Cherry Layer Cake: A Guide to The Perfect Moist Slice

Welcome to the ultimate recipe for a truly unforgettable Cherry Layer Cake. If you’ve been dreaming of a cake that’s bursting with bright cherry flavor, incredibly moist, and topped with a silky smooth frosting, you’ve come to the right place. This isn’t just another cake recipe; it’s a guide to creating a bakery-quality dessert in your own kitchen. Forget artificial-tasting fillings; we’re using real cherries to create a vibrant, beautiful, and delicious centerpiece for any celebration.

This recipe is designed for enthusiastic home cooks who appreciate the details that elevate a good cake to a great one. We’ll walk through every step, ensuring you get perfect, even layers and a flavor that will have everyone asking for a second slice. Ready to bake the best cherry cake of your life? Let’s begin.

Why This is the Best Cherry Layer Cake Recipe

There are many cherry cake recipes out there, but this one stands out for a few key reasons. It’s all about balancing flavor, texture, and reliable results.

• Unbeatable Moisture: We use a specific combination of ingredients, including buttermilk and oil, to ensure a tender, moist crumb that stays fresh for days.
• Real Cherry Flavor: By using fresh or frozen cherries tossed lightly in flour, we ensure they distribute evenly without sinking, infusing every bite with authentic fruit flavor.
• Perfectly Balanced Sweetness: The cake has a rich vanilla and almond base that complements the tartness of the cherries, while the vanilla buttercream is sweet without being overpowering.
• Foolproof Instructions: From prepping your pans to achieving the perfect frosting consistency, our step-by-step guide removes the guesswork, making it perfect for bakers of all skill levels. If you enjoy creating stunning desserts, you might also love our Chocolate Raspberry Tart.

Key Ingredients for Success

The magic of this Cherry Layer Cake lies in using quality ingredients. Here’s what you’ll need and why it matters.

For the Cherry Cake Layers:

• All-Purpose Flour: Provides the structure for our cake. Be sure to measure it correctly for a light, fluffy texture.
• Granulated & Brown Sugar: A mix of white sugar for sweetness and brown sugar for a hint of molasses and extra moisture.
• Unsalted Butter & Oil: Butter provides rich flavor, while a neutral oil (like canola or vegetable) guarantees a supremely moist cake.
• Eggs: Use room temperature eggs to help bind the ingredients and create a stable emulsion.
• Buttermilk: The acidity in buttermilk tenderizes the gluten, resulting in a softer crumb.
• Cherries: Fresh or frozen pitted cherries work beautifully. We’ll show you how to prep them to prevent sinking.
• Vanilla & Almond Extract: Vanilla is a classic base, but a touch of almond extract elevates the cherry flavor to a new level.
• Baking Powder & Soda: These leaveners are crucial for giving the cake its beautiful lift.

For the Vanilla Buttercream Frosting:

• Unsalted Butter: The base of our frosting. It should be softened to room temperature, but not melty.
• Powdered Sugar: Sift it to avoid any lumps for the smoothest possible frosting.
• Heavy Cream: This helps create a light, whippable consistency. Milk can be used in a pinch.
• Vanilla Extract & Salt: A good quality vanilla enhances the flavor, while a pinch of salt balances the sweetness.

Step-by-Step Guide to the Perfect Cherry Layer Cake

Follow these instructions carefully for flawless results. We’ll break it down into making the cake layers and then whipping up the frosting.

Making the Cake Layers

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper. This is a crucial step for easy cake removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the oil, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed.
5. Alternate Flour and Buttermilk: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix!
6. Fold in Cherries: In a small bowl, toss your pitted and halved cherries with 1 tablespoon of flour. This coating helps prevent them from sinking to the bottom of the cake. Gently fold the floured cherries into the batter.
7. Bake to Perfection: Divide the batter evenly between your prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. For another delightful fruit-based dessert, try this Easy Peach Cake Recipe.

Whipping Up the Vanilla Buttercream

1. Beat the Butter: In your stand mixer, beat the softened butter on medium-high speed for 5-7 minutes until it’s very pale and creamy. This step is key to a light and fluffy frosting.
2. Add Sugar and Cream: Gradually add the sifted powdered sugar, one cup at a time, on low speed. Alternate with splashes of heavy cream. Once all the sugar is incorporated, add the vanilla and salt.
3. Whip Until Fluffy: Increase the speed to medium-high and whip for another 3-5 minutes until the frosting is light, airy, and smooth.

Assembling Your Masterpiece

1. Level Your Cakes: Once completely cooled, use a large serrated knife to level the tops of your cakes so they are flat.
2. First Layer: Place one cake layer on your serving plate or cake stand. Spread about 1.5 cups of frosting evenly over the top.
3. Second Layer: Carefully place the second cake layer on top. Apply a thin “crumb coat” of frosting around the top and sides of the entire cake to trap any loose crumbs. Chill the cake in the refrigerator for 20-30 minutes.
4. Final Frosting: Cover the cake with the remaining frosting, using an offset spatula to create a smooth or decorative finish. Garnish with fresh cherries, if desired. For fans of decadent cakes, our German Chocolate Pound Cake (coming soon) is another must-try.

Expert Tips for a Flawless Cake

• Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and buttermilk are all at room temperature.
• Don’t Overmix: Overmixing the batter after adding the flour will develop too much gluten, resulting in a tough cake. Mix until the flour streaks just disappear.
• Properly Prep Your Pans: Greasing, flouring, and lining your pans with parchment is the secret to getting your cakes out cleanly every time.
• Cool Completely: Never frost a warm cake! It will melt the frosting and create a mess. Be patient and let the layers cool completely.

Cherry Layer Cake: A Guide to The Perfect Moist Slice

The ultimate recipe for a moist, flavorful Cherry Layer Cake from scratch. Made with real cherries and a silky vanilla buttercream, this cake is perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 2.5 cups all-purpose flour plus 1 tbsp for tossing cherries
• 1.5 cups granulated sugar
• 0.5 cup light brown sugar packed
• 0.5 cup unsalted butter softened to room temperature
• 0.5 cup vegetable oil
• 3 large eggs room temperature
• 1 cup buttermilk room temperature
• 1.5 cups pitted cherries fresh or frozen, halved
• 2 tsp vanilla extract
• 0.5 tsp almond extract
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt

For the Vanilla Buttercream

• 1.5 cups unsalted butter softened
• 5 cups powdered sugar sifted
• 4 tbsp heavy cream or milk
• 1 tbsp vanilla extract
• 0.25 tsp salt

Equipment

• 2 9-inch round cake pans
• 1 Stand Mixer
• 1 Wire Cooling Rack

Method

 

Cake Instructions

1. Preheat oven to 350°F (175°C). Grease, flour, and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a stand mixer, cream the butter and sugars until light and fluffy (3-4 minutes). Beat in eggs one at a time, then mix in oil and extracts.
4. On low speed, alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. In a separate bowl, toss the halved cherries with 1 tbsp of flour. Gently fold them into the batter.
6. Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
7. Cool cakes in pans for 15 minutes before inverting onto a wire rack to cool completely.

Frosting & Assembly

1. In a stand mixer, beat the softened butter on medium-high for 5-7 minutes until pale and creamy.
2. On low speed, gradually add the sifted powdered sugar, alternating with the heavy cream. Add vanilla and salt.
3. Increase speed to medium-high and whip for 3-5 minutes until light and fluffy.
4. Place one cooled cake layer on a serving plate. Top with 1.5 cups of frosting. Add the second layer.
5. Apply a thin crumb coat of frosting to the entire cake and chill for 20-30 minutes.
6. Cover the cake with the remaining frosting and decorate as desired.

Notes

Ensure all dairy and eggs are at room temperature for the best results.
Tossing the cherries in flour is a critical step to prevent them from sinking.
Don't frost the cake until it has cooled completely to avoid melting.

Frequently Asked Questions

Storing Your Cherry Layer Cake

To keep your cake fresh, store it in an airtight cake carrier at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best taste and texture, let the cake sit at room temperature for about 30 minutes before serving if it has been refrigerated. This allows the buttercream to soften slightly.

Share Your Creation!

We are confident this will become your go-to Cherry Layer Cake recipe. It’s the perfect dessert for birthdays, holidays, or any day that calls for a special treat. If you make this cake, we would love to see it! Share a photo and tag us, or save this recipe to your dessert board on Pinterest. Happy baking!