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Cherry Layer Cake with Cherry Cream Cheese Frosting

Cherry Layer Cake with Cherry Cream Cheese Frosting

A vibrant, two-layer pink cake naturally flavored with maraschino cherries and topped with a tangy, fruity cream cheese frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter softened
  • 1/4 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup maraschino cherries finely chopped
  • 1/4 cup maraschino cherry juice for the cake
  • 16 ounces cream cheese softened, for frosting
  • 1/2 cup unsalted butter softened, for frosting
  • 4 cups powdered sugar sifted, for frosting
  • 3 tablespoons maraschino cherry juice for frosting

Equipment

  • Two 8-inch Round Cake Pans
  • Electric mixer

Method
 

  1. Mix the flour, sugar, baking powder, and salt, then beat in the butter and oil until crumbly.
  2. Whisk the buttermilk, eggs, vanilla, and 1/4 cup cherry juice separately, then gradually beat into the dry ingredients.
  3. Fold in the finely chopped cherries, divide the batter into two 8-inch pans, and bake at 350 degrees Fahrenheit for 30 to 35 minutes.
  4. Beat the softened cream cheese and butter for the frosting until smooth, then gradually mix in the sifted powdered sugar and 3 tablespoons of cherry juice.
  5. Assemble the completely cooled cakes by spreading frosting between the layers and over the top and sides.

Notes

  • Ensure your cakes are entirely cool to the touch before assembling; otherwise, the cream cheese frosting will melt and slide right off the sides.