Ultimate Moist Cherry Cake with Cream Cheese Frosting

Cherry Cake with Cherry Cream Cheese Frosting: The Only Recipe You’ll Ever Need

Imagine biting into a slice of the most irresistible cherry cake with cherry cream cheese frosting you’ve ever tasted—moist, bursting with fresh cherry flavor, and topped with a creamy, dreamy frosting that elevates every dessert occasion. This cherry cake with cherry cream cheese frosting recipe is designed for home bakers seeking that perfect balance of tart and sweet, making it a go-to for celebrations or cozy evenings. With its unique infusion of fresh cherries for unbeatable moistness and flavor, this recipe stands out as the ultimate guide from cookinwithlalyta.com. Whether you’re a novice or a seasoned baker, you’ll love how simple ingredients transform into a showstopper that wows guests every time.

The allure of this cherry cake with cherry cream cheese frosting lies in its sensory symphony: the tender crumb yields to juicy bursts of cherries in every forkful, while the frosting delivers a velvety smoothness with a subtle tang from cream cheese, perfectly complemented by the natural sweetness of cherry juice. Picture the aroma of warm cake filling your kitchen, a blend of buttery richness and fresh fruit that promises pure indulgence. The texture is divinely soft yet sturdy, ensuring it holds up beautifully under that luscious frosting layer, making each bite a textural delight that lingers on your palate.

What sets this cherry cake with cherry cream cheese frosting apart on cookinwithlalyta.com is the expert touch from Chef Lalybeth, whose years of testing recipes ensure foolproof results. This isn’t just another recipe—it’s packed with a Chef’s Secret that makes your baking effortless and superior. You’ll discover tips for achieving the perfect moisture, avoiding common pitfalls, and even customizations for dietary needs. By the end, you’ll feel confident mastering this dessert, turning your kitchen into a hub of culinary success with every step detailed for maximum ease.

Why This Cherry Cake with Cherry Cream Cheese Frosting Recipe is a Game-Changer

The Chef’s Secret: The magic of this cherry cake with cherry cream cheese frosting lies in using fresh, pitted cherries infused directly into the batter, combined with buttermilk for an extra-moist crumb that sets it apart from standard recipes. This technique ensures the cherries release their natural juices during baking, creating a tender, flavorful interior that’s far superior to dry cakes. By alternating dry ingredients with buttermilk, we lock in moisture and achieve a light, airy rise, making your cake effortlessly perfect every time.

Unbeatable Texture: The science behind the texture comes from the buttermilk’s acidity, which reacts with baking powder and baking soda to produce carbon dioxide bubbles, resulting in a fluffy yet moist cake. This reaction, enhanced by the softened butter, creates a fine crumb that retains freshness longer, preventing the common issue of overly dense cakes. It’s this precise balance that makes our cherry cake with cherry cream cheese frosting a textural masterpiece.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to guarantee success, even for beginners. With clear instructions and pro tips, you’ll avoid pitfalls like overmixing, which can toughen the batter, ensuring consistent, delicious results that make you look like a pro baker.

Ingredient Spotlight: Quality Makes the Difference

All-Purpose Flour: Serving as the base of your cherry cake with cherry cream cheese frosting, all-purpose flour provides structure and a tender crumb. Opt for unbleached flour for better protein content, which helps with rising. Its role is to absorb liquids and create a balanced batter. For substitutions, if you’re gluten-sensitive, use a 1:1 gluten-free flour blend, but note it may slightly alter the texture to be denser.

Granulated Sugar: This sweetens the cake and aids in browning for a golden crust. High-quality cane sugar ensures even dissolution and caramelization, enhancing the overall flavor profile of your cherry cake with cherry cream cheese frosting. It also helps cream the butter for airiness. Substitute with coconut sugar for a subtle caramel note, but reduce the amount slightly as it’s sweeter.

Unsalted Butter, Softened: Butter is key for richness and moisture in the batter, giving your cherry cake with cherry cream cheese frosting its decadent flavor. Always use high-fat, European-style butter for superior creaminess and flavor. Its role is to incorporate air when creamed with sugar. If substituting, try vegan butter for a dairy-free version, ensuring it’s at room temperature for the same fluffy results.

Large Eggs: Eggs act as binders and emulsifiers, helping to hold the batter together and add moisture for that perfect cherry cake with cherry cream cheese frosting texture. Fresh, room-temperature eggs whip better, leading to a lighter cake. For quality, choose free-range for ethical and nutritional benefits. Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan option, though it might make the cake denser.

Fresh Cherries, Pitted and Chopped: The star of this cherry cake with cherry cream cheese frosting, fresh cherries provide juicy bursts of flavor and natural moisture. Their acidity balances sweetness and enhances the cake’s moistness. Always use ripe, in-season cherries for the best taste and texture; they infuse the cake with authentic fruitiness. Frozen cherries can substitute in a pinch, but thaw and drain them first to avoid excess water that could make the cake soggy.

Buttermilk: This ingredient adds tanginess and tenderness, reacting with leavening agents for a rise that makes your cherry cake with cherry cream cheese frosting exceptionally light. Its acidity tenderizes the gluten in the flour. For the best results, use full-fat buttermilk; if unavailable, make your own by adding lemon juice to milk and letting it sit. A non-dairy alternative like almond milk with vinegar works, but it may slightly reduce the richness.

Cream Cheese for Frosting: In the frosting, cream cheese creates a smooth, tangy base that pairs perfectly with the cherry flavors in your cherry cake with cherry cream cheese frosting. Full-fat, block-style cream cheese ensures a stable, creamy texture without any graininess. Its role is to balance sweetness with acidity. Substitute with vegan cream cheese for a dairy-free version, adjusting powdered sugar to maintain the frosting’s consistency.

Step-by-Step Instructions

Step 1: Preheating the Oven

Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch cake pan with a light coating of butter or non-stick spray to ensure easy removal. This step is crucial for even baking and prevents the cake from sticking.

Pro Tip: Use an oven thermometer to verify the temperature, as inaccuracies can lead to uneven baking and a less moist cherry cake with cherry cream cheese frosting.

Step 2: Creaming the Butter and Sugar

In a large bowl, use an electric mixer to cream together the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This incorporates air for a tender crumb.

Common Mistake to Avoid: Don’t over-cream the mixture, as this can make the batter too airy and cause the cake to collapse; stop once it’s pale and fluffy.

Step 3: Adding the Eggs

Add the 2 large eggs one at a time, beating well after each addition to fully incorporate them into the butter-sugar mixture. This helps emulsify the batter for a cohesive texture.

Pro Tip: Ensure eggs are at room temperature to blend smoothly; cold eggs can curdle the mixture, affecting the final moistness of your cherry cake with cherry cream cheese frosting.

Step 4: Mixing in the Cherries

Gently fold in the 1 cup of pitted and chopped fresh cherries using a spatula, distributing them evenly without overmixing to maintain the batter’s integrity.

Common Mistake to Avoid: Overmixing at this stage can release too much cherry juice, leading to a soggy cake; fold just until combined.

Step 5: Whisking the Dry Ingredients

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully blended. This ensures even distribution of leavening agents.

Pro Tip: Sift the dry ingredients if they’re lumpy for a smoother batter, which enhances the overall texture of your cherry cake with cherry cream cheese frosting.

Step 6: Combining Wet and Dry Ingredients

Gradually add the dry mixture to the wet batter, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined to avoid overworking the batter.

Common Mistake to Avoid: Adding all the dry ingredients at once can create lumps; alternate slowly to keep the batter smooth and promote even rising.

Step 7: Baking the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Pro Tip: Rotate the pan halfway through baking for an evenly cooked cherry cake with cherry cream cheese frosting; this prevents one side from over-browning.

Step 8: Preparing the Frosting

For the frosting, beat 8 oz of softened cream cheese in a bowl until smooth, then gradually add 1/2 cup of powdered sugar and 1/4 cup of cherry juice, mixing until creamy. Spread over the cooled cake.

Common Mistake to Avoid: Don’t add the cherry juice too quickly, as it can make the frosting runny; add it slowly while beating to achieve the perfect consistency.

Serving & Presentation

Elevate your cherry cake with cherry cream cheese frosting by slicing it neatly and plating on a decorative stand for a stunning visual appeal. Garnish with fresh cherry halves or edible flowers for a pop of color and added elegance. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing the creamy frosting’s tang with cool contrast. For a full meal, serve alongside light options like fresh fruit salad or a cheese platter to balance the richness, making it ideal for brunches, birthdays, or dinner parties.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the cake batter up to 2 days in advance by mixing the dry ingredients and storing them in an airtight container, while keeping wet ingredients refrigerated. Assemble and bake on the day of serving for the freshest results, or fully bake the cake and frost it the next day.

Storing Leftovers: Store any uneaten cherry cake with cherry cream cheese frosting in an airtight container in the refrigerator for up to 5 days to maintain moisture. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months, preventing freezer burn.

The Best Way to Reheat: To restore the original texture and flavor, thaw frozen slices in the refrigerator overnight, then reheat in a 300°F oven for 10 minutes. This gently warms without drying out the cake, keeping the frosting intact for that fresh-baked taste.

Frequently Asked Questions (FAQ)

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Cherry Cake with Cherry Cream Cheese Frosting

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• Author: Chef Lalybeth
• Total Time: 55 minutes
• Yield: 8 1x

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Description

A moist cherry cake topped with creamy cherry-infused cream cheese frosting, perfect for desserts.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup fresh cherries, pitted and chopped
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• For Frosting: 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup cherry juice

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the chopped cherries.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
7. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
8. For frosting: Beat cream cheese until smooth, then add powdered sugar and cherry juice. Spread over cooled cake.

Notes

Use fresh cherries for the best flavor; store in an airtight container.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 25g
• Fat: 16g
• Carbohydrates: 45g
• Protein: 5g