This succulent fresh cherry cake is mindblowing incredible! The filling only takes 5 ingredients, and the moist cake is topped with a sweetened buttercream frosting that is delicious.
I can’t wait to share how to make this cherry cake recipe with my step-by-step guide. I have included lots of photos so you can easily whip this white layer cake with cherry filling in no time!
Not in the mood for this cherry cake recipe? That’s okay; my lemon blueberry cake is out of this world good!
Why This Cherry Cake Recipe Works:
- It’s bursting with incredible sweet cherries in every bite.
- Pleases a crowd with its stunning appearance and delicious flavors.
- The vanilla buttercream frosting is so good you can eat it with a spoon.
- It has homemade cherry pie filling.
- This white layer cake with cherry filling is perfect for every occasion and event.
- How To Make Cherry Cake
- BAKER’S TIPS
- SUBSTITUTIONS
- Frequently Asked Questions And Answers
- Why Do You Alternate Wet And Dry Ingredients When Making A Cake?
- Why Do My Cakes Get Hard After Baking?
- What Happens If My Cake Is Undercooked In The Middle?
- How Long Does Fresh Cherry Cake Last And How To Store It?
- Can You Freeze Cherry Cake With Homemade Cherry Pie Filling?
- Recipe Video
How To Make Cherry Cake
FIRST STEP: Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
SECOND STEP: In a medium bowl, combine flour, baking powder, and salt and stir to combine. Set aside.
THIRD STEP: Start with the cake. In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes.
FOURTH STEP: Add 1 egg at the time and mix until fully incorporated. Add vanilla and stir to combine.
FIFTH STEP: Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally.
Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don’t overbake or the cake will be dry. Let cool to room temperature.
SIXTH STEP: Let’s move on with the cherry pie filling. Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly.
Blend cherries with an immersion blender. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly.
SEVENTH STEP: Remove from heat and let cool to room temperature. It will thicken as it cools.
EIGHTH STEP: Now, let’s make the vanilla buttercream. In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes.
NINTH STEP: Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved.
TENTH STEP: Stir in vanilla. Then mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt if desired and stir to combine.
ELEVENTH STEP: Now comes the fun part: Assemble the cake. Therefore, cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
Place one cake layer on a cake stand or serving plate — Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake.
TWELFTH STEP: Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the refrigerator up to 2 days.
TIP: Watch the video in the recipe card below for a better understanding of how to assemble the cake.
BAKER’S TIPS
- Don’t overmix the fresh cherry cake batter or the cake will be dry and dense.
- Use fresh ingredients for the best results.
- Add as little or as much buttercream frosting as you wish. The intention is for the frosting to compliment the cake, not overpower it.
- Use fresh, not frozen cherries that are in season to get the best flavor and texture.
SUBSTITUTIONS
This white layer cake with cherry filling actually tastes amazing with other fruits too. Don’t use more than 2 cups of fruit total, but consider replacing all or some of the cherries with any of these fruits.
- Blackberries
- Raspberries
- Strawberries
- Blueberries
Frequently Asked Questions And Answers
Why Do You Alternate Wet And Dry Ingredients When Making A Cake?
If you add all of the wet ingredients directly to the dry ingredients at once, it can cause the batter to separate. If that happens, then the texture could be off and not taste as good.
Alternately, if you add all the dry ingredients at once to the wet, then you will cause the batter to be extra thick. Then you end up with a tough cake that isn’t nearly as appealing.
Why Do My Cakes Get Hard After Baking?
You could end up with a hard cake if you overmix the batter because when you stir it, air bubbles form. When they get hot, they pop which can lead to a dense or hard cake.
Another possible reason is that your oven heats higher than what temperature you set it at. Test it with a thermometer and make adjustments to get it to the proper temperature.
What Happens If My Cake Is Undercooked In The Middle?
If you experience the outer edges of the cake are done, but the center is still undercooked you can cover it with aluminum foil. Cover the top of the cake reasonably tightly. This will keep the heat in there better. Bake for 5-8 minutes, check and if it’s still not done cook for an additional 5 minutes.
How Long Does Fresh Cherry Cake Last And How To Store It?
The fresh cherry cake should be stored in the refrigerator in an airtight container. On average, this cherry cake recipe will last around 2 days. This cherry cake shouldn’t set out longer than 2 hours, or it will go bad quicker.
Can You Freeze Cherry Cake With Homemade Cherry Pie Filling?
Yes, you can freeze this homemade cherry cake. Either wrap the entire cake up with plastic wrap or tin foil or wrap individual slices. Then place it in a freezer bag or airtight storage container. It will last 4-6 months in the freezer. To serve, place it in the fridge overnight and it will be ready the next day.
Make this Fresh Cherry Cake recipe from scratch and leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
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This succulent fresh cherry cake is mindblowing incredible! The filling only takes 5 ingredients, and the moist cake is topped with a sweetened buttercream frosting that is delicious.
- 3 1/2 cups all-purpose flour, spooned and leveled (420g)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup canola oil or mild vegetable oil (120ml)
- 1 1/2 cups granulated white sugar (300g)
- 4 large eggs, room temperature
- 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
- 1 1/2 cups buttermilk, room temperature (360ml)
- 2 cups fresh cherries, pitted (1 lbs / 450g)
- 1/2 cup granulated white sugar (100g)
- 1 1/2 tbsp cornstarch (12g)
- 1 tbsp freshly squeezed lemon juice (15ml)
- 1/4 cup water (60ml)
- 1 1/4 cups unsalted butter, room temperature (284g)
- 4 cups powdered sugar, sifted (480g)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 2-4 tbsp heavy whipping cream (30-60ml)
- pinch of salt
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes.
Add 1 egg at the time and mix until fully incorporated.
Add vanilla* and stir to combine.
Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly.
Blend cherries with an immersion blender. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes.
Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved.
Stir in vanilla*.
Mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt and stir to combine.
Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times.
Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.
Recipe Video
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
SUBSTITUTIONS
This white layer cake with cherry filling actually tastes amazing with other fruits too. Don't use more than 2 cups of fruit total, but consider replacing all or some of the cherries with any of these fruits.
- Blackberries
- Raspberries
- Strawberries
- Blueberries
RECOMMENDATIONS
- Don't overmix the fresh cherry cake batter or the cake will be dry and dense.
- Use fresh ingredients for the best results.
- Add as little or as much buttercream frosting as you wish. The intention is for the frosting to compliment the cake, not overpower it.
- Use fresh, not frozen cherries that are in season to get the best flavor and texture.
Hi Sabine 🙂
Love the recipe, would just like to know if I can substitute the buttermilk with normal milk?
Elri
Hi Elri, yes, you can do that. Just use 1 1/2 cups of milk and replace 1 1/2 tbsp with white vinegar or fresh lemon juice to have 1 1/2 cups of liquid in total. Hope that helps.
Thank you for such a wonderful recipe. The flavors were lovely melded together. I made slight modifications — a few pinches of salt in the buttercream to cut the sweetness, and I replaced 1/2 tsp of the vanilla with almond extract. I look forward to trying more recipes from your site!
Thank you so much, Amber! I’m super happy that you like it. Almon extract sounds lovely.
How far in advance can you make the cherry filling and how would you store it (refrigerator?) great recipe!
You can do the cherry filling one day in advance and can store it covered at room temperature. Hope that helps!
Question, I know fresh is always best but not easy to find good ones in with her time around here. Could you use frozen cherries?
Yes, absolutely fine. Thaw frozen cherries and proceed as described.
Can you use a different kind of fruit, such as peaches or blueberries?..
Yes absolutely. You can find recipes with peach, cherry, cranberry, and blueberry fillings in my cake archive. They are all similar.
Hello! Can i use frozen sweet cherries?
Yes, it’s possible to use frozen cherries. The directions are the same. Cook the cherries until they are fully thawed.
Hi there! Did you fresh tart cherries or a sweeter bing cherry for filling?
Hi Anita, I used sweet cherries for the recipe. You can use tart cherries as well if preferred. In this case, increase the sugar by about 1/4 cup or to your taste.
STOP! That is WAY too beautiful, Sabine. Oh my goodness. You knew just what I needed to see today. With all of the chaos going on, this finally brought a smile to my face. If I can nominate you more than once, I will. BTW: here is the note Saveur received from me: “Sabine, exceptionally creative designer of AlsoTheCrumbsPlease.com, is from Austria and it is not just her food–her photography can literally bring tears to my eyes because it is a true masterpiece. She will be moving to San Francisco soon and she has so much to offer this world. It is people like her that represent the true meaning of how the internet should be: sharing knowledge and wisdom to brighten someone else’s day–that person could be half way around the world, but it brings a smile nonetheless. Thanks, Sabine, for the smiles and sweetness that I need more than ever.”
Amanda, you are the best and cutest! I can’t thank you enough for your support. This means so much to me and your lovely comments always make me smile. I hope you are fine soon! When I’m in the US, we have to meet one day <3 Thank you, thank you, thank you! xo