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Classic Layered Cherry Cake

A tall slice of layered cherry cake featuring white sponge layers, bright red cherry filling, and pink buttercream frosting.
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A recipe for a moist, flavorful layer cake featuring cherries throughout the batter and frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chopped, drained maraschino cherries
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup cream cheese, softened (for frosting)
  • 1 teaspoon almond extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly mix in the milk until the batter is smooth. Do not overmix.
  5. Gently fold in the chopped maraschino cherries.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the powdered sugar, softened butter, and cream cheese until smooth. Add the almond extract and 2 tablespoons of the cherry juice. Beat until light and fluffy, adding more cherry juice if needed for desired consistency.
  10. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For extra cherry flavor in the cake layers, substitute 1/4 cup of the milk with additional cherry juice.
  • If you use fresh or frozen cherries, thaw and pat them very dry before chopping and adding them to the batter.
  • Chill the frosting for 15 minutes if it becomes too soft before you finish frosting the cake.

Nutrition

Find it online: https://kitchnkudos.com/cherry-cake-classic-layered-recipe/