Description
This Fresh Cherry Cake recipe from scratch is a delightful layered cake featuring moist vanilla cake layers infused with fresh cherry filling and creamy vanilla buttercream. Perfectly balanced with fresh and sweet flavors, this cake combines tender crumb, luscious cherry fruit filling, and smooth, fluffy buttercream frosting. An impressive yet straightforward dessert, ideal for celebrations or special occasions.
Ingredients
Cake
- 3 ¼ cups all-purpose flour, spooned and leveled
- 2 ½ tsp baking powder
- ¾ tsp salt
- ½ cup unsalted butter, at room temperature
- ½ cup canola oil or mild vegetable oil
- 1 ½ cups granulated white sugar
- 4 large eggs, at room temperature
- 3 vanilla beans (or 3 tsp vanilla extract)
- 1 ½ cups buttermilk, at room temperature
Cherry Filling
- 2 cups fresh cherries, pitted (if frozen thaw first)
- ½ cup granulated white sugar
- 1 ½ tbsp cornstarch
- 1 tbsp freshly squeezed lemon juice
- ¼ cup water
Buttercream Frosting
- 1 ¼ cups unsalted butter, room temperature
- 4 cups unpacked powdered sugar, sifted
- 2 vanilla beans (or 2 tsp vanilla extract)
- 2-4 tbsp heavy whipping cream (used 3 tbsp)
- 1 pinch salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line the bottom and sides of two 8-inch (20 cm) baking pans with parchment paper and set them aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter, oil, and sugar: Using a stand or handheld mixer fitted with a whisk or paddle attachment, beat the room temperature butter, canola oil, and granulated sugar together on medium speed until creamy, about 2-3 minutes.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition until fully incorporated. Stir in the scraped vanilla beans or vanilla extract until combined.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk into the batter, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-33 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist. Let cool completely to room temperature.
- Prepare cherry filling: In a large saucepan, combine pitted cherries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat until boiling, stirring constantly for 5-8 minutes until cherries soften.
- Blend and thicken filling: Use an immersion blender to blend the cherry mixture until smooth. Continue cooking for an additional 5-8 minutes until the filling thickens and reduces by about one-third. Stir constantly to prevent burning. Remove from heat and allow to cool to room temperature; it will thicken further as it cools.
- Make buttercream frosting: In a large bowl, beat the unsalted butter on medium speed until very creamy, about 2-3 minutes. Gradually add sifted powdered sugar, about 1 cup at a time, mixing on low speed until fully combined. Once all sugar is incorporated, increase speed to medium and beat until the sugar dissolves and frosting is smooth.
- Add vanilla, cream, and salt: Stir in the vanilla beans or vanilla extract. Gradually mix in the heavy cream, one tablespoon at a time, until desired creamy and spreadable consistency is reached (approximately 3 tablespoons used). Add a pinch of salt and blend to combine.
- Level and cut cake layers: Trim a thin layer off the tops of each cake layer to create an even surface. Then cut each cake horizontally in half, resulting in four layers total.
- Assemble the cake: Place one cake layer on your cake stand or serving plate. Spread a quarter of the buttercream over the surface, making the buttercream thicker around the edges to create a barrier for the cherry filling.
- Layer filling and cake: Spoon one-third of the cherry filling into the center area surrounded by buttercream. Repeat this layering two more times with remaining buttercream and cherry filling, finishing with the last cake layer on top.
- Frost the cake: Lightly crumb coat and then frost the outside and sides of the assembled cake with the remaining buttercream, smoothing as desired.
- Chill and serve: Refrigerate the cake for at least 4 hours to set and allow flavors to meld. Store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
- Ensure all eggs and buttermilk are at room temperature to help the batter combine smoothly and rise properly.
- Use fresh cherries when in season. If using frozen cherries, thaw them fully and drain excess liquid before cooking.
- Don’t overbake the cake layers to keep them moist and tender.
- Scrape vanilla bean seeds directly into liquids for more intense vanilla flavor, or use high-quality vanilla extract as a convenient substitute.
- The cherry filling can be made ahead and refrigerated; just bring to room temperature before assembling.
- The buttercream consistency can be adjusted with heavy cream, adding more for a softer frosting or less for a firmer finish.
- To achieve an even crumb coat and smooth finish, chill the cake briefly between frosting layers if desired.
