Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups fresh or frozen cherries, pitted
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon cinnamon
- Light dusting of powdered sugar
Directions
Preheat oven to 350°F (175°C).
Grease and line three 8-inch cake pans.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
Alternate adding the dry ingredients mixture and buttermilk to the wet ingredients until the batter is smooth.
Divide batter evenly among the prepared pans and bake for 20–25 minutes.
Cool the cakes completely in the pans on a wire rack.
In a saucepan, cook cherries, sugar, and lemon juice over medium heat until the cherries release their juices.
Stir in the cornstarch slurry and simmer until the mixture thickens.
Cool the cherry filling completely before assembling the cake.
Beat cream cheese and butter until smooth for the frosting.
Gradually add powdered sugar, vanilla, and optional cinnamon to the frosting mixture.
Place one cake layer on a serving stand, spread with frosting, and spoon one-third of the cooled cherry filling on top.
Repeat the frosting and filling steps with the second cake layer.
Top with the final cake layer and cover the entire cake with the remaining frosting.
Garnish with fresh cherries, a sprinkle of cinnamon, or a drizzle of extra cherry compote.
Chill the cake for 30–60 minutes before slicing for cleaner layers.
Frequently Asked Questions
How should I properly store the Cherry & Cinnamon Layer Cake to keep it fresh?
Once fully cooled, store the frosted Cherry & Cinnamon Layer Cake in an airtight container at room temperature for up to 3 days. If your frosting contains cream cheese or fresh cream, refrigeration is necessary; bring it to room temperature for 30 minutes before serving for the best texture.
Can I substitute the ground cinnamon or nutmeg in this cake recipe?
For the cinnamon, you can substitute with 1 teaspoon of apple pie spice blend for a similar warm flavor profile. While nutmeg is essential for balancing the cinnamon, you can omit it if necessary, but the cake will lack a subtle depth of spice.
What is the best way to ensure my Cherry & Cinnamon Layer Cake layers bake evenly at 350°F?
To ensure even layers, make sure your butter is truly softened but not melted, and cream it well with the sugar to incorporate air. Also, accurately measure your dry ingredients, especially the baking powder and soda, and use cake strips soaked in water around the outside of your 8-inch pans to promote slow, even baking.
