Cherry Cake with Cherry Sauce and Whipped Cream

Cherry Cake with Cherry Sauce and Whipped Cream is a delightful dessert that brings together the sweet and tart flavors of fresh cherries with a moist, delicious cake. Topped with a luscious layer of whipped cream and tangy cherry sauce, this cake is perfect for summer picnics, birthday celebrations, or any occasion where you want to impress your guests. The combo of the soft, flavorful cake and the refreshing cherry topping creates a delightful treat that is sure to satisfy your sweet tooth.

The cherry sauce acts as the star of the dish, bursting with flavor and soaking into the cake, making each bite juicy and full of cherry goodness. Whether you use fresh or frozen cherries, this recipe is adaptable to the seasons and ensures that you can enjoy the taste of cherries any time of the year. So prepare to indulge in this Cherry Cake, a dessert that feels like a celebration with every slice.

Ingredients about Cherry Cake with Cherry Sauce and Whipped Cream

List of ingredients with measurements

• 1 lb fresh or frozen cherries, pitted
• 1/2 cup granulated sugar (for cherry sauce)
• 1/2 cup water
• 2 Tbsp cornstarch
• 1/4 tsp kosher salt
• Cooking spray
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup granulated sugar (for cake)
• 3/4 cup unsalted butter, softened
• 3 large eggs, room temperature
• 2 tsp almond extract
• 1 3/4 cups buttermilk, room temperature, divided
• 1 1/2 cups heavy cream
• 3 Tbsp powdered sugar
• 1 tsp pure vanilla extract

Optional ingredient substitutions

If you don’t have fresh cherries, feel free to use canned cherries or cherry pie filling. For those who prefer a dairy-free option, you can substitute buttermilk with almond milk mixed with a tablespoon of lemon juice. For the whipped cream, coconut cream can be a great alternative to heavy cream for a lighter option.

How to Make Cherry Cake with Cherry Sauce and Whipped Cream

Step 1: Make the Cherry Sauce

Start by preparing the cherry sauce. In a small pot, combine the pitted cherries, granulated sugar, water, cornstarch, and kosher salt. Place the pot over medium-high heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and gently cook it for about two minutes. This will allow the cherries to break down and the sauce to thicken. Make sure to mash the cherries occasionally as they cook to help them break down. Once thickened, remove from heat and allow the mixture to cool. For a smoother sauce, use an immersion blender or standard blender to puree the mixture until it is smooth. For best results, make this sauce a day in advance and store it in an airtight container in the refrigerator.

Step 2: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Take a 13×9 inch baking pan and spray it with cooking spray, lining the bottom with parchment paper for easy removal. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. In another large bowl, using a stand mixer or an electric mixer, beat together the granulated sugar and softened butter on medium-high speed until the mixture is pale and fluffy, which should take about 4 to 5 minutes. Next, add the eggs one at a time, mixing well after each addition. Then add the almond extract and mix until everything is well combined.

Step 3: Combine Dry and Wet Ingredients

Once your sugar and butter mixture is ready, it’s time to combine the dry and wet ingredients. Start by adding one-third of the dry ingredient mixture to the wet mixture, followed by half of the room temperature buttermilk. Mix on low speed until just combined. Repeat this process by adding another third of the dry ingredients along with the remaining buttermilk. Finally, finish with the last of the dry ingredients, folding it in gently using a rubber spatula.

Step 4: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly. Bake the cake in the preheated oven for about 25 to 35 minutes or until it is risen and firm to the touch. While the cake is still warm, take a small skewer or fork and poke holes all over the surface about one inch apart, creating a grid pattern. Set aside about 1/4 cup of the cherry sauce to serve later, then use a small spoon or pastry bag to fill the holes in the cake with the remaining cherry sauce. Let the sauce soak into the cake for a few minutes. Allow the cake to cool completely, then cover it and refrigerate overnight to let the flavors meld.

Step 5: Make the Whipped Cream

The next day, you can prepare the whipped cream. In a large bowl, use an electric mixer on high speed to whip the heavy cream along with the powdered sugar and vanilla extract until medium peaks form. This should take just a few minutes.

Step 6: Serve the Cake

Once the cake is chilled and the whipped cream is ready, remove the cake from the refrigerator. Use the parchment paper overhang to lift the cake from the pan. Spread a generous layer of whipped cream over the top of the cake. To create an interesting appearance, poke holes in the whipped cream to resemble fangs, then fill these holes with the reserved cherry sauce. Drizzle any remaining cherry sauce over the top as desired, presenting a beautifully finished dessert that’s ready to impress.

How to Serve Cherry Cake with Cherry Sauce and Whipped Cream

Best ways to serve Cherry Cake with Cherry Sauce and Whipped Cream

Cherry Cake is a versatile dessert that can be served on many occasions. Slice it up and serve it as a delightful treat at birthday parties, picnics, family gatherings, or even casual weeknight dinners. The visual appeal of the whipped cream and cherry topping makes it a wonderful centerpiece for any table.

Serving suggestions or pairings

For a complete dessert experience, consider serving the Cherry Cake with a scoop of vanilla ice cream or a dollop of crème fraîche alongside each slice. The creaminess of the ice cream beautifully complements the tangy cherry sauce and fluffy whipped cream, making for a perfectly balanced dessert. Additionally, a sprinkle of slivered almonds or chocolate shavings can add extra texture and flavor.

How to Store Cherry Cake with Cherry Sauce and Whipped Cream

Proper storage methods

If you have leftovers, you can store Cherry Cake in an airtight container in the refrigerator. Be sure to separate the whipped cream and any remaining cherry sauce to keep the cake from getting soggy. It’s best to store the sauce in a separate container as well. The cake itself can last in the fridge for up to 5 days, while the cherry sauce may last around a week.

Tips for reheating or freezing

If you want to save a piece for later, you can freeze slices of the cake in airtight containers or freezer bags for up to three months. When you’re ready to eat it, thaw overnight in the fridge. For the whipped cream, it’s best to whip it fresh every time. If you must freeze it, though, you can freeze it in dollops, but note it may lose some volume upon thawing.

Tips to Make Cherry Cake with Cherry Sauce and Whipped Cream

Common mistakes to avoid

One common mistake is overmixing the batter once you add the dry ingredients. This can lead to a tougher cake. It’s best to mix until just combined. Also, make sure your butter is at the right temperature; too warm and it can cause the batter to be too oily, while too cold may prevent it from whipping well.

Helpful tips for better results

To enhance the flavor, consider adding a pinch of cinnamon or vanilla extract to the cake batter. It’s also important to use fresh, good-quality cherries for the sauce, as the flavor of your sauce largely depends on the quality of the fruit. If using frozen cherries, make sure they are pitted and thawed before cooking.

Variation of Cherry Cake with Cherry Sauce and Whipped Cream

Suggested variations or twists on the recipe

You can easily change up this recipe by adding a hint of orange zest to the cherry sauce for a citrus twist. Alternatively, you can fold some chopped dark chocolate or a swirl of cream cheese frosting into the batter to create a unique flavor combination.

Adjustments for dietary preferences

For a gluten-free version, you can substitute the all-purpose flour with a gluten-free baking blend. If you want a lower-sugar option, you may try using a sugar substitute like stevia or erythritol for the cake and sauce. Just be sure to follow the conversion instructions on the package to achieve the right sweetness.

FAQs

What can I do if the dish isn’t turning out right?

If your cake doesn’t rise properly, it might be due to expired baking powder or baking soda. Make sure to check the dates on your ingredients. If the cherry sauce seems runny, it may need more time to cook down or additional cornstarch to thicken.

Can I make this ahead of time?

Absolutely! The cake can be made a day ahead of time, and the cherry sauce can be prepared a day earlier as well. Just make sure to assemble the whipped cream topping right before serving to keep it fresh and fluffy.

What can I substitute for ingredients?

You can substitute buttermilk for almond milk with a tablespoon of vinegar added for acidity. Instead of granulated sugar, you can use coconut sugar or honey, keeping in mind that they may alter the flavor slightly. For the cherries, canned or frozen varieties work great in place of fresh ones.

Enjoy making your Cherry Cake with Cherry Sauce and Whipped Cream! It’s a homemade treat sure to please anyone who tries it.

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