Description
A luscious Cherry Cream Cake infused with vibrant cherries and velvety cream, perfect for any gathering.
Ingredients
Scale
- 9 large eggs (at room temp)
- 1 ½ cups white granulated sugar
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- 16 oz cream cheese (softened at room temperature)
- 1 ½ tsp vanilla extract (for frosting)
- ¼ tsp sea salt
- 2 to 3 cups powdered sugar
- 3 cups heavy whipping cream (well-chilled)
- 5 cups whole cherries (chopped & pitted)
- 1 cup tart cherry juice
- 1 bar dark chocolate (for garnishing)
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans by lining the bottoms with parchment paper.
- Beat the eggs with granulated sugar and vanilla extract until thick and pale in color.
- Sift together the flour and baking powder, then gently fold them into the egg mixture.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the pans on a wire rack for about 10 minutes before transferring the cakes to cool completely.
- Pour the chilled heavy cream into a bowl and beat until soft peaks form.
- Beat cream cheese with vanilla extract and sea salt until smooth. Gradually add powdered sugar, folding in the whipped cream until combined.
- Layer the sponge cake with frosting and cherries, slathering frosting on the top and sides of the cake.
- Garnish with grated dark chocolate and any remaining cherries.
- Refrigerate for at least an hour before serving.
Notes
Make-ahead tips: Prepare cake layers a day in advance. Customize by swapping cherries with raspberries or strawberries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg