The Most Irresistible Cherry Cake Recipe You Will Ever Bake

Searching for the perfect dessert that balances sweet fruitiness with a tender crumb? Look no further than this Irresistible Cherry Cake Recipe. This cake features moist layers bursting with real cherry flavor, topped with a light, fluffy frosting that perfectly complements the fruit.

Why You Will Love This Recipe

This Irresistible Cherry Cake Recipe stands out because it uses real cherries, lending an authentic, bright flavor that canned fillings often lack. The texture is unbelievably moist, thanks to a combination of buttermilk and oil, ensuring that every slice holds up beautifully even after several days. It’s visually stunning, making it perfect for holidays, birthdays, or any special occasion where you want a show-stopping yet approachable bake.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter, softened
• Large eggs
• Vanilla extract
• Buttermilk
• Fresh or frozen pitted cherries (chopped)
• Powdered sugar (for frosting)
• Heavy whipping cream (for frosting)
• Almond extract (optional, for enhanced cherry flavor)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
5. Gently fold in the chopped cherries using a spatula.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While the cake cools, prepare the frosting: Beat the powdered sugar, heavy cream, and almond extract (if using) until light and fluffy enough to spread easily. Add more powdered sugar if too thin, or a splash more cream if too thick.
10. Once the cakes are completely cool, frost and assemble the cake layers. Decorate with extra fresh cherries if desired.

Expert Tips / Pro Tips

For the absolute best results when making this Irresistible Cherry Cake Recipe, ensure your butter and eggs are at true room temperature; this creates a better emulsion and a fluffier cake structure. If using frozen cherries, do not thaw them completely; adding them slightly frozen helps prevent the batter from turning too pink or breaking down the structure.

Do not overmix the batter after adding the flour. Overmixing develops gluten, which results in a tough cake instead of the tender crumb you are aiming for. When frosting, chill the layers briefly between applying the crumb coat and the final coat for the cleanest presentation.

Variations & Substitutions

To make this recipe gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend. For a richer flavor, substitute half of the granulated sugar in the cake batter with light brown sugar.

If you dislike buttermilk, you can easily make a substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and letting it sit for 5 minutes before using. Instead of a simple cream frosting, try using a cream cheese frosting for a slight tang that complements the cherry nicely.

Serving Suggestions

This rich cake is wonderful on its own, but it pairs exceptionally well with a dollop of freshly whipped unsweetened cream to balance the sweetness. A small scoop of high-quality vanilla bean ice cream or even a scoop of almond gelato makes an excellent accompaniment. For an elegant presentation, drizzle a thin ribbon of cherry syrup around the plate before setting the slice down.

Storage, Freezing & Reheating

Store leftover cake covered tightly at room temperature for up to 3 days, provided your environment is cool and not too humid. If using a cream cheese frosting, refrigeration is necessary, where it will last for up to 5 days.

To freeze, bake and cool the layers completely, then wrap each layer individually in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. If reheating a single slice, microwave briefly (about 10-15 seconds) to restore moisture.

Nutrition Information

The nutrition information below is an estimate, calculated based on 12 servings. Actual values may vary depending on the specific ingredients and portion sizes used.

FAQ

Can I use canned cherry pie filling instead of fresh cherries?

Yes, you can use canned cherry pie filling, but you should drain it very well before folding it into the batter. Note that canned filling is already very sweet, so you might want to slightly reduce the sugar in the cake batter by about 1/4 cup to maintain balance.

Why did my cake sink in the middle after baking?

A cake typically sinks because it was underbaked, or the oven temperature was too low, causing the structure not to set before collapsing. Opening the oven door frequently during baking can also cause temperature fluctuations that lead to sinking.

What is the best way to pit fresh cherries for this recipe?

A cherry pitter tool is highly recommended as it is fast and minimizes mess. If you don’t have one, you can use a metal straw or a sturdy chopstick to push the pits out from the stem end.

Irresistible Cherry Cake Recipe

A moist and flavorful cake bursting with fresh cherries, perfect for any celebration or afternoon treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Baking, Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups All-Purpose Flour Sifted
• 1.5 cups Granulated Sugar
• 1 cup Unsalted Butter Softened
• 4 large Eggs Room temperature
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 cup Buttermilk
• 2 teaspoons Baking Powder
• 0.5 teaspoon Salt
• 1.5 cups Fresh or Frozen Cherries Pitted and roughly chopped

For the Cherry Glaze

• 2 cups Powdered Sugar
• 3 tablespoons Cherry Juice From cooked cherries or bottled
• 1 tablespoon Lemon Juice

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry mixture and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
5. Gently fold in the chopped cherries. Divide the batter evenly between the prepared cake pans.
6. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
7. To make the glaze: Whisk together the powdered sugar, cherry juice, and lemon juice until smooth and pourable. Adjust consistency with more sugar or juice as needed.
8. Once the cakes are completely cool, stack and frost with the cherry glaze. Garnish with fresh cherries if desired before serving.

Notes

For an extra burst of cherry flavor, lightly toss the chopped cherries with 1 tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom during baking.