Description
A moist and tender cherry cake layered with juicy cherries and topped with a luscious cherry cream cheese frosting, perfect for celebrations or everyday indulgence.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 cups fresh or frozen cherries, pitted and halved
- 8 ounces cream cheese, softened
- 3 ½ cups powdered sugar
- 2–3 tablespoons cherry juice or syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease and line your cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the flour mixture and milk until well combined.
- Toss cherries lightly in flour, then fold them gently into the batter.
- Divide the batter evenly into prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- For the frosting, beat cream cheese until smooth. Add cherry juice, then gradually mix in powdered sugar until fluffy.
- Frost the cooled cakes, stack if layered, and garnish with extra cherries.
Notes
- Toss cherries in flour to prevent sinking in the batter.
- Chill the frosted cake for at least 30 minutes before serving.
- Add a splash of almond extract to enhance cherry flavor.
- Unfrosted cake layers can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cherry cake, cream cheese frosting, cherry dessert, cherry recipes, summer cake