Cherries have always brought a little sense of poetry into my kitchen. One summer long ago, when my children were still small enough to leave little fingerprints on every cupboard, we spent an entire afternoon pitting cherries on the porch. Juice stained our fingers, laughter drifted across the yard, and a bowl of ruby fruit glistened under the sun as if it were treasure. That memory has followed me through the years, and each time a basket of cherries sits on my counter, the house feels full in a familiar, comforting way.

Fast-forward to today, and the tradition lives on with my grandchildren. Our kitchen becomes a flurry of tiny aprons and eager faces, waiting to help pour flour, whisk cream cheese, and sneak a cherry or two before they ever reach the mixing bowl. They take such pride in smoothing frosting across each layer, stepping back with wide eyes as the cake begins to look like something ready for a celebration. There’s a gentle magic in seeing a simple bowl of fruit transform into something tall, elegant, and sweet enough to make everyone pause after that first bite.

This cake brings together tender layers, rich cherry filling, and creamy frosting that feels bright yet comforting. Each slice carries soft crumb, juicy fruit, and a swirl of tangy cream, making it perfect for any gathering that calls for something special. Around my table, plates are scraped clean, smiles soften, and conversation slows just a little , the universal language of good cake doing its work. Baking it feels like stitching together generations in one delicious moment, and serving it always feels like offering a bit of joy on a plate.

Short Description

A tender and moist Luscious Cherry Layer Cake With Cherry Cream Cheese Frosting featuring soft vanilla layers, juicy cherry filling, and fluffy cream cheese frosting swirled with cherries for a beautiful, tangy finish.

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

Stand mixer or hand mixer
Three 8-inch round cake pans
Mixing bowls
Rubber spatula
Parchment paper
Saucepan
Cooling rack
Offset spatula or butter knife for frosting

Cooking Instructions

Step 1: Prep the pans and ingredients

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. Allow butter, eggs, and cream cheese to reach room temperature for smooth mixing and fluffy batter.

Step 2: Mix dry ingredients

In a bowl, whisk flour, baking powder, and salt until blended. Set aside.

Step 3: Cream butter and sugar

In a separate large bowl, cream butter and sugar on medium-high speed for 3–5 minutes until light and fluffy. Proper creaming helps the cake rise and gives a soft crumb.

Step 4: Add eggs and vanilla

Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.

Step 5: Add dry ingredients and milk

Alternate adding dry mixture and milk, starting and ending with the flour mixture. Mix until just combined. Overmixing can make the cake dense, so stop once you no longer see flour streaks.

Step 6: Bake

Divide batter evenly between pans. Bake 22–27 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely. Layers must be fully cool before frosting.

Step 7: Cherry filling

In a saucepan, combine cherries, sugar, and lemon juice. Simmer 10–15 minutes until slightly thickened yet still juicy. Let cool completely.

Step 8: Make frosting

Beat cream cheese until smooth. Add powdered sugar gradually, mixing until fluffy. Fold in cherries or a spoonful of cherry filling. If frosting feels soft, chill 10–15 minutes.

Step 9: Assemble

Place first cake layer on a serving plate. Spread frosting, then spoon some cherry filling. Repeat with remaining layers. Frost top and sides.

Step 10: Decorate

Top with whole cherries and a drizzle of cherry syrup for an elegant finish.

Why You’ll Love This Recipe

Light, tender crumb with bakery-quality texture

Fresh cherry filling adds natural sweetness and color

Cream cheese frosting balances the fruit with tang and creaminess

Perfect for birthdays, holidays, and afternoon tea

Can be made with fresh, frozen, or canned cherries

A showstopper dessert that feels homemade and heartfelt

Mistakes to Avoid & Solutions

Overmixing the batter
Overmixed batter creates dense cake.
Solution: Mix only until ingredients blend; stop once flour disappears.

Warm cake when frosting
Frosting melts and slides.
Solution: Ensure layers are fully cool; chill briefly if needed.

Runny cherry filling
Cake becomes soggy.
Solution: Simmer filling until slightly thickened and cool fully before layering.

Too-soft frosting
Cake loses structure.
Solution: Add powdered sugar ¼ cup at a time or chill frosting 10–15 minutes.

Dry cake layers
Overbaking causes dryness.
Solution: Start checking at 22 minutes; remove once toothpick has small moist crumbs.

Serving and Pairing Suggestions

Serve chilled or slightly cool for best texture.

Pair with herbal tea, a light pour-over coffee, or sparkling water with lemon.

Beautiful served on a cake stand, whole or pre-sliced for a brunch buffet.

Garnish with fresh mint, extra cherries, or edible flowers for a festive touch.

Storage and Reheating Tips

Store covered in the refrigerator up to 3 days.

For best texture, slice chilled but allow slices to sit at room temperature 10 minutes before serving.

Do not freeze the frosted cake; instead freeze layers separately, then thaw and frost.

FAQs

1. Can I use frozen cherries?
Yes, thaw and drain them first. Cook as directed for the filling.

2. Can I make this cake ahead?
Bake the layers one day ahead, wrap well, and frost the next day.

3. My frosting feels thin , what should I do?
Chill for 10–15 minutes or add powdered sugar 2 tablespoons at a time.

4. Can I substitute buttermilk?
Yes, buttermilk gives a slightly tangy, tender crumb.

5. Can this be made gluten-free?
Use a gluten-free 1:1 flour blend and check cherry filling packaging.

Tips & Tricks

Use room-temperature dairy for smooth batter and frosting.

Weigh your flour for accuracy; too much can dry the layers.

Level cake layers with a serrated knife for a polished stack.

Chill briefly between frosting layers for clean finishes.

Recipe Variations

Chocolate Cherry Layer Cake: Add ½ cup cocoa powder to dry ingredients; reduce flour by ½ cup. Add mini chocolate chips for a Black Forest-style finish.

Almond Cherry Cake: Replace ½ teaspoon vanilla with almond extract. Add ⅓ cup sliced almonds between layers for crunch.

Whipped Cream Frosting Version: Swap cream cheese frosting for whipped cream.

Final Thoughts

A slice of this cherry layer cake carries a quiet kind of joy, the sort that lingers long after dishes are washed and the table is cleared. Soft layers, gentle sweetness, and bright cherry moments come together in a way that feels perfect for both cheerful family gatherings and calm afternoons at home.

When the platter is empty and only little smudges of frosting remain, someone always seems to ask when we’ll bake it again , a sure sign it’s earned a spot in our regular rotation. The kitchen fills with easy laughter, soft conversation, and a peaceful sense that good food has done its job. This recipe stays close to my heart not for grand flair, but for the comfort, color, and simple celebration it brings to any table it graces.

Luscious Cherry Layer Cake With Cherry Cream Cheese Frosting

Sandra Myers

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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

Instructions

Preheat the oven to 350°F (175°C), grease and line three 8-inch pans, and let butter, eggs, and cream cheese come to room temp.
Whisk flour, baking powder, and salt together and set aside.
Cream butter and sugar 3–5 minutes until pale and fluffy.
Beat in eggs one at a time, then add vanilla.
Alternate adding dry ingredients and milk, starting and ending with flour, mixing only until combined.
Divide batter into pans and bake 22–27 minutes; cool layers completely on a rack.
Simmer cherries with sugar and lemon juice 10–15 minutes until thickened, then cool.
Beat cream cheese until smooth, add powdered sugar gradually, and fold in cherries or filling; chill briefly if soft.
Layer cake with frosting and cherry filling between each cooled layer, then coat the top and sides.
Finish with whole cherries and a drizzle of cherry syrup.