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Cherry Cake with Cherry Cream Cheese Frosting

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This Cherry Cake with Cherry Cream Cheese Frosting is a mouthwatering dessert that’s perfect for any occasion. A soft, moist cake filled with fresh cherries and topped with a tangy, creamy cherry-infused cream cheese frosting. Easy to make, yet impressive, this cake will be a hit at birthdays, gatherings, or as an indulgent treat.

Ingredients

For the cake:

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup unsalted butter, softened

3 large eggs

1 cup whole milk

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup fresh or frozen cherries, pitted and chopped

For the cherry cream cheese frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup cherry preserves

1 teaspoon vanilla extract

Instructions

  • Prepare the cake:

    • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    • In a large bowl, cream together the butter and sugar until light and fluffy (3-4 minutes).

    • Beat in eggs, one at a time, ensuring each egg is fully incorporated.

    • In a separate bowl, whisk the flour, baking powder, and salt together.

    • Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with dry ingredients. Mix until just combined.

    • Stir in vanilla, almond extract, and chopped cherries.

    • Divide the batter evenly between cake pans and smooth the tops.

    • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

  • Prepare the frosting:

    • Beat together cream cheese and butter until smooth and creamy.

    • Gradually add powdered sugar, one cup at a time, mixing well.

    • Stir in cherry preserves and vanilla extract.

    • Frost the cooled cakes with the cherry cream cheese frosting.

Notes

Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days or refrigerate in warm climates.

Freezing: Freeze unfrosted cake layers by wrapping tightly in plastic wrap and aluminum foil for up to 3 months.

Gluten-Free Option: Use a one-to-one gluten-free flour blend.

Vegan Option: Replace eggs with flax eggs and butter with plant-based alternatives.

Find it online: https://justsosavory.com/cherry-cake-with-cherry-cream-cheese-frosting/