Cherry Cake with Cream Cheese Frosting Recipe

If you’re anything like me, the allure of fruity cakes is irresistible, and nothing hits quite like a homemade Cherry Cake with Cream Cheese Frosting. This recipe is a celebration of sweet, juicy cherries folded into a moist, tender crumb and topped with the tangiest, creamiest frosting imaginable. It’s the cake you’ll be dreaming about long after the plates are clean and the compliments have rolled in. Whether you’re treating yourself or sharing with friends, this bake belongs in your repertoire—trust me, one slice and you’ll understand why!

Ingredients You’ll Need

You’ll be amazed by how such familiar, accessible ingredients can come together to create something truly extraordinary. Every component of this Cherry Cake with Cream Cheese Frosting brings a special magic: delicate crumb, gently tart cherries, and that lusciously smooth, rich frosting.

• Cherries (1 cup, pitted and chopped): Juicy, sweet, and absolutely the star of the show—try to use fresh cherries when in season for unbeatable flavor.
• All-purpose flour (1½ cups): The backbone of the cake, creating a soft, sturdy crumb that lets the cherries shine.
• Baking powder (1 tsp): Works alongside baking soda to lift and tenderize the cake.
• Baking soda (½ tsp): Balances the acidity from the buttermilk and cherries, ensuring the perfect rise.
• Salt (¼ tsp): Just a pinch brightens every flavor in the cake.
• Unsalted butter (½ cup, softened): Provides richness and a melt-in-your-mouth feel—softened is key for easy creaming!
• Granulated sugar (¾ cup): Sweetens the cake and helps with that tender crumb.
• Eggs (2 large): Make everything fluffy and cohesive—add one at a time for the best texture.
• Buttermilk (½ cup): Adds gentle tang and keeps the cake incredibly moist.
• Vanilla extract (1 tsp): Rounds out the flavors and brings lovely depth.
• Cream cheese (8 oz, softened): The base of the dreamy frosting—we can’t have Cherry Cake with Cream Cheese Frosting without it!
• Unsalted butter for frosting (¼ cup, softened): Helps make the frosting extra light and spreadable.
• Powdered sugar (2 cups): Sweetens while achieving that silky-smooth frosting texture.
• Vanilla extract for frosting (1 tsp): Enhances the overall flavor and balances the tang of the cream cheese.

How to Make Cherry Cake with Cream Cheese Frosting

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch cake pan. Don’t skip this step—a well-prepared pan ensures your cake releases effortlessly and keeps its beautiful shape.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures that your leaveners are evenly distributed, so your Cherry Cake with Cream Cheese Frosting bakes up with a perfect crumb.

Step 3: Cream Butter and Sugar

In another bowl, beat the softened butter with granulated sugar until light and fluffy. Creaming is key—it traps air for a lighter cake and blends the sugar so the finished bake isn’t gritty.

Step 4: Add Eggs and Vanilla

One at a time, add in the eggs, making sure each is fully incorporated before adding the next. Stir in the vanilla. This process creates a luxuriously smooth batter, ready to embrace all the flavors to come.

Step 5: Alternate Dry Ingredients and Buttermilk

Add about a third of the dry mixture to the creamed butter, followed by half the buttermilk. Alternate adding these, beginning and ending with the dry mix. Gentle mixing is key; you want everything just combined for a tender cake.

Step 6: Fold in Cherries

With a gentle hand, fold in the chopped cherries. You’re aiming to distribute pockets of juicy fruit throughout the cake without overmixing—a few careful turns of the spatula will do the trick.

Step 7: Bake

Spoon the batter into your prepared pan, smoothing the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.

Step 8: Cool

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience here prevents the frosting from melting and locking in that just-baked tenderness.

Step 9: Make the Cream Cheese Frosting

While your cake cools, beat together the cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, then add vanilla extract. You’re looking for a glossy, fluffy spread—one taste and it’ll be hard not to lick the bowl!

Step 10: Assemble and Frost

Once the cake is fully cooled, spread a generous layer of cream cheese frosting on top if using two layers, or cover the entire cake if baking as a single layer. Decorate with extra cherries on top for a burst of color and a hint at what’s inside.

How to Serve Cherry Cake with Cream Cheese Frosting

Garnishes

Top your Cherry Cake with Cream Cheese Frosting with whole cherries, a dusting of powdered sugar, or a sprig of mint. Each garnish adds its own little wow factor, making every slice look bakery-worthy and picture-perfect.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream, a dollop of lightly whipped cream, or even a handful of fresh berries. These sides play up the fruitiness and provide a lovely contrast to the tangy frosting.

Creative Ways to Present

Try cutting the cake into cubes for a festive dessert platter, layering slices in a trifle with extra cherries and whipped cream, or baking mini cupcakes for charming individual treats. However you serve it, your Cherry Cake with Cream Cheese Frosting will steal the show.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cherry Cake with Cream Cheese Frosting in an airtight container in the fridge for up to four days. The cream cheese frosting means it needs to stay chilled, but the flavors actually deepen overnight—making that second-day slice even more irresistible.

Freezing

You can freeze the unfrosted cake for up to three months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before adding the cream cheese frosting. This is a lifesaver for busy weeks or when you want a homemade treat on standby.

Reheating

Bring sliced, refrigerated cake to room temperature for about 30 minutes before serving so the frosting regains its silky texture. Avoid microwaving frosted cake, as it can melt the beautiful topping and dry out the crumb.

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Just make sure to thaw, drain, and pat them dry before folding into the batter. This prevents excess moisture from making the cake soggy while letting you enjoy Cherry Cake with Cream Cheese Frosting year-round.

What’s the best way to pit cherries quickly?

If you bake with cherries often, consider investing in a cherry pitter for speed. Otherwise, a sturdy straw or even a chopstick works—just push through the center of each cherry to remove the pit with minimal fuss.

Can I make this recipe gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cake’s moist crumb handles this swap well, making gluten-free Cherry Cake with Cream Cheese Frosting just as delightful.

How do I keep the cherries from sinking?

Toss the chopped cherries with a spoonful of flour before folding them into the batter. This simple trick helps suspend the cherries so each bite is studded with fruit.

Can I make the frosting ahead?

Cream cheese frosting can be made up to two days in advance and stored in an airtight container in the fridge. Before spreading on your cake, let it soften at room temperature and give it a quick whip for best results.

Final Thoughts

Baking this Cherry Cake with Cream Cheese Frosting is pure joy, both for your kitchen and your taste buds. It’s the kind of recipe you’ll reach for on special occasions—or just because you’re craving something extraordinary. Give it a try, share it with someone you love, and savor every sweet, creamy, cherry-studded bite!

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