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Bakery-Style Homemade Pink Cherry Layer Cake with Cream Cheese Frosting

Close-up of a moist slice of pink layered Cherry Cake with thick white cream cheese frosting layers.
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Make this moist, vibrant pink cherry layer cake from scratch. It features a soft crumb flavored with maraschino cherries and is topped with rich cherry cream cheese frosting, making it perfect for any celebration.

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 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup finely chopped maraschino cherries
  • 1/4 cup maraschino cherries, halved (for garnish)
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons maraschino cherry juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate small bowl, mix the buttermilk and the 1/2 cup of maraschino cherry juice. The mixture may curdle slightly; this is fine.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of finely chopped maraschino cherries.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar until fully incorporated. Mix in the vanilla extract and 2 tablespoons of cherry juice until the frosting is smooth and pink.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top. Frost the top and sides of the entire cake.
  11. Garnish the top with the halved maraschino cherries before serving.

Notes

  • For the most vibrant pink color, use high-quality maraschino cherries and do not skip adding the juice to the batter and frosting.
  • If you want a slightly more intense cherry flavor, you can substitute some of the milk in your preferred recipe with cherry juice.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://gourmetgaze.com/cherry-cake-bakery-style-pink-layer-cake-recipe/