Cherry Layer Cake With Cherry Cream Cheese Frosting

Cherry Layer Cake with Cherry Cream Cheese Frosting combines tart cherry flavors with rich chocolate to create a unique dessert. The layers of moist cake, infused with cherry juice, complement the tangy cream cheese frosting perfectly. This cake is visually appealing, making it a great choice for celebrations. If you’re curious about how to make this delicious treat and what makes it special, you’ll want to keep going for the detailed recipe and tips.

Why You’ll Love This Recipe

When you try this cherry layer cake recipe, you’ll discover a delightful combination of flavors that makes it truly special. The tart cherry juice enhances the chocolate’s richer notes while helping the cake rise, creating a moist texture. Using cherry pie filling adds a burst of flavor and moisture, making every bite enjoyable. Almond extract complements the cherries, giving the cake a lovely aroma. Additionally, the cake’s rise is aided by the interaction between cherry juice and baking soda, which contributes to its light and fluffy texture. Plus, the cream cheese frosting provides a creamy, tangy contrast to the sweetness of the cherries, balancing the flavors perfectly. This recipe’s versatility allows you to enjoy it during festive seasons or just because. With its unique flavor profile and impressive health benefits, you’ll find yourself returning to this cake time and again.

History

Cherry cakes have a rich history that dates back centuries, with roots in various cultures around the world. The Black Forest Gateau, originating in Germany, showcases the traditional blend of cherries, cream, and Kirschwasser. Confectioners like Josef Keller helped shape cherry desserts, while regions like Tübingen contributed to local variations. Written records from 1934 highlight the significance of the Schwarzwälder Kirschtorte in German pastry culture. The first written mention of Schwarzwälder Kirschtorte occurred in 1934, showcasing its enduring legacy.

Over time, cherry cakes evolved, adapting to different tastes. March 28 is celebrated as Black Forest Cake Day, reflecting its popularity. Modern recipes often incorporate cherry pie filling and cherry cream cheese frosting, providing a delightful balance of flavors. This evolution shows how cherry cakes continue to inspire culinary creativity across the globe.

Recipe

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2½ cups all-purpose flour, plus 2 tablespoons for dusting cherries
3 teaspoons baking powder
½ teaspoon salt
6 large egg whites, room temperature
⅔ cup maraschino cherry juice
1 cup unsalted butter, softened at room temperature
16 ounces cream cheese, room temperature
2 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
8 cups powdered sugar

Instructions:

Preheat the oven to 350°F (180°C). Grease and line three 8″ or 9″ round cake pans with parchment paper to guarantee easy removal after baking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In another medium bowl, whisk the egg whites, cherry juice, milk, and vanilla extract together until well combined.
In a large mixing bowl, beat together the softened butter and sugar until creamy. Then, add the sour cream and mix until fully incorporated.
Gradually mix in half of the dry ingredients until just combined. Next, add the egg white mixture and mix until combined, followed by the remaining dry ingredients. Be careful not to overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the softened butter and cream cheese together in a large bowl until smooth. Add the cherry juice and mix until well combined.
Gradually mix in the powdered sugar until fully incorporated, then add the vanilla extract and any additional flavorings if desired. Beat until the frosting is smooth and creamy.
Once the cake layers are completely cool, frost the top of one layer, place the second layer on top, and repeat until all layers are stacked. Use the remaining frosting to coat the top and sides of the cake.
Chill the frosted cake until the frosting reaches the desired spreading consistency, then serve. Store any leftovers in the refrigerator for up to 3 days.

For best results, allow the cake to sit for a few hours or overnight after frosting to let the flavors meld together. Additionally, the rich cherry flavor makes it suitable for any season, pairing well with classic cherry pie or black forest trifle.

You can also enhance the presentation by garnishing the cake with additional maraschino cherries on top or around the base. Enjoy your delicious Cherry Layer Cake with friends and family!

Final Thoughts

As you prepare to serve your Cherry Layer Cake, remember that presentation plays a key role in making your dessert truly stand out.

The layers of cherry-filled goodness, topped with tart cream cheese frosting, will catch everyone’s eye. To enhance the visual impact, consider garnishing with fresh cherries or blueberries. Create a spiral design on top for a professional touch, and don’t forget to brush each layer with cherry juice before frosting.

Proper storage is important; keep the cake in the refrigerator to maintain its freshness.

Finally, slice the cake carefully to showcase those beautiful layers. Enjoy the delightful combination of flavors and textures, and watch as your guests savor every bite of this delicious treat.

FAQ

When making a Cherry Layer Cake, you might’ve some questions about the ingredients and preparation process.

To start, you’ll need all-purpose flour, baking powder, egg whites, maraschino cherry juice, and more for the cake layers. For the frosting, gather unsalted butter, cream cheese, and powdered sugar. The frosting can be enjoyed straight from the bowl due to its silky smooth texture. Remember to mix your cherries with flour before adding them to the batter; this helps prevent them from sinking. Bake your layers at 350°F for 25-28 minutes in round pans.

When assembling, use a thin layer of frosting between each cake layer. If you have leftover frosting, refrigerate it and let it soften before use.

Always store your cake in the fridge to keep it fresh and safe.