Pink Cherry Cream Layer Cake

Pink Cherry Cream Layer Cake

Ingredients

• 226 g (8 oz) full-fat cream cheese, softened
• 168 g (1½ sticks) unsalted butter, softened
• 400 g (2 cups) granulated sugar
• 6 egg whites, room temperature
• 342 g (3 cups) cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240 ml) buttermilk
• ¼ cup maraschino cherry juice
• ¼ cup vegetable oil (canola or sunflower)
• 1 teaspoon vanilla extract
• 1½ teaspoons cherry flavoring
• 1 cup finely chopped maraschino cherries
• Pink or red food-color gel (optional)

• Whipped Cream Layer

• 1 cup cold heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

• Cherry Cream Cheese Frosting

• 226 g (2 sticks) unsalted butter, softened
• 450 g (two 8-oz packs) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon cherry flavoring
• 6 to 6½ cups powdered sugar (adjust to taste)
• Pink food-color gel (optional)

Instructions

Prepare the Cake Layers

Preheat the oven to 325°F (165°C). Grease three 8-inch round pans and line the bottoms with parchment paper.

Separate the eggs and set aside the egg whites only.

Measure ¼ cup cherry juice from the maraschino cherry jar and reserve extra juice for later.

Finely chop the cherries and set aside.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another bowl, combine buttermilk, oil, cherry juice, vanilla, and cherry flavoring.

Using a mixer, beat butter and cream cheese until smooth and creamy.

Slowly add sugar and mix for 2–3 minutes until light.

Add egg whites one at a time, mixing gently after each addition.

On low speed, alternate adding dry ingredients and liquid mixture, starting and ending with dry ingredients.

Add food coloring if using and mix just until blended.

Fold in the chopped cherries by hand.

Divide batter evenly among the prepared pans.

Bake for 28–30 minutes, or until a toothpick inserted comes out clean.

Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Whipped Cream Filling

Chill your mixing bowl and whisk for 10 minutes.

Beat cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.

Stop immediately once peaks hold their shape.

Prepare the Frosting

Beat butter until smooth.

Add cream cheese and mix until fully combined.

Blend in vanilla and cherry flavoring.

Gradually add powdered sugar on low speed.

Add food coloring if desired and beat until fluffy.

Chill briefly if frosting feels too soft.

Assemble the Cake

Place the first cake layer on a serving plate.

Lightly brush the top with reserved cherry juice.

Pipe a frosting border around the edge.

Add whipped cream filling and optional cherry pieces.

Place the second layer on top and repeat.

Add the final cake layer.

Apply a thin crumb coat and chill for 15–20 minutes.

Finish with a smooth final frosting layer and decorate as desired.

Storage & Serving

Store the cake refrigerated in an airtight container.

Remove from the fridge 2–3 hours before serving for best texture and flavor.

Notes & Substitutions

Cake Flour Alternative: Replace 2 tablespoons of flour per cup with cornstarch.

Buttermilk Substitute: Add 1 tablespoon lemon juice or vinegar to milk and let sit 5 minutes.

No Cherry Extract: Use 2 tablespoons cherry gelatin powder instead.

Cake layers may be frozen for up to 3 months if wrapped well.