Meet Your Cherry Cake
This cherry cake with cherry cream cheese frosting is soft, sweet, and very easy to make. It mixes a simple vanilla-style cake with chopped cherries and a rich cream cheese frosting brightened with cherry preserves. It’s great for birthdays, potlucks, or a cozy family dessert. If you enjoy easy sheet cakes, you might also like this Easy Chocolate Sheet Cake for another simple, crowd-pleasing dessert.
Why You’ll Want to Bake This
- Quick to make and uses pantry staples.
- Fresh or frozen cherries add a fruity lift.
- The cherry preserves in the frosting give a clear cherry flavor without extra work.
- It keeps well in the fridge, so you can make it ahead.
How to Make Cherry Cake with Cherry Cream Cheese Frosting
Follow the steps below and you’ll have a tender cake topped with a creamy, cherry-sweet frosting.
What You’ll Need (Ingredients)
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cherry preserves
- 1 teaspoon vanilla extract
Baking Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a large bowl, cream together the 3/4 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the 1 teaspoon vanilla and 1/2 teaspoon almond extract.
- In a separate bowl, combine 2 1/4 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- Add the flour mixture to the creamed mixture alternately with 1 cup milk, beginning and ending with the flour. Mix until just combined.
- Fold in the chopped cherries.
- Pour the batter into the prepared pan and spread evenly.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened butter until smooth. Gradually add 4 cups powdered sugar, then mix in 1/4 cup cherry preserves and 1 teaspoon vanilla extract until well combined.
- Spread the frosting over the cooled cake. Refrigerate for about 4 hours or until set. Pipe extra frosting on top and decorate with cherries just before serving.
If you like mixing textures and frostings, a layered dessert like this Brownie Cheesecake recipe shows another way to combine rich cake and creamy topping.
Best Ways to Serve This Cake
- Slice into 12–15 pieces and serve chilled or slightly cool.
- Add a few fresh cherries or a light dusting of powdered sugar on top for a pretty finish.
- For a special touch, serve with a scoop of vanilla ice cream or a spoonful of whipped cream.
How to Store This Cake
- Refrigerate covered: place the cake in an airtight container or cover the pan tightly with plastic wrap. It will keep well for 4–5 days.
- Freeze for longer storage: cut into slices and wrap each slice in plastic, then foil. Freeze up to 2 months. Thaw in the refrigerator before serving.
Helpful Tips to Make It Better
- If using frozen cherries, thaw and pat them dry to avoid extra moisture in the batter.
- Toss chopped cherries in a tablespoon of flour before folding them in — this helps them stay suspended and prevents sinking.
- For a cleaner frosting flavor, use full-fat cream cheese and bring it to room temperature before mixing.
- Want a softer texture? Don’t overmix once you combine wet and dry ingredients. Stir just until combined.
- For a different spice note, add a pinch of cinnamon to the batter.
- For more cream cheese frosting ideas, check this Hummingbird Bread with Cinnamon Cream Cheese Frosting for inspiration.
Easy Variations
- Almond Cherry: Add 1/2 teaspoon extra almond extract to the batter for a stronger almond-cherry pairing.
- Chocolate Cherry: Fold in 1/3 cup cocoa powder to the dry mix and reduce flour to keep texture. Top with chocolate shavings.
- Layered Cake: Split the cake into two layers and add a thin layer of cherry preserves between them before frosting.
Nutrition Estimate (per slice, approximate)
Estimate per 1/12 of cake (one generous slice):
- Calories: ~700 kcal
- Fat: ~36 g
- Carbohydrates: ~95 g
- Sugar: ~68 g
- Protein: ~6 g
Note: These values are rough estimates. Exact nutrition depends on ingredient brands, exact serving size, and whether you use fresh or frozen cherries.
Family-Friendly Serving Ideas
- Cut into small squares for a bake sale or school party.
- Serve with milk or a decaf coffee for kids and adults.
- Pack slices for a picnic — keep on ice to protect the frosting.
What Goes Well With This Cake
- Drinks: black coffee, Earl Grey tea, or a sweet dessert wine.
- Sides: vanilla ice cream, whipped cream, or a light lemon curd to balance the sweetness.
- Fruit: fresh berries or a simple fruit salad for a brighter plate.
Frequently Asked Questions
Q: Can I use frozen cherries?
A: Yes. Thaw and drain them, then pat dry. Toss with a little flour before folding into the batter to avoid extra moisture.
Q: Can I make this cake without cream cheese?
A: You can swap the frosting for a simple buttercream, but the cream cheese gives a nice tang that pairs well with cherries.
Q: How long can I keep the frosted cake at room temperature?
A: Because the frosting contains cream cheese, keep the cake refrigerated. Don’t leave it at room temperature for more than 2 hours.
Q: Can I make this into cupcakes?
A: Yes. Bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean, then frost when cool.
Q: Can I replace cherry preserves with fresh cherry puree?
A: You can, but reduce added moisture by simmering the puree to thicken, or the frosting may become too soft.
Conclusion
If you want more cherry cake inspiration, check this detailed Cherry Cake with Cherry Frosting – Amanda’s Cookin’. For a layered take on cherries and cream cheese frosting, see Cherry Layer Cake {with Cherry Cream Cheese Frosting} – Nina. For a focused guide on making cherry cream cheese frosting, this resource is handy: Cherry Cream Cheese Frosting – My Cake School.
Cherry Cake with Cherry Cream Cheese Frosting
Ingredients
For the Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cherry preserves
- 1 teaspoon vanilla extract
Instructions
Baking the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a large bowl, cream together the 3/4 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the 1 teaspoon vanilla and 1/2 teaspoon almond extract.
- In a separate bowl, combine 2 1/4 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- Add the flour mixture to the creamed mixture alternately with 1 cup milk, beginning and ending with the flour. Mix until just combined.
- Fold in the chopped cherries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Making the Frosting
- For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened butter until smooth.
- Gradually add 4 cups powdered sugar, then mix in 1/4 cup cherry preserves and 1 teaspoon vanilla extract until well combined.
- Spread the frosting over the cooled cake. Refrigerate for about 4 hours or until set.
- Pipe extra frosting on top and decorate with cherries just before serving.
