Cherry Layer Cake with Cherry Cream Cheese Frosting

Published on: January 21, 2026

Delicious cherry layer cake with cherry cream cheese frosting

The warm scent of cherries and butter pulled me back into the kitchen the first time I made this cake for my little family. I remember the way the house filled with a soft, fruity perfume that seemed to slow time, and my children pressing their noses at the oven door, waiting for the moment we could slice into a cake that tasted like a hug. That moment happens every time I bake this Cherry Layer Cake with Cherry Cream Cheese Frosting, and I hope it finds its way into your home too. A little sweet treat idea makes it feel like a whole afternoon of comfort.

Table of Contents

Why This Cherry Layer Cake with Cherry Cream Cheese Frosting Means So Much

This cake has the kind of memory that lives in the spaces between daily routines. I first made it on a rainy weekend when we had neighbors over and my mother called to tell a story that made everyone laugh. The cake landed on the table warm, and the room seemed to soften. The cherries were bright and tart against the sweet cake. The cream cheese frosting made everything feel cozy and a little grown up.

Food saves small moments. For me, this cake does that work. It is simple enough for a weekday idea and pretty enough for a birthday. It is the cake I turn to when I want to celebrate something small or when I want to say sorry without words. Its flavor is honest and its texture is forgiving. Whether your cherries are fresh from the market or from a jar you stirred into something else, this recipe welcomes them and makes them shine.

I have learned to trust the rhythm of this recipe. Even the parts that sound technical fold into a larger, friendly motion: beat, fold, wait, breathe in the cherry scent. It teaches that careful attention and a few reliable steps make something lasting. And it gives you a chance to pause and be present with family, or to tuck a slice in your child’s lunch as a quiet, extra love.

Bringing Cherry Layer Cake with Cherry Cream Cheese Frosting Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this cake is like playing a gentle song. The batter starts pale and quiet and grows ribbon-thick as you fold in cherries. You will notice the way the butter softens and the surface of the batter becomes smooth and glossy. As it bakes the edges turn golden and a soft steam carries the smell of warm fruit through your kitchen. That is when everyone drifts back to the doorway.

I like to work in stages so the process feels calm. Mix the dry and wet parts in separate bowls, pause to sift or whisk the flour, and let each egg blend in fully. When the cherries go in, move slowly so they keep their shape and dotted color. The frosting will come together in a few minutes, turning silky as the cream cheese loosens. If you have a small child who wants to help, let them stir the frosting gently. They love that part and the cake keeps the same taste whether the frosting is perfectly smooth or a little handmade.

Sound matters too. The soft thump of a spatula on the bowl, the quiet beep of the oven when the timer tells you the cake is ready. Keep your senses open. Taste a bit of the frosting as you go. It will be brighter with a splash of cherry juice and the almond extract gives the frosting the kind of warm note that makes it feel like home.

Ingredients You’ll Need

2 cups all-purpose flour (sifted for a lighter crumb, and use good flour for a tender crumb)
1 ½ cups granulated sugar (a little less if your cherries are very sweet)
½ cup unsalted butter, softened (fresh butter gives this its richness)
1 cup milk (room temperature helps the batter come together nicely)
3 ½ teaspoons baking powder (fresh baking powder makes the cake lift well)
1 teaspoon vanilla extract (a little extra vanilla if you love a cozy aroma)
½ teaspoon salt (balances the sweetness and lifts the fruit flavor)
3 large eggs (room temperature eggs whisk up better and give a higher rise)
2 cups cherries, pitted and halved (fresh when possible, but jarred cherries work when fresh are not in season)
8 ounces cream cheese, softened (full fat gives the creamiest frosting)
4 cups powdered sugar (sift if you want a perfectly smooth frosting)
1/2 cup cherry juice (use juice from your cherry jar or a splash from a fresh batch)
1 teaspoon almond extract (a little almond goes a long way for that bakery note)

These ingredients are straightforward and friendly. You do not need anything exotic. If you do not have cherry juice, you can press a handful of cherries or use a mild juice you enjoy. If your cream cheese is cold, give it a few minutes to warm up on the counter. Softened butter and room temperature eggs make the batter easier to fold and the final cake more tender.

Step-by-Step Directions

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Greasing and flouring helps the cakes slip free when they are cool. Line the bottoms with parchment if you have it for extra sure release. Breathe in the warm smell of butter as you prepare the pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat until the mixture looks pale and a little airy. You will see the sugar dissolve into the butter and the texture lift. Stop scraping the sides and let the bowl rest a moment between mixes.
Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add each egg slowly so it blends without curdling. The batter will grow smoother and glossy. The vanilla will give it a homey, familiar scent that makes the kitchen feel warm.
In another bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with milk, starting and ending with the flour mixture.
Add the dry in parts and the milk in between to keep the batter even. Stir only until combined so the cake stays tender. The batter should fall slowly from the spatula in a ribbon.
Fold in the cherries gently.
Use a spatula and move in light strokes so the cherries keep their color and shape. The red specks bring a pretty contrast to the pale batter. Stop when they look evenly spread through the batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Tap the pans lightly on the counter to level the batter. Watch the edges for a golden hint and let the cake sit for a minute if the toothpick comes out with a few moist crumbs. This is the moment where the kitchen fills with that bright, fruity scent.
Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
The cakes need to rest so they do not break when you turn them out. Run a knife around the edge first and then flip gently. Let them cool fully before frosting for a clean finish.
For the frosting, beat cream cheese until smooth, then gradually add powdered sugar and cherry juice until well combined. Stir in almond extract.
Beat the cream cheese well so the frosting has no lumps. Add powdered sugar in parts and pour in the cherry juice slowly until you reach a spreadable consistency. The almond extract gives a warm, nutty lift to the cherry flavor.
Once the cakes are completely cool, spread some frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.
Start with a thin crumb coat if you like, chill briefly, then add a thick final coat for a clean look. Use a bench scraper for smooth sides or a spatula for a homemade ripple. The frosting should shine a little when it is done.
Decorate with additional cherries if desired and serve.
Place whole or halved cherries on top in a circle or scatter them for a casual look. Dust with a little powdered sugar if you want a soft finish. Slice with a sharp knife and serve at room temperature.

Cherry Layer Cake with Cherry Cream Cheese Frosting

What Goes Into Cherry Layer Cake with Cherry Cream Cheese Frosting

I like to tell people that good baking is mostly about respect for ingredients. The flour should be fresh, the butter fragrant, the cherries ripe or well-drained if they come from a jar. If you want a stronger cherry note, you can fold in some chopped, toasted almonds or brush the cake layers with a spoonful of cherry syrup before frosting.

If you are unsure about pitting cherries, a straw pushed through the stem end works well and keeps most of the fruit intact. When halving cherries, keep a bowl nearby for the pits and a little towel for juice. Cherries can stain, but they also make the most beautiful red color against the pale frosting.

If you make the frosting a little thinner than you expect, do not worry. A thinner frosting becomes silky and sinks into the crumb for a moist bite. If it is too thin, chill for fifteen minutes and beat it again. If it becomes too stiff, soften with a teaspoon of cherry juice or milk until it spreads easily.

How to Make Cherry Layer Cake with Cherry Cream Cheese Frosting

The rhythm of this cake is comforting because it moves from simple creaming to a gentle fold and then to a quick frosting. Watch the batter for a ribbon stage. Watch the cake for a clean toothpick. Both moments tell you that the cake is breathing and will be tender.

When I make this cake, I often double the cherries. I love the burst of fruit in every bite. But if you prefer a lighter touch, reduce them to one cup and use the rest in a compote to spoon over slices. A spoonful of warm cherry compote on a slice turns it into a little ceremony, especially on a gray morning or when you want company at breakfast.

I teach new bakers to pay attention to temperature. Room temperature eggs and milk give a batter that carries more air. Cold ingredients can clump and make the batter heavy. If you forget to set your eggs out, run warm water over them for a minute to speed up the process.

For a younger helper, let them press cherries into the top of the batter in a pan for a pretty mosaic. The cake will look homemade and wonderful, and the child will feel proud. Baking is more about the act than the result. The cake will taste the same whether your edges are perfectly even or charmingly rustic.

Serving Cherry Layer Cake with Cherry Cream Cheese Frosting With Family Warmth

We eat this cake in so many ways. On slow Sunday afternoons the cake comes out with mugs of tea and lazy conversation. For birthdays it gets candles and a small chorus. For a weeknight dessert it becomes a bright, comforting end to a busy day.

Plate a slice with a spoonful of vanilla ice cream or a dollop of lightly whipped cream. If cherries are in season, add a few fresh ones on the side and a sprig of mint for a fresh note. For a child, a simple scoop of chocolate ice cream makes this a celebration.

I love how the frosting softens at room temperature. It spreads a little into the cake and every forkful has both fruit and a creamy tang. If you plan to serve it outside, keep it in the shade and bring it out shortly before dessert, because cream cheese frosting is happiest cool but not stiff.

When guests come, I sometimes present the cake on a wooden board and slice it at the table. The sound of the knife and the spread of frosting invite conversation. Sharing this cake becomes part of the evening. It stands up to a cup of coffee and it makes a noon visit feel like a party.

If you enjoy the idea of combining sweets for a fun table, try a small plate of other treats. A tart like a caramel apple cheesecake plays nicely with the cake for a fall gathering. It creates a spread where each bite tells a different story but feels like one meal. You can find a lovely contrast in this cozy dessert pairing with a recipe I love for caramel apple cheesecake.

How to Save the Leftovers

Leftovers are a gift. Store the cake in the fridge covered in plastic wrap or under a cake dome. The cream cheese frosting needs cool air to stay fresh, so refrigeration is kind. Bring slices to room temperature before serving so the frosting softens and the cake becomes tender again.

If you want to freeze slices, wrap each slice in plastic and tuck them in a freezer-safe container. Thaw overnight in the fridge and then bring to room temperature before serving. The texture will be slightly different but still comforting. The cherry flavor often deepens after a day or two, turning the cake into something richer.

If you have a half frosted cake or leftover frosting, keep it sealed in the fridge and use it within three days for the best flavor. You can stir a little extra cherry juice through the frosting before serving to freshen the flavor. For a quick morning treat, spread a thin layer of frosting on toast or fold a spoonful into plain yogurt for a simple, sweet breakfast.

For gentle care, here is a small tip I learned from a neighbor: place a slice on a plate and cover with a slightly damp paper towel before storing in the fridge to keep the cake moist. It works like a little hug for the slice and saves that soft, fresh bite for later. If you would rather keep it room temperature for a day, store the cake in a cool place out of direct sun and enjoy it within the day.

Troubleshooting and Helpful Tips

Sometimes a cake does not rise as high as you hoped. Usually this means the baking powder is old or the oven temperature is off. A quick fix is to check that your baking powder is still lively. Drop a small spoonful into hot water and watch for bubbles. If it does not bubble, replace it.

If your frosting becomes lumpy, beat it longer at a medium speed and add a little more cherry juice or a teaspoon of milk to smooth it. If it is too sweet, add a pinch more salt or a tiny splash of lemon juice to brighten it. The right balance makes the cream cheese sing against the cherries.

If your cherries make too much juice when folded into the batter, drain them lightly and pat them with a towel. This keeps the batter from becoming too thin. I sometimes toss cherries in a teaspoon of flour before folding them into the batter to keep them suspended and evenly distributed.

For an extra touch, toast sliced almonds and press them into the sides of the cake, or sprinkle a few on top. It gives a pleasant crunch and a nutty scent that pairs well with almond extract. If you like to experiment, fold a quarter cup of finely chopped dark chocolate into the batter for a bittersweet contrast.

If you want to turn this into cupcakes, bake at 350°F for 18-22 minutes and watch for a golden color and a clean toothpick. Frost once cooled and garnish each cupcake with a cherry half.

If you enjoy playful combinations, take inspiration from my love of blending desserts. A surprising snack pairing I enjoy is along the lines of a playful idea found in a recipe for cheesecake tacos, where sweet and simple mash-ups bring joy and bright flavor to our family table.

Equipment and Small Choices That Matter

You do not need fancy tools for this cake. A good mixing bowl and a sturdy spatula carry most of the work. A medium mixer helps, but a whisk and some elbow grease work just fine. Use a wire rack for cooling and a sharp knife for clean slices.

Invest in a good 9-inch cake pan if you bake often. A heavy pan gives even browning and helps the cake bake steadily. A silicone spatula is worth keeping by the bowl for folding and scraping. If you frost often, a small offset spatula makes smoothing so much easier.

If you like to take photos of your baking, natural light and a plain plate make the cake look its best. A slice on a wooden board with a fork beside it will always look inviting. But real family life is messy and beautiful, and the best photos are the ones taken when someone calls out that dinner is ready and you snap a quick shot as everyone gathers.

If you ever want a fizzy drink to go with a slice, I sometimes make a cherry cream soda to serve alongside the cake. It is playful and bright, and it echoes the cherry note in the cake. For a simple pick-me-up, try a soda idea like cherry cream soda which pairs like a small party.

Variations to Try

Swap some cherries for raspberries for a different tang. Add a handful of chopped pistachios for color and crunch. Replace half the milk with buttermilk for a tangier crumb. For a lighter frosting, fold whipped cream into the cream cheese, but do this only right before serving to keep it stable.

If you want a boozy adult version, soak the cherries in a tablespoon of kirsch or a splash of dark rum for thirty minutes before folding them in. The boozy note sinks into the fruit and gives grown-up depth. Keep it mild if children will be eating the cake.

For a gluten-free version, use a 1:1 gluten-free flour blend and be mindful that crumb texture will differ. Add a small extra egg if the batter feels dry to keep the cake moist. Test a small cupcake to adjust bake time.

If you are short on time, make the cake in one loaf pan and extend the baking time by about 10 minutes. It will be denser but still very comforting. Slice it for tea or pack a slice in a lunchbox.

If you love combinations of flavors, pair a slice with a chocolate-mint cream cheese swirl for a playful plate. The contrast brings a cool note to the cherry sweetness and feels like a small celebration. A recipe for a similar flavor play is found here for chocolate mint cream cheese which can inspire your own swirl.

Small Rituals That Make Baking Feel Like Home

I light a candle while I bake sometimes, or I set a small radio on low for old songs. I keep a small timer and a clean towel nearby. I arrange the tools before I begin so I am not rushing. These things are small, but they make the process feel loving rather than chore.

I call a family member when the oven ping announces the cake is ready. I let the children decide how to decorate when they are around. Little hands make little marks and the cake carries those marks like good memories. We take the first slice together, sometimes barefoot in the kitchen, and that feels like permission to slow down.

Baking is about giving. When I wrap a slice for a neighbor or bring a small plate to a friend, I remember the faces of my family at the table. Food opens doors and keeps them open. This cake does that for me. It is an excuse to sit, to talk, and to remember.

Conclusion

If you want a detailed take on a similar classic, I sometimes look to other voices for inspiration and techniques that match my kitchen rhythm. For one such reference that inspired my love of the cherry layer idea, see Nina’s Cherry Layer Cake with Cherry Cream Cheese Frosting for a beautiful example.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.