Cherry Cake with Creamy Cherry Frosting: Elevate your dessert game with this delightful recipe that offers a perfect balance of moist cake and luscious frosting. This easy-to-follow guide will empower you to create a show-stopping cherry cake with creamy cherry frosting that’s perfect for any occasion, from birthdays to simple cravings.
Key Ingredients for Cherry Cake with Creamy Cherry Frosting
For the Cherry Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup fresh or frozen cherries, pitted and roughly chopped (if using frozen, do not thaw)
For the Creamy Cherry Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup cherry juice (from canned cherries or juice squeezed from fresh)
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
- Red or pink food coloring (optional, for vibrant color)
- Fresh cherries, for garnish (optional)
How to Make Cherry Cake with Creamy Cherry Frosting
Prepare to be amazed by this cherry cake with creamy cherry frosting, a dessert that’s as simple to make as it is decadent. This recipe is designed for ease, ensuring a moist, flavorful cake and a dreamy, luscious frosting that perfectly complements the burst of cherry goodness. With a total preparation and baking time of approximately 1 hour and 30 minutes, it’s an achievable delight for any home baker.
Step-by-Step Instructions
For the Cherry Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- 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 in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the chopped cherries.
- Pour the batter evenly into the prepared cake pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
For the Creamy Cherry Frosting:
- In a large bowl, cream together the softened unsalted butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, about a cup at a time, beating until well combined.
- Add the cherry juice and vanilla extract. Continue beating until the frosting is light and fluffy. If it’s too thick, add a tablespoon of cherry juice at a time until desired consistency is reached. If it’s too thin, add more powdered sugar.
- If desired, add a few drops of red or pink food coloring and mix until you achieve your desired shade.
- Once the cake is completely cool, spread the creamy cherry frosting generously over the top and sides. Garnish with fresh cherries if desired.
Why You’ll Love This Cherry Cake with Creamy Cherry Frosting
You’ll absolutely adore this cherry cake with creamy cherry frosting for its delightful moist crumb and the vibrant, fruity punch of cherry throughout. Unlike a plain vanilla cake, this treat bursts with the sweet-tart flavor of real cherries, making every bite a celebration. Plus, making this gorgeous cake at home is incredibly budget-friendly compared to store-bought alternatives, offering you a taste of pure indulgence without breaking the bank.
The luxurious creamy cherry frosting is like a dream for your taste buds, smooth and rich, perfectly balancing the cake’s texture. It’s a truly special dessert that’s sure to impress, reminiscent of a beloved bakery classic but made with love right in your own kitchen. Don’t miss out on this delightful flavor experience – try this cherry cake with creamy cherry frosting today!
Storing and Reheating Tips
This delightful cherry cake with creamy cherry frosting can be stored at room temperature for up to 2 days if unfrosted or if you’ve used a buttercream that holds up well at room temperature. However, for optimal freshness and to maintain the integrity of the creamy frosting, it’s best to refrigerate the cake.
- Refrigerated Storage: Cover the cake loosely with plastic wrap or place it in an airtight cake container. It will stay fresh in the refrigerator for 3-4 days.
- Freezing: You can freeze unfrosted cake layers or the entire frosted cake for up to 2 months. Wrap the cake tightly in plastic wrap, then in aluminum foil. For individual slices, wrap them individually.
- Reheating (Optional): If the cake has been refrigerated, let it come to room temperature for about 30-60 minutes before serving for the best flavor and texture. Reheating is generally not recommended for frosted cakes as it can melt the frosting.
Final Thoughts
This cherry cake with creamy cherry frosting is a true testament to simple ingredients yielding extraordinary flavor. Encourage yourself to bake this delightful treat and share its sweet charm with those you love; it’s a recipe that’s sure to become a cherished favorite.
Cherry Cake with Creamy Cherry Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the chopped cherries.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 cup buttermilk, at room temperature, 1 cup fresh or frozen cherries, pitted and roughly chopped
- Pour the batter evenly into the prepared cake pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, cream together the softened unsalted butter with an electric mixer until smooth and creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, beating until well combined.4 cups powdered sugar, sifted
- Add the cherry juice and vanilla extract. Continue beating until the frosting is light and fluffy. If it’s too thick, add a tablespoon of cherry juice at a time until desired consistency is reached. If it’s too thin, add more powdered sugar.0.25 cup cherry juice, 1 teaspoon vanilla extract
- If desired, add a few drops of red or pink food coloring and mix until you achieve your desired shade.1 optional amount red or pink food coloring
- Once the cake is completely cool, spread the creamy cherry frosting generously over the top and sides. Garnish with fresh cherries if desired.fresh cherries