By This Cherry Layer Cake with Cherry Cream Cheese Frosting balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Cherry Layer Cake with Cherry Cream Cheese Frosting captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cherry Layer Cake with Cherry Cream Cheese Frosting becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cake:
3 cups sifted cake flour
2½ teaspoons baking powder
1 teaspoon salt
⅓ cup unsalted butter, room temperature
⅓ cup vegetable shortening
1½ cups sugar
¼ cup maraschino cherry juice
¾ cup whole milk
¼ tsp almond extract
16 maraschino cherries, cut into eighths
5 egg whites, room temperature, stiffly beaten
For the Frosting:
8 oz (1 block) cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
¼ cup maraschino cherry juice
6 cups confectionary sugar
How To Make Cherry Layer Cake with Cherry Cream Cheese Frosting
For the Cake:
Preheat oven to 350 degrees F. Generously grease and flour two 9-inch round layer cake pans (line bottoms with parchment, if desired) and set aside.
Sift the flour, baking powder, and salt together in a medium bowl; set aside.
Cream butter, shortening, and sugar in a large bowl until fluffy, about five minutes.
Measure out the milk, almond extract, and cherry juice into one liquid measuring cup together. Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries.
Stiffly beat egg whites in a separate bowl. Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.
Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
Cool cakes in pans on wire racks for about 10 minutes. Using a thin knife, loosen carefully around edges and turn out onto the racks. Cool to room temperature.
For the Frosting:
Cream together the butter and cream cheese with half the confectionary sugar. Add the cherry juice. Mix in enough of the remaining confectionary sugar to get the taste and consistency desired.
PREPARATION STEPS
Preheat oven to 350 degrees F. Generously grease and flour two 9-inch round layer cake pans (line bottoms with parchment, if desired) and set aside.
5 egg whites, room temperature, stiffly beaten
¾ cup (1½ sticks) unsalted butter, room temperature
How To Make Cherry Layer Cake with Cherry Cream Cheese Frosting
Sift the flour, baking powder, and salt together in a medium bowl; set aside.
Cream butter, shortening, and sugar in a large bowl until fluffy, about five minutes.
Measure out the milk, almond extract, and cherry juice into one liquid measuring cup together
Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture
Beat well after each addition
Fold in the cherries.
Stiffly beat egg whites in a separate bowl. Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.
Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
Cool cakes in pans on wire racks for about 10 minutes. Using a thin knife, loosen carefully around edges and turn out onto the racks. Cool to room temperature.
Cream together the butter and cream cheese with half the confectionary sugar
Add the cherry juice
Mix in enough of the remaining confectionary sugar to get the taste and consistency desired.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
