Cherry Vanilla Layer Cake
A delightful Cherry Vanilla Layer Cake with a rich buttercream frosting, perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
Cherry Filling
- 2 cups fresh or frozen cherries pitted
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens and the cherries are soft, about 10 minutes. Allow to cool.
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the heavy cream and vanilla extract. Beat until the frosting is smooth and fluffy.
- Place one cake layer on a serving plate. Spread a generous amount of cherry filling over the top. Place the second cake layer on top. Frost the entire cake with buttercream frosting.
Serving
- Once assembled, slice the cake and serve it on dessert plates. Optionally, garnish with fresh cherries or edible flowers for a decorative touch.
Storage
- To store, cover the cake tightly with plastic wrap and keep it in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.
Notes
Pro Tips: Ensure your ingredients are at room temperature for better mixing. Level the cake layers for a professional look. Add almond extract for extra flavor. Chill the cake briefly after frosting.
Ingredient Substitutions: Use almond extract in place of vanilla for a different flavor. Substitute heavy cream with milk if needed.
How to Serve: Serve with coffee or sparkling wine. Garnish with fresh cherries or flowers.
Storage & Freshness: Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: Bake the cake layers a day in advance and store wrapped in plastic wrap. Assemble and frost the day of serving.
Ingredient Substitutions: Use almond extract in place of vanilla for a different flavor. Substitute heavy cream with milk if needed.
How to Serve: Serve with coffee or sparkling wine. Garnish with fresh cherries or flowers.
Storage & Freshness: Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: Bake the cake layers a day in advance and store wrapped in plastic wrap. Assemble and frost the day of serving.