Cherry Cake with Cherry Cream Cheese Frosting
This cherry cake with cherry cream cheese frosting is soft, sweet, and easy to make, featuring a vanilla-style cake mixed with cherries and a rich, cherry-flavored 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.
Notes
Refrigerate covered in an airtight container for 4–5 days. Can freeze for up to 2 months, thaw in the refrigerator before serving.