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Classic Layered Cherry Cake

Close-up of a moist slice of cherry cake with two layers of yellow cake, cherry filling, and pink frosting.
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A simple recipe for a moist, layered cake featuring bright cherry flavor, suitable for celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup cherry juice (from canned cherries or fresh puree)
  • 1 cup chopped fresh or frozen pitted cherries (if frozen, do not thaw)
  • 1/2 cup cherry frosting or cream cheese frosting

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and cherry juice, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the chopped cherries.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Once cooled, frost the layers with your preferred cherry frosting and stack them.

Notes

  • For a brighter red color, you can use a few drops of red food coloring in the batter.
  • If using fresh cherries, toss them lightly in a tablespoon of flour before folding them into the batter to prevent sinking.
  • This cake pairs well with a simple vanilla buttercream or a cream cheese frosting.

Nutrition

Find it online: https://recipesfleet.com/cherry-cake-best-moist-recipe/