Cherry Cake

This cherry cake is one of those bakes that makes you pause and smile when you set it down.

I still remember the first time I made it—perfectly even layers, soft vanilla sponge, and those sweet cherries peeking through the cream. It looked almost too pretty to cut… almost.

The flavor? Even better than it looks. Light and fluffy cake, not overly sweet, with just enough tang from the cherry filling to balance the whipped cream.

And those toasted almonds on the bottom? Total game-changer. They add the perfect crunch to all that softness.

It’s become my go-to for birthdays, brunches, or anytime I want something that feels a little special without being fussy.

If you’re looking for a cake that delivers on both beauty and taste, this is it. Trust me—you’ll want to make it again and again.

Cherry Cake Recipe (Serves 10–12)

Ingredients:

For the Vanilla Sponge Cake (3 layers):

2½ cups all-purpose flour (sifted)
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk, room temperature
½ cup plain yogurt (not Greek)

For the Cherry Filling:

1½ cups pitted sweet cherries (fresh or frozen)
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch
2 tbsp water

For the Whipped Cream Frosting:

2½ cups heavy whipping cream (chilled)
1 cup powdered sugar
1 tsp vanilla extract
½ tsp unflavored gelatin + 1 tbsp water (optional, for stability)

For Decoration:

½ cup sliced almonds, lightly toasted
6–8 maraschino cherries with stems (rinsed and dried)
Extra whipped cream for piping (set aside 1 cup before frosting)

Instructions

1. Prepare the Cake Layers:

Preheat your oven to 325°F (160°C). Grease and line three 8-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy (about 4 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla.
Mix yogurt and milk in a jug.
Add dry ingredients in 3 parts, alternating with the milk-yogurt mix (start and end with dry). Mix until just combined.
Divide batter evenly among the pans. Smooth tops and tap pans to release air bubbles.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Make the Cherry Filling:

In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
In a small bowl, mix cornstarch and water to form a slurry. Add to the saucepan once cherries start releasing juice.
Cook until thickened (about 5–7 minutes). Let it cool completely before using.

3. Make the Whipped Cream Frosting:

If using gelatin: Mix ½ tsp gelatin with 1 tbsp water. Microwave for 10 seconds to dissolve. Let cool but don’t let it set.
In a chilled bowl, whip cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
Slowly drizzle in cooled gelatin while whipping to stiff peaks. Set aside 1 cup for piping.

4. Assemble the Cake:

Place one cake layer on a turntable or plate.
Spread a layer of whipped cream, then spoon on cherry filling, avoiding edges.
Add second cake layer. Repeat whipped cream and cherry filling.
Top with the third layer. Frost the entire cake with remaining whipped cream.
Use a cake comb or offset spatula to create horizontal lines around the cake.

5. Decorate:

Press toasted almond slices gently around the bottom edge of the cake.
Use a piping bag with a star tip to swirl 6–8 mounds on top of the cake.
Place a maraschino cherry with stem on each swirl.
Chill for at least 2 hours before serving to let the frosting firm up.

How Do I Keep Cherry Cake Moist?

To keep your cherry cake soft and moist, focus on the right ingredients and baking methods.

Use oil or a mix of butter and oil: Oil locks in moisture better than just butter.
Don’t overbake: Check the cake 5–10 minutes before the time is up to prevent drying.
Add yogurt or sour cream: These give a creamy texture and add moisture.
Use fresh cherries with juice: This adds natural moisture to the batter.
Wrap and store properly: Wrap the cooled cake in plastic wrap and store in an airtight container.
Brush cake layers with simple syrup: A little sugar water keeps layers moist, especially if making in advance.

Can I Use Fresh Cherries Instead Of Canned Ones?

Yes, you can use fresh cherries in cherry cake.

Pit and chop them: Always remove the seeds and cut cherries in half or quarters.
Toss in flour: Lightly coat with flour to stop them from sinking in batter.
Use sweet or tart cherries: Either works depending on your taste, but balance sugar if cherries are sour.
Adjust baking time: Fresh cherries release more juice, so baking time might be a little longer.

How Do I Stop Cherries From Sinking In Cake Batter?

Cherries often sink if the batter is too thin or the cherries are too heavy. Try these tricks:

Toss cherries in flour: This gives cherries a coating that helps them stay suspended.
Use thick batter: A thicker batter supports the weight of fruit better.
Add cherries last: Fold them in gently just before pouring the batter into the pan.
Cut cherries into smaller pieces: Smaller chunks are lighter and less likely to sink.

Can I Make Cherry Cake Without Eggs?

Yes, cherry cake can be made egg-free using common substitutes.

Use yogurt or buttermilk: 1/4 cup equals 1 egg and adds moisture.
Try mashed bananas or applesauce: 1/4 cup replaces 1 egg and also sweetens the cake.
Use flaxseed mix: 1 tbsp ground flaxseed + 3 tbsp water = 1 egg.
Try commercial egg replacers: These are easy and made for baking.

Can I Make a Cherry Cake In Advance For a Party?

Yes, you can prepare cherry cake a few days ahead with no problem.

Bake 1–2 days early: Cool completely and wrap tightly.
Keep it in the fridge: Store in an airtight container to keep it fresh.
Freeze if needed: Cake layers can be frozen for up to 1 month.
Assemble the day before: Fill and frost the cake the night before the event for best results.

How Do I Thicken Cherry Filling For Cake Layers?

If your cherry filling is too runny, try these simple fixes.

Use cornstarch: Mix 1–2 tablespoons with water, stir into filling, and cook until thick.
Try all-purpose flour: Use 2 tablespoons for each cup of filling and cook well.
Use instant clear gel or arrowroot: These are good alternatives to cornstarch.
Let it cool fully: The filling thickens more after it cools completely.

Why Did My Cherry Cake Turn Out Dense?

If your cake feels heavy or gummy, a few things may have gone wrong.

Overmixing the batter: Stir only until combined to keep it light.
Too much flour: Spoon flour into the measuring cup instead of scooping.
No proper leavening: Use fresh baking powder and baking soda.
Batter too wet or dry: Keep a balance between wet and dry ingredients.
Cold ingredients: Bring eggs, butter, and milk to room temperature before baking.

Can I Make a Cherry Layer Cake Gluten-Free?

Yes, you can make it without gluten and still keep it soft and tasty.

Use a gluten-free flour blend: Choose one that already has xanthan gum.
Don’t skip the binding agent: Add xanthan gum if your flour blend doesn’t include it.
Add extra moisture: Use yogurt, buttermilk, or applesauce to help avoid dryness.
Test doneness carefully: Gluten-free cakes can bake faster or slower depending on ingredients.