Cakes With Cherries: 3 Delicious Recipes

Cakes with cherries are marvelous because you can make them all year round. In the summer, you can enjoy fresh cherries, but in the colder seasons, you will need to open canned ones.

We offer you three different but very delicious cakes with cherries. Such desserts are not only incredibly tasty, but also practical, and the combination of cherries with sour cream provides a gentle sweet-and-sour taste.




  • 5 eggs;
  • 12 oz (340 g) sugar;
  • 2 lb (900 g) sour cream;
  • ⅔ oz (20 g) cocoa;
  • 2 tsp baking powder;
  • 9 oz (255 g) flour;
  • 10 ½ oz (300 g) cherries;
  • 3 ½ oz (100 g) almonds.


  1. First, prepare the dough. To do this, combine eggs, 7 oz (200 g) of sugar, 7 oz (200 g) of sour cream (with 20% fat content), sifted flour and baking powder, and mix.
  2. Divide the dough into two parts, add cocoa to one and mix.
  3. Put a piece of the cocoa dough in a mold and pop it in the oven preheated to 360 °F for 20 minutes. Do the same with the portion without cocoa.
  4. Accurately cut the white sponge cake into two layers — the bottom one will be the base of the cake. Cut the top layer into cubes. Cut the brown sponge cake into cubes as well.
  5. Prepare the cream. Grind nuts, cut cherries in half. Combine 1 ½ lb (700 g) sour cream with the remaining sugar.
  6. Mix the sugar and cream mass with nuts and berries, then spread a fraction of the resulting mixture on the cake. Roll the little cubes of the cake in the remaining cream and lay them out on top.
  7. Put the cake in the refrigerator overnight. Decorate with melted chocolate before serving.




  • 1 ⅔ lb (750 g) sour cream;
  • 5 ¼ oz (150 g) butter;
  • 10 ½ (300 g) sugar;
  • 2 tsp baking powder;
  • 14 oz (400 g) flour;
  • 14 oz (400 g) of cherries;
  • 3 ½ oz (100 g) chocolate.


  1. First, prepare the dough. To do this, mix butter, 5 ¼ oz (150 g) of sugar, 8 ¾ oz (250 g) of sour cream (with 25% fat content), flour, and baking powder. Divide the dough into 10 balls, roll each so that it is approximately 8 inches long and 2 ½ inches wide.
  2. Lay cherries out in a row on the rolled piece of dough and pinch the edges to seal the contents and make a tube.
  3. Line a baking sheet with parchment paper, place the tubes on it. Preheat the oven to 360°F and place the baking sheet there for 25 minutes.
  4. Meanwhile, prepare the cream. Combine the remaining sour cream and sugar. Now, assemble a pyramid from the tubes: put the first 4 tubes next to each other and generously cover them with cream. Place the next 3 tubes on top, and again cover with cream. Then, 2 tubes, cream. Finally, place the last tube on top and finish by covering the whole cake with cream.
  5. Spread the whole cake with the remaining cream, put it in the refrigerator overnight. Sprinkle with grated chocolate before serving.

Cherry Holiday

cake with cherries


  • 3 eggs;
  • 10 ½ oz (300 g) sugar;
  • 5 ¼ oz (150 g) flour;
  • 9 oz (255 g) cream;
  • 9 oz (255 g) mascarpone;
  • 7 oz (200 g) cherries;
  • 3 ⅓ fl oz (100 ml) cherry compote;
  • 3 ½ oz (100 g) chocolate.


  1. To make the dough, beat 5 ¼ oz (150 g) of sugar and eggs for approximately 5 minutes, add flour and mix until you obtain a thin dough.
  2. Preheat the oven to 360°F, place the dough on a baking dish and pop it in the oven for 25 minutes.
  3. Pour cherry compote on the finished sponge cake and lay the berries out on top.
  4. Prepare the cream. To do this, mix the cream (with 33% fat content), the remaining sugar, and mascarpone. Spread the cherry layer with cream and smooth it out.
  5. Sprinkle the cake with grated chocolate for decoration and put in the refrigerator for at least 4 hours.

Three entirely different cakes with cherries allow you to choose the right one for any occasion — a holiday or a cozy tea time with the family. Bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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