There’s something truly magical about cherries in dessert. That tart-sweet flavor, the burst of juice, the richness it brings to a cake—utterly irresistible. I’ve always adored fruity cakes, but this Cherry Layer Cake with Cherry Cream Cheese Frosting has a special place in my heart. It’s light, fluffy, and layered with just the right balance of sweet cream and tangy cherries.

The first time I baked this beauty, I was struck by how beautifully the flavors came together. The vanilla sponge layers are pillowy and buttery, the cherry filling adds depth and brightness, and the cherry cream cheese frosting is the kind of thing you’ll find yourself sneaking spoonfuls of when no one’s looking. This cake is perfect for celebrations or simply when you’re craving something that tastes like summer and comfort in every bite.

Why You’ll Love This Cherry Layer Cake with Cherry Cream Cheese Frosting

Gorgeous to look at – those deep ruby cherries layered into creamy frosting? Showstopper.
Balanced flavor – sweet, tangy, creamy, and just enough richness.
Easy to make ahead – the layers and frosting store beautifully.
Crowd-pleaser – ideal for birthdays, gatherings, or as a luxurious weekend bake.
Soft texture – the sponge is fluffy, moist, and holds up well to the luscious filling.

What Kind of Cherries Should I Use for Cherry Layer Cake with Cherry Cream Cheese Frosting?

Fresh cherries are always my top pick when they’re in season—nothing beats their vibrant flavor and juicy bite. I love using sweet cherries like Bing or Rainier, but tart cherries also work beautifully if you want that tangy contrast. When fresh isn’t an option, frozen cherries are a fantastic backup—they retain much of their flavor and texture when baked or cooked down. Just make sure to thaw and drain them well before using. Canned cherries or cherry pie filling can be used in a pinch, but they tend to be sweeter and softer, so you may need to reduce the sugar elsewhere to balance things out.

Options for Substitutions

Need to tweak the recipe to fit what you’ve got on hand? Totally doable.

Cherries: Swap for raspberries or strawberries for a different berry twist. Blueberries could work too, though the flavor profile will shift quite a bit.
Cream cheese: If you’re out, mascarpone is a lovely substitute for a milder, creamier frosting.
Cake flour: All-purpose flour works in a 1:1 ratio, though the texture may be slightly denser. You can lighten it by sifting it with a tablespoon of cornstarch per cup.
Butter: Want a dairy-free option? Use vegan butter or a mild oil like canola or sunflower. The flavor will differ slightly, but it will still be moist.
Sugar: Coconut sugar or maple sugar can be used for a richer, caramel-like sweetness.

Ingredients for Cherry Layer Cake with Cherry Cream Cheese Frosting

Every ingredient in this cake has a purpose—it’s all about creating a soft, flavorful base, a vibrant cherry layer, and a creamy, tangy finish. Here’s what you’ll need and why it’s essential.

All-Purpose Flour
Forms the structure of the cake. It’s strong enough to support the layers yet soft enough to keep the crumb light and tender.

Baking Powder
Gives the cake its rise, ensuring the layers stay fluffy and airy rather than dense.

Salt
Enhances all the other flavors—especially important in a sweet cake to keep it from tasting flat.

Unsalted Butter
Adds richness and moisture. It also helps create a beautiful, golden crumb when creamed properly with sugar.

Granulated Sugar
Sweetens the cake and contributes to the tender texture. Also helps the butter whip up light and fluffy.

Eggs
Bind everything together and add structure and richness. They also help the cake rise slightly.

Vanilla Extract
Brings warmth and depth to the flavor. A high-quality vanilla really makes a difference here.

Whole Milk (or Buttermilk)
Keeps the cake moist and soft. Buttermilk adds a little tang that pairs beautifully with cherries if you use it.

Cherries (Fresh, Frozen, or Canned)
They’re the heart of the cake! Juicy, sweet-tart cherries offer texture, color, and flavor between each layer.

Cream Cheese
The base of the frosting. Its tang balances the sweetness of the cake and cherries beautifully.

Powdered Sugar
Used in the frosting for a smooth, melt-in-your-mouth sweetness.

Heavy Cream (Optional)
Can be added to the frosting to lighten the texture if desired.

Cherry Layer Cake with Cherry Cream Cheese Frosting 1

Step 1: Prep Your Cake Tins and Ingredients

Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Let your butter, eggs, and cream cheese sit at room temperature—this ensures smooth mixing and a consistent batter.

Step 2: Make the Cake Batter

In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes). Beat in the eggs one at a time, then add vanilla extract. Gradually alternate adding the dry ingredients and milk, starting and ending with dry. Mix just until combined—don’t overmix!

Step 3: Bake the Cake Layers

Divide the batter evenly among the three pans and smooth the tops. Bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 4: Prepare the Cherry Filling

While the cakes cool, cook your cherries if using fresh or frozen. Add them to a saucepan with a bit of sugar and a splash of lemon juice. Simmer for 10–15 minutes until slightly thickened but still juicy. Let it cool completely before layering.

Step 5: Make the Cherry Cream Cheese Frosting

Beat the softened cream cheese until smooth. Add powdered sugar and continue beating until fluffy. Fold in chopped cherries or a spoonful of the cooled cherry filling for that swirl of flavor and color. Chill the frosting for 10–15 minutes if it feels too soft.

Step 6: Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of cherry cream cheese frosting, then spoon over some cherry filling. Repeat with the next two layers. Use the remaining frosting to cover the top and sides, smoothing or swirling as desired.

Step 7: Decorate

Top with whole cherries for that striking visual finish. You can also drizzle some cherry syrup over the top for a glossy, mouthwatering look.

How Long to Cook the Cherry Layer Cake with Cherry Cream Cheese Frosting

The cake layers should bake for 22 to 27 minutes at 350°F (175°C), depending on your oven. You’ll know they’re ready when:

The tops are golden and spring back when lightly touched.
A toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).
The edges slightly pull away from the pan.

Let the layers cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling is crucial—don’t frost warm cake or the frosting will melt right off.

Tips for Perfect Cherry Layer Cake with Cherry Cream Cheese Frosting

Room temperature ingredients – Make sure your butter, eggs, and cream cheese are softened to room temp. This ensures smooth mixing and a better crumb.
Don’t overmix the batter – Overmixing can make the cake dense. Mix just until everything is combined.
Even layers – Use a kitchen scale to divide batter evenly between pans for a neat, professional look.
Cool completely – Frost only once the cake layers are totally cool.
Frosting consistency matters – If your frosting feels too soft, pop it in the fridge for 10–15 minutes before spreading.
Cherry filling control – Don’t overfill between layers or the cherries might slide out and destabilize the cake.
Use a serrated knife – When slicing, use a serrated knife and wipe between each cut for clean, bakery-style slices.
Chill before serving (optional) – A short chill helps the layers set and makes the cake easier to slice, especially on warmer days.

Watch Out for These Mistakes While Cooking

Even a stunning cake like this can go sideways if you’re not mindful of a few key details. Here are the most common pitfalls to avoid:

Using cold ingredients: Cold butter or cream cheese won’t mix properly, leaving lumps in your batter or frosting. Always bring them to room temperature first.
Overbaking the cake layers: Dry cake is a tragedy. Check a few minutes early, and remove them as soon as a toothpick comes out clean.
Skipping parchment paper: Greasing alone might not do the trick—parchment ensures a clean release from the pan every time.
Not cooling layers fully before frosting: Even slightly warm cake will melt the frosting and make your layers slip.
Overfilling with cherries: Too much cherry filling between layers can cause them to slide or collapse—less is more for stability.
Overbeating the frosting: Cream cheese can get runny if beaten too long. Once smooth and fluffy, stop.
Rushing the assembly: Take your time. Let components cool, set, and chill as needed. A relaxed pace gives better results.
Skipping taste checks: Always taste your frosting and filling! If it needs more cherry flavor or a touch of lemon, adjust it before you start layering.

What to Serve With Cherry Layer Cake with Cherry Cream Cheese Frosting?

1. Freshly Brewed Coffee

The rich bitterness of black coffee perfectly offsets the cake’s sweetness.

2. Sparkling Rosé

A chilled glass of bubbly rosé or cherry-forward sparkling wine adds elegance and balance.

3. Vanilla Ice Cream

A small scoop on the side creates a cool, creamy contrast with the tangy frosting.

4. Whipped Cream

Light, unsweetened whipped cream adds fluff without overwhelming the cherry flavor.

5. Lemon Sorbet

For a citrusy, refreshing touch that cuts through the richness of the cake.

6. Cherry Compote Drizzle

Warm up leftover cherry filling and drizzle it over the slice for extra indulgence.

7. Toasted Almonds

Sprinkle them around the edge of the frosting for crunch and a hint of nuttiness.

8. Mint Leaves

Just a few fresh mint leaves can elevate the presentation and add a light herbal note.

Storage Instructions

This Cherry Layer Cake with Cherry Cream Cheese Frosting holds up beautifully for a few days if stored properly. Here’s how to keep it fresh and delicious:

Refrigerate: Because of the cream cheese frosting and cherry filling, always store the cake in the fridge. Cover it loosely with plastic wrap or place it in a cake container. It will stay fresh for 3 to 4 days.
Bring to room temp before serving: For best flavor and texture, take the cake out of the fridge 30 to 45 minutes before serving. Cold cake tends to feel denser and the frosting won’t be as creamy.
Freezing: You can freeze individual unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Let them thaw overnight in the fridge before frosting. Frosted slices can be frozen too, but the texture of the frosting may change slightly after thawing.

Estimated Nutrition (Per Slice – Based on 12 Slices)

Please note this is a general estimate and can vary depending on specific ingredients and portion sizes:

Calories: ~430 kcal
Carbohydrates: 52g
Sugars: 35g
Fat: 22g
Saturated Fat: 13g
Protein: 5g
Cholesterol: 85mg
Sodium: 210mg
Fiber: 1g

This cake is certainly a treat—rich, satisfying, and worth every bite for a special occasion or weekend bake.

Frequently Asked Questions

1. Can I use cherry pie filling instead of fresh or frozen cherries?

Yes, cherry pie filling is a convenient shortcut. Just be mindful of the sweetness—it’s usually quite sugary, so you might want to reduce the sugar in the frosting slightly to balance things out.

2. How do I keep the cake layers from sliding with the cherry filling in between?

Use just a thin layer of cherry filling and make a “frosting dam” around the edge of each layer before adding the cherries. This keeps everything contained and stable.

3. Can I make the cake in advance?

Absolutely! You can bake the cake layers a day ahead, wrap them tightly, and refrigerate or freeze. Assemble the cake the day you plan to serve for the freshest result.

4. Can I make this gluten-free?

Yes, you can substitute a good 1:1 gluten-free baking flour. Be sure it contains xanthan gum for structure, or add some if your mix doesn’t.

5. Is it possible to make this dairy-free?

With a few swaps—vegan butter, plant-based cream cheese, and non-dairy milk—you can adapt this cake to be dairy-free. The texture will be a bit different, but still delicious.

6. How can I make the frosting pinker without using food coloring?

Mix in a few teaspoons of cherry juice or puréed cherries into the frosting. It will naturally tint it a beautiful pale pink and boost the cherry flavor.

7. What if I don’t have three cake pans?

No problem—bake in batches. Just let the first layer cool slightly, remove it gently, and reuse the pan after wiping it down.

8. Can I use a different frosting?

Yes! While cherry cream cheese frosting is amazing here, vanilla buttercream, mascarpone frosting, or even whipped cream frosting work well if you’re looking for alternatives.

Conclusion

This Cherry Layer Cake with Cherry Cream Cheese Frosting is more than just a dessert—it’s an experience. From the light, buttery layers to the juicy cherry filling and rich, tangy frosting, every bite brings joy. It’s the kind of cake that makes a statement, whether you’re baking for a birthday, a dinner party, or simply to treat yourself. With a few tips and thoughtful steps, you’ll have a homemade masterpiece that’s as beautiful as it is delicious.