Description
Cherry Cake with Cherry Cream Cheese Frosting is a moist and flavorful cake made with fresh cherries, complemented by a rich and smooth cream cheese frosting. The cake itself is a perfect balance of sweetness and tartness, while the frosting adds a tangy richness that enhances the flavor profile. This dessert is often served as a celebratory cake for birthdays, holidays, and other special occasions, and its vibrant color makes it a stunning centerpiece.
Ingredients
For the Cherry Cake:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for added flavor)
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (150g) chopped fresh or frozen cherries (pitted)
For the Cherry Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar, sifted
- 2–3 tbsp cherry puree (blend fresh or frozen cherries into a smooth puree)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
For the Cherry Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 3–4 minutes).
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
- Fold in Cherries: Gently fold in the chopped cherries with a spatula.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cherry Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add Cherry Puree and Flavorings: Mix in the cherry puree, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy. Adjust the consistency with more powdered sugar or cherry puree if needed.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with fresh cherries, shaved chocolate, or sprinkles if desired.
Notes
This cherry cake is a sweet celebration of summer’s favorite fruit! For an extra burst of flavor, try adding chopped maraschino cherries or a hint of almond extract to the batter. It pairs beautifully with a cup of tea or served as a show-stopping dessert at gatherings. Don’t forget to chill the frosting slightly for a smoother finish. Enjoy every cherry-filled bite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cherry Cake with Cherry Cream Cheese Frosting