Oh my goodness, when you hit that perfect slice of cake—the one where the sweet burst of cherry meets that glorious swoop of tangy cream cheese frosting—it’s just heaven, isn’t it? Forget dry, crumbly layers! The real secret to an absolutely moist base in my Irresistible Cherry Layer Cake With Cream Cheese Frosting recipe is all in how we handle that fruit. I remember the very first time I actually got the frosting ratio right; I nearly ate the whole bowl with a spoon before I even got it onto the cake! Seriously, this homemade version beats any bakery cake you’ve ever tried, and it comes together surprisingly fast. You absolutely need this cake in your life.
Why This Irresistible Cherry Layer Cake With Cream Cheese Frosting Recipe Works (E-E-A-T)
I know you see a lot of cherry cake recipes out there, but this one just *works*. Building trust in the kitchen is everything, and this recipe delivers consistency you can truly rely on. It’s all about the interaction between the fruit and the dairy—that’s where the magic happens! Trust me, once you try this, you won’t go back to the boxed stuff, ever.
Key Benefits of Our Irresistible Cherry Layer Cake With Cream Cheese Frosting
- It guarantees superior, non-soggy moisture thanks to careful handling of the pie filling.
- The flavor profile is perfectly balanced—sweet cherry against that sharp, tangy cream cheese frosting.
- Honestly, the total time commitment is quite manageable for such a show-stopping layer cake!
- You use standard pantry ingredients, nothing too fussy or hard to find.
Gathering Ingredients for Your Irresistible Cherry Layer Cake With Cream Cheese Frosting
Okay, prepping is half the battle won with any layer cake, right? For this one, we’ve got two main teams reporting for duty: the cake layers themselves, which are super moist, and the frosting that perfectly cuts through that sweetness. You’ll need everything brought to the right temperature—especially that butter and cream cheese—or things can get a little wonky later on. When it comes to the cherries, draining them is key, but don’t toss that liquid down the sink! Speaking of other great cream cheese pairings, if you ever need another win using that tangy goodness, check out my irresistible banana cake recipe.
For the Moist Cherry Cake Layers
These are your foundation, so let’s get them right! Make sure your butter is actually soft—you should barely be able to press a dent into it. The cherry pieces need to be well-drained so your batter doesn’t get soupy.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup cherry pie filling, drained, reserving juice
For the Tangy Cream Cheese Frosting
This frosting is what makes the cake sing. You need two kinds of softened dairy here—the cream cheese and the extra butter. That little bit of saved cherry juice is our secret weapon for extra flavor!
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar (sift it if you need to get rid of lumps!)
- 1 teaspoon vanilla extract
- 1 tablespoon reserved cherry juice
Step-by-Step Instructions for the Irresistible Cherry Layer Cake With Cream Cheese Frosting
Alright, let’s get baking! Now that all our ingredients are sitting on the counter looking lovely and ready to go, we move into the fun part—mixing and baking this beauty. This isn’t rocket science, but there are a few spots where you need to pay attention to your textures. If you’re looking for other reliable baking adventures, you might want to peek at this amazing irresistible vanilla bean pistachio cake recipe I shared last month.
Baking the Perfect Cherry Cake Layers
First things first, don’t wait around! Get that oven preheated to 350 degrees F (175 degrees C) right now. Then, take those two 8-inch round pans and grease them up so well you could use them as mirrors—flour them after!
In a medium bowl, just whisk your dry stuff together: flour, baking powder, and salt. Set that trio aside. Now, grab that big bowl. You need to cream that softened butter and your granulated sugar until it looks really light and fluffy—it should almost triple in volume. This is where we build the air!
Add your eggs in, one at a time, making sure each one is fully incorporated before you add the next. Stir in your vanilla. Now, here’s the balance act: add the dry ingredients alternating with the milk. Always start and end with the dry mixture. Mix until it *just* comes together. I mean it—stop as soon as you don’t see streaks of flour anymore! Overmixing here makes your cake tough, and we want tender!
Gently, using a spatula, fold in those drained cherry pie filling pieces. You want those fruit bits tucked in, not beaten into oblivion. Divide that gorgeous batter evenly between your prepared pans. They bake for about 25 to 30 minutes. You know the drill: toothpick in the center should come out clean, or maybe with a few moist crumbs clinging on.
Let them cool in the pan for about 10 minutes—no longer! Then flip those babies out onto a wire rack to cool completely. Seriously, you mustn’t frost them until they are totally cold, or you’ll just have a sticky, melted mess. Oh, and if you want a deeper flavor, remember that 1/4 teaspoon of almond extract I mentioned in the notes? Now’s the time you wish you’d added it!
Making and Assembling the Irresistible Cherry Layer Cake With Cream Cheese Frosting
Time for the best part! For the frosting, beat that softened cream cheese and the extra butter until it’s totally smooth—no lumps allowed! Slowly add in the powdered sugar and vanilla. Keep mixing until it’s creamy and light. My favorite trick for stabilization is to beat it for an extra minute once it looks done.
Finally, gently stir in that reserved tablespoon of cherry juice. See how that brightens it up? Perfect!
Once your layers are cold—and I mean *cold* set them on the rack for at least an hour—it’s assembly time. Frost the bottom layer generously. Place the second layer on top, gently pressing down just to make sure it sits flat. Then, cover the top and the sides with the remaining luscious frosting. Don’t stress about making it perfectly smooth; a few rustic swirls make it look even more homemade and inviting!
Pro tip for stacking: If one layer baked a little domed, just take a long serrated knife and carefully slice that dome off once cool. This guarantees a stable, level layer cake that won’t lean like the Tower of Pisa.
Expert Tips for the Best Irresistible Cherry Layer Cake With Cream Cheese Frosting
Listen, while the recipe is solid, the difference between a good cake and a *great* one is all in the little details you pick up over the years. I’m sharing a couple of insider non-negotiables here that guarantee this cake turns out perfect every time. If you’re looking for other foolproof desserts, you have to try my irresistible banana bars—they use the same great frosting philosophy!
Ingredient Temperature Matters for Cream Cheese Frosting
This is crucial for the frosting, so don’t skip this! Your cream cheese and the quarter cup of butter for the frosting must be softened, yes, but I mean soft like room temperature clay, not melted goo. If they melt even slightly, they won’t hold the structure when you beat in the powdered sugar. You end up with watery, sad frosting that slides right off the cake. Patience wins here!
Achieving a Level Irresistible Cherry Layer Cake With Cream Cheese Frosting
If your layers decided to dome up a bit while baking—and honestly, who hasn’t had that happen?—don’t despair! Once the layers are completely cool, grab your longest serrated knife, hold it parallel to the counter, and just gently saw off that dome top. It takes off just enough to create a perfectly flat surface. Flat layers mean a beautiful stack, and no one wants a tilting cherry layer cake!
Variations for Your Cherry Layer Cake
Sometimes you just want to shake things up a little bit, right? This cake base is so reliable that it takes kindly to little tweaks! If you’re feeling adventurous, try swapping out that store-bought pie filling for beautiful fresh or even frozen cherries. Just make sure you chop them up first so they’re about the same size as the filling pieces we used. That way, they fold in nicely.
Also, for a little flavor twist that really amps up the cherry, don’t be afraid to toss in a quarter teaspoon of almond extract along with your vanilla. It just brings out the fruitiness! If you’re looking for more cozy, spiced flavor profiles wrapped up in a delightful treat, you absolutely have to try my irresistible carrot cake cookies recipe!
Serving Suggestions for This Delightful Layer Cake
Now that you’ve wrestled that gorgeous cake into submission and frosted it perfectly, how are you going to serve it? Honestly, this cake is pretty bold on its own—that sweet and tangy combination is everything. If you want to keep it simple, a very light dusting of powdered sugar over the top really shows off the frosting swirls underneath.
But for a pairing, you really can’t beat a strong, hot cup of black coffee. The bitterness cuts right through the richness! If you’re having it after dinner, a nice black tea works too. If you’re looking to really go over the top with complementary flavors, you should definitely check out my instructions for making an irresistible apple crisp cheesecake—it hits similar fruit-and-cream notes!
Storage and Make-Ahead Tips for Your Irresistible Cherry Layer Cake With Cream Cheese Frosting
This amazing cake is actually fantastic for making ahead, which is a huge win when entertaining! If you want to get a head start, bake those cake layers, let them cool completely, wrap them tightly in plastic wrap (I mean *tightly*), and they hang out on the counter or in the fridge for up to two days. If you’re doing that, you might want to check out my tips for making irresistible banana muffins ahead of time too—it’s all about the prep!
For the frosting, keep it covered on its own in the fridge. It firms up nicely. When you assemble the whole Irresistible Cherry Layer Cake With Cream Cheese Frosting, keep leftovers stored loosely covered in the fridge for up to four days. If I’m leaving it out on the counter for a party, I usually pull it out about an hour early so the frosting gets nice and soft again.
Frequently Asked Questions About the Irresistible Cherry Layer Cake With Cream Cheese Frosting
It’s funny how many questions pop up once everyone tastes this cake! Cake questions are the best kind of questions, though. If you’re wondering about alternatives or need tips for transporting this beauty to a party, I’ve got you covered. If you’re trying to copy that rich flavor but maybe want something a little different, you should also check out my recipe for irresistible peanut butter cake—it’s another showstopper!
Can I use fresh cherries instead of pie filling in this layer cake?
You absolutely can, and using fresh ones is lovely when they are in season! If you go that route, you’ll want to chop them up so they are roughly the size of the chunks in the pie filling. Since fresh cherries hold more water than the canned ones, you might only need to drain them slightly, or you might need to add just a tiny bit more flour (like a tablespoon) to the dry mix just to keep your batter from getting too loose. But yes, fresh is always a win!
How do I prevent the cream cheese frosting from becoming too runny?
This is classic cream cheese frosting trouble! The single most important thing is ingredient temperature. Make sure both the cream cheese and the extra butter are softened—they should give easily to pressure—but they must NOT be warm or melted. If they are too warm, they won’t whip up properly with the powdered sugar, and you end up with loose frosting. Also, measure your powdered sugar carefully; if you use too little, it won’t thicken enough!
What is the best way to transport this cherry layer cake?
Oh, transporting a frosted layer cake is always nerve-wracking! The best method is to chill the cake for at least an hour *after* you finish frosting it. This firms up the frosting so it’s much less likely to get smeared.
Place the cake (on its serving plate or cake stand) into a sturdy box that has absolutely no room for the cake to slide around. If you have to travel far, skip the heavy decoration on the sides and just frost the top. You can always add those little extra beauty touches right when you get to your destination!
Estimated Nutritional Information for This Dessert
Now, listen, I’m a baker, not a nutritionist! I just want to bring joy to my friends and family with delicious desserts. The numbers I have here are just rough estimates based on standard ingredient brands for slicing this Irresistible Cherry Layer Cake With Cream Cheese Frosting into 10 pretty generous servings. They cover the basics, but your actual numbers might shift a bit depending on exactly how much butter sneaks into your frosting!
If you want to see another amazing dessert where the numbers might look a little different, you should check out my recipe for irresistible apple crisp cheesecake—it’s always a crowd-pleaser!
Here’s what we’re generally looking at per slice:
- Serving Size: 1 slice
- Calories: About 450
- Fat: Around 22g (Yeah, it’s a rich cake, but totally worth it!)
- Carbohydrates: Roughly 60g
- Protein: We got about 4g in there from the dairy.
- Sugar: This one clocks in around 55g—remember, that’s the glorious mix of granulated, powdered, and the cherries!
Important Disclaimer: Please take these figures with a grain of salt (or sugar, as the case may be!). These are estimations based on the ingredients listed in the recipe and shouldn’t be considered professional nutritional advice. Baking is an art, and ingredients vary!
Print
Cherry Layer Cake with Cream Cheese Frosting
- Total Time: 55 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A recipe for a moist layer cake flavored with cherry, topped with a tangy cream cheese frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup cherry pie filling, drained, reserving juice
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon reserved cherry juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the drained cherry pie filling pieces.
- Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Mix until creamy. Stir in the reserved cherry juice.
- Once the cakes are completely cool, frost the first layer, top with the second layer, and frost the top and sides of the cake.
Notes
- You can use fresh or frozen cherries if you prefer, but make sure to chop them before folding them into the batter.
- For a stronger cherry flavor, add 1/4 teaspoon of almond extract to the cake batter.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 4
- Cholesterol: 75
Keywords: cherry cake, layer cake, cream cheese frosting, baked dessert, sweet treat