Cherry Cream Cake Recipe (video)
When sweet cherries are in-season, it’s time to make this incredible cherry cream cake! A light, fruity, and delicious cherry cake made with delicate sponge cake layers, fluffy whipped cream frosting, cherry juice, and fresh chopped cherries. The outside is garnished with chocolate shavings, dollops of whipped cream, and more cherries on top! This impressive cherry cake is perfect for any summertime occasion!
Watch My Cherry Cake Video Tutorial
Watch my YouTube cherry cake video tutorial for step-by-step instructions and see how I put together this delicious and fruity cake! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Cherry Cake Recipe
Here are my tips for the main ingredients you’ll need for this cherry cream cake recipe. Find the full list of ingredients in the printable recipe card below.
- Cherries – fresh cherries are my favorite choice for the filling; however, if they’re not in-season, thawed, frozen cherries will work great, too. You can also use drained, canned cherries.
- Eggs – eggs at room temperature will whisk better, but both cold and room temp eggs will work well for the sponge cake.
- All Purpose Flour – regular flour works best for the sponge cake layers.
- Cream Cheese – soften the cheese at room temperature while the cake layers are baking. You can use mascarpone cheese for this recipe but use it cold from the fridge. Warm mascarpone can separate.
- Heavy Whipping Cream – make sure the container specifically says ‘heavy’. This type of cream has a much higher fat content than regular cream. And make sure it’s very well chilled before whisking.
- Cherry Juice – for soaking the cake layers. If you can’t find cherry juice, use a fruit juice cocktail or cranberry juice.
Supplies & Tools for the Recipe
Need some supplies or tools to make this fruity cherry cake at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.
- 8-inch Aluminum Cake Pans
- KitchenAid Stand Mixer 7qt
- KitchenAid Hand Mixer
- Glass Mixing Bowls (nesting)
- Ateco Cake Decorating Turntable
- Cake Decorating Tips & Set
Preparing the Sponge Cake Layers
This delicious cherry cake is made with my signature sponge cake recipe. The cake is light and fluffy, and great for soaking with cherry juice. Here’s how to make the layers:
- Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper; do no grease the sides! You can also prepare a square cake using this recipe by baking the batter in a 13×18-inch baking sheet.
- Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 8 to 10 minutes, until the eggs are pale creamy in color and extra light and fluffy.
- If you are using a hand mixer, this step will take a little longer.
- Combine the flour and baking powder in a separate bowl. Sift the flour into the eggs, about ½ cup at a time, folding in the flour very gently with a spatula as to not deflate the eggs. Fold from the bottom of the bowl.
Baking Instructions for Sponge Cake
- Divide the cake batter evenly between the three cake pans and level the batter with an off-set spatula.
- Bake the cake layers at 350°F for 22 to 24 minutes, until the tops are a deep golden-brown color and the sponge springs back when gently pressed.
- Immediately after removing the cakes from the oven, run a knife along the edge of the pan to release the cake from the sides.
- Remove the layers from the pans, remove the parchment paper, and set onto a wire rack to cool completely.
Making Easy Whipped Cream Frosting
Once the cake layers have cooled, it’s time to make the creamy and fluffy whipped cream frosting with cream cheese as a stabilizer. Make sure to use ‘heavy whipping cream’, not just regular whipping cream. The fat content is much higher and will result in a stiffer frosting.
- For the frosting, place softened cream cheese into a large mixing bowl. Using a mixer, beat the cheese for a few minutes until creamy and smooth.
- Next, add the powdered sugar, vanilla extract, and sea salt. Mix again for a few minutes until the sugar is incorporated.
- Gradually begin adding the heavy cream, about 1 cup at a time, beating well after each addition so the cream cheese and cream are well combined and smooth.
- Switch the mixer attachment to a whisk and whisk the cream until stiff peaks form, about 5 to 6 minutes. Start on a slow speed and gradually increase to high.
- Keep the frosting refrigerated until ready to use. If the frosting is too soft or warm, place the entire bowl into the refrigerator and chill before whisking again.
How to Make Cherry Cream Cake
Once the cake layers have cooled completely, it’s time to assemble this incredible cherry cream cake!
- Use a sharp, serrated knife to split the cooled cake layers in half, creating 6 cake layers total. Assemble the cake on a turntable for best results.
- Using a dispenser bottle or a pastry brush, generously soak the first cake layer with cherry juice, then add about 1 to 1 ½ cups of frosting. Spread the frosting evenly to the edges with an off-set spatula.
- Add approximately ½ cup of chopped cherries in between each cake layer over the frosting. Repeat this process for all cake layers – soak with cherry juice, add frosting, add cherries.
- Gently press down each cake layer over the previous one to create a more stable cake.
- Frost the outside of the cake with a crumb coat layer of frosting to seal in all the crumbs. Chill the cake for 20 minutes, then apply a thicker, final layer of frosting on the outside.
Garnishing the Cake
- Once you have the final layer of frosting smoothed over, garnish the sides with chocolate shavings, if desired.
- Transfer the remaining whipped cream into a pastry bag tipped with a star tip; I used Ateco #847.
- Pipe dollops of whipped cream on top of the cake and garnish with fresh cherries.
Serving & Storing Suggestions for Cherry Cake
I recommend refrigerating the cake for a few hours or overnight before enjoying. This will allow the cake layers to set.
Use a long, sharp knife for slicing the cake. Add extra cherries on the side, if desired.
Keep the cake refrigerated at all times, removing it from the refrigerator no more than 1 to 1 ½ hours prior to serving.
More Recipes to Try!
Enjoyed this delicious cherry cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Easy Cherry Almond Bread – a quick and easy dessert bread for summer!
- Baked Sweet Cherry Buns – perfect for summer! Fluffy dough filled with sweet summer cherries!
- Chocolate Cherry Mousse Cake – a decadent chocolate mousse cake dotted with cherries.
- Honey Cherry Cake – easy, simple honey cake dotted with fresh cherries, topped with whipped cream.
- Black Forest Cherry Cheesecake – rich chocolate cheesecake topped with cherries and whipped cream.
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Cherry Cream Cake Recipe (video)
The best cherry cake recipe! A cherry cream cake with sponge cake layers, whipped cream frosting, and fresh cherries.
Ingredients
For Sponge Cake:
- 9 large eggs, at room temp
- 1 1/2 cups white granulated sugar
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
For Frosting:
- 16 oz cream cheese, softened at room temp
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 to 3 cups powdered sugar
- 3 cups heavy whipping cream, (not regular whipping cream); well-chilled
For Filling & Garnishing:
- 5 cups whole cherries, chopped & pitted, makes about 3 cups
- 1 cup tart cherry juice
- 1 bar dark chocolate, for garnishing
Instructions
- Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper; do no grease the sides! You can also prepare a square cake using this recipe by baking the batter in a 13×18-inch baking sheet.
Preparing the Sponge Cake:
- Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 8 to 10 minutes, until the eggs are pale creamy in color and extra light and fluffy.
- If you are using a hand mixer, this step will take a little longer.
- Combine the flour and baking powder in a separate bowl. Sift the flour into the eggs, about ½ cup at a time, folding in the flour very gently with a spatula as to not deflate the eggs. Fold from the bottom of the bowl.
- Divide the cake batter evenly between the three cake pans and level the batter with an off-set spatula.
Baking Instructions:
- Bake the cake layers at 350°F for 22 to 24 minutes, until the tops are a deep golden-brown color and the sponge springs back when gently pressed.
- Immediately after removing the cakes from the oven, run a knife along the edge of the pan to release the cake from the sides.
- Remove the layers from the pans, remove the parchment paper, and set onto a wire rack to cool completely.
Making the Frosting:
- For the frosting, place softened cream cheese into a large mixing bowl. Using a mixer, beat the cheese for a few minutes until creamy and smooth.
- Next, add the powdered sugar, vanilla extract, and sea salt. Mix again for a few minutes until the sugar is incorporated.
- Gradually begin adding the heavy cream, about 1 cup at a time, beating well after each addition so the cream cheese and cream are well combined and smooth.
- Switch the mixer attachment to a whisk and whisk the cream until stiff peaks form, about 5 to 6 minutes. Start on a slow speed and gradually increase to high.
- Keep the frosting refrigerated until ready to use. If the frosting is too soft or warm, place the entire bowl into the refrigerator and chill before whisking again.
Assembling the Cake:
- Use a sharp, serrated knife to split the cooled cake layers in half, creating 6 cake layers total. Assemble the cake on a turntable for best results.
- Using a dispenser bottle or a pastry brush, generously soak the first cake layer with cherry juice, then add about 1 to 1 ½ cups of frosting. Spread the frosting evenly to the edges with an off-set spatula.
- Add approximately ½ cup of chopped cherries in between each cake layer over the frosting. Repeat this process for all cake layers – soak with cherry juice, add frosting, add cherries.
- Gently press down each cake layer over the previous one to create a more stable cake.
- Frost the outside of the cake with a crumb coat layer of frosting to seal in all the crumbs. Chill the cake for 20 minutes, then apply a thicker, final layer of frosting on the outside.
Garnishing the Cake:
- Once you have the final layer of frosting smoothed over, garnish the sides with chocolate shavings, if desired. Watch my video tutorial to see how it's done.
- Transfer the remaining whipped cream into a pastry bag tipped with a star tip; I used Ateco #847.
- Pipe dollops of whipped cream on top of the cake and garnish with fresh cherries.
Storing & Serving:
- I recommend refrigerating the cake for a few hours or overnight before enjoying. This will allow the cake layers to set.
- Use a long, sharp knife for slicing the cake. Add extra cherries on the side, if desired.
- Keep the cake refrigerated at all times, removing it from the refrigerator no more than 1 to 1 ½ hours prior to serving.
Nutrition
Serving: 1(1/16th) slice | Calories: 528kcal | Carbohydrates: 58g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 220mg | Potassium: 279mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1218IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg
Lovely recipe, however 3 cups is an insane amount of sugar. I made it with 2 cups and it’s still so sweet, it’s inedible to me. Next time I’ll try with one cup.
Hi Kim! I just want to make sure you’re using powdered sugar (confectioner’s sugar), not regular, granulated sugar. I don’t like my frostings to be too sweet either, and this one was mildly sweet for me. 3 cups of regular sugar would be a lot!
I made the cake without any problems. The frosting, I made two times, and both times the cream cheese and whipped cream got loose and started to curdle. It never got to a cake frosting consistency. I’m so frusted not only because twice it failed but I’ve wasted so much money. What am I doing wrong? I followed your recipe step by step. I’ve been baking for many years so typically don’t have an issue. Help! Thanks
Hi Anna! It sounds like you may be overmixing the frosting. Beat the cream cheese first and slowly add the heavy cream. I incorporate the heavy cream on slow speed first. It’s important that you use ‘HEAVY’ whipping cream. This is different from regular whipping cream and very important distinction. Heavy whipping cream has more fat and should whisk into stiff peaks after just a few minutes. Also, make sure it’s very, very cold. Hope this helps!