Easy Carrot Delight: The Best Simple Recipe

A Slice of Summer: My Ultimate Cherry Cake with Cherry Cream Cheese Frosting

There’s a moment in every summer when the cherries hit their peak. They’re so plump and red they practically beg to be baked into something spectacular. For me, that something is this dreamy Cherry Cake. Topped with a swoop of pink, tangy-sweet cherry cream cheese frosting, it’s the taste of sunshine on a plate. My family starts asking for it as soon as the first fruit stand opens, and honestly, I don’t mind one bit!

From Farmhouse to Family Table

This cake feels like a hug from generations past. While the exact origins are a bit fuzzy, cakes packed with fresh, seasonal fruit are a cornerstone of home baking. I like to think of it as a close cousin to the classic American “snacking cake.” My modern twist? That irresistible cherry cream cheese frosting. It marries the old-world charm of a simple fruit cake with a luxuriously creamy, modern topping that makes everyone go back for seconds. It’s a beautiful blend of tradition and a little bit of kitchen fun.

Why You’ll Absolutely Adore This Cherry Cake

Let me count the ways! First, it’s incredibly moist and tender, thanks to the juicy cherries baked right in. The almond and vanilla extracts add a warm, cozy depth that makes your kitchen smell heavenly. But the real showstopper is that frosting. Creamy, slightly tart, and bursting with real cherry flavor, it transforms a simple cake into a celebratory masterpiece. Best of all, it’s wonderfully straightforward to make. No fancy techniques required—just good, honest baking.

When to Whip Up This Cherry Delight

This cake is your secret weapon for so many occasions! It’s perfect for a relaxed weekend BBQ, a beautiful addition to a birthday picnic, or a lovely finish to a Sunday family dinner. I’ve brought it to countless potlucks where it disappears first. It’s also my go-to for a “just because” treat when I want to brighten someone’s day. A slice says “summer is here” louder than any greeting card could.

Gathering Your Cherry Cake Ingredients

Let’s get everything ready! Using room-temperature ingredients is key for a smooth, well-combined batter.

• 2 ¼ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup fresh or frozen cherries, pitted and chopped

For the Cherry Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup cherry preserves
• 1 teaspoon vanilla extract

Easy Ingredient Swaps and Substitutions

No worries if you’re missing something! This recipe is flexible.
Cherries: Frozen pitted cherries are a fantastic, year-round option. No need to thaw them completely; just chop while still slightly firm.
Milk: Any milk you have—2%, almond, or oat—will work just fine.
Extracts: If you don’t have almond extract, simply use an extra teaspoon of vanilla.
Cherry Preserves: Seedless raspberry or strawberry jam makes a lovely pink alternative.

Let’s Bake This Beautiful Cherry Cake!

Ready to create some magic? Follow these simple steps for a perfect, crowd-pleasing cake every single time.

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C). This gives it plenty of time to reach the perfect temperature. While it heats, grab your 9×13-inch pan. Grease it generously with butter or baking spray, then dust it lightly with flour. Tap out any excess. This little ritual is your insurance policy for a clean release later.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together with an electric mixer on medium speed for 2-3 minutes. You’re looking for the mixture to become pale, fluffy, and light. This step isn’t just mixing; it’s incorporating air, which is the foundation of your cake’s tender crumb. It should look almost like a creamy cloud.

Step 3: Add Eggs and Flavor

Now, beat in the eggs one at a time. Let each egg fully blend into the butter-sugar mixture before adding the next. This helps create a smooth, stable emulsion. Then, pour in the vanilla and almond extracts. The aroma that wafts up is just heavenly—that warm, nutty scent from the almond extract is the secret whisper in this cake’s flavor.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low, add about a third of this flour mixture to the butter bowl. Once it’s mostly combined, add half of the milk. Repeat, ending with the last third of the flour. Mix just until you no longer see streaks of flour. A few lumps are okay! Pro tip: Overmixing at this stage can lead to a tough cake, so gentle does it.

Step 5: Fold in the Cherries

This is the fun part! Take your chopped cherries and sprinkle a tablespoon of flour over them. Toss gently to coat. This little trick helps prevent the cherries from sinking to the bottom of the pan. Using a flexible spatula, gently fold the floured cherries into the batter. Watch as the pink and red pieces swirl through the pale batter—it’s a preview of the deliciousness to come.

Step 6: Bake to Golden Perfection

Pour the beautiful, speckled batter into your prepared pan. Use the spatula to spread it into an even layer, getting into the corners. Slide the pan into the center of your preheated oven. Bake for 30-35 minutes. The cake is done when the top is springy to the touch and a toothpick inserted into the center comes out clean, maybe with just a crumb or two. Let it cool completely in the pan on a wire rack before frosting. Patience is key here!

Step 7: Make the Cherry Cream Cheese Frosting

While the cake cools, make the frosting that will make it legendary. In a clean bowl, beat the softened cream cheese and butter together until perfectly smooth and creamy—no lumps allowed! Gradually add the powdered sugar, about a cup at a time, mixing on low speed at first to avoid a sugar dust storm. Once incorporated, add the cherry preserves and vanilla. Turn the mixer to medium-high and beat for 1-2 minutes until the frosting is fluffy and a lovely soft pink color.

Step 8: Frost and Serve

Ensure your cake is completely cool. If it’s even slightly warm, the frosting will melt right off. Using an offset spatula or butter knife, spread all that delicious cherry frosting over the top of the cake. Swirl it, swoop it, make it pretty! For the cleanest slices, I like to chill the frosted cake for about 30 minutes before cutting. Then, slice, serve, and get ready for the compliments! Chef’s tip: For an extra pop, garnish each slice with a fresh, whole cherry on top.

Your Cherry Cake Timetable

Plan for just under an hour of active time for a dessert that serves a crowd.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 1 hour (very important!)
• Total Time: About 1 hour 55 minutes
• Servings: 12 generous slices
• Kcal: Approximately 450 per slice

My Secret for the Best Cherry Cake

Here’s my little secret: toss those chopped cherries in a bit of flour. I mentioned it in the steps, but it’s worth its weight in gold. That light coating absorbs excess juice and gives the fruit just enough “grip” to stay suspended throughout the cake batter. No more sad, cherry-less top layer and a soggy bottom! Every single bite will have a perfect burst of fruity flavor.

A Sweet Little Fact About Cherries

Did you know there are over 1,000 varieties of cherries? The ones we typically bake with are called “pie cherries” or sour cherries (like Montmorency). They have a brighter, tangier flavor that holds up beautifully in baking. Sweet cherries (like Bing) are delicious too, but their higher sugar and water content can change the texture slightly. Either way, you’re in for a treat that’s been beloved for centuries!

Your Simple Baking Toolbox

You likely have everything you need already:

• 9×13-inch baking pan
• Two mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer
• Whisk
• Flexible spatula
• Measuring cups and spoons
• Wire cooling rack
• Toothpick or cake tester

Storing Your Masterpiece

Because of the cream cheese frosting, this cake needs to be stored in the refrigerator. Cover it tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and moist for up to 4-5 days.

You can also freeze this cake for longer storage. Freeze the unfrosted cake whole, wrapped tightly in plastic and then foil, for up to 2 months. Thaw overnight in the fridge. Make the fresh cherry frosting the day you plan to serve it for the best texture and flavor.

If you’re taking it to a party, it can sit out at room temperature for up to 2 hours safely. Just try to keep it in a cool, shaded spot. Any longer than that, and it should be tucked back into the fridge.

Tips for Cherry Cake Success

• Room Temp is Key: Seriously, let your butter, eggs, and cream cheese sit out for an hour. It makes blending so much easier and leads to a smoother batter and frosting.
• Don’t Overmix: Once you add the flour, mix just until combined. Overworking the gluten will make the cake dense.
• Cool Completely: I know it’s hard to wait, but frosting a warm cake is a recipe for a runny, messy disaster. Let it cool!
• Chill for Clean Slices: For picture-perfect slices, pop the frosted cake in the fridge for 30 minutes before cutting with a sharp knife.

Presentation Ideas to Make it Shine

• Top each slice with a fresh, perfect cherry and a mint leaf.
• Grate a little white or dark chocolate over the frosting for an elegant touch.
• Serve on a beautiful cake stand with a pretty cake server.
• For a party, cut into smaller “bar”-sized portions for easy grabbing.
• Dust the serving plates with a tiny bit of powdered sugar for a professional finish.

Mix It Up: Healthier & Fun Variations

Love this base recipe? Try one of these tasty twists!

1. Whole Wheat Cherry Cake: Swap half the all-purpose flour for whole wheat pastry flour. It adds a nutty flavor and extra fiber.
2. Greek Yogurt Frosting: For a lighter frosting, use half cream cheese and half full-fat Greek yogurt. Reduce the powdered sugar slightly to taste.
3. Berry Blast Cake: Replace the cherries with a mix of blueberries, raspberries, and chopped strawberries.
4. Chocolate Cherry Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a decadent chocolate-cherry combo.
5. Coconut Almond Cake: Use coconut milk instead of regular milk and add ½ cup of toasted shredded coconut to the batter with the cherries.
6. Mini Cherry Cakes: Bake the batter in a muffin tin (lined with papers) for perfect single-serving portions. Reduce baking time to about 18-22 minutes.

Common Mistakes to Avoid

Using Cold Ingredients

This is the number one culprit for a dense cake or lumpy frosting. Cold butter and cream cheese don’t cream well. They lead to overmixing as you try to beat out the lumps, which can ruin your texture. Always plan ahead to let your dairy ingredients sit out on the counter for at least 45-60 minutes until they are softly yielding to the touch.

Skipping the Cherry Flour Coat

It might seem like an extra, pointless step, but don’t skip it! Chopped cherries are juicy and heavy. Without a light dusting of flour, they will almost certainly sink straight to the bottom of your pan during baking. You’ll end up with a cake layer on top and all the fruit clustered at the base. Taking 10 seconds to toss them ensures even distribution in every bite.

Frosting a Warm Cake

Impatience leads to a melty mess! The heat from a warm cake will immediately soften the butter and cream cheese in your frosting. This causes the frosting to slide right off the cake and become thin and greasy. It can also make the top layer of the cake soggy. Let your cake cool completely in the pan on a wire rack, which usually takes a full hour.

Overmeasuring the Flour

Packing your measuring cup directly into the flour bag adds way too much flour. This results in a dry, crumbly cake. The right way is to use the “spoon and level” method. Lightly spoon the flour into your measuring cup until it’s overflowing, then use the flat edge of a knife to sweep off the excess. This gives you the perfect, light amount every time.

Your Cherry Cake Questions, Answered

Can I use canned cherry pie filling instead of fresh cherries?

I don’t recommend using canned pie filling in the cake batter itself. Pie filling is much too wet and syrupy. It will alter the liquid balance of the batter, likely making the cake soggy and preventing it from baking through properly. However, you could use a small amount of it as a decorative topping swirl on the frosting after the cake is baked and cooled.

My frosting turned out too soft. How can I fix it?

A soft frosting is usually caused by ingredients that are too warm. Don’t worry, it’s an easy fix! Simply pop the entire bowl of frosting into the refrigerator for 20-30 minutes. The butter and cream cheese will firm up. Then, give it another quick beat with your mixer. If it’s still too soft, you can add a little more powdered sugar, a quarter cup at a time, until it reaches a spreadable consistency.

Can I make this cake ahead of time?

Absolutely, and it’s a great time-saver. You can bake the cake layer up to one day in advance. Let it cool completely in the pan, then wrap the whole pan tightly in plastic wrap and store it at room temperature. Make the frosting the day you plan to serve it. Frost the cake a few hours before your event and keep it refrigerated until ready to serve. The flavors often taste even better the next day!

What’s the best way to pit fresh cherries without a pitter?

No special tool needed! You can use a sturdy straw, a chopstick, or the tip of a pastry piping tip. Just push it through the stem end of the cherry and the pit should pop right out the other side. Alternatively, you can slice the cherry in half with a small knife and pop the pit out with your fingers. Be prepared for some cherry juice—it’s a messy but fun job!

Can I make this recipe into a layer cake?

You certainly can! Instead of a 9×13 pan, divide the batter evenly between two greased and floured 9-inch round cake pans. The baking time will be slightly less, so start checking for doneness around 25-28 minutes. Let the layers cool completely before frosting. You’ll likely need to make 1.5 times the frosting recipe to have enough to cover the tops and sides of both layers.

Why did my cake sink in the middle?

A sunken center usually points to a few issues. The most common cause is opening the oven door too early during baking. The rush of cold air can collapse the delicate structure. Also, double-check that your baking powder is fresh and not past its expiration date. Finally, underbaking can cause a sink as the center isn’t set. Always use the toothpick test for the best indicator.

Is the almond extract necessary? I don’t have any.

While the almond extract adds a wonderful, classic flavor that pairs magically with cherries, the cake will still be delicious without it. Simply replace the half teaspoon of almond extract with an additional half teaspoon of vanilla extract. You’ll still have a fantastic vanilla cherry cake. The almond just gives it that special “bakery” taste.

How do I prevent the chopped cherries from staining the batter purple?

Some staining is natural and part of the charm! However, to minimize it, make sure you are using a sharp knife to cleanly chop the cherries. Ragged, crushed pieces will bleed more. Also, fold them in at the very last minute before baking. The less time they sit in the batter, the less they will color it. A little pink swirl is actually quite pretty!

Can I use low-fat cream cheese for the frosting?

You can, but be aware that the frosting may be softer and less stable. Low-fat cream cheese has more water and less fat, which can make the frosting thinner and more prone to weeping or not holding its shape as well. For the best, creamiest, and most stable results, I always recommend using full-fat, brick-style cream cheese.

My cake is very moist, almost gummy. What happened?

A gummy texture is a classic sign of overmixing. Once you add the flour to the wet ingredients, gluten starts to develop. Mixing too much or too vigorously develops too much gluten, which gives the cake a tough, chewy, and sometimes gummy crumb. Remember to mix on low speed and stop as soon as you no longer see dry streaks of flour. A few small lumps are perfectly fine.

Time to Bake Some Joy!

And there you have it—my all-time favorite Cherry Cake with its glorious pink Cherry Cream Cheese Frosting. It’s more than just a dessert; it’s a taste of summer, a reason to gather, and a guaranteed way to make someone smile. I hope this recipe becomes a beloved staple in your home, just like it is in mine. Now, preheat that oven, grab those cherries, and get ready for the sweetest kind of kitchen magic. Happy baking!