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Classic Moist Cherry Layer Cake with Cream Cheese Frosting

Close-up of a moist slice of 3-layer cherry cake showing pink sponge, white frosting, and whole cherries.
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A recipe for a moist, fluffy layer cake flavored with cherries and topped with rich cream cheese frosting, suitable for celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup cherry juice (from canned cherries or maraschino jar)
  • 1 cup chopped, drained maraschino cherries
  • 1/2 cup maraschino cherry juice (for frosting)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the buttermilk and 1/2 cup cherry juice. Gradually add the liquid mixture to the batter, mixing until just combined. Do not overmix.
  6. Gently fold in the chopped, drained maraschino cherries.
  7. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, mixing until incorporated. Add the 1/2 cup maraschino cherry juice and almond extract. Beat until light and fluffy.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Use the liquid from a jar of maraschino cherries for the best color and flavor in both the cake and the frosting.
  • For a pinker cake, add 1-2 drops of red food coloring to the batter.

Nutrition

Find it online: https://spoonfulsnap.com/cherry-cake-classic-moist-layer-recipe/