Cherry Birthday Cake with Cherry Buttercream

This cherry birthday cake is a real celebration on a plate. Tender, buttery vanilla cake layers sandwich a bright cherry jam filling, and the whole thing is covered in a fluffy cherry buttercream.

Between the layers you get that pop of fruit, and every bite stays soft and creamy without being too sweet. It’s the kind of cake that feels special but comes together with straightforward steps, no fancy equipment needed beyond a mixer and two round pans.

Why This Cherry Cake Stays in the Rotation

The flavor is honest cherry, not a candy shop version. A little almond extract in the batter nudges the fruit forward, and using a good cherry jam means the filling tastes like actual cherries.

The texture is what I want at a birthday party. The cake is light with a fine, even crumb, and the buttercream is silky and easy to spread. It holds up well, too, so you can frost it ahead of time and it still looks great at midnight.

Most of all, it works the first time. Cream the butter until it is genuinely fluffy, don’t rush the cooling, and you will have a cake that cuts neatly and gets finished fast.

Ingredients

• 2 ½ cups (315 g) all-purpose flour: spooned and leveled, not scooped
• 2 ½ tsp baking powder: keeps the layers high and tender
• ½ tsp fine sea salt: balances the sweetness
• 1 cup (226 g) unsalted butter, softened: leave it at room temperature for an hour so it creams well
• 1 ½ cups (300 g) granulated sugar: standard white sugar gives the best crumb
• 4 large eggs, room temperature: cold eggs can make the batter curdle
• 2 tsp vanilla extract: rounds out the cherry flavor
• ½ tsp almond extract: optional but it makes the cherry pop
• 1 cup (240 ml) whole milk, room temperature: adds moisture without making the cake heavy
• ⅓ cup (105 g) cherry preserves: the filling; use one with visible fruit pieces for texture

For the cherry buttercream

• 1 ½ cups (340 g) unsalted butter, softened: the base needs to be silky before the sugar goes in
• 4 cups (480 g) powdered sugar, sifted: sifting stops lumps in the frosting
• ⅓ cup (105 g) cherry preserves: strained if you want a perfectly smooth buttercream; I keep the fruit bits in
• 1 tsp vanilla extract: just a little to warm the flavor
• Pinch of fine sea salt: cuts the sweet
• 1-2 tbsp whole milk, as needed: only if the frosting feels too stiff to spread

Variations / Substitutions

• Swap the frosting: a tangy cream cheese frosting works beautifully; beat 8 oz cream cheese with the butter before adding the sugar.
• Use fresh cherry purée instead of preserves: cook 1 cup pitted cherries with 2 tbsp sugar until thick, then blend and cool.
• Change the fruit: raspberry or strawberry jam gives a different birthday personality while keeping the same structure.
• Skip the almond extract: replace it with an extra ½ tsp vanilla for a pure vanilla cherry cake.
• Go dairy-free: use a good plant-based butter block and swap the milk for oat milk; the cake texture stays close to the original.

If you love layer cakes with fruit inside, you might also enjoy a lemon blueberry buttermilk cake.

How to Make Cherry Birthday Cake

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) with a rack in the middle. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, beat the 1 cup softened butter with 1 ½ cups granulated sugar on medium-high speed for about 3 minutes, scraping the bowl once. You want the mixture to look pale and feel almost fluffy, not just combined. Add the 4 eggs one at a time, beating for 30 seconds after each, then mix in the 2 teaspoons vanilla and ½ teaspoon almond extract.

The butter will look slightly curdled after the eggs go in. That is normal and smooths out once the dry ingredients join the party.

Step 2: Mix the Dry and Wet Ingredients

Whisk the 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt together in a separate bowl. Pour the 1 cup whole milk into a measuring cup.

With the mixer on low, add the flour mixture to the butter mixture in three parts, alternating with the milk in two parts. Start and end with the flour. Mix just until the streaks of flour disappear, about 10-15 seconds, then stop. Overbeating now will make the cake tough.

Step 3: Bake the Layers

Divide the batter evenly between your two prepared pans. Smooth the tops gently with a spatula.

Bake for 25 to 30 minutes, until the tops spring back when pressed lightly and a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in their pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely. Rushing this step will melt the buttercream later.

Step 4: Beat the Cherry Frosting

While the layers cool, make the buttercream. Beat the 1 ½ cups softened butter in a clean mixer bowl on medium-high for 2 minutes, until it is pale and creamy. Turn the speed to low and gradually add the 4 cups sifted powdered sugar, a cup at a time. Scrape down the bowl, then mix in the ⅓ cup cherry preserves, 1 teaspoon vanilla, and a pinch of salt. Increase the speed to medium-high and beat for another 2 to 3 minutes, until the frosting is airy and easy to spread. If it feels too thick, add 1 tablespoon of milk at a time (no more than 2 tablespoons) to loosen it.

The frosting will have a natural pale pink tint from the jam, but you can add a tiny drop of pink food coloring if you want a more classic birthday look.

Step 5: Fill the Layers

Place one completely cooled cake layer on a serving plate or cake stand. Spread about ⅓ cup of cherry preserves evenly over the top, leaving a ½-inch border so it does not squish out the sides. Pipe a thick ring of the cherry buttercream around the outer edge of the layer; this dam keeps the jam inside. Set the second layer on top, flat side down.

Step 6: Frost the Cake

Spread the remaining buttercream over the top and sides of the cake, using an offset spatula or a butter knife. Work the frosting gently so you don’t drag crumbs. Once the cake is covered, you can leave it with swoops and swirls for a relaxed look. Pile a small mound of fresh cherries or extra jam in the center if you like, then slice and serve the cake at room temperature.

Tips for the Best Cherry Cake

• Get the butter right: softened means it holds a thumbprint easily but still feels cool, not greasy. If it is too warm, the cake will be dense instead of light.
• Level your layers: use a serrated knife to trim any domed tops before filling. Flat layers stack straighter and keep the frosting even.
• Chill after filling: pop the filled cake in the fridge for 15 minutes before the final frosting coat. The layers settle and the jam sets up, so nothing slides.
• Don’t overwhip the buttercream: whipping too long after the sugar goes in can introduce large air bubbles that make the frosting look grainy. Stop when it looks smooth and holds its shape.

Bake times by pan size:

Storing Leftover Cake

Cover the cake and store it in the refrigerator for up to 4 days. The buttercream firms up when chilled, so let individual slices sit at room temperature for about 20 minutes before eating. You can also freeze unfrosted cake layers, tightly wrapped, for up to a month; thaw them on the counter while you make the frosting.

Frequently Asked Questions

Can I use fresh cherries instead of jam?

Yes. Simmer 1 cup pitted cherries with 2 tablespoons of sugar and a splash of water until the fruit breaks down and thickens, about 10 minutes. Let it cool completely before using as a filling or stirring into the buttercream.

Why did my cake sink in the middle?

Usually the batter was overmixed after adding the flour, or the oven door was opened too early. Mix just until combined and bake for at least 25 minutes before checking.

Can I make the cake layers ahead of time?

Absolutely. Bake the layers, cool them fully, then wrap each one in plastic and freeze for up to 1 month. Thaw at room temperature while you prepare the frosting.

How do I get a deeper pink color without food dye?

Add a teaspoon of freeze-dried cherry powder or a small spoonful of beet powder to the buttercream. Start with a tiny amount and build the color gradually.

Cherry Birthday Cake Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ½ tsp almond extract
• 1 cup whole milk, room temperature
• ⅓ cup cherry preserves (for filling)
• 1 ½ cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted
• ⅓ cup cherry preserves (for frosting)
• 1 tsp vanilla extract (for frosting)
• Pinch of fine sea salt
• 1-2 tbsp whole milk, as needed

Method

 

1. Preheat the oven to 350°F and prep two 8-inch round cake pans. Cream the butter and sugar until light and fluffy, then beat in the eggs, vanilla, and almond extract.
2. Whisk the flour, baking powder, and salt. Alternately add the dry mix and the milk to the butter mixture, starting and ending with the flour, mixing just until combined.
3. Divide batter between the pans and bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
4. Beat the butter for the frosting until pale, then gradually mix in the powdered sugar. Add the cherry preserves, vanilla, salt, and milk if needed, and beat until fluffy.
5. Place one cake layer on a plate, spread with cherry preserves, pipe a buttercream dam around the edge, and top with the second layer.
6. Frost the top and sides with the remaining buttercream, decorate as you like, and serve at room temperature.

Notes

Let the cake layers cool entirely before filling; any residual warmth will melt the buttercream. For a clearer pink, strain the cherry preserves before adding them to the frosting.