• 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 13x18-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.