Luscious Cherry Layer Cake With Cherry Cream Cheese Frosting

Two days before my sister’s spring recital, she called in tears her cake order was canceled, and she needed something fast but meaningful. It wasn’t a birthday or holiday, but her solo piano performance made it feel just as special.

My niece chimed in with a pink cake request, and just like that, cherries became the star. While Chopin played in the background, I whipped together layers of soft vanilla sponge, planning each detail of this Cherry Layer Cake With Cherry Cream Cheese Frosting with care.

Later that week, I brought a slice to a backyard brunch where everyone was swapping stories over lemon loaf and iced tea. It disappeared within minutes. Between laughter and clinking glasses, I caught people sneaking second bites before finishing the first. That balance of tart cherries and sweet frosting hit the mark subtle enough for a morning crowd, rich enough to be memorable.

Now, when I bake this cake, I think less about recipes and more about the people it connects. This Cherry Layer Cake With Cherry Cream Cheese Frosting doesn’t ask for a big occasion. It simply shows up with charm, no introduction needed ready to turn any ordinary moment into something shared and sweet.

Short Description

Cherry Layer Cake With Cherry Cream Cheese Frosting is a moist, fluffy treat filled with juicy cherry compote and creamy swirled frosting ideal for spring celebrations, afternoon gatherings, or anytime you’re in the mood for a bright, fruity dessert.

Key Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk or buttermilk

For the Cherry Filling

• 2 cups cherries (fresh, frozen, or canned)
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

For the Cherry Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 2 – 2 ½ cups powdered sugar
• Optional: 2 tablespoons heavy cream
• ½ cup chopped cherries or 2–3 tablespoons cooled cherry filling

Tools Needed

• Three 8-inch round cake pans
• Stand mixer or hand mixer
• Medium saucepan
• Cooling rack
• Rubber spatula
• Mixing bowls

Cooking Instructions

Step 1: Prep the Oven and Pans
Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch cake pans with parchment paper. Bring butter, eggs, and cream cheese to room temperature.

Step 2: Make the Cake Batter
In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat butter and sugar for 3–5 minutes until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

Step 3: Combine Wet and Dry Ingredients
With the mixer on low, alternate adding the dry ingredients and milk in three additions, starting and ending with the flour. Mix until just combined—do not overmix.

Step 4: Bake the Cake Layers
Divide the batter evenly between the three pans. Bake for 22–27 minutes, until a toothpick inserted comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5: Make the Cherry Filling
In a saucepan, simmer cherries with sugar and lemon juice over medium heat for 10–15 minutes until thickened. Stir occasionally. Remove from heat and let cool completely.

Step 6: Make the Cherry Frosting
In a large bowl, beat cream cheese until smooth. Add powdered sugar gradually until desired consistency is reached. Mix in chopped cherries or 2–3 tablespoons of the cooled cherry filling. If too soft, chill for 10–15 minutes.

Step 7: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a thin layer of frosting, then spoon on some cherry filling. Repeat with remaining layers. Use remaining frosting to cover the top and sides. Garnish with whole cherries and a drizzle of cherry syrup if desired.

Why You’ll Love This Recipe

Balanced sweetness with bright cherry tang

Moist, tender layers that hold shape beautifully

Great for springtime celebrations or Valentine’s Day

Easily customizable with fresh or frozen fruit

Cream cheese frosting gives richness without being too sweet

Mistakes to Avoid & Solutions

Overmixing the batter
Can make the cake tough and dry.
Solution: Mix just until the ingredients come together after each addition.

Using cold ingredients
Prevents batter from combining smoothly.
Solution: Let butter, eggs, and cream cheese come to room temperature.

Skipping parchment paper
Makes cake removal tricky and may lead to breakage.
Solution: Always grease and line pans for clean release.

Frosting too runny
Happens if the filling is too warm or too much juice added.
Solution: Let filling cool completely and avoid using excess liquid.

Stacking warm cakes
Melts frosting and causes layers to slide.
Solution: Ensure all layers are fully cooled before assembling.

Serving and Pairing Suggestions

Serve as the centerpiece for brunch or garden parties

Pair with black tea, rosé, or cold brew coffee

Garnish with mint leaves and shaved white chocolate

Present on a cake stand with pastel plates for extra charm

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 4 days

Let slices come to room temp before serving for best texture

Do not microwave—frosting may separate

For longer storage, freeze unfrosted cake layers wrapped tightly

FAQs

1. Can I use frozen cherries?
Yes, just thaw and drain them before using in the filling.

2. Can I make this cake in advance?
Yes, bake the cake layers a day ahead. Assemble and frost the day of serving.

3. What’s the best way to pit fresh cherries?
A cherry pitter works best, but you can also use a metal straw or chopstick.

4. Can I double the recipe for a taller cake?
Absolutely. Use 6 pans or bake in batches and adjust baking time.

5. Is it okay to skip the cherry filling?
Yes, though the layers may be less fruity. Add extra chopped cherries to the frosting instead.

Tips & Tricks

Use cake strips for even layers while baking

Add a drop of almond extract to enhance cherry flavor

Wipe knife with warm water between slices for clean cuts

Chill cake for 20 minutes before slicing for firmer layers

Recipe Variations

Chocolate Cherry Version: Swap ½ cup flour for cocoa powder. Add chocolate chips to the batter. Keep the cherry frosting.

Lemon Cherry Cake: Add 1 tablespoon lemon zest to the batter. Use lemon juice in the frosting instead of heavy cream.

Cherry Almond Cake: Replace vanilla extract with almond extract. Top with toasted almond slivers for garnish.

Mini Cherry Cakes: Bake in cupcake tins for 18–20 minutes. Fill and frost as usual for individual servings.

Final Thoughts

There’s a quiet kind of magic in baking something that carries joy from your kitchen to someone else’s table. This Cherry Layer Cake With Cherry Cream Cheese Frosting began as a favor for my sister, but it’s become something I bring to the kinds of gatherings where the menu changes, but the laughter doesn’t.

Maybe that’s why I love this cake more each time it’s soft, celebratory, and open to interpretation. Some friends eat around the frosting, some save the cherry bits for last, and others dive fork-first through every layer. However it lands on your plate, it’s already a shared experience.