Few desserts evoke the same level of satisfaction as a freshly made cream cake, and this Classic Cherry Cream Cake is a perfect example of why this type of cake remains timeless. The delicate sponge base, the rich and smooth cream cheese filling, and the sweet burst of cherries make this cake a true crowd-pleaser. Whether you’re celebrating a special occasion, hosting a gathering, or simply indulging in a treat, this cake offers the perfect balance of flavors and textures—light, fluffy, tangy, and sweet.
What makes this recipe so beloved is its simplicity and elegance. It’s a dessert that looks sophisticated but is easy enough to prepare at home with just a few common ingredients. The sponge cake base is airy and soft, made with a delicate balance of eggs, sugar, and flour. The cream cheese filling is creamy and luscious, while the whipped cream adds an indulgent finish that melts in your mouth. Topped with pitted cherries, this cake feels like a celebration in every bite. It’s the kind of dessert that has a timeless appeal, something you’d find at family gatherings, birthday parties, or cozy afternoon teas.
The cherries not only add a touch of natural sweetness and color to the cake, but they also provide a refreshing contrast to the richness of the cream. Whether you use fresh or pitted jarred cherries, their juiciness enhances the cake and makes it feel even more luxurious. The powdered sugar dusting on top brings a finishing touch of elegance. This cake is as delightful to look at as it is to eat, and its lightness ensures that it won’t weigh you down after a heavy meal. No matter the occasion, this cake will be a hit, and it’s sure to become a favorite in your dessert repertoire.
Full Recipe:
Ingredients
For the Sponge Cake:
- Eggs: 6 large
- Sugar: 145 g (about 3/4 cup)
- Baking powder: 1 teaspoon
- Flour: 145 g (about 1 cup)
- Sunflower oil: 30 g (about 2 tablespoons)
- Boiling water: 30 g (about 2 tablespoons)
For the Cream Filling:
- Cream cheese: 300 g (about 10.5 oz)
- Powdered sugar: 2 tablespoons
- 33% Cream: 200 ml (about 3/4 cup)
For the Topping:
- Pitted cherries: As desired (fresh or jarred)
- Powdered sugar: For dusting
Steps
- Prepare the Sponge Cake
Preheat your oven to 180°C (350°F). Grease and flour a round cake pan (preferably 9 inches) or line it with parchment paper.
In a large bowl, beat the eggs and sugar together until the mixture is light, fluffy, and pale in color—about 5 minutes using an electric mixer on medium-high speed. This process is crucial for the sponge to rise and have a light texture.
In a separate bowl, mix together the flour and baking powder. Slowly fold the dry ingredients into the egg and sugar mixture using a spatula, being careful not to deflate the air you’ve beaten into the eggs.
Next, add the sunflower oil and boiling water. These ingredients will help keep the sponge moist and tender. Stir gently to combine until you have a smooth batter. - Bake the Sponge Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. - Prepare the Cream Cheese Filling
While the cake is cooling, prepare the cream filling. In a large mixing bowl, combine the cream cheese and powdered sugar. Use an electric mixer to beat them together until the mixture is smooth and creamy, with no lumps.
In a separate bowl, whip the cream until soft peaks form. Be careful not to over-whip. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air in the cream. This will give the filling a light and fluffy texture. Set the cream filling aside. - Assemble the Cake
Once the cake has completely cooled, slice it horizontally into two layers using a serrated knife. Place the bottom layer on a serving plate.
Spread the cream cheese filling evenly over the bottom layer, smoothing it out with a spatula. Carefully place the top layer of the cake over the cream filling. - Add the Toppings
Arrange the pitted cherries on top of the cake, gently pressing them into the cream filling. If using jarred cherries, be sure to drain them well to prevent excess liquid from affecting the cake.
Dust the top of the cake lightly with powdered sugar for a finishing touch. - Chill and Serve
Place the cake in the refrigerator for at least 2 hours to allow the cream filling to set and the flavors to meld. Once chilled, slice and serve.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 2 hours 45 minutes (including chilling time)
KCAL: Approx. 350-400 kcal per serving (depending on the size of the slices)
Servings: 8-10 servings
Why This Cake Is Timeless
This Classic Cherry Cream Cake is a dessert that has stood the test of time for a reason. It combines the simplicity of a traditional sponge cake with the richness of a cream cheese filling, creating a balance that is both indulgent and refreshing. The cherries bring a burst of freshness, and the lightness of the sponge ensures the cake won’t feel too heavy, even after a large meal. Its versatility means it can be made for almost any occasion—whether it’s a birthday, holiday, or a simple family gathering.
The cake’s timeless appeal comes from its ability to delight the senses with minimal ingredients. It’s not overly sweet, but the cream cheese filling provides just the right amount of tang to balance out the natural sweetness of the cherries. Plus, the simplicity of the sponge cake means you can focus on the filling and toppings, making it an easy yet impressive dessert to prepare.
Nutrition Facts
- Calories: 350-400 kcal per slice
- Protein: 6-8 g
- Carbohydrates: 40-45 g
- Fat: 20-25 g
- Fiber: 1-2 g
- Sugar: 25-30 g
FAQs
- Can I use frozen cherries?
Yes, frozen cherries can be used, but make sure to thaw and drain them well to avoid excess moisture. - Can I make the cake ahead of time?
Yes, this cake can be made a day ahead. Just ensure it is well chilled in the refrigerator before serving. - Can I substitute the cream cheese?
Yes, if you prefer a lighter filling, you can substitute the cream cheese with ricotta cheese or mascarpone, though the flavor will change slightly.
Tips for Making the Perfect Cherry Cream Cake
- Whip the eggs and sugar well: The key to a light and fluffy sponge is to whip the eggs and sugar until they are pale and fluffy. This incorporates air into the batter, which helps the cake rise and stay light.
- Use fresh cherries if possible: Fresh cherries are ideal for their natural sweetness and texture, but if they’re not in season, jarred or frozen cherries can also work. Just make sure to drain them properly.
- Chill the cake: The cake needs time to set in the fridge, so don’t skip the chilling step. This ensures the cream filling is firm enough to hold the layers together.
Storage Tips
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed within the first 2 days for optimal freshness, but it can last longer if kept properly refrigerated.
Conclusion
This Classic Cherry Cream Cake is the epitome of elegance and flavor. It’s a timeless dessert that’s perfect for any occasion, offering the perfect balance of richness and lightness, with the tartness of cherries adding just the right touch of freshness. Easy to make but visually impressive, this cake will not only impress your guests but will quickly become a favorite in your dessert repertoire. With its delicious combination of textures and flavors, it’s no wonder why this cake has remained a beloved choice for generations. Enjoy the beauty of homemade baking with this simple yet spectacular treat!