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A close-up slice of moist cherry vanilla cake on a plate, showing the tender crumb and pieces of real cherry baked inside.

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
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.