Dreamy, Creamy Cherry Cake for summer!

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, 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. Stir the flour and baking powder together. Sift in about 1/2 cup at a time, folding gently from the bottom of the bowl so the eggs don't deflate.
4. Divide the batter evenly among the three pans and level the tops.
5. Bake at 350°F (177°C) for 22 to 24 minutes, until the tops are deep golden brown and the sponge springs back when pressed gently.
6. Right after removing the cakes, run a knife around the pan edges. Turn out, peel off the parchment, and cool completely on a wire rack.
7. Beat the softened cream cheese for a few minutes until smooth. Add the powdered sugar, vanilla and sea salt and beat until the sugar is fully mixed in.
8. Gradually 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 the cream on slow, then high, for about 5 to 6 minutes until stiff peaks form. Keep the frosting chilled; if it gets too soft, chill the bowl before whisking again.
10. Split the cooled cakes in half horizontally with a serrated knife to make six layers. Set the first layer on a turntable and soak it generously with cherry juice.
11. Spread about 1 to 1 1/2 cups frosting evenly to the edges. Scatter about 1/2 cup chopped cherries over the frosting. Repeat soaking, frosting and cherries for each layer, then press each layer gently down onto the one below.
12. Coat the outside with a thin crumb coat of frosting and chill 20 minutes. Then apply a thicker final layer and smooth it.
13. Garnish the sides with chocolate shavings if desired. Pipe dollops of the leftover whipped cream on top and add fresh cherries.
14. Refrigerate the cake for a few hours or overnight before serving. Keep it chilled, taking it out no more than 1 to 1 1/2 hours before serving. Slice with a long, sharp knife.

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

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