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How to make a Layered Mascarpone and Cherry Cake with Chocolate

Contents

  • Introduction
  • Step-by-Step
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
80% Would Make Again
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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

ingredients 1

What do I need to make the cream?

    • 12 oz of Cool whip
    • 275 g Mascarpone Cheese
    • 3/4 cup of sugar

recipe cake

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.

cherry

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.

pan 1

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.

cheese layer 1

  • 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.

layer cake 1

  • Spread a thin layer of the strained cherry juice on the cake for moisture.

sauce 1

  • Top with strained cherries.

cherry cake 1

  • Carefully spread the mascarpone cheese mixture on top of the cherries.

cake

  • Grate some chocolate on top of the cake.

cherry pie 1

  • Refrigerate  for 2-3 hours
  • Enjoy!

Cherry final pie

 

Steps

Heat oven to 350°F.

Spray a cake pan so cake doesn’t stick.

Strain 2 cans of cherry filling into a bowl.
cherry

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.
pan 1

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.
cheese layer 1

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.
layer cake 1

Spread a thin layer of the strained cherry juice on the cake for moisture.
sauce 1

Top with the strained cherries.
cherry cake 1

Carefully spread the mascarpone cheese mixture on top of the cherries.
cake

Grate some chocolate on top of the cake.
cherry pie 1

Refrigerate for 2-3 hours, then enjoy!
Cherry final pie

How to make a Layered Mascarpone and Cherry Cake with Chocolate Yum

516 Calories
Time to cook: 1 hr 30 mins
2 Reviews
Sign up to save this recipe

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

1

Heat oven to 350°F.

2

Spray a cake pan so cake doesn’t stick.

3

Strain 2 cans of cherry filling into a bowl.
cherry

4

Beat eggs and sugar together 2-3 minutes.

5

Lower the speed and add in flour and baking powder.

6

Add the batter to the cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean.
pan 1

7

With a hand mixer, beat together mascarpone cheese and ¾ cup of sugar for 1 minute.

8

On a lower speed, beat in the cool whip, 2 minutes.
cheese layer 1

9

After you have removed the baked cake from the oven, cut a very thin layer off the top.

10

Put the sides of the cake pan around the baked cake.
layer cake 1

11

Spread a thin layer of the strained cherry juice on the cake for moisture.
sauce 1

12

Top with the strained cherries.
cherry cake 1

13

Carefully spread the mascarpone cheese mixture on top of the cherries.
cake

14

Grate some chocolate on top of the cake.
cherry pie 1

15

Refrigerate for 2-3 hours, then enjoy!
Cherry final pie

Equipment Used

Bowl
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Hand Mixer Equipment
Hand Mixer
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Cake Spatula Equipment
Cake Spatula
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Bread Knife Equipment
Bread Knife
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Cooling Rack Equipment
Cooling Rack
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Grater
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Nutrition Facts
How to make a Layered Mascarpone and Cherry Cake with Chocolate
Amount Per Serving
Calories 516 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 102mg34%
Sodium 69mg3%
Potassium 203mg6%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 33g37%
Protein 6g12%
Vitamin A 932IU19%
Vitamin C 4mg5%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Black Caviar Appetizer with Cream Cheese and Dill
Marge
December 12, 2021

When do you put the part of the cake your cut off back on the bigger part of the cake?

  • ★★★★★
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check markYes, 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.

Black Caviar Appetizer with Cream Cheese and Dill
Deana
February 14, 2014

This looks soo good!!

  • ★★★★★
  • ★★★★★
  • ★★★★★
  • ★★★★★

check markYes, I recommend this recipe.

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How to make a Layered Mascarpone and Cherry Cake with Chocolate
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