable it is. You don’t need to be a professional baker to make a cake that looks and tastes impressive. The layers bake evenly, the frosting spreads smoothly, and the cherries bring a vibrant pop of color that makes it almost too pretty to slice—though, of course, I never resist tasting it!

You will love this recipe for several reasons. First, it’s incredibly versatile. You can serve it as a classic dessert, enjoy it with afternoon tea, or even turn it into cupcakes if you prefer. Second, it’s affordable. The ingredients are simple, commonly found in most kitchens, and don’t require any specialty or expensive items. Lastly, it’s a recipe that brings people together. Friends and family always ask for seconds, and it’s perfect for creating a cozy, memorable moment around the table.

The ingredients you’ll need for this cake are simple yet effective in creating a rich, flavorful dessert:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk

• Fresh or frozen cherries (pitted)

• Cream cheese, softened

• Powdered sugar

• Heavy cream

• Turkey bacon (optional garnish)

• Chicken ham (optional addition)

With just these ingredients, you can create a show-stopping dessert that tastes as amazing as it looks. The combination of fresh cherries and cream cheese frosting ensures every bite is moist, flavorful, and perfectly balanced between sweetness and tang.

How to Prepare Cherry Layer Cake with Cherry Cream Cheese Frosting

Making this Cherry Layer Cake may seem like a challenge at first glance, but I promise it’s quick, easy, and enjoyable when broken down into simple steps. Following this method ensures your cake layers are moist, the frosting is smooth, and the cherries shine in every bite.

Step-by-Step Instructions

1. Prepare the ingredients:
Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal. Gather all your ingredients, measuring them carefully to ensure consistency. Make sure the butter and cream cheese are softened to room temperature, as this will help create a smooth batter and frosting.

2. Mix dry ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir well and set aside. This ensures the cake layers rise evenly and have a light texture.

3. Cream butter and sugar:
In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes. Use a hand mixer or stand mixer on medium speed. This step incorporates air, which is key for a soft cake.

4. Add eggs and vanilla:
Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract. The batter should look smooth and glossy.

5. Combine wet and dry ingredients:
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake dense.

6. Fold in cherries:
Gently fold in the pitted cherries using a spatula. If using frozen cherries, thaw and drain excess juice to prevent the batter from becoming too wet. This step distributes cherries evenly throughout the cake.

7. Bake the layers:
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. Prepare the cherry cream cheese frosting:
In a large bowl, beat the softened cream cheese with unsalted butter until smooth. Gradually add powdered sugar while mixing on low speed, then add heavy cream to achieve your desired consistency. The frosting should be creamy but spreadable.

9. Assemble the cake:
Place the first layer on a serving plate, spread a layer of frosting evenly, and add some cherries on top. Repeat with the remaining layers. Frost the sides and top of the cake evenly, smoothing with an offset spatula. Decorate with extra cherries or turkey bacon crumbles if desired.

10. Chill and serve:
Refrigerate the cake for at least 30 minutes to allow the frosting to set. This makes slicing easier and enhances the flavor.

Quick and Easy Tips

• Use room-temperature ingredients for better mixing.

• Parchment paper ensures cakes release cleanly.

• The frosting can be flavored with a hint of vanilla or almond extract.

Customizable Ideas

• Add sliced almonds between layers for crunch.

• Substitute fresh cherries with frozen or cherry preserves.

• Make cupcakes for single-serve portions.

This Cherry Layer Cake is incredibly popular with many people because it balances sweetness, tartness, and creamy richness perfectly. It’s a dessert that looks elegant but is simple enough to make on any occasion.

Print

FAQs – Cherry Layer Cake with Cherry Cream Cheese Frosting

1. Can I use frozen cherries instead of fresh?
Yes, you can. Make sure to thaw and drain them well to prevent excess liquid in the batter. Frozen cherries work just as well and are convenient when fresh cherries are out of season.

2. How do I prevent the cake layers from drying out?
Use room-temperature ingredients and avoid overbaking. Check the layers a few minutes before the recommended baking time. Brushing the layers with a simple syrup also helps retain moisture.

3. Can I make the frosting ahead of time?
Absolutely. The cherry cream cheese frosting can be made a day in advance. Store it covered in the refrigerator and bring it to room temperature before spreading for easier application.

4. How do I store the cake?
Keep the assembled cake covered in the refrigerator for up to 3 days. If you want to store it longer, wrap the layers separately in plastic wrap and freeze for up to 2 months. Thaw completely before frosting and serving.

5. Can this recipe be made into cupcakes?
Yes, simply reduce the baking time to about 18-20 minutes for standard cupcake tins. The frosting and cherry toppings remain the same, making them perfect for individual servings.

6. Is there a way to make it less sweet?
You can reduce the powdered sugar in the frosting slightly or balance the sweetness with extra tart cherries. The cake layers themselves are lightly sweet, so small adjustments work well.