cherry cake recipe
The Best cherry cake recipe
I also love how versatile this cake is—whether you’re serving it at a birthday party, a family get-together, or just enjoying a quiet Sunday afternoon with a cup of coffee. The cherry flavor is bright and refreshing, cutting through the richness of the cake without overpowering it. And honestly, it’s one of those recipes that feels like a little extra effort, but the payoff is worth it. My husband always says it’s the kind of dessert that makes him feel like he’s eating something special, even if it’s just a slice at home. Plus, the health benefits? Well, cherries are packed with antioxidants and fiber, so it’s not just a treat for your taste buds but for your body too. It’s the kind of recipe that makes you feel good about baking something that’s both satisfying and nourishing.
Classic Cherry Cake with Cream Cheese Frosting
A moist, tender cherry cake layered with a rich cream cheese frosting, perfect for any occasion. This recipe highlights fresh cherries for a burst of natural sweetness.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup fresh or frozen cherries (pitted)
- 1 cup water
- 8 oz cream cheese, softened
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9×13-inch pan with parchment paper. -
2
In a medium bowl, whisk flour, baking powder, and salt. Set aside. -
3
In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
4
Alternate adding the dry ingredients and water, starting and ending with flour. Mix until just combined. Fold in pitted cherries. -
5
Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. -
6
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Whip in heavy whipping cream until stiff peaks form. -
7
Once cakes are completely cool, spread or pipe frosting between layers. Cover the top with additional frosting if desired.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or stand mixer
- Baking pans (two 9-inch round or one 9×13-inch rectangular)
- Whisk
- Parchment paper
- Frosting bag with a star tip (optional)
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, consider adding 1 tbsp lemon juice to the cake batter.
- Substitute dried cherries (soaked in water for 10 minutes) if fresh cherries are unavailable.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Watch Video Of How Classic Cherry Cake with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Cherry Cake with Cream Cheese Frosting
1. What is the best way to prepare the cherry cake batter for the best texture?
To achieve the best texture, mix the dry ingredients (flour, baking powder, salt, and cornstarch) thoroughly before combining them with the wet ingredients (eggs, milk, oil, and vanilla extract). Whisk the batter gently but until just combined to avoid overmixing, which can lead to a dense cake. For a lighter texture, fold in the cherry filling or fresh cherries after baking.
—
2. Can I substitute fresh cherries with canned cherries in this cherry cake recipe?
Yes, you can use canned cherries, but ensure they are undrained and drained well to remove excess liquid. If using pitted canned cherries, drain them thoroughly and pat them dry with a paper towel. For a richer flavor, consider adding a splash of cherry syrup or a bit more sugar to balance the natural tartness. Alternatively, you can blend canned cherries into a smooth filling and spoon it over the baked cake.
—
3. How long should I bake the cherry cake, and what temperature should I use?
For this cherry cake recipe, preheat your oven to 350°F (175°C). Bake the cake for 35–40 minutes or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Overbaking can dry out the cake, so check it around the 30-minute mark. If your oven varies in temperature, rotate the cake halfway through baking for even browning.
—
A cherry cake pairs beautifully with several toppings and glazes: — To store cherry cake fresh:
– Cherry glaze: Simmer pitted cherries with sugar and water (or cherry syrup) until thickened, then brush over the warm cake.
– Whipped cream or vanilla frosting: A light dusting of powdered sugar or a creamy buttercream complements the fruitiness.
– Chocolate ganache: Melt dark or milk chocolate with heavy cream, pour over the cake, and chill before serving.
– Fresh berries or whipped cream: Lightly dust with powdered sugar or top with fresh raspberries or strawberries.
– Almond butter or caramel drizzle: For a nutty or sweet contrast, drizzle warm caramel or spread almond butter on top.5. How can I store cherry cake to keep it fresh longer?
– Room temperature: Keep it in an airtight container for 1–2 days. The cake will stay moist if the cherries are well-distributed.
– Fridge: Store in an airtight container for up to 3 days. If the cake is too wet, wrap it tightly in plastic wrap before refrigerating.
– Freezer: For longer storage (up to 1 month), freeze the cake in slices or whole. Thaw at room temperature before serving. To prevent sogginess, brush with a little simple syrup or dust with powdered sugar before freezing.
– For best texture: Avoid over-wetting the cake with syrup before freezing—let it cool completely first. If using a glaze, brush it on after the cake is baked and cooled.
