What goes well with cherries in a cake?

Almond extract, dark chocolate, lemon zest, and cream cheese all complement cherries beautifully. These ingredients enhance the sweet-tart flavor and elevate any cake with cherries and cream .

Which ingredient makes cake soft and fluffy?

Cake flour, room-temperature eggs, and proper folding technique create a soft and fluffy texture. In cherry cream cake, whipped egg whites and oil add extra lightness.

Can you put fresh cherries in a cake?

Yes, you can! Just pit, halve, and dry them thoroughly. Toss them in flour to prevent sinking and layer them between batter or cream for even distribution.

How do you stop cherries from sinking in a cake?

Dry the cherries well, coat them lightly in flour, and avoid overmixing. Pour batter immediately into the pan and bake right away to keep the cherries suspended.

How to make fruit cake taste better?

Use fresh or quality preserved fruit, add a splash of juice or extract (like almond or orange), and balance sweetness with tangy cream or yogurt-based frosting.

How to make cherries taste better?

Macerate cherries in sugar and a splash of lemon juice or liqueur. Roasting or cooking them into a compote also brings out deeper flavor notes.

What is the secret to moist cake?

The secret lies in not overbaking and using moisture-retaining ingredients like oil, sour cream, or yogurt. Letting the cake cool properly before assembly also helps retain softness.

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

Name: Cake with Cherries and Cream: A Dreamy, Fluffy Classic That Tastes Like Summer
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups cake flour; 1 cup granulated sugar; ½ cup neutral oil or melted butter; 4 large eggs, separated; ½ tsp almond extract; 1 tsp vanilla extract; 1 tsp baking powder; ½ cup sour cream or yogurt; 1½ cups heavy whipping cream; ¼ cup powdered sugar; 2 cups fresh or jarred cherries, halved and pitted; 1 tbsp flour (for tossing cherries)

Description

A dreamy cherry and cream cake with fluffy vanilla sponge, juicy cherries, and cloud-like whipped cream—perfect for summer gatherings or any sweet craving.

Ingredients

Scale

1½ cups cake flour

1 cup granulated sugar

½ cup neutral oil or melted butter

4 large eggs, separated

½ tsp almond extract

1 tsp vanilla extract

1 tsp baking powder

½ cup sour cream or yogurt

1½ cups heavy whipping cream

¼ cup powdered sugar

2 cups fresh or jarred cherries, halved and pitted

1 tbsp flour (for tossing cherries)

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Instructions

1. Preheat oven to 350°F (175°C) and line two 8-inch round pans.

2. In a large bowl, beat egg yolks, sugar, oil, vanilla, almond extract, and sour cream.

3. Sift in cake flour and baking powder. Mix until just combined.

4. In a separate bowl, beat egg whites until soft peaks form. Gently fold into batter.

5. Toss cherries with 1 tbsp flour to prevent sinking. Fold in half the cherries.

6. Divide batter between pans and bake for 25–30 minutes. Cool completely.

7. Whip cream with powdered sugar to stiff peaks.

8. Layer cake: sponge, whipped cream, cherries. Repeat and top with cream.

9. Decorate with whole cherries and chill before serving.

Notes

Use fresh cherries when in season for best flavor.

Mascarpone can be folded into cream for extra structure.

Store refrigerated for up to 2 days.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Cakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 27g
Sodium: 75mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg