cherry cake recipe

This succulent fresh cherry cake is mindblowing incredible! The filling only takes 5 ingredients, and the moist cake is topped with a sweetened buttercream frosting that is delicious. 

Fresh Cherry Cake Recipe From Scratch

all-purpose flour,

tsp baking powder

salt

unsalted butter,

canola oil oil

white sugar

eggs,

vanilla beans* (or 3tsp vanilla extract)

buttermilk,

fresh cherries, pitted (when frozen thaw first)

cornstarch

tbsp lemon juice

water

unsalted butter, room temperature

sugar,

vanilla vanilla

heavy whipping cream

Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.

In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.

In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add one egg at a time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don&#039;t overbake or the cake will be dry. Let cool to room temperature.

Place the cherries, sugar, cornstarch, lemon juice, and water in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly. Blend the cooking cherries with an immersion blender and cook for another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.

In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Stir in vanilla*. Mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt and stir to combine.

Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days.

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Fresh Cherry Cake is an easy way to use up fresh cherries. A white layer cake with cherry filling, that offers a gorgeous presentation.

This cherry cake is so easy to make, and only requires a few ingredients. This recipe comes complete with a simple cherry cream cheese frosting.

6-Ingredient Cherry Cake

white cake mix (you do not need the ingredients listed on the box)

eggs

baking powder

vanilla extract

almond extract

cherry pie filling

cream cheese (softened)

unsalted butter (softened)

cherry pie filling (from the can listed above)

sugar

cherries

Preheat oven to 325 degrees F. Spray or lightly grease 13 x 9 baking pan.

Measure 1/3 cup of cherry pie filling and set aside to use in frosting. (see below)

With a mixer on low speed, combine dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until combined. Increase speed to medium and beat until creamy, a minute or so.

Pour batter into prepared pan, and level with a spatula.

Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan on a wire rack.

With a mixer on medium speed, beat the cream cheese and butter together until creamy. 

Turn mixer to low and add in the cherry pie filling and extracts. Once combined, beat on medium for a minute or two until cherries are broken into small pieces.

Turn mixer down to low and slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.

Cherry Cream Cheese Frosting

It&#039;s optional but pretty! Add a stemmed maraschino cherry to the top of each slice when you serve.

Garnish

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Cherry Cake

This Cherry Almond Amaretto Ice Cream Cake is light, a little fruity, and full of almond and Amaretto flavor. It's the perfect summer dessert - and it's even yummier than you'd expect!

Cherry Almond Amaretto Ice Cream Cake

all purpose flour

tsp baking soda

butter, room temperature

tsp almond extract

sour cream

amaretto coffee creamer

amaretto liqueur

oz cream cheese, room temperature

milk

oz Cool Whip (or homemade whipped cream)

maraschino cherries (see second note at the bottom of instructions)

oz Cool Whip

almonds

2. Grease two 8 inch cake pans (preferable springform pans, see above) and line the bottoms with parchment paper.

3. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

4. Add butter, egg whites, almond extract, sour cream, coffee creamer and amaretto and mix on medium speed until smooth.

5. Split batter evenly between the two cake pans.

6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.

7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.

THE CAKE LAYERS

1. Mix cream cheese, sugar, milk and almond extract together until well combined.

2. Fold in the cool whip and chopped cherries.

THE ICE CREAM

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first cake layer in the bottom of your pan.

3. Pour half of the ice cream mixture on top of the cake and spread evenly.

4. Add the second layer of cake to the pan, on top of the ice cream.

5. Top with remaining ice cream and spread evenly, smoothing out the top.

6. Allow ice cream cake to freeze completely, 5-6 hours or overnight.

7. Once frozen, remove cake from springform pan and remove parchment paper from sides.

8. Ice the outside of the cake with additional Cool Whip and top with slivered almonds. Store in freezer for up to a week.

ASSEMBLING IT ALL

Cherry Cake with sour cherries and vanilla is a simple snack cake that tastes delicious and is so easy to make in less than 10 minutes. Perfect for surprise guests and evening sweet tooth cravings!

Cherry Cake Recipe

unsalted butter (room temperature)

tsp vanilla extract

tsp salt

cake flour (see tip above)

tbsp milk

sour cherries

Preheat the oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium speed until light and fluffy, about 4-5 minutes.

Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined. Scrape bottom and sides of the bowl as needed with a rubber spatula.

In a small bowl combine flour, baking powder, and salt.

With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.

Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly.

Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached. Let the cake rest for about 10 minutes then transfer to a cooling rack. Serve dusted with powdered sugar.

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The most viewed cherry cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine