Cherry Layer Cake with Cherry Cream Cheese Frosting | Sweet, Fruity & Beautifully Pink

Adam

Cherry Layer Cake with Cherry Cream Cheese Frosting | Sweet, Fruity & Beautifully Pink

If you’re craving a cake that’s as gorgeous as it is delicious, the Cherry Layer Cake with Cherry Cream Cheese Frosting is the dessert you need. With soft, fluffy cake layers infused with fresh cherry flavor and a blush-pink cream cheese frosting, this cake is as much a feast for the eyes as it is for the taste buds. The base is a moist vanilla-cherry cake made with chopped cherries and cherry juice for a natural fruity kick. The frosting blends cream cheese, butter, powdered sugar, and cherry puree into a luscious, tangy-sweet topping that’s both silky and vibrant. It’s the perfect cake for birthdays, Valentine’s Day, spring gatherings, or any time you want to add a little color and cheer to the dessert table. This recipe works equally well with fresh, frozen, or canned cherries, so you can enjoy it year-round without sacrificing flavor.

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Prep Time 25

bake & Frosting & Assembly time 50

Total Time 1 15

Servings: 14 slices

Ingredients Equipment Method Notes

Ingredients

Fruits & Vegetables:

2 cups cherries pitted and chopped (fresh, frozen, or canned)
¼ cup cherry juice or pureed cherries

Fresh Products:

4 large eggs
Culinary Aids & Spices:
2½ cups all-purpose flour
2½ teaspoons baking powder
1¾ cups granulated sugar
3½ cups powdered sugar for frosting
½ teaspoon salt
3 teaspoons vanilla extract

Dairy Products:

1½ cups unsalted butter divided
8 oz cream cheese softened
1 cup whole milk

Equipment

Mixing bowls (large, medium, and small)
Measuring cups & spoons
Electric mixer (stand or handheld)
Rubber spatula
Whisk
Three 8-inch round cake pans (or two 9-inch pans)
Parchment paper (for lining pans)
Cooling racks
Offset spatula (for frosting)
Sifter (for powdered sugar)

Method

Step 1: Prepare the Cherries

If using frozen cherries, thaw and drain them well. If using canned cherries, drain and reserve some of the liquid.
Chop cherries into small pieces and pat dry with paper towels to avoid excess moisture in the cake batter.

Step 2: Make the Cake Batter

Preheat oven to 350°F (175°C).
Grease and line your cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat 1 cup butter and granulated sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition.
Mix in 2 teaspoons vanilla.
Alternately add the flour mixture and milk, starting and ending with flour.
Gently fold in chopped cherries and cherry juice.

Step 3: Bake the Cake Layers

Divide batter evenly among the cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes before turning out onto wire racks. Let cool completely before frosting.

Step 4: Make the Cherry Cream Cheese Frosting

In a large mixing bowl, beat ½ cup butter and cream cheese until creamy.
Add powdered sugar gradually, mixing on low speed.
Add cherry puree (or juice) and 1 teaspoon vanilla.
Beat until smooth and fluffy.

Step 5: Assemble the Cake

Place one cake layer on a serving plate or cake stand.
Spread frosting evenly over the top.
Add the second layer, frost again, and repeat with the third layer.
Frost the top and sides of the cake, smoothing with an offset spatula.

Step 6: Decorate

Garnish with whole cherries on top or sprinkle extra chopped cherries around the edges.
For a fancier touch, pipe rosettes of frosting around the top edge.

Notes

🧊 Storage & Reheating
Refrigerator:

Store covered for up to 4 days. Bring to room temperature before serving for best texture.

Freezer:

Freeze unfrosted cake layers for up to 2 months. Thaw overnight before frosting.

Reheating:

Not recommended—serve at room temperature for the best flavor and texture.

🥄 Variations
Chocolate-Cherry Layer Cake: Add ½ cup cocoa powder to the cake batter for a rich twist.

Cherry Almond Cake: Replace 1 teaspoon of vanilla with almond extract for a bakery-style flavor.

Berry Medley: Add raspberries or strawberries along with cherries for a mixed berry version.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Mini Layer Cakes: Bake in smaller pans for individual servings.

Ombre Pink Effect: Tint frosting with food coloring for a gradient look.

Cherry Whipped Cream Frosting: Use whipped cream instead of cream cheese frosting for a lighter version.

❓ 10 FAQs
1. Can I use maraschino cherries?
Yes, but reduce the added sugar slightly as they are sweeter.

2. Can I make this cake ahead of time?
Yes—bake layers a day in advance, wrap tightly, and frost the next day.

3. How do I prevent cherries from sinking?
Toss them in a tablespoon of flour before folding into the batter.

4. Can I use cherry jam instead of juice?
Yes—thin it slightly with water before adding.

5. Can I frost while the cake is warm?
No—let it cool completely to prevent melting.

6. Can I make cupcakes instead?
Yes—bake for 18–20 minutes instead of full cake layers.

7. What’s the best way to get pink frosting naturally?
Use cherry puree or beet juice for color without artificial dyes.

8. Can I make this without cream cheese?
Yes—use all butter for a buttercream version.

9. How do I make the cake extra moist?
Add an extra tablespoon of cherry juice or a spoonful of sour cream to the batter.

10. Can I layer with whipped cream and frosting together?
Yes—alternate whipped cream and frosting for a lighter bite.

🏁 Conclusion
The Cherry Layer Cake with Cherry Cream Cheese Frosting is an eye-catching dessert bursting with cherry flavor. From its moist, fruity cake layers to its tangy-sweet blush-pink frosting, every slice feels like a special occasion. Whether you’re baking for a birthday, holiday, or simply to brighten someone’s day, this cake is a guaranteed hit.