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.
Ryan
hi! I'm interested in making this but want to make some cherry puree and put it in to the cake batter itself. could I replace ½ cup of butter milk for the same amount of puree? thanks in advance!
Sabine
Hi, yes, that would work fine!
Angela
Lovely cake with great cherry filling! I used 3/4 of the sugar (360 g) for the frosting , and also reduced the sugar for the filling and still found it much too sweet, I would do it again using half the sugar instead next time. Thanks for the recipe!
Donna
This cake was freaking amazing! The best cake I've ever made. It was so moist and delicious and not too sweet. I used a butter cream and cream cheese frosting, which really made a great cake even better. I made the cake on Thursday and by Sunday it was all gone. Simply wonderful.
Donna
I made this cake and it was amazing. It was so moist and delicious and not overly sweet. This is the best cake I've ever made. Thanks for the recipe.
Karen Monroe
I have made it 3 times always well loved, thank you for sharing.
Sabine
I'm glad you like the recipe as much as we do!
Olivia
What size baking pan did you use?
Sabine
8" (20cm)
Ashley Jannetta
This looks AMAZING!! I plan to make the for my Father in law for Father's day, he has a garden full of all sorts of berries and Cherry's are ripe now. Can't wait to give this a go and see how it turns out. I've never make anything cherry flavored before so I'm looking forward to this
Ashley jannetta
Alright, so I had to post another comment about this recipe! It was a huge hit for Father’s Day! I used my father-in-law‘s cherries for the filling and he absolutely loved it! Multiple people told me that it was one of the best cakes they’ve ever had. Make this cake now!
Sabine
Thanks so much! I appreciate your feedback.
Kai
Hello Sabine! Let me say first that I only ever use your recipes for all of my baking. I'm serious. Any other recipe always falls apart I don't know why. Anyways, I looooove these vanilla cakes and have made them many times before. Now we're thinking of making these again for Father's Day coming real soon! But my sis is craving for an ALL VANILLA cake. Can I skip the fruit filling in this one altogether? Do you have any tips to make it "extra-vanilla-ly" or simply omitting the fruit filling should do the trick? Thanks so much, Sabine!! Your recipes are nothing short of spectacular!!!
Sabine
Hi Kai, thank you so much very much for your nice feedback! I’m happy that my recipes work well for you. To your question. Yes, just skip the fruit filling and you have actually an incredible vanilla cake. The cake and frosting are rich of vanilla flavor with a total of 5 vanilla beans / 5 tsp vanilla extract. In my opinion, vanilla beans are so much more flavorful than the extract. So if you could get Bourbon vanilla beans then your sis’s mind will be blown away. Otherwise you could add 1 more tsp of vanilla extract to the frosting. I hope that helps! Happy baking 🙂
Luisa
Is the cherry filling tart or is it sweet
Sabine
It's a balance of both. Though it's very much depending on the tartness/sweetness of the cherries you use.
Andrea
I made this for the first time yesterday after my son requested a cherry cake for his birthday. I followed the recipe exactly (except I subbed regular milk with lemon juice in place of buttermilk) and it worked perfectly. It was delicious and he loved it. Next time I will chill or even part freeze the cut cakes before assembling and frosting to stop crumbs getting into the frosting. Thanks very much for the recipe; it's brilliant 🙂
Sabine
Thank you so much for your nice feedback! I'm happy that you like this recipe as much as we do!