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Classic Cherry Layer Cake

A tempting slice of light sponge cherry cake layered with cream filling and whole cherries, dusted with powdered sugar.
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A recipe for a moist, classic cherry layer cake using fresh or frozen cherries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup pitted fresh or frozen cherries, halved
  • 1/4 cup all-purpose flour (for coating cherries)
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, sugar, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter until smooth. Beat in the eggs one at a time, then add the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Do not overmix.
  5. In a small bowl, toss the cherries with the 1/4 cup of flour until lightly coated. This helps prevent them from sinking.
  6. Gently fold the floured cherries into the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Once cool, stack the layers and dust the top with powdered sugar or frost as desired.

Notes

  • If using frozen cherries, do not thaw them before mixing into the batter.
  • For a richer flavor, substitute almond extract for half of the vanilla extract.
  • You can use a simple cream cheese frosting or a light whipped cream topping with fresh cherry slices.

Nutrition

Find it online: https://savoryskies.com/cherry-cake-recipe-classic-layer-cake/