Cherry & Cinnamon Layer Cake Recipe

If you’re searching for a showstopping bake that balances fruity sweetness with a cozy hint of spice, look no further than this Cherry & Cinnamon Layer Cake Recipe. It’s a celebration of fresh cherries and warm cinnamon, stacked high with pillowy layers and lush mascarpone cream. Whether you’re crafting a centerpiece dessert or treating yourself on a quiet afternoon, this recipe brings the irresistible aroma of home baking to your kitchen—and joy to every bite.

Ingredients You’ll Need

This Cherry & Cinnamon Layer Cake Recipe comes together with familiar pantry staples and just a handful of fresh ingredients. Each plays its part in building those tender cake layers and the luscious whipped frosting, so don’t cut corners—every scoop and sprinkle adds flavor, texture, or a burst of beautiful color.

• All-purpose flour: Gives the cake structure while keeping it tender.
• Baking powder & baking soda: These leaveners team up for a fluffy, sky-high crumb.
• Salt: Brightens the flavors and balances sweetness.
• Ground cinnamon: Delivers warmth and depth—don’t skimp on this!
• Unsalted butter, softened: Creates richness and that lovely melt-in-your-mouth texture.
• Granulated sugar: Sweetens the cake without overpowering the cherries or cinnamon.
• Eggs (room temperature): Binds the batter together for even baking.
• Vanilla extract: Adds a subtle floral note that pairs perfectly with cherries.
• Whole milk (or buttermilk): Moistens the batter and helps the cake rise beautifully.
• Fresh cherries, pitted and halved: Star of the show—use the juiciest cherries you can find!
• Heavy whipping cream: Whips up into the dreamiest frosting.
• Mascarpone cheese (or cream cheese): Lends creaminess and tang for that luscious topping.
• Powdered sugar: Sweetens and stabilizes the frosting for picture-perfect swirls.
• Fresh cherries with stems (for decoration): A gorgeous, classic finishing touch.
• Cocoa powder (for dusting): Adds a hint of bittersweet depth.
• Cinnamon sticks & star anise (optional, for garnish): For extra rustic flair and aroma.
• Caramel or chocolate sauce (for dripping effect): A visually stunning and delicious flourish.

How to Make Cherry & Cinnamon Layer Cake Recipe

Step 1: Prepare the Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and line two 6-inch round cake pans to ensure those delicate layers slip out perfectly later. In one bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon—this gets air into the mix and eliminates any clumps. In another large bowl, beat the softened butter and sugar until they’re light and fluffy, which will help your cake rise sky-high. Add the eggs one at a time, followed by a splash of vanilla. Now, alternate mixing in the dry ingredients with the milk, working gently to keep everything light. The moment the last of the flour disappears, fold in your juicy, halved cherries. Divide the batter evenly between pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool—impatience is tempting, but assembling too soon can melt your beautiful frosting!

Step 2: Make the Frosting

While your cakes cool, whip up the frosting. Chill your mixing bowl for best results, then beat the heavy cream until it forms soft peaks. Add in the mascarpone, powdered sugar, and vanilla, and continue to whip until the mixture is thick and cloud-like, with lovely stiff peaks. This creates a light, stable frosting that delivers just the right amount of sweetness and tang for your Cherry & Cinnamon Layer Cake Recipe.

Step 3: Assemble the Cake

Carefully slice each cake horizontally to create four thin layers. Place your first layer on a serving plate and spread a generous swoop of frosting across the surface. Repeat with the remaining layers, stacking them tall and proud. Cover the top and sides with a thin coat of frosting—this “semi-naked” look is both modern and forgiving if your cake isn’t picture-perfect. Now for the fun part: drizzle caramel or chocolate sauce over the top edge and let it drip down naturally for that dramatic, bakery-style finish.

Step 4: Decorate

Pipe decorative swirls of the remaining cream on top, nestle a cluster of fresh cherries in the center, and dust everything with cocoa powder for an elegant touch. For extra rustic charm, tuck in a few cinnamon sticks and star anise around the cherries—these not only look gorgeous, but scent the cake beautifully, too.

How to Serve Cherry & Cinnamon Layer Cake Recipe

Garnishes

Let your creativity guide you—sprinkle the top with extra cocoa powder, a flourish of powdered sugar, or a few more whole cherries with their stems on. The cinnamon sticks and star anise do double duty as fragrant and festive edible décor, making this Cherry & Cinnamon Layer Cake Recipe as impressive to look at as it is to eat.

Side Dishes

Pair a slice of cake with a scoop of vanilla bean ice cream or a spoonful of tangy Greek yogurt to cut through the richness. For a brunch buffet, serve it alongside a bowl of macerated cherries or a fresh fruit salad for a vibrant, celebratory table.

Creative Ways to Present

Miniaturize the recipe by making adorable cupcakes or assemble individual mini layer cakes for a sophisticated dessert plate. For a special occasion, decorate each slice with an extra drizzle of caramel and a single cherry on top—guaranteed to make every guest feel extra special!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cherry & Cinnamon Layer Cake Recipe in an airtight container in the refrigerator. It will stay fresh and moist for up to three days—if you can resist finishing it before then!

Freezing

The unfrosted cake layers can be wrapped well and frozen for up to two months. When you’re ready to serve, thaw at room temperature, frost, and assemble as directed. Avoid freezing the finished frosted cake, as the mascarpone cream may change texture.

Reheating

This cake is best enjoyed chilled or at cool room temperature. If you like, bring slices out of the fridge about 30 minutes before serving for the creamiest texture and most vibrant flavor—there’s no need to heat it.

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Just thaw and pat them dry before folding into the batter. Frozen cherries are a great alternative when fresh ones aren’t in season, and they’ll keep your Cherry & Cinnamon Layer Cake Recipe bursting with flavor year-round.

What can I substitute for mascarpone?

Cream cheese is an excellent substitute if you can’t find mascarpone. It adds a slight tang and similar creaminess, seamlessly blending into the frosting.

Do I have to slice the cake layers in half?

Not at all. If you prefer thicker layers, simply stack the two whole cakes with frosting in between. Slicing creates that stunning four-layer effect, but the cake will be fabulous either way.

How do I keep the cake moist?

Be careful not to overbake your layers, as even an extra few minutes in the oven can dry them out. Using buttermilk instead of regular milk can also add moisture and tenderness to your Cherry & Cinnamon Layer Cake Recipe.

Can I double this recipe for a bigger crowd?

Yes! Simply double all ingredients and use two 9-inch pans for a larger cake. Monitor the baking time, as thicker layers may need a few extra minutes to cook through.

Final Thoughts

If you’ve never tried a Cherry & Cinnamon Layer Cake Recipe before, now’s your chance—this delightful dessert is destined to become a new favorite in your baking repertoire. Whether you’re sharing it with friends or savoring it solo, every bite feels like a sweet celebration. Enjoy the magic, and happy baking!

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