This succulent fresh cherry cake is incredibly delicious! The cherry filling only takes 5 ingredients, and the moist vanilla cake is topped with a sweetened buttercream frosting that is so creamy and irresistible. You will find a detailed step-by-step photo guide and a video in this post so you can easily replicate this recipe with success. By the way, have you tried my lemon blueberry cake?
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Why You Will Love This Cherry Cake Recipe From Scratch
- Fresh Ingredients. This cake is made with fresh vanilla bean for the best flavor and uses fresh sweet cherries to make the filling. It's the best of both worlds!
- Even Beginners Can Make It. While making a cherry layer cake may seem daunting you will find many tips and even a video to show you each step in the process.
- All Occasion Cake. I love a cherry birthday cake but you can really use this for any occasion. It's best to make in the warmer months when cherries are in season are easier to find fresh.
Looking for more fresh cherry recipes? Try my Chocolate Cherry Galette or classic Black Forest Cake.
Ingredients
- All-purpose flour: Provides the structure for the cake. It's important to spoon the flour into a measuring cup rather than scooping it so you use the correct amount of flour. Be sure to also level it off with a knife. Too much flour means a dry cake.
- Baking powder: This gives your cake plenty of lift. If you are out explore our best baking powder substitutes.
- Butter and Oil: The cake uses a combination of unsalted butter and oil to make this a moist cherry cake. Use unsalted butter for both the cake and buttercream frosting so you have more control over the saltiness of the cake. Be sure the oil you use is neutral in flavor.
- Sugar: Use granulated white sugar for the cake and filling while powdered sugar is needed to make the frosting. Powdered sugar dissolves more easily resulting in a creamier finish.
- Eggs: Use large eggs and make sure to set them out at room temperature before mixing the cake.
- Vanilla: Fresh vanilla beans are preferred for the most authentic vanilla flavor but if you don't have them substitute 3 teaspoons of pure vanilla extract. You can also use these substitutes for vanilla though the flavor may change.
- Buttermilk: The secret to a moist, rich cake texture. You can make your own if you don't have it. Add 1 ½ tablespoons of vinegar or lemon juice to a glass measuring cup and then add the milk to the 1 ½ cups line.
- Fresh sweet cherries: Choose sweet cherries such as Bing, Lambert, or Lapins. Fresh are always ideal! Make sure you have pitted them. If you can't find frozen cherries you can use frozen but make sure to thaw them out first.
- Cornstarch: This thickener is added to the cooking cherries to help them thicken up. You can also use tapioca flour or arrowroot powder with similar results.
- Lemon juice: A bit of acid added to the cherries to balance out the flavors. Fresh is the best but you can use bottled in a pinch.
- Heavy whipping cream: Used to thin out the frosting. It makes a richer frosting than using regular milk or half and half.
Step by Step Video Tutorial
How to Make Cherry Cake
Making the Vanilla Cake
Step 1: Preheat the oven and prepare the baking pans. Then, in a medium bowl, whisk the flour, baking powder, and salt to combine and set aside.
Step 2: Beat the butter, oil, and sugar until creamy in a large mixing bowl.
Step 3: Add one egg at a time and mix until well combined after adding each one. Mix in the vanilla as well.
Step 4: Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir the cake batter just until combined. Divide batter into the two prepared baking pans equally. Bake the cake layers and let cool.
Making the Cherry Cake Filling
Step 1: Place the cherries, sugar, cornstarch, lemon juice, and water in a large saucepan and cook until the cherries get soft. Stir constantly.
Step 2: Blend the cooking cherries with an immersion blender and cook until the filling has thickened and reduced by about a third. Be sure to stir constantly. Remove the cherry filling from heat and let cool to room temperature. It will thicken as it cools.
PRO TIP: Make extra filing! You can use it to make homemade pop tarts!
Make the Buttercream Frosting
Step 1: Beat the butter until super creamy in a large mixing bowl.
Step 2: Add 1 cup of powdered sugar at a time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Then stir in the vanilla.
Step 3: Add 1 tablespoon of heavy cream at a time until you reach the desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added 3 tablespoons to get the right consistency. Add a pinch of salt to your taste and stir to combine.
Assemble the Cherry Vanilla Cake
Step 1: 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.
Step 2: Spread ¼ of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake.
Step 3: Layer a ⅓ of the cherry filling inside the buttercream layer, where the buttercream is lower.
Step 4: Repeat this same process two more times. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill your cherry filled cake before serving.
Expert Tips
- Avoid Over-Mixing. Don't over-mix the cake batter or the cake will be dry and dense. After adding the flour, make sure you mix just until the ingredients are combined when making this moist cherry cake recipe.
- Level Your Cakes. If your cakes have domed top (not flat) use a long knife to cut a small amount off the top to level them out. Do this before frosting to add stability and good presentation to your final cake.
- Fresh Cherries: I highly recommend fresh sweet cherries to get the best results.
- Using Vanilla Beans: The beans have a more complex flavor than extract so it's best to use. To prep it, 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 and discard the pod.
- Chill the Cake: This cake with cherry filling needs to be chilled for four hours before serving to allow it to properly set.
Recipe FAQs
If you can't find fresh cherries because they are out of season you can use frozen instead. Just be sure to thaw them out first. Another option is to replace the cherries with something else, but don't use more than 1 pound (454g) of fruit total. I have used blueberries, peaches, and blackberries with excellent results.
Yes, you can though the results will be different. Sour cherries pair well with the sweetness of the cake and make it a bit less sweet. English Morello or Montmorency also work.
Storage
- Storing: The cake should be stored in the refrigerator in an airtight container. On average, this cherry cake will last around 2 days. Don't set it out longer than 2 hours, or it will go bad more quickly.
- Freezing: Wrap the entire cake or individual slices up with plastic wrap or tin foil. Place the wrapped cake or slices in a freezer bag or airtight storage container. It will last 3 months in the freezer. To serve, place it in the fridge overnight and it will be ready the next day.
More Cake Recipes
Recipe
Fresh Cherry Cake Recipe From Scratch
Ingredients
cake
- 3 ¼ cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ¾ teaspoon 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 3tsp vanilla extract)
- 1 ½ cups buttermilk, at room temperature
filling
- 2 cups fresh cherries pitted (when frozen thaw first)
- ½ cup granulated white sugar
- 1 ½ tablespoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup water
frosting
- 1 ¼ cups unsalted butter, room temperature
- 4 cups unpacked powdered sugar sifted
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- 2-4 tablespoon heavy whipping cream
- 1 pinch salt
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
Making the Cake
- 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 one egg at a 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.
Make the Cherry Filling for Cake
- Place the cherries, sugar, cornstarch, lemon juice, and water 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 the cooking cherries with an immersion blender and cook for another 5-8 minutes or until the filling has thickened and reduced by about ⅓. Stir constantly.
- Remove from heat and let cool to room temperature. It will thicken as it cools.
Make the Buttercream
- 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 tablespoon 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.
Assemble the Cake
- 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 ¼ 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 ⅓ of the cherry filling (where the buttercream is lower). Repeat two more times. Place the 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 for up to 2 days.
Notes
- Avoid Over-Mixing. Don't over-mix the cake batter or the cake will be dry and dense. After adding the flour, make sure you mix just until the ingredients are combined when making this moist cherry cake recipe.
- Level Your Cakes. If your cakes have domed top (not flat) use a long knife to cut a small amount off the top to level them out. Do this before frosting to add stability and good presentation to your final cake.
- Fresh Cherries: I highly recommend fresh sweet cherries to get the best results.
- Using Vanilla Beans: The beans have a more complex flavor than extract so it's best to use. To prep it, 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 and discard the pod.
- Chill the Cake: This cake with cherry filling needs to be chilled for four hours before serving to allow it to properly set.
You can find the video in the post above. If you don't see a video, please check your browser settings.
shannon
making this cake for thanksgiving but with cranberry filling. Just made the buttercream and can't stop eating spoonfuls of it! I added a little lemon juice to cut the sweetness! I usually buy buttercream for my cakes, but I didn't know how easy it is to make and taste 100% better! Thanks for the recipe!
Sabine
I'm happy that you like the recipe! Cranberry filling sounds incredible! I actually have a white chocolate orange cake with cranberry filling on my blog. So, just in case you are looking for a recipe for the upcoming holidays 😉 Happy Thanksgiving!
Kai
Hi Sabine
Your cakes are the best! Yours are the only ones I make that turn out super! For this recipe, I don't have an immersion blender... Can I use a food processor? Or a blender? Won't it be too liquified? Or can I use a hand blender? Can't wait to make this cake!! Thanks so much!!
Elri
Hi Sabine 🙂
Love the recipe, would just like to know if I can substitute the buttermilk with normal milk?
Elri
Sabine
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.
Amber
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!
Sabine
Thank you so much, Amber! I'm super happy that you like it. Almon extract sounds lovely.
Sasha
How far in advance can you make the cherry filling and how would you store it (refrigerator?) great recipe!
Sabine
You can do the cherry filling one day in advance and can store it covered at room temperature. Hope that helps!
Anne MacFadyen
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?
Sabine
Yes, absolutely fine. Thaw frozen cherries and proceed as described.
Joni
Can you use a different kind of fruit, such as peaches or blueberries?..
Sabine
Yes absolutely. You can find recipes with peach, cherry, cranberry, and blueberry fillings in my cake archive. They are all similar.
Rm
Hello! Can i use frozen sweet cherries?
Sabine
Yes, it's possible to use frozen cherries. The directions are the same. Cook the cherries until they are fully thawed.
Anita
Hi there! Did you fresh tart cherries or a sweeter bing cherry for filling?
Sabine
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.
Amanda
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."
Sabine
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