This beautiful Cherry Layer Cake is light, fluffy, and bursting with cherry flavor in every bite. Topped with a luscious Cherry Cream Cheese Frosting, it’s the perfect cake for birthdays, celebrations, or when you simply crave a sweet cherry treat!
Ingredients
For the Cake:
- 3 cups sifted cake flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, room temperature
- ⅓ cup vegetable shortening
- 1½ cups granulated sugar
- ¼ cup maraschino cherry juice
- ¾ cup whole milk
- ¼ teaspoon almond extract
- 16 maraschino cherries, cut into eighths
- 5 egg whites, room temperature, stiffly beaten
For the Cherry Cream Cheese Frosting:
- 8 oz cream cheese (1 block), room temperature
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ¼ cup maraschino cherry juice
- 6 cups confectioners’ sugar
Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal, if desired.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 5 minutes).
In a liquid measuring cup, combine the milk, almond extract, and maraschino cherry juice.
Alternately add the dry ingredients and the liquid mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
Gently fold in the chopped maraschino cherries.
In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter in two additions, keeping as much air in the batter as possible.
2. Bake the Cake:
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
3. Prepare the Cherry Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the maraschino cherry juice, then gradually mix in the confectioners’ sugar, beating until fluffy and smooth. Adjust consistency by adding more sugar if too thin or a splash of milk if too thick.
4. Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake.
Decorate with extra maraschino cherries or sprinkles if desired.
Tips for Success:
✅ Ensure all ingredients are at room temperature for the best results.
✅ Be gentle when folding in egg whites to keep the cake light and fluffy.
✅ For a stronger cherry flavor, add finely chopped cherries to the frosting or a few drops of cherry extract.
Storage:
Store the frosted cake in the refrigerator. Let sit at room temperature for 20–30 minutes before serving for the best texture.
Craving More Cherry Desserts?
Tried this recipe? I’d love to hear how it turned out — share your photos and tips in the comments below! 🍒