Cherry layer Cake

This cherry layer cake is a delightful burst of color and flavor, perfect for any occasion. Its bright cherry essence and sweet, moist texture offer a delicious escape from the ordinary. The cherry extract infuses the cake layers with a subtle tartness, balanced perfectly by the richness of cream cheese frosting. With the addition of maraschino cherries, the cake gains both color and a burst of juiciness that complements its sweet and sour notes. This cherry layer cake recipe is designed for easy assembly, yielding a stunning and flavorful cake that looks as amazing as it tastes.

Ingredients You’ll Need for a Perfect Cherry layer Cake

Achieving the ideal cherry layer cake requires thoughtful selection of ingredients to enhance both flavor and texture. A pre-sifted box of white cake mix forms the base, providing a light and airy foundation. A blend of all-purpose flour and granulated sugar is added to achieve the right balance of density and sweetness.

Sour cream is the secret to moistness in this cherry layer cake, bringing a slight tang that enhances the cherry flavor while keeping the cake soft. Vanilla and cherry extracts introduce layers of flavor, with the cherry extract giving that signature fruity essence. The addition of chopped maraschino cherries throughout the batter provides a juicy pop in every bite, and a touch of pink gel food coloring enhances the cake’s vibrant appearance.

For the frosting, full-fat cream cheese and butter create a rich, smooth consistency. Powdered sugar is added gradually to achieve a balanced sweetness that doesn’t overpower the cherry flavor. If desired, a hint of pink food coloring can be incorporated to give the frosting a delicate blush, making the cake visually delightful as well as delicious.

Step-by-Step Instructions for Making Cherry layer Cake

Begin by preheating your oven to 350°F (175°C) and greasing three 8×2 inch round cake pans with flour and butter. This step ensures an even bake and easy removal. In a large mixing bowl, whisk together the dry ingredients sifted cake mix, flour, sugar, and salt to fully incorporate and eliminate any lumps. This creates a fine, uniform texture for your batter.

Next, add the wet ingredients: eggs, sour cream, vanilla, cherry extracts, vegetable oil, milk, and maraschino cherry juice. Start mixing on a medium speed for one minute, allowing the ingredients to blend smoothly. Pause to scrape down the bowl’s sides and bottom to ensure even mixing, then resume on medium speed for an additional 1-2 minutes.

Finally, fold in the finely chopped maraschino cherries in the last minute of mixing. Dividing the batter evenly among the prepared pans, bake for 25-30 minutes. Insert a toothpick to check doneness; it should come out clean or with a few crumbs when ready. Allow the cakes to cool in their pans for 5-10 minutes, then carefully turn them onto wire racks to cool completely.

Whipping Up the Cherry Cream Cheese Frosting

To create a frosting with a luscious, spreadable consistency, begin by slicing softened butter into small chunks and placing them in your mixer. Beat at a low to medium speed until it reaches a smooth, creamy texture. Adding softened cream cheese in chunks, continue to mix at the same speed until fully combined, creating a rich base for your frosting.

Once smooth, incorporate vanilla and cherry extracts to infuse the frosting with delicate yet noticeable flavors. Gradually add the powdered sugar, pausing occasionally to mix on low speed and avoid a cloud of sugar. As the frosting thickens, increase to a medium speed, beating until it reaches a fluffy, light consistency. A small amount of pink gel food color can be added for a gentle blush. Chill the frosting for 10-15 minutes if it’s too soft, especially if you plan to pipe intricate designs. For those making the frosting ahead, store it in the refrigerator and remix before use, but avoid microwaving to soften.

Assembling and Decorating Your Cherry layer Cake

Start by placing the first cake layer onto a serving plate or cake stand. Lightly brush the layer with a coating of reserved maraschino cherry juice using a pastry brush this enhances the cake’s moisture and intensifies its cherry flavor. Spread a generous layer of cherry cream cheese frosting over the first layer, stopping about a quarter-inch from the edges to prevent spillover.

Repeat the same steps with the second layer, brushing on cherry juice and spreading frosting. Add the final layer and apply a crumb coat to seal in any loose crumbs, which gives the cake a smooth finish. To set the crumb coat, chill the cake for 10-15 minutes before applying the final layer of frosting. For a decorative finish, use an offset spatula to create a spiral effect by rotating the cake stand while moving outward from the center. For a finishing touch, pipe stars around the cake’s edge with a 2D tip and top each with a maraschino cherry for a pop of color.

Recipe Tips & Frequently Asked Questions

How can I keep the cake layers moist?

Brushing the layers with cherry juice not only amplifies flavor but also locks in moisture. This method works wonders for a soft and tender cake.

What should I do if I can’t find cherry extract?

Substitute with cherry jell-o powder for a similar flavor. Use it sparingly to avoid overpowering the cake.

How can I prevent my frosting from becoming too soft?

Avoid overbeating, as this can make the frosting lose structure. If it’s too soft to work with, chill it for a few minutes until it reaches a firmer consistency.

Can I make this cherry layer cake ahead of time?

Yes, the cake layers can be baked and stored at room temperature, wrapped tightly in plastic wrap. The frosting can be made ahead and refrigerated, but should be brought to room temperature and slightly re-mixed before use.

Can I use fresh or frozen cherries?

Fresh or frozen cherries can be used, but they will alter the cake’s texture slightly. Be sure to chop them finely and pat them dry before folding them into the batter.

What to Serve With This Cherry layer Cake

For a delightful pairing, serve this cherry layer cake with a selection of complementary beverages. A rich, creamy coffee or a lightly steeped tea enhances the cake’s cherry and vanilla notes. For a refreshing option, a chilled rosé or sparkling wine pairs beautifully, adding a hint of elegance to the occasion. Consider serving the cake with a dollop of vanilla ice cream or a spoonful of whipped cream to complement its flavors and enhance the dessert experience. Fruit compotes, such as raspberry or blackberry, also work well, adding a tangy contrast to the sweet, creamy cake.

Cherry Layer Cake

A moist cherry cake with cherry cream cheese frosting, topped with maraschino cherries perfect for celebrations.

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 15

Author: Jessica Harmon

Ingredients

For the Cherry Layer Cake

• 1 box 15.25 oz white cake mix, sifted (we used Duncan Hines)
• 1 cup 200g granulated sugar
• 1 cup 114g all-purpose flour (use plain flour in the UK)
• ½ teaspoon 2g salt
• 1 cup 242g sour cream (we prefer full-fat for best texture)
• 3 large eggs
• 2 tablespoons 13g vegetable oil (canola oil recommended)
• 1 teaspoon 4g vanilla extract
• 1 teaspoon 4g cherry extract (see notes below for substitution)
• ⅓ cup milk
• 1 16oz jar of maraschino cherries – use ⅔ cup of the juice from the jar, and reserve the remaining juice for brushing on cake layers
• Approximately 18 maraschino cherries from the jar finely chopped (about ½ cup); keep extra cherries aside for garnish
• Optional: a drop of pink food gel for extra color skip if using cherry jell-o powder

For the Cherry Cream Cheese Frosting

• 2 sticks 1 cup or 226g unsalted butter, slightly softened
• 2 8oz packages cream cheese (total weight 452g), slightly softened but not softened in the microwave; using full-fat cream cheese is recommended for the best consistency
• 1 teaspoon 4g vanilla extract
• 1 teaspoon 4g cherry extract (see notes below for substitutions)
• 6 to 6½ cups 690g to 747g powdered sugar
• Optional: a small amount of Wilton Rose Gel Color for a pink tint – use sparingly applying with a toothpick to add a subtle shade

Instructions

For the Cake

• Preheat your oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans for even baking.
• In a mixing bowl, combine the dry ingredients: sifted cake mix, flour, sugar, and salt. Whisk for at least 30 seconds to blend thoroughly. (If using cherry jell-o powder instead of cherry extract, add it here.)
• Add the remaining ingredients – eggs, sour cream, vanilla and cherry extracts, oil, milk, and ⅔ cup of cherry juice from the maraschino cherries. Mix on medium speed for about 1 minute, then scrape down the bowl sides. Mix for another 1-2 minutes, or until smooth (extend mixing time slightly if using a hand mixer). In the last minute, fold in the chopped cherries.
• Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
• Let the cakes cool in the pans for 5-10 minutes, then turn them out onto cooling racks to finish cooling completely.

For the Cherry Cream Cheese Frosting

• Cut the softened butter into slices and add them to your mixer’s bowl. Beat on low to medium speed until smooth and creamy.
• Add the softened cream cheese in chunks and mix on low to medium speed until fully blended with the butter.
• Pour in the vanilla and cherry extracts. Gradually add powdered sugar, mixing on low speed to prevent it from puffing out of the bowl. Continue until the mixture is smooth.
• If a pink tint is desired, add a tiny amount of gel color. Increase speed slightly and beat until the frosting is fluffy. Avoid overmixing, as this can soften the frosting too much. Chill the frosting for 10-15 minutes if it’s too soft, or if you plan to pipe designs.
• If making the frosting in advance, refrigerate and allow it to soften slightly before remixing. Avoid microwaving the frosting to soften it.

Assembling the Cake

• Place the first cooled layer on your cake plate or stand. Use a pastry brush to lightly coat the top with reserved cherry juice.
• Spread a layer of cherry cream cheese frosting over the cake, leaving a ¼-inch border around the edge.
• Position the second cake layer on top, brush with cherry juice, and spread another layer of frosting.
• Place the final cake layer on top, then cover the entire cake with a thin crumb coat of frosting. For easier application, chill the cake for 10-15 minutes to set the crumb coat.
• Add a final layer of frosting with a swirled texture. For a decorative top, use an offset spatula to create a spiral effect, beginning in the center and working outward in a circular motion. Pipe stars around the top edge using a 2D piping tip, placing a maraschino cherry on each star for garnish. Enjoy your beautiful cherry layer cake!