Cherry & Cinnamon Layer Cake Recipe

Let me just say—this Cherry & Cinnamon Layer Cake Recipe is pure joy on a plate! Imagine soft, cinnamon-scented layers studded with sweet cherries, sandwiched and crowned by luscious mascarpone cream, then showered with even more cherries, a shimmer of cocoa, and a glossy ribbon of caramel or chocolate sauce. It’s the kind of cake that goes from “intriguing” to “legendary” by the time the last slice disappears. Whether you’re baking for a cozy gathering or a festive occasion, this Cherry & Cinnamon Layer Cake Recipe absolutely delivers on flavor, looks, and heartfelt comfort.

Ingredients You’ll Need

The magic of this Cherry & Cinnamon Layer Cake Recipe is in its balance of simple, honest ingredients. Each one plays its role—from juicy cherries adding a fresh burst of color, to warm cinnamon deepening every bite, to cloud-like mascarpone cream pulling the whole thing together in dreamy layers.

• All-purpose flour: The cake’s sturdy-yet-tender backbone—don’t skip the sifting for a super fine crumb!
• Baking powder: Ensures the layers rise evenly for that sought-after fluffiness.
• Baking soda: A little goes a long way to help the cake stay soft and airy.
• Salt: Heightens all the flavors, giving a gentle pop to both sweet and spicy notes.
• Ground cinnamon: The soul of this cake—bring on that warm, cozy aroma.
• Unsalted butter (softened): Creamed with sugar, it gives richness and melt-in-your-mouth texture.
• Granulated sugar: The foundation of sweetness—beat well to ensure a light, fluffy crumb.
• Large eggs (room temperature): Bind everything together and add lovely structure.
• Vanilla extract: Rounds out the flavors with its mellow, fragrant depth.
• Whole milk (or buttermilk): Gives moisture and richness—use buttermilk for an extra-tender cake.
• Fresh cherries (pitted and halved): Pops of juicy brightness that make each bite a celebration.
• Heavy whipping cream: The key to that billowy, dreamy frosting.
• Mascarpone cheese (or cream cheese): Adds silky texture with a subtle tang—either one is fabulous.
• Powdered sugar: Dissolves easily into the cream for just-sweet-enough perfection.
• Vanilla extract (for frosting): Echoes the vanilla in the cake, tying everything together.
• Fresh cherries with stems: The prettiest decoration—they shout “special occasion!”
• Cocoa powder (for dusting): Adds a hint of mocha and a beautiful finish.
• Cinnamon sticks & star anise (optional, for garnish): For a rustic, sophisticated look and spicy aroma.
• Caramel or chocolate sauce: That finishing drip of indulgence makes this cake show-stopping.

How to Make Cherry & Cinnamon Layer Cake Recipe

Step 1: Prepare the Cake Layers

Start by preheating your oven to 350°F (175°C) and getting those pans ready—grease well and line with parchment for easy, picture-perfect cakes. Sift together your flour, baking powder, soda, salt, and cinnamon to guarantee a light, even crumb. In a separate big bowl, beat your butter and sugar until it turns pale and fluffy (this is where that bakery magic starts). Add eggs one at a time, blending in vanilla at the end, then gently alternate adding the dry mixture and your milk, being careful not to overmix. Fold in those fresh cherries for little pockets of summery sweetness. Divide the batter evenly between the pans and bake for 25–30 minutes—use a toothpick to check for doneness. Let the cakes cool completely before moving on (go ahead, sneak a taste of the edge!).

Step 2: Make the Frosting

For a frosting as dreamy as it sounds, chill your bowl and beaters before starting. Whip the heavy cream until you see soft peaks, then add mascarpone, powdered sugar, and vanilla—keep beating just until stiff peaks form. The result is a frosting that’s thick, luscious, and somehow lighter than air. Quick tip: overbeating can make it grainy, so stop as soon as everything is incorporated and billowy.

Step 3: Assemble the Cake

Once your cakes are cool, carefully slice each layer in half to make four slim, elegant layers—don’t panic if they’re a tad uneven, that “perfectly imperfect” look is so charming. Place your first layer on a serving plate, slather with a generous swoop of frosting, and repeat until all four are stacked. Frost the top and gently coax a little extra around the sides in a rustic semi-naked style. Drizzle caramel or chocolate sauce along the edges, letting it sneakily drip down for mouthwatering drama.

Step 4: Decorate

Time for the fun part: pipe swirls of whipped cream on top, nestle fresh cherries in the center, and give it all a delicate shower of cocoa powder. Tuck in a few cinnamon sticks and star anise for a warm, rustic vibe. Just like that, you’re ready for applause!

How to Serve Cherry & Cinnamon Layer Cake Recipe

Garnishes

The finishing touches make every slice of this Cherry & Cinnamon Layer Cake Recipe unforgettable. A light dusting of cocoa powder adds both elegance and flavor, while a small cluster of fresh cherries with their bright green stems brings irresistible color and charm. Don’t forget a few cinnamon sticks or star anise—these not only smell incredible but transform your cake from homey to bakery-chic.

Side Dishes

Serve this cake alongside freshly brewed coffee or a pot of spiced chai for the ultimate cozy treat. If you want to go extra-fancy, a scoop of vanilla bean ice cream or a dollop of crème fraîche on the side is absolute bliss; the creaminess underscores those cherry-cinnamon flavors beautifully.

Creative Ways to Present

Slice the cake into tall wedges and plate on individual dessert dishes with a drizzle of sauce and a few extra cherries. For a party, you could even create adorable mini versions using small cake rings or glass jars—just layer cubes of cake, cream, and cherries for a stunning potluck presentation. Either way, the Cherry & Cinnamon Layer Cake Recipe is always a showstopper.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store slices of this cake in an airtight container in the fridge. The mascarpone frosting keeps things moist and delicious for up to three days, making it ideal for prepping ahead of time or savoring a second (or third) slice later.

Freezing

You can absolutely make the cake layers in advance and freeze them (tightly wrapped) for up to a month—just thaw them overnight in the fridge before frosting. For best texture, avoid freezing the fully assembled Cherry & Cinnamon Layer Cake Recipe, as the whipped cream doesn’t always thaw to its original fluffiness.

Reheating

Since this is a delicate, cream-topped cake, reheating isn’t really necessary—straight from the fridge is perfect, or let it sit at room temperature for 30 minutes for the softest, most flavorful experience. If you do want a warmer bite, gently microwave an individual slice for just 5–8 seconds.

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Just be sure to thaw and drain them well to avoid excess moisture in the batter. The Cherry & Cinnamon Layer Cake Recipe tastes wonderful either way.

What if I don’t have mascarpone for the frosting?

Cream cheese works beautifully as a substitute, giving you a slightly tangier, still-smooth frosting. Just make sure it’s softened before blending.

Can I make this cake gluten-free?

Yes, you can use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. The results are just as delicious—nobody will suspect a thing!

How can I prevent my cake layers from sticking to the pans?

Always grease and then line the bottoms of your cake pans with parchment paper. It makes for easy release and perfectly intact layers every time you bake the Cherry & Cinnamon Layer Cake Recipe.

Can I prepare the cake in advance for a special occasion?

Definitely! You can make both the cake layers and the frosting the day before—assemble everything on the day of serving for maximum freshness and wow factor.

Final Thoughts

If you haven’t yet tried baking the Cherry & Cinnamon Layer Cake Recipe, now is truly the moment! With its cozy spice, juicy bursts of cherry, and a creamy finish that feels like a celebration, this dessert will win hearts (and taste buds) every single time. Happy baking!

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