Refreshing Cherry Cream Cake – A Light & Fruity Dessert Perfect for Summer 🍰✨
This refreshing cherry cream cake is a beautifully layered dessert that brings together soft sponge cake, a rich and airy cream, and a generous cherry filling. It’s the perfect combination of fruity, creamy, and light—ideal for summer celebrations, birthdays, or weekend treats with the family.
🧾 Ingredients
For the sponge cake:
5 eggs
150 g sugar
A pinch of salt
160 g all-purpose flour
1 teaspoon baking powder
For the cherry filling:
800 g fresh or frozen cherries (pitted)
100 g sugar
25 g cornstarch
100 ml water
For the cream filling:
600 g cream cheese
500 g heavy whipping cream (33% fat)
100 g sugar
For the topping:
400 g sour cherries (or more cherries)
300 ml water
100 g cherry-flavored gelatin (1 packet)
👩🍳 Instructions
1. Prepare the sponge cake:
In a large mixing bowl, beat the eggs with sugar and a pinch of salt until the mixture becomes light and fluffy. Gently fold in the flour and baking powder using a spatula, mixing just until incorporated.
Pour the batter into a 28×18 cm (11×7 in) baking tray lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing it into layers.
2. Make the cherry filling:
In a saucepan, combine the pitted cherries with the sugar and bring to a gentle boil. Dissolve the cornstarch in cold water, then slowly add it to the cherries while stirring constantly. Cook until the mixture thickens, then remove from heat and let cool completely.
3. Prepare the cream layer:
In a clean bowl, mix the cream cheese, whipping cream, and sugar using a hand mixer until smooth and fluffy. The texture should be creamy but stable enough to hold its shape.
4. Assemble the cake:
Slice the cooled sponge into three equal layers. On a serving tray or in a rectangular cake mold, begin layering:
- Place the first layer of sponge.
- Spread a generous portion of the cream.
- Add a layer of the cherry filling.
Repeat with the second layer. Finish with the third layer of sponge and a final layer of cream on top.
5. Prepare the cherry topping:
Bring the sour cherries and water to a boil. Add the cherry-flavored gelatin and stir until dissolved. Let the mixture cool slightly, then gently pour it over the top cream layer, spreading evenly.
6. Chill and serve:
Refrigerate the cake for at least 4 hours (or overnight) to allow all the layers to set beautifully. Once chilled, slice into generous portions and serve cold.
This cake is a showstopper—not too heavy, but incredibly flavorful. The combination of soft sponge, creamy filling, and tangy cherry layers makes it a favorite for both kids and adults. Serve it with a cup of coffee or iced tea for a refreshing summer dessert experience!
