Creamy Cherry Cake

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper, without greasing the sides.
2. Whisk the eggs, sugar and vanilla on high speed for 8 to 10 minutes, until pale, creamy and very light and fluffy.
3. Sift the flour and baking powder together, then fold into the eggs about ½ cup at a time, gently, from the bottom of the bowl, so the eggs don't deflate.
4. Divide the batter evenly among the three pans and level it.
5. Bake at 350°F (177°C) for 22 to 24 minutes, until the tops are deep golden and the sponge springs back when pressed gently.
6. Right after baking, run a knife around the pan edges, remove the layers from the pans, peel off the parchment and cool completely on a wire rack.
7. Beat the softened cream cheese until creamy and smooth, then add the powdered sugar, vanilla and sea salt and mix until combined.
8. Add the chilled heavy cream about 1 cup at a time, beating well after each addition until smooth.
9. Switch to a whisk and whip until stiff peaks form, about 5 to 6 minutes, starting slow and increasing to high.
10. Keep the frosting chilled; if it becomes too soft, chill the bowl and whisk again before using.
11. Split each cooled layer in half to make 6 layers. Place the first layer on a turntable, soak it generously with cherry juice, spread about 1 to 1½ cups of frosting to the edges, then scatter about ½ cup of chopped cherries over the frosting.
12. Repeat soaking, frosting and cherries for each layer, then gently press each layer down onto the one below.
13. Coat the outside with a thin crumb-coat of frosting and chill for 20 minutes, then apply a thicker final layer and smooth it.
14. Garnish the sides with chocolate shavings if desired. Put the remaining whipped cream into a piping bag fitted with a star tip, pipe dollops on top and add fresh cherries.
15. Refrigerate for a few hours or overnight before serving. Slice with a long sharp knife and keep the cake refrigerated, taking it out no more than 1 to 1½ hours before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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