Why You’ll Love This Recipe
This cherry cake combines the perfect balance of sweet and tart flavors with a soft, moist texture that melts in your mouth. The addition of almond extract subtly enhances the cherry flavor, making every bite delightful. The cherry cream cheese frosting adds a creamy, tangy finish that pairs beautifully with the cake. Whether for a special occasion or a simple dessert, this cake impresses with its homemade charm and delicious taste.
Ingredients
- 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Combine Dry & Wet: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients alternately with the milk to the butter mixture, mixing gently.
- Fold in Cherries: Carefully fold in the chopped cherries.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the Frosting: Beat the cream cheese and butter together until smooth and soft. Gradually add powdered sugar, mixing well. Stir in cherry preserves and vanilla extract until combined.
- Frost & Serve: Spread the cherry cream cheese frosting evenly over the cooled cake. Chill in the refrigerator until ready to serve.
Servings and timing
- Yield: 12 servings
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Add chopped nuts such as almonds or pecans for added texture.
- Substitute cherry preserves in the batter for an extra cherry flavor boost.
- Use a bundt pan for a different presentation.
- Mix in a handful of white chocolate chips for a sweet contrast.
- Swap almond extract for a touch of lemon zest for a citrus twist.
Storage/reheating
Store leftover cake covered in the refrigerator for up to 4 days. To reheat, warm individual slices gently in the microwave for about 15-20 seconds. Avoid reheating the whole cake to maintain frosting texture.
FAQs
How do I prevent cherries from sinking to the bottom of the cake?
Coat the cherries lightly in flour before folding them into the batter; this helps suspend them evenly during baking.
Can I use frozen cherries instead of fresh?
Yes, just thaw and drain frozen cherries well before using to avoid excess moisture.
How long will this cake stay fresh?
Stored properly in the fridge, it stays fresh for up to 4 days.
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend, but texture might vary slightly.
Is it possible to freeze this cake?
You can freeze the cake (without frosting) wrapped tightly for up to 3 months. Thaw before frosting.
Can I make the frosting without cream cheese?
You can use buttercream frosting, but the cherry cream cheese frosting is recommended for best flavor.
What can I substitute for almond extract?
Vanilla extract can be used alone, or a few drops of almond-flavored liqueur.
Can I use cherry jam instead of cherry preserves?
Cherry jam works but may be less thick and slightly sweeter.
How do I know when the cake is done baking?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Can I double the recipe?
Yes, double the ingredients and bake in two pans or a larger pan, adjusting baking time as needed.
Conclusion
This Cherry Cake with Cherry Cream Cheese Frosting is a delightful way to celebrate cherries in a moist, flavorful cake topped with a rich, tangy frosting. Easy to prepare and perfect for any occasion, it’s a dessert that will quickly become a favorite for cherry lovers and cake enthusiasts alike. Give it a try and enjoy every luscious bite!
Cherry Cake with Cherry Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate every bite with this luscious Cherry Cake topped with a dreamy Cherry Cream Cheese Frosting. Bursting with fresh cherries and a hint of almond, this cake offers a moist, tender crumb perfectly complemented by a rich, fruity frosting.
Ingredients
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
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1/4 cup cherry preserves (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients alternately with the milk to the butter mixture, mixing gently.
- Carefully fold in the chopped cherries.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Beat the cream cheese and butter together until smooth and soft. Gradually add powdered sugar, mixing well. Stir in cherry preserves and vanilla extract until combined.
- Spread the cherry cream cheese frosting evenly over the cooled cake. Chill in the refrigerator until ready to serve.
Notes
Coat cherries lightly in flour before folding to prevent sinking.
Use thawed and drained frozen cherries if fresh are unavailable.
Store leftover cake covered in the refrigerator for up to 4 days.
Freeze unfrosted cake tightly wrapped for up to 3 months.
Substitute almond extract with vanilla or almond-flavored liqueur if needed.
For gluten-free, replace all-purpose flour with a gluten-free flour blend.
Adding chopped nuts or white chocolate chips offers tasty variations.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
