Cherry pistachio layer cake made with three layers of fluffy high altitude cherry cake, frosted with pistachio buttercream, and topped with swirls of cherry buttercream and sweet maraschino cherries. You’ll love the sweet and nutty flavor combination of cherries and pistachios in this pretty pink and green cake.
You might also love this Lambeth style chocolate cherry cake, orange pistachio cake, and pistachio brownie chunk ice cream.
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Why You’ll Love This Recipe
So Pretty and Colorful. I love the shades of pink and green in the buttercream, tinted naturally by cherry juice and creamy pistachio butter. And the maraschino cherries on top add the prettiest pop of color for a fun presentation.
Tested for High Altitude. I develop and test all of my recipes at Denver’s altitude of 5,280 feet, so other high altitude bakers can be assured of consistent, reliable results in their own home baking. I adapted today’s high altitude cherry cake from my popular strawberry cake, replacing the strawberry reduction with tart cherry juice.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cherry Juice Reduction
- Tart Cherry Juice. You’ll be reducing the cherry juice by half, to evaporate some of the water and concentrate the cherry flavor. Then the cherry juice reduction will be used to flavor both the cake and the buttercream.
Cherry Cake
- Whole Milk. Adds moisture and fat for a tender, flavorful cake crumb.
- Lemon Juice. The acidity in the lemon juice enhances the flavor of the strawberries and also makes the cake more tender.
- Reduced Tart Cherry Juice. Adds flavor, moisture and acidity.
- Eggs + Egg Whites. Gives the cake strength and structure.
- Vegetable Oil. Makes the cake moist, light and fluffy.
- Vanilla Extract. Flavor.
- Cake Flour. Flour gives a cake structure, and the lower protein content of cake flour makes a softer, fluffier cake than if you used all-purpose flour.
- Sugar. Granulated sugar adds sweetness and moisture.
- Baking Powder. Leavening agent to help the cake rise.
- Salt. Enhances flavor and balances sweetness.
Pistachio Buttercream
- Butter. Makes a rich, buttery, fluffy buttercream. If the pistachio butter is salted, be sure to omit the extra salt.
- Pistachio Butter. Creamy pistachio butter adds a rich flavor and creamy texture to the buttercream, as well as a natural green color.
- Vanilla Extract. Flavor.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Meringue Powder. Adds stability and improves the texture.
- Salt. Balances the sweetness.
TIP: For a less expensive alternative to buying pistachio butter, you can try making your own pistachio butter by grinding pistachios in your food processor until creamy.
Cherry Buttercream
- Butter. Makes a rich, buttery, fluffy buttercream. I use unsalted butter, but if you use salted, just leave out the extra salt.
- Reduced Tart Cherry Juice. Adds flavor and a natural pink color.
- Vanilla Extract. Flavor.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Meringue Powder. Adds stability and improves the texture.
- Salt. Balances the sweetness.
- Maraschino Cherries. Choose the jarred cherries “with stems” for a pretty presentation.
Instructions
Cherry Juice Reduction
- Pour the tart cherry juice into a saucepan. Bring to a boil over medium heat, then simmer until reduced by half (from 1 1/2 cups down to 3/4 cup).
- Cool the juice completely before using in the cake and buttercream.
Cherry Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 8-inch round cake pans with non-stick baking spray. If making half the recipe for a smaller cake, use three 6-inch round cake pans.
- In a large bowl, whisk together the milk, lemon juice, 1/2 cup reduced cherry juice, eggs, egg whites, vegetable oil, and vanilla extract until well combined. Whisk in the food coloring, if using. I added 2 small drops super red gel food coloring; without the food coloring, the cakes will be a paler pinkish tan color.
- In a separate bowl, sift together the flour, sugar, baking powder and salt, then whisk until everything is evenly distributed. Add the dry ingredients to the wet ingredients, and whisk for about 10-15 seconds, just until combined.
- Divide the batter between the pans, then bang the pans on the counter a few times to pop any large air bubbles.
- Bake the cakes until the tops spring back when gently touched, or a cake tester or toothpick comes out clean, about 21-25 minutes for three 8-inch cakes, and about 18-20 minutes for three 6-inch cakes.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Pistachio Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute until smooth. Beat in the pistachio butter and vanilla extract.
- With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and the salt.
- Increase speed to medium (#6 on a Kitchen Aid mixer) and beat for 4-5 minutes, scraping the bowl down several times, until very light and fluffy. Turn the speed down to “stir” and mix for 1 more minute to pop any large air bubbles.
- Remove the cooled cakes from the pans, and stack, fill and frost the cake with the pistachio buttercream. See How to Stack, Fill, Crumb Coat and Frost a Layer Cake for more tips. Refrigerate the cake while you make the cherry buttercream.
Cherry Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute until smooth. Beat in the vanilla extract.
- With the mixer on low, add the powdered sugar by spoonfuls and the meringue powder, then add 2 tablespoons tart cherry juice reduction.
- Increase speed to medium (#6 on a Kitchen Aid mixer) and beat for 4-5 minutes, scraping the bowl down several times, until very light and fluffy. Turn the speed down to “stir” and mix for 1 more minute to pop any large air bubbles.
- Fit a piping bag with a coupler and tip #32, fill with cherry buttercream, and pipe the “shell” border around the base of the cake.
- Fit a piping bag with tip 1M, fill with cherry buttercream, and pipe the swirls on top of the cake.
- Top the cake with maraschino cherries (making sure to drain the excess juice on paper towels for a few minutes first).
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Where can I find pistachio butter?
Pistachio butter isn’t as readily available in grocery stores as other nut butters, so I bought mine online. For a less expensive alternative to buying pistachio butter, you can try making your own pistachio butter by grinding pistachios in your food processor until creamy.
Can I use all-purpose flour instead of cake flour?
Yes, both cake flour and all-purpose flour will work, but the cake will be lighter made with cake flour.
Can I use maraschino cherry juice in the cake instead of the tart cherry juice?
I wondered this myself after making the cake, but without having tested it, I couldn’t say. You could definitely use the maraschino juice in the buttercream, but I’m not sure about the cake. If you try it, please let me know.
You Might Also Like
Orange Pistachio Cake Lambeth Chocolate Cherry Cake Strawberry Coconut Cake Almond Poppy Seed Cake
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High Altitude Cherry Pistachio Layer Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cherry Juice Reduction
- 1 ½ cups tart cherry juice, reduced to 3/4 cup
Cherry Cake
- 1 ½ cups whole milk
- 1 tbsp lemon juice
- ½ cup reduced tart cherry juice, completely cooled
- 2 large eggs
- 2 large egg whites only (save the extra 2 yolks for another use)
- ½ cup vegetable oil (do not substitute with melted butter)
- 2 tsp vanilla extract
- 1-2 small drops pink or red gel food coloring, optional
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 1 ¼ cups granulated sugar
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
Pistachio Buttercream
- 2 cups unsalted butter, softened to room temperature
- â…“ cup pistachio butter
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 1 tbsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Cherry Buttercream
- 1 cup unsalted butter, softened to room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1 tsp meringue powder, optional
- 2 tbsp reduced tart cherry juice
- maraschino cherries with stems, drained on paper towels
Instructions
Cherry Juice Reduction
- Pour the tart cherry juice into a saucepan. Bring to a boil over medium heat, then simmer until reduced by half (from 1 1/2 cups down to 3/4 cup).
- Cool the juice completely before using in the cake and buttercream.
Cherry Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 8-inch round cake pans with non-stick baking spray.If making half the recipe for a smaller cake, use three 6-inch round cake pans.
- In a large bowl, whisk together the milk, lemon juice, 1/2 cup reduced cherry juice, eggs, egg whites, vegetable oil, and vanilla extract until well combined. Whisk in the food coloring, if using.I added 2 small drops super red gel food coloring; without the food coloring, the cakes will be a paler pinkish tan color.
- In a separate bowl, sift together the flour, sugar, baking powder and salt, then whisk until everything is evenly distributed. Add the dry ingredients to the wet ingredients, and whisk for about 10-15 seconds, just until combined.
- Divide the batter between the pans, then bang the pans on the counter a few times to pop any large air bubbles.
- Bake the cakes until the tops spring back when gently touched, or a cake tester or toothpick comes out clean, about 21-25 minutes for three 8-inch cakes, and about 18-20 minutes for three 6-inch cakes.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Pistachio Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute until smooth. Beat in the pistachio butter and vanilla extract.
- With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and the salt.
- Increase speed to medium (#6 on a Kitchen Aid mixer) and beat for 4-5 minutes, scraping the bowl down several times, until very light and fluffy. Turn the speed down to "stir" and mix for 1 more minute to pop any large air bubbles.
- Remove the cooled cakes from the pans, and stack, fill and frost the cake with the pistachio buttercream. See How to Stack, Fill, Crumb Coat and Frost a Layer Cake for more tips.Refrigerate while you make the cherry buttercream.
Cherry Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute until smooth. Beat in the vanilla extract.
- With the mixer on low, add the powdered sugar by spoonfuls and the meringue powder, then add 2 tablespoons tart cherry juice reduction.
- Increase speed to medium (#6 on a Kitchen Aid mixer) and beat for 4-5 minutes, scraping the bowl down several times, until very light and fluffy. Turn the speed down to "stir" and mix for 1 more minute to pop any large air bubbles.
- Fit a piping bag with a coupler and tip #32, fill with cherry buttercream, and pipe the "shell" border around the base of the cake.
- Fit a piping bag with tip 1M, fill with cherry buttercream, and pipe the swirls on top of the cake.
- Top the cake with maraschino cherries (making sure to drain the excess juice on paper towels for a few minutes first).
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