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Cherry Birthday Cake

Cherry Birthday Cake Recipe

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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
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.