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Classic Layered Cherry Cake with Vanilla Buttercream

Close-up of a moist slice of cherry cake with two layers of dark cake, white cream filling, and whole cherries.
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A recipe for a moist, layered cake featuring fresh or canned cherries, topped with a simple vanilla buttercream frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup pitted fresh or canned cherries, drained and chopped
  • 1/2 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 2-3 tablespoons milk (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter and eggs to the dry ingredients. Beat with an electric mixer until just combined.
  4. Stir in the vanilla extract and buttermilk until the batter is smooth. Do not overmix.
  5. Gently fold in the chopped cherries.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the powdered sugar and softened butter together until creamy. Add the vanilla extract and milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • If you use canned cherries, press out excess liquid before chopping and adding them to the batter.
  • For a richer flavor, substitute almond extract for half of the vanilla extract in the cake batter.
  • You can use fresh or frozen cherries; if using frozen, do not thaw them completely before adding.

Nutrition

Find it online: https://cookifyme.com/cherry-cake/