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Fresh Cherry Cake with Homemade Cherry Filling and Buttercream Frosting Recipe

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★★★★★

5 from 106 reviews

This Fresh Cherry Cake from Scratch combines a moist, tender vanilla cake with a luscious homemade cherry filling and creamy buttercream frosting. Baked at 350°F, the cake layers are perfectly balanced by the sweet-tart cherry filling and rich frosting, making it an impressive dessert ideal for celebrations or any cherry lover’s treat.

Ingredients

Scale

Cake

  • 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

Cherry Filling

  • 2 cups fresh cherries, pitted (if frozen, thaw first)
  • ½ cup granulated white sugar
  • 1 ½ tbsp cornstarch
  • 1 tbsp freshly squeezed lemon juice
  • ¼ cup water

Buttercream Frosting

  • 1 ¼ cups unsalted butter, room temperature
  • 4 cups unpacked powdered sugar, sifted
  • 2 vanilla beans or 2 tsp vanilla extract
  • 2–4 tbsp heavy whipping cream
  • 1 pinch salt

Instructions

  1. Prepare Oven and Pans: Preheat oven to 350°F (175°C). Line the bottoms and sides of two 8-inch (20cm) baking pans with parchment paper. Set aside to prepare batter.
  2. Mix Dry Ingredients: In a medium bowl, combine 3 ¼ cups flour, 2 ½ tsp baking powder, and ¾ tsp salt. Stir to blend fully and set aside.
  3. Cream Butter, Oil, and Sugar: In a large mixing bowl with a stand mixer or handheld mixer, beat ½ cup unsalted butter, ½ cup canola oil, and 1 ½ cups granulated sugar until creamy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Add 4 eggs one at a time, mixing thoroughly after each addition. Stir in the seeds from 3 vanilla beans or 3 tsp vanilla extract until combined.
  5. Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and 1 ½ cups buttermilk to the batter, beginning and ending with dry ingredients. Mix just until incorporated to avoid overmixing.
  6. Bake the Cake Layers: Divide batter evenly between prepared pans. Bake for 30-33 minutes until a toothpick inserted in the center comes out clean. Avoid overbaking to keep moist. Let cool to room temperature in pans, then remove.
  7. Make Cherry Filling: In a large saucepan over medium heat, combine 2 cups pitted cherries, ½ cup sugar, 1 ½ tbsp cornstarch, 1 tbsp lemon juice, and ¼ cup water. Bring to a boil, stirring constantly, and cook 5-8 minutes until cherries soften.
  8. Blend and Thicken Filling: Use an immersion blender to blend the cherry mixture until smooth or slightly chunky as preferred. Continue cooking and stirring for an additional 5-8 minutes until filling thickens and reduces by about one-third. Remove from heat and cool to room temperature; it will thicken further as it cools.
  9. Prepare Buttercream Frosting: In a large bowl, beat 1 ¼ cups unsalted butter on medium speed until very creamy (2-3 minutes). Gradually add 4 cups powdered sugar in increments, beating on low until combined and then medium to dissolve sugar completely.
  10. Add Vanilla and Cream: Stir in seeds from 2 vanilla beans or 2 tsp vanilla extract. Add 2-4 tbsp heavy cream one tablespoon at a time until desired creamy, fluffy yet spreadable consistency is reached (about 3 tbsp used). Add a pinch of salt and mix.
  11. Assemble the Cake: Trim the tops of cakes to create flat surfaces. Cut each cake horizontally in half to create four layers total.
  12. Layer Cake and Fill: Place one cake layer on a serving plate. Spread ¼ of the buttercream, ensuring it’s thicker around edges to hold cherry filling. Spoon and spread 1/3 of cherry filling in the center.
  13. Repeat Layers: Add next cake layer, repeat buttercream and cherry filling layering two more times. Place final cake layer on top.
  14. Frost the Cake: Lightly frost the top and sides of the assembled cake with the remaining buttercream, smoothing evenly for a neat finish.
  15. Chill and Store: Refrigerate cake for at least 4 hours to set. Store leftovers in an airtight container in the fridge for up to 2 days.

Notes

  • Use fresh cherries when in season or thaw frozen cherries thoroughly before using.
  • Do not overbake the cake to maintain moisture and tender crumb.
  • The cherry filling thickens as it cools; ensure it is completely cooled before assembling the cake.
  • Buttercream consistency can be adjusted with heavy cream to achieve desired spreadability.
  • Vanilla beans provide richer flavor but vanilla extract is a convenient substitute.
  • Trim cake tops carefully to create even layers for a stable cake assembly.
  • Store the cake properly chilled to preserve freshness and texture.

Keywords: cherry cake, homemade cherry filling, vanilla cake, buttercream frosting, fresh cherries, scratch cake recipe

Find it online: https://todayfoodrecipe.com/fresh-cherry-cake-with-homemade-cherry-filling-and-buttercream-frosting-recipe/