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–+ servings
Cherry Layer 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
Cook Time: 30 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 8x2 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!