This cherry cake is stacked with delicious layers – spongy cake, cherry liquid, beautiful cherries, mascarpone cheese, and grated chocolate. It is absolutely divine.
I love a refrigerated cake. It hits differently than a freshly baked, warm cake. Both are delicious in their own ways but there’s just something extra special about a refrigerated cake. These cakes get time to let their flavors deepen. The flavors really get to infuse with their neighboring layers and sometimes you really miss that with other types of cakes.
Well this refrigerated cake is AH-MAZING. It has everything you’d want in a cake:
A beautiful baked cake moistened with a fruity juice
In this case a simple cake moistened with the liquid from cherry pie filling
A layer of yummy fruit
This is a cherry cake, so it’s got cherries. And a generous amount too
Cream to top it all off with
I’ve used a mixture of mascarpone cheese, cool whip, and sugar. Oh my, it is so good!
Something to garnish the cake with
Grated chocolate and chocolate chips. Oh yes.
These delicious elements are layered together and then put into the refrigerator to set. I use the word “set” because it’s in the refrigerator when the flavors get to combine beautifully.
I recommend at least a minimum of 2-3 hours in the refrigerator but if you take a bite of this cake the next day, you’ll be so impressed. It always tastes better the next day. Which is perfect if you’re looking for a make-ahead dessert.
This cherry cake is oh so yummy and easy to put together! I’m sure you’ll impress friends and family with this!
What do I need to make the bottom layer of cake?
- 3 eggs
- 3/4 cup sugar
- 3/4 cups unbleached flour
- 1/4 tsp baking powder
What do I need to make the cream?
- 12 oz of Cool whip
- 275 g Mascarpone Cheese
- 3/4 cup of sugar
What do I need to make the cherry layer?
- 2 cans of Cherry pie filling
What do I need to make the chocolate topping?
- Grate a little of chocolate to decorate
DIRECTIONS
- Heat oven to 350F.
- Spray a cake pan so cake doesn’t stick.
- Strain 2 cans of cherry filling into a bowl.
How to make the batter:
- Beat eggs and sugar together 2-3 minutes.
- Lower the speed and add in flour and baking powder.
- Add the batter to cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean.
How to make the cheese layer:
- With a hand mixer, beat together mascarpone cheese and 3/4 cup of sugar for 1 minute
- On a lower speed, beat in the cool whip, 2 minutes.
- After you have removed the cake layer from the oven, cut a very thin layer off the top.
- Put the side of the cake pan back around the cake.
- Spread a thin layer of the strained cherry juice on the cake for moisture.
- Top with strained cherries.
- Carefully spread the mascarpone cheese mixture on top of the cherries.
- Grate some chocolate on top of the cake.
- Refrigerate for 2-3 hours
- Enjoy!
Steps
Heat oven to 350°F.
Spray a cake pan so cake doesn’t stick.
Strain 2 cans of cherry filling into a bowl.
For the batter:
Beat eggs and sugar together 2-3 minutes.
Lower the speed and add in flour and baking powder.
Add the batter to the cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean.
For the cheese layer:
With a hand mixer, beat together mascarpone cheese and ¾ cup of sugar for 1 minute.
On a lower speed, beat in the cool whip, 2 minutes.
After you have removed the baked cake from the oven, cut a very thin layer off the top.
Put the sides of the cake pan around the baked cake.
Spread a thin layer of the strained cherry juice on the cake for moisture.
Top with the strained cherries.
Carefully spread the mascarpone cheese mixture on top of the cherries.
Grate some chocolate on top of the cake.
Refrigerate for 2-3 hours, then enjoy!
How to make a Layered Mascarpone and Cherry Cake with Chocolate Yum
Ingredients
- 3 eggs
- ¾ cup sugar
- ¾ cup unbleached flour
- ¼ tsp baking powder
- 12 oz cool whip
- 275 grams mascarpone cheese
- ¾ cup sugar
- 2 cans cherry pie filling
- chocolate, grated
Instructions
Heat oven to 350°F.
Spray a cake pan so cake doesn’t stick.
Strain 2 cans of cherry filling into a bowl.
Beat eggs and sugar together 2-3 minutes.
Lower the speed and add in flour and baking powder.
Add the batter to the cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean.
With a hand mixer, beat together mascarpone cheese and ¾ cup of sugar for 1 minute.
On a lower speed, beat in the cool whip, 2 minutes.
After you have removed the baked cake from the oven, cut a very thin layer off the top.
Put the sides of the cake pan around the baked cake.
Spread a thin layer of the strained cherry juice on the cake for moisture.
Top with the strained cherries.
Carefully spread the mascarpone cheese mixture on top of the cherries.
Grate some chocolate on top of the cake.
Refrigerate for 2-3 hours, then enjoy!
Equipment Used
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When do you put the part of the cake your cut off back on the bigger part of the cake?
Yes, I recommend this recipe.
From All We Eat Admin:
You don't, you should only cut the thinest layer off the top of the sponge cake. You can also choose not to cut it, I just do, for the sponge cake to be straight and get moist from the cherries.
This looks soo good!!
Yes, I recommend this recipe.
