Description
A delightful Cherry Cream Cake that combines sweet cherries with a fluffy sponge and airy whipped cream, perfect for summer gatherings or celebrations.
Ingredients
Scale
- 2 cups sweet cherries, pitted and chopped
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup cherry juice
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ½ cup chocolate shavings
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease two 9-inch round cake pans.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour and a pinch of salt alternating with the cherry juice.
- Fold in the chopped cherries carefully.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes then transfer to a wire rack.
- Whip the heavy cream with vanilla extract until stiff peaks form for frosting.
- Layer the cakes with whipped cream and cherry chunks, and top with dollops of whipped cream, chocolate shavings and whole cherries.
- Chill in the refrigerator before serving.
Notes
You can substitute other fruits like peaches or strawberries and make the cake a day ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 22g
- Sodium: 175mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg