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Moist Classic Cherry Layer Cake with Cream Cheese Frosting

Close-up of a moist slice of pink cherry cake layered with white cream filling and visible whole cherries.
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Bake this moist cherry layer cake from scratch. This recipe delivers a fluffy, pink cake bursting with cherry flavor, perfect for any celebration. It pairs beautifully with a rich cherry cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 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 maraschino cherry juice (from the jar)
  • 1/2 cup finely chopped maraschino cherries, drained
  • 1/2 cup vegetable oil
  • 1 teaspoon almond extract
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup maraschino cherry juice
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  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, vegetable oil, maraschino cherry juice, and almond extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the chopped maraschino cherries.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed.
  12. Add the maraschino cherry juice and almond extract. Beat until the frosting is light and creamy. Add more powdered sugar if you need a stiffer consistency.
  13. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For an extra pink color, add 1-2 drops of red food coloring to the batter.
  • If you want a lighter, fluffier texture, substitute the oil with an equal amount of melted coconut oil.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://cookingbymia.com/best-cherry-cake-recipe-moist-layer/