Baking a Cherry Layer Cake with Cherry Cream Cheese Frosting is one of the best ways to celebrate stone fruit season, though it works just as well with frozen cherries in the middle of winter. The goal here is a soft, tender crumb that actually tastes like real fruit, not artificial flavoring. By using a quick homemade cherry puree in both the batter and the frosting, you get a natural pink color and a tartness that balances the sweetness perfectly.
If you have ever been disappointed by a cherry cake with frosting that tasted like medicine, this recipe fixes that. The secret is reducing the cherry puree on the stove first. It concentrates the flavor and cooks out excess water, which prevents the cake from becoming dense and keeps the frosting from turning soupy. It takes a few extra minutes, but it is entirely worth it.
This is a sturdy two-layer cake with cherry filling potential if you want to add extra jam between the tiers. Whether you are making it for a birthday or just a weekend project, a cherry layer cake with cream cheese frosting always feels a little special and looks beautiful when sliced.
Preparing the cherry puree base
The foundation of this layered cherry cake with frosting is the puree. You need about 3 cups of pitted cherries (fresh or thawed from frozen). Blend them until smooth, then simmer the liquid in a small saucepan over medium heat for about 15 minutes.
You want the puree to reduce by half, leaving you with a thick, intensely flavored paste. Let this cool completely before using it. You will split this reduction between the cake batter and the cherry cream cheese frosting. If you add it while it is still warm, it will melt your butter and ruin the structure of both.
Ingredients for the cake and frosting
This recipe uses the reverse creaming method for the cake, which yields a velvety, flat-topped layer that is easy to stack. Make sure your dairy ingredients are at room temperature before you start.
- 3 cups pitted sweet cherries (fresh or frozen), pureed and reduced to 3/4 cup
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, softened but cool
- 1/2 cup buttermilk, room temperature
- 1/4 cup vegetable oil
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 8 ounces full-fat cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- 1/4 cup reserved cherry puree (for frosting)
Step-by-step mixing and baking
Precision matters here. Measure your flour by spooning it into the cup and leveling it off, or better yet, weigh it. Heavy flour means a dry cake.
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl or stand mixer, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix on low speed until the mixture looks like coarse sand.
- In a separate bowl, whisk 1/2 cup of the cooled cherry puree, buttermilk, oil, egg whites, vanilla, and almond extract until combined.
- Pour half of the wet ingredients into the dry ingredients. Mix on medium speed for 1 minute to build structure.
- Add the remaining wet ingredients and mix just until incorporated. Do not overmix.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Making the cherry cream cheese frosting
A cherry cake with cherry frosting needs a stable icing. Cream cheese frosting can become runny if overbeaten or if too much liquid is added. Beat the softened butter and cream cheese together first until completely smooth. Add the powdered sugar one cup at a time, mixing on low.
Once the sugar is incorporated, add the remaining 1/4 cup of cooled cherry puree and a pinch of salt. Beat just until the frosting turns a uniform pink and holds stiff peaks. If it feels too soft, chill it in the refrigerator for 15 minutes before assembling your layered cherry cake with cherries.
Tips for assembling and decorating
Never frost a warm cake. Wait until the layers are completely cool to the touch. Place the first layer on your cake stand and spread a thick, even layer of the cherry cream cheese frosting over the top. If you want a cherry layer cake with cream cheese filling that has extra texture, you can spread a thin layer of cherry jam over the frosting before adding the second cake layer.
Place the second layer on top, then use the remaining frosting to cover the top and sides. A rustic swirl looks beautiful with the natural pink color. Garnish the top with fresh, whole cherries right before serving.
Storage and make-ahead instructions
Because of the dairy in the frosting, this cake must be stored in the refrigerator. Place it in an airtight cake keeper, and it will stay moist for up to 4 days. Allow the slices to sit at room temperature for 20 minutes before eating so the crumb softens.
You can bake the layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature until you are ready to frost. The cherry puree can also be made up to a week in advance and kept in the fridge.
FAQ
Can I use jarred maraschino cherries?
No, maraschino cherries are too sweet and lack the tartness needed for this recipe. Stick to fresh or frozen sweet cherries, or even sour pie cherries if you prefer a sharper flavor.
Why did my cake turn blue or grey instead of pink?
This happens when the acid in the cherries reacts with too much baking soda. Ensure your measurements are exact. The buttermilk helps maintain the correct acidic balance to keep the crumb pinkish-purple.
Can I substitute all-purpose flour for cake flour?
Cake flour gives the softest texture. If you must substitute, use 2 1/4 cups of all-purpose flour mixed with 1/4 cup of cornstarch, sifted together twice before using.
Is it necessary to reduce the cherry puree?
Yes. If you skip reducing the puree, the excess water will make your cake dense and gummy, and your frosting will separate and slide off the cake.
Can I make this as a 9×13 sheet cake?
Yes, you can pour the batter into a greased 9×13 inch pan. Bake at 350°F for 35 to 40 minutes. Frost it right in the pan once it cools completely.
Can I freeze the frosted cake?
Yes. Freeze the whole frosted cake uncovered until solid, then wrap it securely in plastic wrap and foil. It keeps for up to 2 months. Thaw overnight in the refrigerator before serving.
Cherry Layer Cake with Cherry Cream Cheese Frosting
Ingredients
Equipment
Method
- Reduce 3 cups pureed cherries on the stove until it yields 3/4 cup thick paste. Let cool completely.
- Mix dry ingredients (flour, sugar, baking powder, baking soda, salt) with softened butter until sandy.
- Whisk 1/2 cup cooled cherry puree with buttermilk, oil, egg whites, and extracts. Add to dry mix in two batches.
- Bake batter in two 8-inch pans at 350°F (175°C) for 30-35 minutes. Cool completely.
- Beat frosting butter and cream cheese. Slowly add powdered sugar, then remaining 1/4 cup cherry puree until stiff.
- Frost the cooled layers and chill the cake before slicing.
Notes
- Ensure cherry puree is completely cold before using to prevent melting the butter.
- Store cake in the refrigerator, but serve closer to room temperature.
