Classic Cherry Layer Cake

Introduction

The Classic Cherry Layer Cake is a timeless dessert that brings together the rich flavors of cherries and moist layers of cake. Whether it’s for a birthday, holiday celebration, or simply a weekend treat, this cake never fails to impress. It’s the perfect combination of tart and sweet, with a luscious cherry filling nestled between soft layers of buttery cake. This cake is ideal for those who love fruity desserts and want to enjoy something a little more indulgent than the average slice of pie.

The History

The origins of layer cakes can be traced back to early American baking traditions, where multi-layered cakes became popular in the 19th century as ovens and baking techniques improved. Cherry layer cake, specifically, gained popularity during the mid-20th century when canned cherry fillings became widely available, making it easier for home bakers to recreate bakery-style desserts at home. The use of cherries—especially red tart varieties—adds a vibrant flavor and color that made these cakes stand out on any dessert table.

Ingredients Breakdown

This recipe uses basic baking ingredients enhanced by real cherry flavor. You’ll need:

Flour: Provides structure to the cake layers.
Sugar: Adds sweetness and contributes to texture.
Butter: For richness and a tender crumb.
Eggs: Bind the ingredients and add moisture.
Milk: Enhances the creaminess and smoothness of the batter.
Baking powder: Ensures the cake rises properly.
Cherry filling: A mixture of fresh or canned cherries, sugar, cornstarch, and sometimes almond extract for extra depth.
Frosting: Typically a buttercream or cream cheese frosting to complement the tart cherries.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Cream butter and sugar until light and fluffy using an electric mixer.
Add eggs one at a time, beating well after each addition.
Mix dry ingredients (flour, baking powder, salt) in a separate bowl.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry mix.
Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let cakes cool completely before assembling.
Prepare cherry filling by simmering cherries, sugar, cornstarch, and a splash of lemon juice or almond extract until thickened.
Spread cooled cherry filling over one cake layer, top with second layer, and frost the entire cake with your favorite frosting.

Tips

Use room temperature ingredients for smoother mixing and better rise.
Don’t overmix the batter once you add the flour to avoid a tough texture.
Allow cakes to cool completely before frosting to prevent melting.
For a deeper flavor, add a teaspoon of almond extract to the batter or filling.
If using fresh cherries, make sure they’re pitted and chopped uniformly.

Variations and Customizations

Gluten-free version: Substitute all-purpose flour with a gluten-free all-purpose blend and check other ingredients for gluten content.
Dairy-free option: Use vegan butter and non-dairy milk for the cake, and ensure frosting is dairy-free.
Chocolate cherry variation: Add ¼ cup unsweetened cocoa powder to the cake batter for a chocolate-cherry twist.
White chocolate frosting: Pair white chocolate buttercream with the cherry filling for a luxurious touch.
Nut topping: Sprinkle chopped almonds or pecans around the sides for added crunch and flavor.

Health Considerations and Nutritional Value

A typical slice of classic cherry layer cake contains approximately 400–600 calories, depending on portion size and frosting used. The majority of calories come from carbohydrates (sugar and flour) and fat (butter and shortening in frosting). To reduce calorie content:

Use low-fat milk instead of whole milk.
Replace half the butter with unsweetened applesauce.
Opt for a lighter frosting such as whipped cream or Greek yogurt frosting.
Use natural sweeteners like honey or maple syrup sparingly in place of refined sugar.

Cherries themselves are rich in antioxidants, vitamin C, and potassium, making the filling somewhat nutritious—though added sugar should be moderated for health benefits.

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional, for moisture)
Cherry Filling:
- 2 cups fresh or frozen cherries (pitted)
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract (optional)
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans and set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing thoroughly after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
Stir in vanilla extract and oil if using.
Pour batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
While cakes cool, prepare the cherry filling: combine cherries, sugar, cornstarch, lemon juice, and almond extract in a saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 10–12 minutes.
Transfer to a bowl and refrigerate to cool completely.
Once both cake layers and filling are cool, frost the bottom layer generously with buttercream.
Spread the cherry filling evenly over the frosting.
Top with the second cake layer and frost the top and sides of the cake with remaining buttercream.
Refrigerate for 1 hour before serving to set the filling and frosting.