You’ll love this moist Cherry Sour Cream Cake. An easy from scratch layer cake brimming with tangy, cherry flavor. Pretty in pink on the outside with a gorgeous layer of cherry pie filling in the middle!
Moist cake, cherry buttercream frosting and a surprise ingredient in the middle. What’s not to love about that?
The rich flavor and stunning appearance are a showstopper every time you serve it.
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Easy Sour Cream Cake
This cherry cake always gets rave reviews! No doubt why. The moist texture, tender crumb, and the best flavor in a white cake.
Perfect for a special celebration or a slice with a cup of coffee .
This recipe started out on a little scrap of paper found in a pack of vintage recipes purchased on eBay. I developed a from scratch version of the original Cherry Cake but she got a facelift.
All the key flavors are here but in a glamourous form. It’s a beautiful layer cake with cherry pie filling in the middle, pink frosting (from maraschino cherry juice) with the tangy from scratch cake.
It’s a cake that takes a bit more time to make and it’s totally worth it.
Recipe Ingredients + Notes
All Purpose Flour. Use regular or gluten free measure-for-measure flour blend*.
Granulated Sugar. Sweetener for the cake.
Baking Powder and Baking Soda. The rising agents for the cake. Using both gives a great shape and structure.
Salt. We recommend kosher salt which is a less salty tasting salt.
Sour cream. Use full fat sour cream for best results.
Unsalted Butter. Start with softened butter for best results.
Egg Whites. You’ll need three; no egg yolk is used.
Almond Extract. Almond and cherry are delicious together. A bit of extract gives a nice flavor to the tender cake.
Cherry Pie Filling. Canned pie filling or homemade cherry pie filling can be used. This is the secret ingredient!
Powdered Sugar. Used for the buttercream frosting.
Maraschino Cherry Juice. This is used for the frosting both for flavor and color.
Optional decoration. Fresh cherries and sliced almonds.
How to Make it – Step-by-Step
STEP 1. Preparation
Pre heat oven to 350 degrees F. Spray two 8-inch round cake pans with cooking spray (photo 1).
STEP 2. Make the Sour Cream Cake
In a large mixing bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt (photo 2).
Add the wet ingredients: sour cream, butter, egg whites and almond extract (photo 3).
Using an electric mixer (handheld or stand mixer with the paddle attachment) mix on medium speed for 2 minutes until combined.
Spoon the thick batter evenly into each prepared round cake pan (photo 4).
STEP 3. Bake the cake
Bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean (photo 5).
Cool in the pan for 10 minutes. Then transfer to a wire rack to fully cool before frosting (photo 6).
STEP 4. Make the frosting and filling
Process the cherry filling in a food processor or using an immersion blender until large pieces are gone (photos 7-8).
This step is key to ensure the filling works in the middle of the cake and large pieces don’t fall out when the cake is cut.
In a large bowl or stand mixer, cream butter on high speed until fluffy.
Add some of the powdered sugar and continue mixing until combined. Continue adding the powdered sugar until smooth and creamy (photo 9-10).
Add the cherry juice and mix on low speed for 2 minutes. Adjust the frosting consistency as needed (photo 10-11).
STEP 5. Assemble the cake
Place one cooled cake layer on a cake plate and frost to cover the top about 1/4-inch thick (photo 12-13).
Add 1 cup frosting to a piping bag fitted with a 1A Wilton tip (photo 14).
Pipe a line of frosting around the outer edge of the cake layer on top of the layer. This will create a dam for the the cherry filling (photos 15-16).
Remove any extra frosting from the piping bag and combine with the rest of the frosting.
Spoon the cherry filling onto the top of the cake layer gently smoothing to the frosting barrier (photos 17-18). Do not overfill over the top of the frosting ‘dam’.
Add the remaining cake layer on top (photo 19).
Frost the top and sides of the cake (photo 20-22).
STEP 6. Optional decorating of the cake top
If desired pipe remaining frosting on top of the cake using a Wilton 1M tip (photo 23).
Top with cherries and/or some sliced almonds for crunch (photo 24).
Variations
Don’t include almond. The almond extract can be replaced with vanilla extract. The optional almonds can be left off the top of the cake.
Make it a chocolate cake. Use vanilla extract and frost with chocolate frosting instead. Chocolate shavings on top make it a one of those delicious cakes you can’t get enough of!
For a deeper pink frosting color some red or pink gel food coloring can be added.
As a swap for the cherry juice in the frosting 5 tablespoons of milk and three teaspoons of vanilla extract can be used. It will not have a pink color unless food coloring is used.
Want a shortcut? Use a box vanilla cake mix (or yellow or white), substitute sour cream for the vegetable oil called for in the box mix.
After preparing the cake mixture make sure the cake batter has the same consistency as it normally would.
If too dry add a tablespoon or two more sour cream. Bake as directed and finish this cake recipe as written.
Tips for cooling the cake
- Do not proceed to the filling and frosting until the cake is completely cooled as the frosting will melt.
- The cake can be made the day prior to assembly. Cool the cake layers for 1 hour at room temperature then cover in plastic wrap and refrigerate overnight.
- If overnight chilling isn’t an option refrigerate for 2-3 hours to get a good chill.
Pro Tips
Be sure to start with a cool cake before frosting. If the cake is still warm it will melt the frosting.
How to Store
Store in an airtight container in the refrigerator for up to 5 days.
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Recipe
Cherry Sour Cream Cake
Ingredients
Cake
- 1 3/4 cup all purpose flour regular or gluten-free measure-for-measure flour blend*
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter softened
- 3 egg whites
- 1 teaspoon almond extract vanilla extract can be substituted
Cherry filling
- 1 cup cherry pie filling canned or homemade
Frosting
- 4 cups powdered sugar
- 1 cup (2 sticks) unsalted butter softened
- 6 tablespoons maraschino cherry juice
- Optional garnish: 8 cherries, 3 tablespoons sliced almonds
Instructions
Cake
- Preheat oven to 350 degrees F. Prepare 2 8-inch round cake pans with non-stick spray (or butter and flour).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the sour cream, butter, egg whites, and almond (or vanilla) extract. Mix together with a hand mixer for 2 minutes until well combined. The batter will be thick.
- Divide the batter evenly between the two prepared pans. Spread batter to the edges with a spatula or knife.
- Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 10 minutes. Remove from the pans and cool completely on a cooling rack before proceeding with frosting the cake.
Frosting
- Using an immersion blender or a food processor, chop the cherry pie filling until the large chunks are gone.
- In a large bowl or stand mixer, beat the butter until smooth and creamy.
- Add part of the powdered sugar and continue mixing until combined. Continue adding in the remaining powdered sugar and mix until smooth and creamy.
- Add in the maraschino cherry juice and continue mixing for another 2 minutes.
- Assess and adjust the frosting consistency as needed. If the frosting will be piped and the frosting is too thin, add another 1/2 cup of powdered sugar. If the frosting is too thick, add another tablespoon of cherry juice or milk.
How to assemble the cake
- Place the bottom cake layer on a cake plate, cake stand, or on a cake decorating stand. Add a little bit of frosting and cover the entire top, about 1/4 inch thick.
- Fill a piping bag with 1 cup of frosting and tip the bag with a 1A Wilton tip. If a piping bag is not available, fill a plastic bag with 1 cup of frosting and cut the corner off to create a round tip.
- Line the outer edge just inside the outer edge on top of the cake layer) of the cake layer with a ribbon of frosting. This will create a dam for the the cherry filling. Squeeze any remaining frosting back into the bowl and use to frost the cake.
- Spoon the cherry pie filling into the middle of the cake and gently spread it to the edges. Be careful not to overfill, the cherry pie filling should not fill higher than the frosting edging that was piped on.
- Gently add the second cake layer on top of the cake. Frost the top and sides of the cake.
Decorating the top of the cake (optional)
- To decorate the top, fill a piping bag with the remaining frosting and tip the bag with a 1M Wilton tip. Create swirls around the top edges of the cake, top with cherries, and sprinkle almond slices (optional). If there is leftover frosting you may use it to add a ribbon around the bottom of the cake.
Notes
- 2 layer cake – 12 slices
- Frosting Yields 5 cups – Enough for 2 layer cake or 24 cupcakes
- Do not proceed to the filling and frosting until the cake is completely cooled as the frosting will melt.
- The cake can be made the day prior to assembly. Cool the cake layers for 1 hour at room temperature then cover in plastic wrap and refrigerate overnight.
- If overnight chilling isn’t an option refrigerate for 2-3 hours to get a good chill.
Nutrition
Originally published: July 6, 2012. If you’d like a copy of the original version of this layer cake, sending us an email!
Kim says
So, I made this with a gluten free flour mix. I also 1/2ed the recipee and made only one 9″ round. I topped it before baking with fresh cherry halfs cut and pitted. added almond slices and baked it at 8600ft above sea level. I adjusted the temp to 325° and baked for approximately 40 minutes. Dressed it with powdered sugar. Excellent! Light and fluffy and not too sweet! A go to recipee for extra fruit in the house! Thank you!
Dennis Meredith says
Can this be made in a 9×13 pan and would it be ok to add nuts to the recipe?
Toni Dash says
Hi Dennis. We’ve only made the recipe as written. As you probably read this is a modern revamp of a vintage layer cake recipe. Thought layer cakes can be translated into different forms I’m not sure how the filling would be easily incorporated into a 9-inch by 13-inch pan format. If you do some experimenting please let us know how it worked out!
Laura says
This whole combination is divine! I love the cherry and sour cream mix. It makes a lovely breakfast that tastes like dessert!
Toni Dash says
So glad you enjoyed it! It is a dessert but who says you can’t have dessert for breakfast, right?
Gwynn Galvin says
I think I just found my new favorite dessert! Cannot wai to make this recipe again!
Beth says
This cake is delicious! So special.
Linda says
Yum! This cherry cake is so good! Who would have thought adding sour cream will bring a big difference to this cake?
Will says
To die for!