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!
Foodie Stuntman says
I might have to buy a cherry pitter to make this. Congratulations on making the foodbuzz Top 9!
Boulder Locavore says
Whether you make this or not, if you are a cherry eater I think you'll find a whole new world opening to you if you get a pitter! No exageration. The cherries are kept perfectly in tact…..as are one's teeth! Thanks so much for reading and commenting.
ping says
Most useful cherry pitter … my teeth 🙂
We asians envy you for your cherries, peaches, plums etc. Not that we can't get them here, it's terribly expensive! And if I'm to go on a splurge and get myself some cherries, I'd be too reluctant to put them in anything other than to savor them slowly on its own. So in the meantime, I'm just gonna salivate here.
And oh yes, congrats on getting Top 9!
Boulder Locavore says
I can imagine what you are saying and frankly there are fruits you have which I loved when living in Singapore we either cannot get at all or only in a can. When I made this cake I was feeling as you describe; I did not want to incorporate them into something that would not keep them front and center. Whenever I have coveted fruit I don't want to it to consumed by lots of other ingredients. Thanks also for the congrats Ping!
Elisabeth says
Tony, I used to have a 'cherry pitter' for ages, but used it mostly to pit olives, because cherries in S. Florida are extremely expensive, but right now they're in season, so its quite affordable…but now, I have no clue where my 'cherry pitter' disappeared to. Guess I'll have to start looking around at Goodwill if they might have one, or buy a new one.
I have hand written and scratch paper partially written recipes, as well…got rid of most of them (weird me!)…love, and simply 'in love' with your creation of the amazing cake, with the cherry filling and the frosting is to'die for'…so superb! Your photos are always so lovely; love the natural effect, and not 'staged' 'must be perfect' look. I, myself also… can't go out of my way to buy special props to stage my dishes or desserts to make them look like its from a photo studio…gotta be creative, and use what you have on hand! Kudos to you, you always impress me!
xo
Boulder Locavore says
Oh Elisabeth! You are always so generous with your comments.
I did not know about the cherry cost in Florida. We suffere the same here with your lovely mangos. I think cherry pitters are that type of gadget that when you need it nothing else will do! I may go some time without using it but am always glad I bought them when I do have the call. On the photos, I am drawn to things that look like they've 'lived a life' and I think you see that in my photos. I just am not wired to create things that are perfect. I really appreciated your remarks about that.
Medeja says
Amazing cake! And with cherries.. It is always a great decision to make cake with cherries!
Boulder Locavore says
Thank you Medeja! I'd seen a handful of these vintage recipes and realized I've never had a cherry cake myself. Seemed a shame to not give it a whirl. Those who have sampled it have loved it too so it seems a worthwhile adventure.
Pegasuslegend says
Toni I am such a cherry fan I don't know if they would make it to the recipe, but after looking at this gorgeous luscious cake I would have to buy more just to try this! I love it!
Boulder Locavore says
I agree Claudia however with the volume of cherries I have right now a girl can only eat so many gallons raw a day! I consider it 'parallel processing'! This cake really does flatter the cherries vs. overwhelm them as well. Thanks for reading and taking the time to comment!
Anonymous says
Cakes, cakes & more cakes. As I was going down my list of “Food Blogs I Read,” there was Westword's Cafe Socety blog announced that Buddy “Cake Boss” Valastero is coming to the Pramount Theater again, along with a photo of him working on an elaborate cake. I relate, because I moved to Colo from Hoboken, where his family bakery is located. Then I got to your blog and read this time-tested cake recipe. I don't have a cherry tree in my yard (never did, but there's one in a nearby alley and the owners of the builing permit neighbors to pick. I'll be back to try one version of this one! Thanks. – Claire at culinary-colorado.com/ .
Boulder Locavore says
Hi Claire! I would love a cherry tree now but probably have a romanticized view of it; blocking out any bird issues and mess. I love that you have access to one were you to wish to pick. As an adult I value those places where I can pick and usually exit the summer with a freezer stocked ready for any whims requiring them over the winter. Thanks for reading and commenting! Look forward to seeing you this week.
The Mom Chef says
I'm amazed that you could look at that recipe (which is really just an early version of the dump cake) and pull off such a beautiful adaptation. I very much prefer a whipped cream frosting to the regular sugar and butter based type so this is right up my alley (plus, there's no chocolate). I also love the fact that you put almond extract in your pie filling.
Boulder Locavore says
Thank you Christiane. Though cherries and chocolate go well together, chocolate could not be farther from my mind in this heat. The simple whipped cream was really perfect. A bit like a cherry riff on a strawberry shortcake type of thing.
Chef Connie says
Wow Toni. This one is definitely going in the recipe box. Great!!
Boulder Locavore says
Thank you Connie! Hope you will try it and that you are having a good summer.
Chef Dennis says
what a beautiful cake, you certainly did a great job recreating that recipe, it looks delicious. And I absolutely love your cherry pitter, mine is Oxo, but one at a time, what a pain! I will have to look into your model for next year!
Boulder Locavore says
I too love the cherry pitter Dennis. I found the mega cherries were a bit too big to reliably pit. Normally we watch to ensure the pits come out but when I was making jam I powered through and found not all the pits were removed due to the cherries size. With regular cherries it's like an automatic weapon; it's great!
Thanks for the kudos on the cake. I loved the way it turned out and that I used 3 more cups of my stash of cherries!
authorjaneward says
I love cherries and I really appreciate that you took the time to give us scratch versions of both cake and pie filling. I can't wait to try this one.
Boulder Locavore says
You are welcome Jane. Being gluten free I don't use a ton of cake mixes and frankly for something like this I'd prefer to bake from scratch anyway. I love a bit of learning along the way so it was fun to fill the intent of the recipe out with pure individual ingredients. Hope you'll enjoy some of your cherries in the form of this cake!