Description

A decadent three-layer vanilla cake filled with sweet cherry compote and frosted with smooth vanilla buttercream. Perfect for celebrations or as a show-stopping dessert.

Ingredients

Scale

For the Crust:

For the cake:
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 1/4 cups whole milk
For the cherry compote:
3 cups fresh or frozen cherries, pitted
1/2 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
For the vanilla buttercream:
1 1/2 cups unsalted butter, softened
6 cups powdered sugar
1/4 cup heavy cream
2 tsp vanilla extract
Pinch of salt
For decoration:
Fresh cherries
Sprinkles (optional)

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk together flour, baking powder, and salt in a bowl. Set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with flour mixture.
Divide batter evenly among pans. Bake for 25-28 minutes until golden. Cool completely.
For compote: Simmer cherries, sugar, and lemon juice for 10 minutes. Add cornstarch slurry and cook until thickened. Cool completely.
For buttercream: Beat butter until creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Beat until fluffy.
Assemble cake: Place first layer, spread with 1/2 cup buttercream, then cherry compote. Repeat with second layer. Frost entire cake with remaining buttercream.
Decorate with fresh cherries and sprinkles if desired. Refrigerate 1 hour before serving.

Notes

For best results, bring all ingredients to room temperature before starting. Cake can be made 1 day ahead – store frosted cake in refrigerator but bring to room temperature before serving. Frozen cherries work well when fresh aren’t available.