Cherry Layer Cake with Cherry Cream Cheese Frosting

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This Cherry Layer Cake with Cherry Cream Cheese Frosting is a showstopper dessert that tastes just as divine as it looks. With its fluffy vanilla sponge layers, rich cherry compote filling, and luscious cherry-flavored cream cheese frosting, every bite is a celebration of sweet-tart cherry goodness. Perfect for summer gatherings, birthdays, or any occasion that calls for a strikingly beautiful and delicious centerpiece, this cake is both refreshing and indulgent.

What makes this cake truly special is the combination of texture and flavor: light and airy cake layers paired with a jammy cherry filling and a frosting that’s slightly tangy from the cream cheese, yet balanced with the richness of butter and sweetness of cherries. Topped with a crown of fresh cherries, it’s not just a dessert—it’s a statement.

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Ingredients for Cherry Layer Cake with Cherry Cream Cheese Frosting

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk

For the Cherry Filling:

• 3 cups (480g) fresh or frozen pitted cherries
• ¾ cup (150g) granulated sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

For the Cherry Cream Cheese Frosting:

• 1 ½ cups (340g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 4 cups (480g) powdered sugar
• ½ cup cherry puree or cherry jam (strained if chunky)
• 1 tsp vanilla extract

Optional Garnish:

• Fresh cherries with stems

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Step 1: Prepare the Cherry Filling

In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally until the cherries release their juices and begin to break down, about 8–10 minutes. Mix the cornstarch with water and stir it into the cherry mixture. Continue cooking until the mixture thickens, about 2–3 minutes. Remove from heat and let it cool completely before using. This can be made a day ahead and refrigerated.

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Step 2: Make the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Add the dry ingredients in three parts, alternating with the milk (beginning and ending with dry ingredients), mixing just until combined. Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 22–26 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

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Step 3: Prepare the Cherry Cream Cheese Frosting

In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated.

Add the cherry puree or jam and vanilla extract, then increase the speed to medium-high and beat until the frosting is fluffy and spreadable. If the frosting is too soft, refrigerate for 15–20 minutes before assembling the cake.

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Step 4: Assemble the Cake

Place one cake layer on your serving plate. Spread a generous layer of cherry filling over it. Add a second cake layer and repeat with more cherry filling. Top with the final cake layer.

Apply a thin crumb coat of frosting to seal in crumbs and chill the cake for 20 minutes. Once set, frost the entire cake with the cherry cream cheese frosting, smoothing the sides and top as desired.

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Step 5: Decorate

Pipe decorative swirls on top of the cake and garnish with fresh cherries with stems for an eye-catching finish. Keep the cake chilled until ready to serve, and let it sit at room temperature for 15–20 minutes before slicing for the best texture.

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Storage Instructions

To maintain the freshness and structure of the Cherry Layer Cake with Cherry Cream Cheese Frosting, proper storage is essential:

• Refrigeration: Because of the cream cheese frosting and cherry filling, store the cake in the refrigerator. Place it in an airtight container or cover with plastic wrap to prevent it from drying out. It will stay fresh for up to 5 days.
• Freezing: You can freeze the unfrosted cake layers for up to 2 months, tightly wrapped in plastic and then foil. Thaw at room temperature before assembling. The assembled cake can also be frozen (ideally without fresh cherries on top) by chilling it until firm, then wrapping tightly and freezing for up to 1 month.
• Serving Tip: Always let refrigerated cake sit at room temperature for 15–30 minutes before serving for optimal texture and flavor.

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Estimated Nutrition

Per slice (1 of 12 servings, estimate):

• Calories: 510
• Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Sodium: 220mg
• Carbohydrates: 63g
• Fiber: 1g
• Sugar: 45g
• Protein: 5g

Note: Nutrition will vary depending on the type of cherries used and any modifications to ingredients.

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Frequently Asked Questions

1. Can I use canned cherry pie filling instead of homemade?

Yes, you can use canned cherry pie filling for convenience. However, the homemade version offers a fresher and more vibrant flavor.

2. What can I substitute for cream cheese in the frosting?

Mascarpone cheese is a good alternative. You can also make a cherry buttercream instead, using only butter and powdered sugar with cherry puree.

3. Can I make the cake layers in advance?

Absolutely. Bake the layers up to 2 days ahead. Wrap them tightly in plastic and keep them at room temperature or refrigerate.

4. How do I prevent the cake from becoming soggy from the cherry filling?

Let the filling cool completely before layering and ensure the cake is not overly moist. A thin layer of frosting beneath the filling also acts as a barrier.

5. Can I use a different fruit?

Yes, raspberries or strawberries make great substitutes. Adjust the sugar based on the fruit’s sweetness.

6. Is this cake suitable for layering more than three tiers?

It can be layered higher if the cake is well chilled between additions and supported with dowels or straws for stability.

7. Can I make this gluten-free?

Use a 1:1 gluten-free all-purpose flour blend. Ensure all other ingredients are certified gluten-free.

8. Should I pit fresh cherries myself?

If using fresh cherries, yes, they need to be pitted. A cherry pitter makes this process much quicker and cleaner.

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