Cherry Cake with Cherry Cream Cheese Frosting
This delightful cherry cake is filled with real cherries and topped with a creamy cherry cream cheese frosting, perfect for any special occasion.
Servings 12 slices
Calories 350kcal
Ingredients
For the Cherry Cake
- 2 1/4 cups all-purpose flour Go with regular flour for an extra tender crumb (cake flour works too, if you want even more softness).
- 1 1/2 cups granulated sugar Don’t skimp—the right sweetness is key in fruity cakes.
- 3/4 cup unsalted butter, softened Let your butter soften at room temp for at least 30 minutes for a fluffier batter.
- 3 large eggs Room temperature eggs incorporate much more smoothly.
- 1 cup whole milk Adds awesome richness (2% works if that’s what you have).
- 1 tablespoon baking powder Ensures a lofty, baker-style rise.
- 1/2 teaspoon salt Balances the sweet and highlights cherry flavor.
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Almond and cherries are BFFs—don’t skip!
- 1 cup fresh or frozen cherries, pitted and chopped I love to use fresh cherries when they’re in season, but frozen work beautifully, too.
For the Cherry Cream Cheese Frosting
- 8 oz cream cheese, softened Full fat is best for ultra-creaminess.
- 1/2 cup unsalted butter, softened Room temp is your friend for smooth frosting.
- 4 cups powdered sugar This creates that dreamy, silky texture.
- 1/4 cup cherry preserves The secret weapon for pink, fruity frosting!
- 1 teaspoon vanilla extract Balances out those tangy notes.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
- Cream the softened butter with the sugar in a large bowl until it’s pale and fluffy.
- Beat in the eggs, one at a time, then stir in your vanilla and almond extracts.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture, alternating with the milk, starting and finishing with the dry ingredients.
- Gently fold in the chopped cherries; don’t overmix!
Baking
- Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
Frosting
- Beat together the softened cream cheese and butter until super creamy.
- Gradually add powdered sugar, then cherry preserves and vanilla extract. Beat until smooth and pink!
- Spread the frosting over your cooled cake. Pipe extra frosting on if you’re feeling fancy, and top with whole or halved cherries.
Notes
For the best slice, chill your cake for at least four hours before serving. Wrap leftovers tightly and store in the refrigerator for up to 5 days. You can freeze slices tightly wrapped for up to 2 months.
