Fresh Cherry Cake Recipe From Scratch (2024)

This succulent fresh cherry cake is incredibly delicious! The cherry filling only takes 5 ingredients, and the moist vanilla cake is topped with a sweetened buttercream frosting that is so creamy and irresistible.You will find a detailed step-by-step photo guide and a video in this post so you can easily replicate this recipe with success. By the way, have you tried my lemon blueberry cake?

Why You Will Love This Cherry Cake Recipe From Scratch

• Fresh Ingredients. This cake is made with fresh vanilla bean for the best flavor and uses fresh sweet cherries to make the filling. It's the best of both worlds!
• Even Beginners Can Make It. While making a cherry layer cake may seem daunting you will find many tips and even a video to show you each step in the process.
• All Occasion Cake. I love a cherry birthday cake but you can really use this for any occasion. It's best to make in the warmer months when cherries are in season are easier to find fresh.

Looking for more fresh cherry recipes? Try my Chocolate Cherry Galette or classic Black Forest Cake.

Ingredients

• All-purpose flour: Provides the structure for the cake. It's important to spoon the flour into a measuring cup rather than scooping it so you use the correct amount of flour. Be sure to also level it off with a knife. Too much flour means a dry cake.
• Baking powder: This gives your cake plenty of lift. If you are out explore our best baking powder substitutes.
• Butter and Oil: The cake uses a combination of unsalted butter and oil to make this a moist cherry cake. Use unsalted butter for both the cake and buttercream frosting so you have more control over the saltiness of the cake. Be sure the oil you use is neutral in flavor.
• Sugar: Use granulated white sugar for the cake and filling while powdered sugar is needed to make the frosting. Powdered sugar dissolves more easily resulting in a creamier finish.
• Eggs: Use large eggs and make sure to set them out at room temperature before mixing the cake.
• Vanilla: Fresh vanilla beans are preferred for the most authentic vanilla flavor but if you don't have them substitute 3 teaspoons of pure vanilla extract. You can also use these substitutes for vanilla though the flavor may change.
• Buttermilk: The secret to a moist, rich cake texture. You can make your own if you don't have it. Add 1 ½ tablespoons of vinegar or lemon juice to a glass measuring cup and then add the milk to the 1 ½ cups line.
• Fresh sweet cherries: Choose sweet cherries such as Bing, Lambert, or Lapins. Fresh are always ideal! Make sure you have pitted them. If you can't find frozen cherries you can use frozen but make sure to thaw them out first.
• Cornstarch: This thickener is added to the cooking cherries to help them thicken up. You can also use tapioca flour or arrowroot powder with similar results.
• Lemon juice: A bit of acid added to the cherries to balance out the flavors. Fresh is the best but you can use bottled in a pinch.
• Heavy whipping cream: Used to thin out the frosting. It makes a richer frosting than using regular milk or half and half.

Step by Step Video Tutorial

How to Make Cherry Cake

Making the Vanilla Cake

Step 1: Preheat the oven and prepare the baking pans. Then, in a medium bowl, whisk the flour, baking powder, and salt to combine and set aside.

Step 2: Beat the butter, oil, and sugar until creamy in a large mixing bowl.

Step 3: Add one egg at a time and mix until well combined after adding each one. Mix in the vanilla as well.

Step 4: Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir the cake batter just until combined. Divide batter into the two prepared baking pans equally. Bake the cake layers and let cool.

Making the Cherry Cake Filling

Step 1: Place the cherries, sugar, cornstarch, lemon juice, and water in a large saucepan and cook until the cherries get soft. Stir constantly.

Step 2: Blend the cooking cherries with an immersion blender and cook until the filling has thickened and reduced by about a third. Be sure to stir constantly. Remove the cherry filling from heat and let cool to room temperature. It will thicken as it cools.

PRO TIP: Make extra filing! You can use it to make homemade pop tarts!

Make the Buttercream Frosting

Step 1: Beat the butter until super creamy in a large mixing bowl.

Step 2: Add 1 cup of powdered sugar at a time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Then stir in the vanilla.

Step 3: Add 1 tablespoon of heavy cream at a time until you reach the desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added 3 tablespoons to get the right consistency. Add a pinch of salt to your taste and stir to combine.

Assemble the Cherry Vanilla Cake

Step 1: 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.

Step 2: Spread ¼ of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake.

See Also

Sausage Stuffed Shells RecipeEasy Bee Sting Cake RecipeTraditional Eggnog RecipeChristmas Muddy Buddies Recipe!

Step 3: Layer a ⅓ of the cherry filling inside the buttercream layer, where the buttercream is lower.

Step 4: Repeat this same process 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 your cherry filled cake before serving.

Expert Tips

• Avoid Over-Mixing. Don't over-mix the cake batter or the cake will be dry and dense. After adding the flour, make sure you mix just until the ingredients are combined when making this moist cherry cake recipe.
• Level Your Cakes. If your cakes have domed top (not flat) use a long knife to cut a small amount off the top to level them out. Do this before frosting to add stability and good presentation to your final cake.
• Fresh Cherries: I highly recommend fresh sweet cherries to get the best results.
• Using Vanilla Beans: The beans have a more complex flavor than extract so it's best to use. To prep it, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds and discard the pod.
• Chill the Cake: This cake with cherry filling needs to be chilled for four hours before serving to allow it to properly set.

Recipe FAQs

Storage

• Storing: The cake should be stored in the refrigerator in an airtight container. On average, this cherry cake will last around 2 days. Don't set it out longer than 2 hours, or it will go bad more quickly.
• Freezing: Wrap the entire cake or individual slices up with plastic wrap or tin foil. Place the wrapped cake or slices in a freezer bag or airtight storage container. It will last 3 months in the freezer. To serve, place it in the fridge overnight and it will be ready the next day.

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