Description
This Best Cherry Crisp Cake is a moist, cozy, and delicious layered cake featuring tender cake layers filled with a homemade cherry compote, topped with a crunchy oat crumble and finished with a luscious vanilla buttercream frosting. Perfect for cherry lovers and special occasions, this cake combines fruity tartness, soft crumb, and sweet crumble for an irresistible dessert experience.
Ingredients
Scale
Cake
- 1 cup salted butter, room temperature
- 1/3 cup canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon salt
- 5 large eggs, room temperature
- 3 cups + 2 tablespoons cake flour
- 2 1/2 teaspoons baking powder
- 1 cup Greek yogurt, room temperature
- 2 teaspoons vanilla extract
Crumble
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 3 tablespoons salted butter, room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cherry Filling
- 2 1/2 cups cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 teaspoons lemon juice
Frosting
- 2 cups salted butter, softened
- 6 cups powdered sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- Pinch of salt
- 1/4 cup heavy cream
Instructions
- Prepare Cake: Preheat the oven to 350°F and prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying with non-stick spray. In a large bowl using a stand mixer fitted with the paddle attachment, beat the butter, canola oil, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add the eggs one at a time, beating on medium-low after each addition and scraping the sides of the bowl as needed. Mix in half of the cake flour, baking powder, and salt just until combined. Add the Greek yogurt and vanilla extract, mixing again until combined. Fold in the remaining flour gently. Divide the batter evenly among the prepared pans and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
- Make Crumble: Increase oven temperature to 375°F and line a baking sheet with parchment paper. In a medium bowl, mix together oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the butter with a fork or hands until crumbly. Spread the crumble mixture evenly on the baking sheet and bake for 8-10 minutes, stirring halfway through baking. Remove and let cool completely.
- Prepare Cherry Filling: In a medium saucepan, combine the pitted cherries, granulated sugar, and cornstarch. Add water and lemon juice, then bring the mixture to a boil over medium heat. Stir continuously until the filling thickens and cherries soften, about 5 minutes. Remove from heat and cool completely to avoid melting the frosting when assembling the cake.
- Make Frosting: In a large bowl with a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 3 minutes until light and creamy. Gradually add powdered sugar, mixing until combined. Add vanilla bean paste (or vanilla extract), heavy cream, and salt. Beat on medium-high for 5 minutes to lighten the frosting. Stir gently with a spatula or wooden spoon to release extra air bubbles before using.
- Assemble Cake: Place the first cake layer on an 8 1/4-inch cake board or plate. Spread a thin layer of frosting on top. Pipe a thick ring of frosting around the edge to form a dam, then spoon half of the cooled cherry filling inside the ring. Sprinkle about half of the crumble on top of the filling. Add the second cake layer and repeat the frosting dam, filling with remaining cherry filling and most of the crumble, reserving 1/4 to 1/2 cup for decoration. Top with the final cake layer.
- Set Layers: Transfer the cake to the freezer for 10 minutes to set the filling and frosting. Alternatively, refrigerate for about 30 minutes. After chilling, apply a thin crumb coat of frosting over the entire cake and freeze for another 10 minutes.
- Final Frosting and Decoration: Frost the sides of the cake using another cake board as a guide to achieve a smooth, even coating. Use a bench scraper held at a 45-degree angle and spin the cake slowly for clean edges, filling in any gaps with extra frosting and scraping off excess. Freeze again for 10 minutes. Remove plastic guide and use remaining frosting with an offset spatula to frost the top. Decorate with reserved crumble topping and fresh cherries as garnish before serving.
Notes
- Store leftover cake wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Cake slices can also be frozen and thawed before serving.
- All cake components (cake layers, cherry filling, crumble topping, and buttercream) can be made ahead and frozen. Thaw fillings and buttercream overnight in the fridge and bring to room temperature for 1-2 hours before use. Rebeat buttercream for a smooth consistency.
- You may substitute canned cherry pie filling for the homemade cherry filling to save time.
- Vanilla bean paste adds a beautiful vanilla bean fleck appearance, but regular vanilla extract can be used instead.
- For cake flour substitute: mix 2 tablespoons cornstarch with enough all-purpose flour to make 1 cup. Use this in place of cake flour in the recipe (equivalent to 6 tablespoons cornstarch and 2 3/4 cups all-purpose flour for this cake).
