Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
Step 4: Alternate adding flour mixture and milk, beginning and ending with the flour. Mix until just combined.
Step 5: Divide batter evenly among prepared pans and bake for 25-30 minutes. Cool completely.
Step 6: For cherry filling, combine cherries, sugar, and lemon juice in a saucepan over medium heat. Dissolve cornstarch in water and stir into cherries. Simmer until thickened. Cool before use.
Step 7: For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in cherry preserves and vanilla.
Step 8: To assemble, layer cakes with cherry filling and frosting between each layer. Frost the outside of the cake and decorate with whole cherries.
Storage Information
Refrigerate cake in an airtight container for up to 4 days. Bring to room temperature before serving. Cake layers and frosting can be made a day ahead and stored separately.
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