A moist and fruity cherry cake topped with luscious cherry-studded cream cheese frosting—perfect for birthdays, holidays, or whenever you’re craving something sweet and nostalgic!
🧁 Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs 🥚
- 1 cup whole milk 🥛
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup fresh or frozen cherries, pitted and chopped 🍒
For the Cherry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cherry preserves 🍒
- 1 tsp vanilla extract
👩🍳 Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Make the Cake Batter
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in vanilla and almond extracts. - Combine Dry & Wet Ingredients
In another bowl, whisk together flour, baking powder, and salt. Add to the wet mixture alternately with milk, mixing gently. Fold in the chopped cherries. - Bake
Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. - Make the Frosting
Beat cream cheese and butter together until smooth. Gradually mix in powdered sugar. Add cherry preserves and vanilla extract, mixing until creamy and pink-hued. - Assemble & Chill
Spread frosting over the cooled cake. Refrigerate for at least 4 hours to set. - Decorate & Serve
Pipe additional frosting on top if desired and garnish with whole cherries. Slice and enjoy!
🍰 Tips & Notes
- For a richer cherry flavor, stir extra cherry preserves into the batter.
- Use maraschino cherries for a retro flair, or sour cherries for a tart twist.
- Keeps in the fridge for up to 5 days (if it lasts that long!).
📊 Nutrition Estimate
⏰ Total Time: ~1 hour (plus chilling)
🔥 ~380 kcal per serving | 🍽️ Serves: 12
