CHERRY & CREAM CHEESE LAYER CAKE
PREP TIME: 30-35 MINUTES, PLUS 1 HOUR COOLING
COOK TIME: 30-35 MINUTES
MAKES: 1-8” CAKE
Cake
2 cups sour pie cherries, fresh or frozen (thawed)
½ cup buttermilk
1¾ cups flour
½ t baking powder
¼ t baking soda
¼ t salt
½ cup butter, softened
¾ cup sugar
1 egg
¼ t almond extract
Frosting
4 ozs cream cheese
¼ cup butter, softened
½ t almond extract
2 T milk
4 cups powdered sugar
1. Preheat oven to 350°F. Combine cherries and buttermilk in a food processor and pulse until smooth.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt.
3. In a medium bowl or stand mixer, cream butter and sugar together, add egg and almond extract. Blend well. Begin alternately adding the flour and buttermilk mixtures to the butter mixture, beginning and ending with the flour mixture.
4. Lightly butter an 8” round cake pan and pour batter into the pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Run a knife along the edges of the cake to loosen it from the pan and invert the cake onto a cooling rack and remove pan when the cake falls out. Cool for 30 minutes, and then transfer to the freezer for 30 minutes.
6. About 10 minutes before removing the cake from the freezer, prepare the frosting.
7. In a medium bowl or stand mixer, mix cream cheese, butter, and almond extract together. Add about 2 cups of powdered sugar and blend well. Add remaining powdered sugar and continue blending.
8. Cut the cake into 3 layers, and alternate adding layers of cake and frosting. Frost the entire cake and enjoy!
Gather ingredients. Preheat oven to 350°F.
Add 2 cups of fresh or frozen (thawed) sour pie cherries to a food processor.
Pour in ½ cup of buttermilk and pulse until smooth.
Add 1¾ cups of flour to a medium bowl along with ½ t of baking powder.
Add ¼ t of baking soda.
Add ¼ t of salt.
Stir to combine.
Add ½ cup of softened butter to another medium bowl or a stand mixer, then add ¾ cup of sugar.
Cream the butter and sugar together.
Add 1 egg and ¼ t of almond extract and blend well.
Begin alternately adding the flour and buttermilk mixtures to the butter mixture, beginning and ending with the flour mixture.
Lightly butter an 8” round cake pan.
Pour cake batter into the pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Run a knife along the edges of the cake to loosen it from the pan, invert the cake onto a cooling rack, and remove pan when the cake falls out. Cool for 30 minutes, and then transfer to the freezer for 30 minutes. About 10 minutes before removing the cake from the freezer, prepare the frosting.
Gather ingredients.
Add 4 ozs of cream cheese and 4 ozs of softened butter to a medium bowl or stand mixer, then ½ t of almond extract.
Blend well.
Add 2 T of milk and blend well.
Add 2 cups of powdered sugar and blend well.
Add remaining 2 cups of powdered sugar and continue blending. Cut the cake into 3 layers, and alternate adding layers of cake and frosting.
Frost the entire cake with remaining frosting.
![[RSS]](/images/icon-rss.png){kind=icon}
Wow!! I would love a slice with coffee please. Cherries are the best!
We devoured this in the design studio. (I quickly ran off with a piece for hubby before it was gone because he LOVES cherries.) Early Valentine present to ourselves.
And, you didn’t save me a slice? Looks divine!
How could we have missed you? Next time, my friend.
This must be amazing!
I still want a slice 4 years later!! LOL!!
Beautiful! Cheerful too! I’ll be making it for our GriefShare.org group next week! Thanks so much for the recipe! The heart on top is made with…?
Cherry cake is my absolute most favorite cake ever! Every year as a child I would ask for cherry cake for my birthday. With this recipe I can make my own whenever I want!
Iam diabetic and eat no sugar and very few carbs. I like dessert. Also, I am single and need small size or portions. Gone are those bad eating days. Eat a atkins diet but with lots of fresh fruits, vegetables etc. Help us with diabetes and good eating habits.
MJ. Lovely, but you didn’t tell us how to make the powdered heart on top!!!
For the heart, I folded a piece of paper in half lengthwise and cut out a half-heart outline along the fold. Then, I unfolded the paper and centered the heart outline on the top of the frosted cake. After that, I dusted the inside of the heart with cocoa powder, carefully lifted the paper away, and voila! It left a clean, crisp cocoa heart right in the center of the cake.
Looks Delicious! Oh how I wish it was gluten free. I do thank you for the GF recipes you have come up with. How about some yummy GF biscuits?
🤗