Cherry Layer Cake with Cherry Cream Cheese Frosting

There is something inherently joyful about slicing into a dessert that is naturally tinted a vibrant shade of pink. This Cherry Layer Cake with Cherry Cream Cheese Frosting is exactly that kind of bake. It moves away from artificial flavorings and relies on the intense, sweet-tart profile of actual fruit to deliver a genuinely memorable dessert. The crumb is exceptionally tender, heavily speckled with finely chopped cherries, while the outside is swathed in a rich, tangy coating that perfectly balances the sweetness of the sponge.

If you are looking to elevate your baking repertoire, mastering a layered cherry cake with frosting is a highly rewarding project. While many recipes use standard vanilla buttercream, opting for a cherry layer cake with cream cheese provides a crucial tangy contrast. The slight acidity of the cream cheese cuts through the sugar, ensuring that this cherry cake with cherry frosting never feels cloying or heavy, making it an excellent centerpiece for any occasion.

Harnessing Natural Cherry Flavor

The secret to achieving both the distinct color and the bold flavor in this cake lies in the use of maraschino cherries and their syrup. While fresh cherries are wonderful, their high water content can easily make a cake batter dense and gummy. Maraschino cherries are already macerated, meaning their flavor is concentrated. Using the liquid from the jar directly in the batter provides that iconic pink hue without the need for artificial food coloring.

When preparing the fruit for the batter, you must chop the cherries very finely. Large chunks will sink straight to the bottom of your cake pans during baking, leaving you with an uneven distribution. Finely chopped pieces suspend beautifully in the thick batter, ensuring that every single bite of this cherry layer cake contains a burst of fruit.

Ingredients for the Cake and Frosting

This recipe builds a tender, moist crumb using buttermilk, while the frosting requires full-fat dairy to hold its structure.

1. 2 1/2 cups all-purpose flour
2. 1 1/2 cups granulated sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon kosher salt
5. 1/2 cup unsalted butter, softened to room temperature
6. 1/4 cup vegetable oil
7. 1 cup buttermilk, room temperature
8. 4 large eggs, room temperature
9. 1 teaspoon vanilla extract
10. 1/2 cup finely chopped maraschino cherries
11. 1/4 cup maraschino cherry juice (straight from the jar)
12. 16 ounces cream cheese, softened (for the frosting)
13. 1/2 cup unsalted butter, softened (for the frosting)
14. 4 cups powdered sugar, sifted (for the frosting)
15. 3 tablespoons maraschino cherry juice (for the frosting)

Step by Step Baking and Assembly Instructions

Properly softening your dairy ingredients is the most critical step to ensuring both a smooth batter and a lump-free frosting.

1. Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
3. Add the softened butter and vegetable oil to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
4. In a separate medium bowl, whisk together the buttermilk, eggs, vanilla extract, and the 1/4 cup of cherry juice.
5. Gradually pour the wet ingredients into the dry flour mixture, beating on medium speed just until combined. Do not overmix.
6. Gently fold the finely chopped cherries into the batter using a spatula.
7. Divide the pink batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
9. To make the frosting, beat the softened cream cheese and butter together in a large bowl on high speed until completely smooth and fluffy, about 3 minutes.
10. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.
11. Add the 3 tablespoons of cherry juice to the frosting and beat on high for 2 more minutes until light and airy.
12. Level the cooled cakes if necessary. Place the first layer on a serving plate, spread a generous layer of frosting over the top, and place the second layer on top. Frost the top and sides of the entire cake smoothly.

Creative Filling and Decorating Ideas

If you want to add even more texture to this bake, consider creating a layered cherry cake with cherries tucked directly between the sponges. A thin layer of thick cherry preserves or pie filling spread over the frosting in the middle of this two-layer cake with cherry filling adds a wonderful, jammy surprise when you cut into it.

For decoration, keep it simple. A smooth coating of the pink cherry cream cheese frosting is beautiful on its own. However, pressing a ring of whole, stemmed maraschino cherries around the top border of the cake gives it a classic, nostalgic bakery appearance that perfectly signals the flavor inside.

Storing and Freezing Guidelines

Because the cherry cake with cream cheese frosting contains significant amounts of dairy, it must be stored in the refrigerator. Place the finished cake in a cake dome or cover it loosely with plastic wrap. It will stay fresh and moist for up to five days. It is best served slightly chilled, as the cream cheese frosting holds its shape better when cold.

You can freeze the unfrosted cake layers very successfully. Wrap each completely cooled layer tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. Thaw them overnight in the refrigerator before assembling and frosting.

FAQ

Why did my frosting turn out runny?

Runny cream cheese frosting usually happens if the butter or cream cheese was melted rather than just softened, or if you used a low-fat cream cheese spread instead of full-fat blocks.

Can I use fresh cherries instead of maraschino?

Using fresh cherries requires caution because they release a lot of water during baking, which can make the cake dense. You also will not get the signature pink color without the jarred syrup.

Why did my cake layers dome so much in the center?

Doming occurs when the edges of the pan heat up much faster than the center. Baking at a slightly lower temperature or using bake-even strips around the pans can prevent this.

Can I make this as a 9×13 sheet cake?

Yes, you can pour all the batter into a greased 9×13 pan. You will need to increase the baking time to roughly 35 to 45 minutes, testing the center with a toothpick.

Do I need to sift the powdered sugar for the frosting?

Sifting is highly recommended. Powdered sugar tends to clump in the bag, and those hard lumps are very difficult to beat out once they are mixed into the fat.