Introduction

This fresh cherry cake from scratch is a delightful treat perfect for any occasion. It features moist layers of vanilla cake, a luscious cherry filling, and creamy buttercream frosting. With fresh cherries and homemade components, it’s a showstopper that’s surprisingly easy to make at home.

A four-layer vanilla cake with smooth, light cream frosting covers the outside and tops all layers. Between each cake layer is a bright red jam filling that adds a vivid contrast. The top of the cake is decorated with dark red cherries, blackberries, and sprigs of purple lavender flowers placed mainly on one side. The cake sits on a white plate with small black speckles, placed on a white marbled textured surface. A knife with some crumbs rests next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour, spooned and leveled
2 ½ tsp baking powder
¾ tsp salt
½ cup unsalted butter, at room temperature
½ cup canola oil or mild vegetable oil
1 ½ cups granulated white sugar
4 large eggs, at room temperature
3 vanilla beans* or 3 tsp vanilla extract
1 ½ cups buttermilk, at room temperature
2 cups fresh cherries, pitted (if frozen, thaw first)
½ cup granulated white sugar (for filling)
1 ½ tbsp cornstarch
1 tbsp freshly squeezed lemon juice
¼ cup water
1 ¼ cups unsalted butter, room temperature (for frosting)
4 cups unpacked powdered sugar, sifted
2 vanilla beans* or 2 tsp vanilla extract (for frosting)
2-4 tbsp heavy whipping cream
1 pinch salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line the bottom and sides of two 8-inch (20cm) baking pans with parchment paper and set aside.
Step 2: In a medium bowl, combine the flour, baking powder, and salt. Stir to mix well and set aside.
Step 3: In a large mixing bowl, beat the butter, oil, and granulated sugar with a stand or handheld mixer using the whisk or paddle attachment until creamy, about 2-3 minutes.
Step 4: Add eggs one at a time, mixing well after each. Stir in the vanilla beans scraped seeds or vanilla extract.
Step 5: Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Stir just until combined to avoid overmixing.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-33 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist. Let cool to room temperature.
Step 7: For the cherry filling, combine cherries, sugar, cornstarch, lemon juice, and water in a large saucepan. Bring to a boil over medium heat, stirring constantly, and cook for 5-8 minutes until cherries soften.
Step 8: Blend the cooked cherries with an immersion blender, then cook for another 5-8 minutes until the filling thickens and reduces to about two-thirds its original volume. Stir constantly.
Step 9: Remove the filling from heat and allow it to cool to room temperature; it will thicken further as it cools.
Step 10: To make the buttercream, beat the butter on medium speed until creamy, about 2-3 minutes. Gradually add powdered sugar, 1 cup at a time, beating on low until combined. Once all sugar is added, beat on medium speed until smooth and sugar dissolves.
Step 11: Stir in vanilla seeds or extract. Add heavy cream 1 tablespoon at a time until the buttercream reaches a fluffy yet spreadable consistency (about 2-4 tbsp). Add a pinch of salt and mix well.
Step 12: Trim the tops of the cooled cakes to create flat surfaces. Slice each cake horizontally in half to make four layers total. Place one layer on a serving plate.
Step 13: Spread one-quarter of the buttercream on the first layer, with a higher rim around the edges to hold the filling in place.
Step 14: Spoon one-third of the cherry filling into the center, inside the buttercream rim. Repeat layering with cake, buttercream, and cherry filling two more times.
Step 15: Place the final cake layer on top and frost the outside and sides of the cake with the remaining buttercream.
Step 16: Chill the assembled cake in the fridge for at least 4 hours before serving.

Tips & Variations

Use frozen cherries during off-season; thaw and drain excess water before cooking the filling to prevent dilution.
For an extra pop of flavor, add a splash of cherry brandy or almond extract to the cherry filling.
If you don’t have buttermilk, make a substitute by mixing 1 ½ cups milk with 1 ½ tbsp lemon juice or vinegar and let sit for 5 minutes.
Vanilla bean adds a lovely natural flavor and texture, but vanilla extract works perfectly well as a substitute.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, consume within this time. Before serving, let the cake sit at room temperature for about 20 minutes. If desired, you can lightly warm slices in the microwave for 10-15 seconds.

How to Serve

A tall round cake with four layers of light beige sponge separated by thin, bright red jelly-like filling, all coated with smooth off-white frosting on the sides and top. The top of the cake is decorated with shiny dark red cherries with stems, small black blackberries, and several purple lavender sprigs arranged in small bunches. The cake sits on a white speckled plate, placed on a white marbled surface next to a knife with some cake crumbs around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be used. Thaw and drain them well before making the filling to avoid extra moisture that can thin the filling.

How do I prevent the cake from drying out?

Avoid overbaking by checking the cake with a toothpick close to the minimum baking time. Also, ensure the cake is stored well covered in the refrigerator.