Description
A nostalgic Cherry Layer Cake with fluffy layers, luscious cherry filling, and smooth cream cheese frosting, perfect for celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1 cup cherry filling (canned or homemade)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup cherry juice or syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and cherry juice, mixing until you reach your desired consistency.
- Place one cake layer on a serving plate, spread a layer of cherry filling on top, and then add a layer of frosting. Repeat with the second layer and top with the final layer.
- Frost the top and sides of the cake with the cream cheese frosting. Decorate with additional cherries if desired.
Notes
Ensure that all ingredients are at room temperature for best results. Chill cake layers slightly before frosting for cleaner edges.
