Cherry Cake with Cherry Cream Cheese Frosting
A Sweet Childhood Memory: Cherry Cake with Cherry Cream Cheese Frosting
Isn’t there just something magical about cherries? For me, the scent of cherry cake with cherry cream cheese frosting always transports me back to summers in my grandma’s kitchen. She’d hum softly as she pitted bowl after bowl of ruby-red cherries, little splashes of juice dotting her apron. There was laughter, sticky fingers (mine, of course), and the irresistible aroma of a homemade cherry cake wafting through the house.
This cherry cake with cherry cream cheese frosting isn’t just a recipe—it’s a slice of nostalgia, topped with creamy, tangy-sweet joy. Whether you’re baking for a special occasion or simply craving a bright, fruity dessert, this cake promises comfort and celebration in every bite.
Why You’ll Adore This Cherry Cake with Cherry Cream Cheese Frosting
Let me tell you, this isn’t just any cherry dessert. Here’s why this cherry cake with cherry frosting might just become your new favorite treat:
- Incredibly Moist and Tender: Fresh (or frozen) cherries folded into a soft vanilla-almond cake give you that perfect crumb with juicy pops in every bite.
- Luscious Cherry Cream Cheese Frosting: Tangy cream cheese perfectly balances the sweet cherry preserves, creating a rich frosting you’ll want to lick right off the spoon.
- Simple, Everyday Ingredients: No fancy gadgets or hard-to-find items—just pantry staples and fresh cherries (and you can use frozen when they’re not in season, too!).
- A Showstopper for Any Occasion: Whether it’s a backyard barbecue, birthday, or “just because,” this cherry cake recipe feels special but is secretly easy.
- A Taste of Summertime Any Time: With frozen cherries, you can savor that summer charm all year long.
Ingredients You’ll Need for Cherry Cake with Cherry Cream Cheese Frosting
Here’s exactly what you’ll need to whip up this dreamy homemade cherry cake—and a few shopping tips from my kitchen to yours:
For the Cake:
- 2 1/4 cups all-purpose flour — Be sure to spoon and level the flour for an extra-light cake texture.
- 1 1/2 cups granulated sugar — Just the right amount for a not-too-sweet, cherry-forward bite.
- 3/4 cup unsalted butter, softened — Room temperature makes creaming a breeze.
- 3 large eggs — Preferably at room temp for a fluffier cake.
- 1 cup whole milk — Adds richness; you can use 2% in a pinch.
- 1 tablespoon baking powder — Gives your cake the perfect lift.
- 1/2 teaspoon salt — Balances the sweetness.
- 1 teaspoon vanilla extract — Go pure vanilla for best flavor.
- 1/2 teaspoon almond extract — This is the “secret” note that brings out the cherry flavor (trust me!).
- 1 cup cherries, pitted and chopped — Fresh when in season, or frozen (just thaw and pat dry).
For the Cherry Cream Cheese Frosting:
- 8 oz cream cheese, softened — Full fat, please! Flavor and texture matter here.
- 1/2 cup unsalted butter, softened — Creams best when left out of the fridge for 30+ minutes.
- 4 cups powdered sugar — Sift if you want cloudlike frosting.
- 1/4 cup cherry preserves — Adds fruity flavor and a gorgeous pink hue.
- 1 teaspoon vanilla extract — Rounds out the flavor.
Step-by-Step Guide: Making the Perfect Cherry Cake with Cherry Cream Cheese Frosting
I promise, you’ve got this! Here’s how to make this delicious cherry cake recipe, one easy step at a time.
- Prep Work: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan. (I like to line the bottom with parchment for super-easy release.)
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s pale and fluffy. This is where the cake gets its airy lift, so take your time!
- Add Eggs and Extracts: Beat in the eggs, one at a time. Then stir in the vanilla and almond extracts. Tip: Crack the eggs into a separate bowl to avoid shells sneaking in!
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet and Dry: Add the flour mixture to the butter mixture in three stages, alternating with the milk. This keeps the batter smooth and ensures a tender cake.
- Fold in Cherries: Gently stir in your chopped cherries. A rubber spatula works wonders here so you don’t crush the fruit.
- Bake: Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted comes out clean or with just a few crumbs.
- Cool Completely: This step tests my patience every time! Cool the cake completely before frosting, or the luscious cream cheese icing will slide right off.
- Make the Frosting: Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar, then stir in the cherry preserves and vanilla. Mix until fluffy and beautifully pink.
- Frost and Decorate: Spread generously onto the cooled cake. For a “wow” factor, pipe a few decorative swirls and finish with extra cherries on top, if you want!
- Chill & Serve: Stash the cake in the fridge for at least 4 hours. This helps the flavors meld (and makes slicing easier).
My Secret Tips and Tricks for Cherry Cake with Cherry Cream Cheese Frosting Success
Over the years, I’ve picked up a few tricks for making the best cherry cake every single time:
- Use Good Cherries: If you’re using frozen cherries, thaw and blot them dry—too much liquid can make the cake soggy (and we want those juicy bursts, not puddles).
- Don’t Overmix: Gently folding the cherries preserves their shape and keeps the cake crumb tender.
- Divide and Conquer: If you’re feeling fancy, split the cake in half and make a layer cake! Just double the frosting and stack for extra wow.
- Frosting Consistency: For thicker cherry frosting, add more powdered sugar; for something silkier, mix in an extra tablespoon of cherry preserves.
- Decoration: Top with extra cherries—fresh, candied, or maraschino—to make this cherry dessert as pretty as it is tasty.
Creative Variations and Ingredient Swaps
Want to make this cherry cake your own? Try these fun variations (and feel free to experiment with other stone fruit or seasonal finds):
- Chocolate Cherry Cake: Add 1/2 cup mini chocolate chips to the batter for a hint of decadence.
- Gluten-Free Option: Sub your favorite 1:1 gluten-free flour blend for the regular flour—works like a charm.
- Berry Swaps: Swap the cherries for strawberries, blueberries, or even a combo (use “mixed berry” preserves for the frosting!).
- Lighter Frosting: Substitute half the cream cheese for Greek yogurt for a slightly tangy, lower-fat version.
- Nutty Crunch: Stir in chopped toasted almonds or pecans for added texture and flavor.
How to Serve and Store Your Cherry Cake with Cherry Cream Cheese Frosting
This cherry cake with cherry frosting is best served slightly chilled—you’ll love how the cool tang of the frosting pairs with the sweet, moist cake! Here are a few practical tips:
- Serving: Slice into neat squares with a sharp knife, wiping between cuts for a bakery-style look. Try topping each slice with a maraschino cherry for a retro twist.
- Storing Leftovers: Store any leftover cake covered in the fridge; it’ll stay fresh and tasty for up to 5 days. (Pro tip: The flavors deepen overnight, so it’s even better the next day!).
- Freezing: You can freeze unfrosted cake for up to two months, tightly wrapped. Thaw in the fridge, then frost before serving.
FAQs: Your Top Questions About Cherry Cake with Cherry Cream Cheese Frosting Answered
Can I use frozen cherries in this cherry cake recipe?
Absolutely! Just thaw, drain, and pat them dry before adding to the batter (too much moisture can affect the cake texture).
What’s the best way to pit fresh cherries?
If you don’t have a cherry pitter, just use a sturdy straw or a small paring knife—be careful of red juice stains, though!
How do I get a stronger cherry flavor in the cherry frosting?
Try adding a few drops of cherry extract or using an extra spoonful of cherry preserves. You can even swirl in a little cherry jam for more fruity punch.
Can I make this cake ahead of time?
Definitely! Bake the cake and make the frosting a day ahead. Store the frosted cake in the fridge; just bring it to room temp for 20–30 minutes before serving for best texture.
Is this cake good for birthdays or parties?
Yes! This cherry cake with cherry cream cheese frosting is a showstopper for any occasion—decorated with cherries, it’s as festive as it is delicious.
There you have it—my favorite homemade cherry cake with cherry cream cheese frosting. Whether you grew up with cherry desserts like me or you’re just discovering the magic now, I hope this recipe brings a little slice of joy to your home. If you try it, let me know in the comments or
