Cake with Cherries and Cream: A Dreamy, Fluffy Classic That Tastes Like Summer

Looking for a dessert that’s light, fruity, and rich all at once? This cake with cherries and cream checks every box. It’s the kind of bake that feels like summer in every bite — soft sponge, juicy cherries, and whipped cream so airy it practically floats. Whether you’re using fresh cherries in season or reaching for a jar of maraschino in winter, this recipe is a versatile winner.

In this article, we’ll dive into the origins of this charming cake, ingredient choices, foolproof baking tips, and finishing touches that make it truly unforgettable. Let’s get whisking.

A Sweet Slice of Summer Memory

Hi, I’m Abby — and let me tell you about the first time I made this cake with cherries and cream. It was a muggy July afternoon, and all I wanted was something that felt cold, sweet, and homemade. I had a bowl of fresh cherries from the market and half a pint of cream begging to be whipped. So, I did what any good baker does when inspiration strikes: I made cake.

That first version was humble — just layers of sponge, lightly sweetened whipped cream, and those ruby-red cherries I’d pitted by hand. But something about it stuck. It reminded me of the layered cakes I’d seen in little cafés in Barcelona and tasted like my grandma’s desserts — familiar but with a twist. Now, this cake with cherries and cream is on repeat in my kitchen all summer long.

It’s the kind of dessert that turns heads when you bring it to the table. There’s something nostalgic about the cherries — especially when you make it with fresh ones — and the cream makes each bite feel indulgent but not heavy. Add to that a soft sponge base and you’ve got a crowd-pleasing bake that works for birthdays, backyard barbecues, or just a Sunday sweet treat.

Over on Taste to Rate’s cake section, I’ve shared all kinds of nostalgic favorites, but few are as versatile as this one. Whether you make it as a single-layer sheet cake or build it tall with cream in every tier, it’s always a hit. And if you love fruit-forward desserts, our strawberry shortcake tartlets or vanilla bean pound cake will be right up your alley.

Why This Cake Steals the Spotlight

So, what makes this cake with cherries and cream so special? It’s not just the dreamy combination of sweet fruit and rich cream — although that’s definitely a highlight. It’s the way all the elements come together: the sponge soaks up cherry juice without falling apart, the cream adds lightness, and the cherries offer bright, juicy bursts of flavor.

This cake is forgiving, too. You can use fresh, frozen, or jarred cherries depending on the season. The cream can be flavored with a dash of almond extract (my favorite trick) or stabilized with mascarpone for extra hold. And the sponge? It’s adaptable — from a classic vanilla base to an angel food or yogurt cake.

With no complicated techniques or hard-to-find ingredients, this cake with cherries and cream is truly one of those “bake it once, crave it forever” recipes. And by the end of this guide, you’ll know exactly how to make it your own.

What Cherries Work Best?

Not all cherries are created equal, especially when it comes to baking a standout cherry cream cake. The type of cherries you choose can dramatically affect the flavor, texture, and even color of your finished dessert. If you’re lucky enough to be baking during cherry season, reach for fresh sweet cherries like Bing or Rainier. They offer a rich, complex flavor and beautiful deep red tones. Just be sure to pit and halve them — and pat them dry to prevent sogginess in the sponge.

Can’t get fresh cherries? No problem. Frozen cherries are a great alternative, but they do release more moisture, so thaw and drain them well. You might want to toss them in a bit of flour to help them stay suspended in the batter and avoid sinking .

Jarred maraschino cherries bring that vintage vibe and a pop of color that’s hard to beat for visual appeal. They’re sweeter and softer, and perfect if you’re going for a more candy-like cherry flavor. Just note that they’re already quite sweet, so you may want to reduce the sugar in your whipped cream.

Need a shortcut? A layer of cherry preserves or compote between the sponge and cream can add a jammy depth. You’ll find more fruity favorites like this in our fruit-based desserts section.

Building the Dreamy Cream Layers

Let’s talk about the real hero of this cake: the cream. Classic whipped cream brings airiness and balance, but there’s room to customize based on your preferences or the event. Want something a little more structured? Fold in some mascarpone or cream cheese for a tangy contrast that holds up beautifully in layered cakes.

For extra stability (especially in warmer weather), consider using stabilized whipped cream with a touch of powdered gelatin or cornstarch. This keeps the cream from wilting and helps maintain that fluffy texture for longer. If you’re after a richer mouthfeel, a combination of heavy cream and sour cream offers a lush, tangy finish that pairs beautifully with cherries.

Flavor-wise, almond extract is a must-try — its nutty notes enhance the natural flavor of cherries and make the whole dessert taste more complex. A touch of vanilla bean paste or a spoonful of cherry syrup from your preserved fruit can also elevate the whipped cream into something luxurious.

And let’s not forget the base — a light vanilla sponge is classic, but an angel food cake or genoise sponge works equally well. Explore options like our lemon cream layer cake if you’re curious about other base pairings.

Secrets to a Light, Fluffy Cake Base

A great cherry cream cake starts with a sponge that’s impossibly soft and cloud-like — one that can soak up all that luscious cream without turning soggy. The trick? It’s in the technique, not just the ingredients.

First, separate your eggs. Whip the whites until soft peaks form, then fold them gently into your batter for that signature airy texture. This technique is borrowed from classic genoise and angel food cakes — both ideal for cherry cream cakes thanks to their light crumb and delicate structure.

Using cake flour instead of all-purpose flour also makes a noticeable difference. It’s lower in protein and results in a finer, softer crumb. Another tip? Room temperature ingredients help everything blend more evenly, reducing the risk of overmixing (which can lead to a dense cake).

When it comes to fats, both butter and oil have their pros. Butter adds flavor, but oil ensures moisture, even after refrigeration — crucial when layering with cream. Want the best of both worlds? Use half of each, or add a spoonful of sour cream or yogurt to your batter for added moisture and tenderness.

Bakers love this method because it’s foolproof with the right ratios. If you’re curious about substitutions or need a dairy-free version, check our weekday bakes section for sponge alternatives that stay soft even without butter.

Preventing Common Mistakes

One of the most frustrating things about baking with fruit is watching it all sink to the bottom. To avoid this in your cherry cream cake, make sure you:

• Dry the cherries completely (especially fresh or thawed ones)
• Toss them lightly in flour before folding into the batter
• Layer them between spoonfuls of batter instead of mixing all at once

This way, the cherries stay suspended in the sponge, giving every slice that picture-perfect look. Timing also matters — pour the batter into the pan and bake immediately to prevent cherries from settling.

Another common pitfall? Overbaking. Set a timer and check a few minutes early. The sponge should spring back lightly when touched and pull away from the sides of the pan. Overbaking dries it out, making the cream feel heavy instead of dreamy.

Once baked, let your cake cool completely before assembling. If you rush this step, your whipped cream will melt and turn soupy. For perfect layering tips and finish, explore our frosting and filling ideas.

The Art of Layering Cherry and Cream

You’ve baked your fluffy sponge, whipped your cream to silky peaks, and prepped your cherries — now comes the fun part. Assembling a cherry and cream cake is all about balance. You want each layer to be stable but still light and luscious. Here’s how to get it right every time.

Start by leveling your sponge using a serrated knife or cake leveler. This gives you a flat, even surface for cream and cherry layers. If you’re making a single-layer cake, no leveling needed — just build right on top. For multi-layer cakes, slice the sponge horizontally into 2 or 3 even pieces.

Spread a thin layer of cream across each sponge layer using an offset spatula. Don’t overdo it — you want enough to moisten but not soak the sponge. Then, dot halved cherries evenly across the surface. Press them gently into the cream to prevent them from slipping when the cake is sliced.

If you’re after extra cherry flavor, add a spoonful of cherry compote or preserves in between the layers. This creates a sweet, jammy contrast that pairs beautifully with whipped cream. You can also sprinkle in chocolate chips or almond slivers for texture — a tip inspired by my cherry almond mini cakes.

For clean, stable layers, chill the cake between stacking — just 15–20 minutes in the fridge helps the cream set. Once your layers are stacked, give the entire cake a light crumb coat of cream before adding the final swirl.

Decorating Like a Pro

Whether you’re going for rustic charm or elegant flair, decorating your cherry and cream cake should feel joyful, not intimidating. The simplest approach? Rustic swirls of whipped cream all around the cake and piled high on top.

Want more structure? Use a piping bag fitted with a star tip to pipe rosettes or scalloped borders. Place whole cherries with stems on top of each swirl for that classic bakery look. Or, go for a naked cake style, letting the cream and cherries peek out between sponge layers.

A light dusting of powdered sugar gives an ethereal finish, especially over fresh cherries. For added drama, brush some cherries with warmed cherry jam to give them a glossy sheen.

You can find more decorating inspiration in our cake design gallery — whether you’re after simple elegance or full-on showstopper status, we’ve got your back.

FAQ (Frequently Asked Questions)

onclusion

This cake with cherries and cream is everything a dessert should be — light, flavorful, and stunning enough to make any occasion feel special. From soft sponge to juicy cherries and fluffy whipped cream, every bite delivers a perfect balance of texture and taste. Whether you’re baking for a celebration or just because cherries are in season, this is a cake you’ll come back to again and again.

Don’t forget to explore our full cake collection for more delicious inspiration — and tag your bakes on Instagram so I can see what sweet things you’re creating.

Print