If you’re craving a cake that perfectly balances fruity freshness with creamy indulgence, you are absolutely going to adore this Cherry Cake with Cherry Cream Cheese Frosting Recipe. This delightful dessert features moist, tender cake studded with juicy cherries, topped with a luscious cream cheese frosting that’s subtly infused with cherry flavor. It’s a celebration of cherry goodness in every bite, making it a showstopper for any occasion or a sweet way to brighten up your day.
Ingredients You’ll Need
The magic of this Cherry Cake with Cherry Cream Cheese Frosting Recipe comes from the simplicity and quality of its ingredients. Each one plays a crucial role—from the fluffy texture of the cake to the rich and tangy frosting, and of course, the bursts of cherry flavor that steal the spotlight.
- 2 ½ cups all-purpose flour: Provides the perfect structure for a soft and tender crumb.
- 1 ½ tsp baking powder: Helps the cake rise beautifully and stay light.
- ½ tsp baking soda: Balances acidity for a tender texture and even rise.
- 1 ¾ cups granulated sugar: Adds just the right amount of sweetness.
- 1 cup unsalted butter, softened: Contributes richness and moisture to the cake.
- 3 large eggs: Acts as a binder while enriching the cake’s flavor.
- 1½ cups fresh or frozen cherries, chopped and drained: The star ingredient, bringing juicy bursts of authentic cherry flavor.
- 1 cup buttermilk: Adds acidity and moisture, creating a tender crumb.
- 1 tsp vanilla extract: Brings warmth and depth to the cake’s flavor profile.
- 8 oz cream cheese, softened: The creamy base for the frosting with a tangy edge.
- ½ cup unsalted butter, softened: Blends with cream cheese to make a smooth, luscious frosting.
- 3-4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 2-3 tbsp cherry juice or cherry preserves: Infuses the frosting with vibrant color and cherry essence.
How to Make Cherry Cake with Cherry Cream Cheese Frosting Recipe
Step 1: Prepare Your Ingredients
Start by measuring all the ingredients carefully. If your cherries are large, chop them into smaller pieces for even distribution. If using frozen cherries, make sure to drain any excess juice to avoid a soggy cake.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and baking soda. This ensures the leavening agents are evenly distributed throughout your batter, guaranteeing a consistent rise and tender crumb.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar until the mixture turns light and fluffy. This step is crucial for incorporating air, which helps build the delicate texture you desire in your cherry cake.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, making sure each egg is fully mixed in before adding the next. This gradual process ensures a smooth batter. Follow with a splash of vanilla extract to elevate the cake’s flavor with a warm, inviting note.
Step 5: Combine Dry and Wet Ingredients
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Be gentle as you fold in the drained cherries to prevent them from bruising or sinking to the bottom of the pan.
Step 6: Bake the Cake
Pour the batter into a prepared cake pan. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean. This perfect bake time ensures your cake is moist yet firm enough to support the frosting.
Step 7: Make the Cherry Cream Cheese Frosting
While the cake cools, beat the cream cheese and butter together until smooth and creamy. Slowly add powdered sugar until you reach your preferred sweetness and frosting thickness. Finally, stir in the cherry juice or preserves to add that signature cherry flavor and a beautiful pink hue.
Step 8: Frost the Cake
Once your cake is completely cooled, spread the frosting evenly on top. Don’t be shy to be generous here—this frosting is the crown jewel of this recipe! Finish with some fresh cherries or a sprinkle of your favorite decorations for that extra wow factor.
How to Serve Cherry Cake with Cherry Cream Cheese Frosting Recipe
Garnishes
Adding fresh cherries or a sprinkle of crushed pistachios on top not only enhances the visual appeal but also adds a lovely texture contrast. A light dusting of powdered sugar can give your cake a delicate, snowy finish.
Side Dishes
This cherry cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra indulgent treat. A cup of freshly brewed coffee or tea complements the sweetness perfectly, making for a delightful dessert experience.
Creative Ways to Present
Try serving slices on vibrant plates with a drizzle of cherry sauce on the side or stack mini versions as cupcakes at your next gathering. For a rustic look, serve with a handful of fresh cherries and mint leaves for a pop of color that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Keep your Cherry Cake with Cherry Cream Cheese Frosting Recipe fresh by storing leftovers in an airtight container in the refrigerator. Properly stored, it will stay delicious for up to 4 days, making it perfect for enjoying over several days or sharing with friends.
Freezing
You can freeze the cake without the frosting for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To freeze with frosting, flash freeze the frosted cake uncovered until firm, then wrap well to avoid condensation.
Reheating
When ready to enjoy, thaw frozen cake overnight in the refrigerator. Bring to room temperature for a couple of hours before serving to bring out all its fresh-baked flavors. Avoid microwaving frosted slices as it might melt the cream cheese frosting.
FAQs
Can I use frozen cherries instead of fresh ones?
Absolutely! Frozen cherries work great but be sure to thaw and drain them well to avoid excess moisture making the cake soggy.
What can I substitute for buttermilk?
A simple substitute is mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
How do I get the cherry flavor in the frosting without it being too runny?
Using cherry preserves or a small amount of concentrated cherry juice keeps the frosting flavorful without thinning it out. Add gradually and adjust to taste.
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum. Keep in mind baking times might vary slightly.
Is this cake suitable for layer cake assembly?
Definitely. The texture holds up well, and the cherry cream cheese frosting adds beautiful moisture and flavor between layers.
Final Thoughts
This Cherry Cake with Cherry Cream Cheese Frosting Recipe is one of those recipes that feels like a warm hug on a plate. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, it’s guaranteed to bring smiles and maybe a few happy tears. So go ahead, grab those cherries and get baking—you won’t regret inviting this beauty into your kitchen.
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Cherry Cake with Cherry Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Cherry Cake features a moist, tender crumb studded with fresh or frozen cherries, perfectly complemented by a luscious cherry cream cheese frosting. Ideal for celebrations or a sweet treat, the cake combines a subtle vanilla flavor with the natural tartness of cherries, finished with a smooth, tangy frosting infused with cherry preserves for extra color and taste.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1½ cups fresh or frozen cherries, chopped and drained
- 1 cup buttermilk
- 1 tsp vanilla extract
Cherry Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp cherry juice or cherry preserves
Instructions
- Prepare Ingredients: Measure out all ingredients accurately. If using large cherries, chop them and drain thoroughly if frozen to avoid adding extra moisture to the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender and airy cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition for proper emulsification. Mix in the vanilla extract for added flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the drained cherries to prevent them from breaking apart and coloring the batter.
- Bake the Cake: Pour the batter into a prepared cake pan, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake cools completely, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar to reach the desired sweetness and consistency. Fold in cherry juice or cherry preserves to give the frosting a fruity flavor and a pop of color.
- Frost the Cake: Once the cake has cooled, evenly spread the cherry cream cheese frosting over the top. Optionally, garnish with fresh cherries or sprinkles as a decorative touch.
Notes
- Drain the cherries thoroughly to avoid making the cake batter too wet.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- If fresh cherries are not available, frozen cherries can be used but should be thawed and drained well.
- The amount of powdered sugar in the frosting can be adjusted to taste and desired frosting thickness.
- You may substitute buttermilk with milk and 1 tbsp vinegar or lemon juice if buttermilk is unavailable.
