If you have a soft spot for rich, layered desserts that deliver a perfect balance of fruity sweetness and chocolaty indulgence, then this Russian Cherry Layer Cake Recipe will become your new favorite. Imagine fluffy cocoa-infused cake layers perfectly paired with luscious cherry filling, all enveloped in an airy cloud of sweetened cream. Each bite is a delightful journey through classic flavors, with a beautiful presentation that’s bound to impress family and friends. This cake is not just a treat; it’s a celebration on a plate, embodying the warmth and tradition of a timeless Russian dessert.
Ingredients You’ll Need
Making this Russian Cherry Layer Cake Recipe is straightforward, relying on simple, essential ingredients that each play a vital role in creating its signature taste, texture, and appearance. From eggs that add structure to rich condensed milk and fresh cream that bring decadent creaminess, every component enhances the final masterpiece.
- 15 large eggs (whites and yolks separated, at room temperature): Room temperature eggs whip up to give the cake a light and airy texture.
- 1 and 1/2 cups sugar: Sweetens both the batter and the whipped cream, balancing the tartness of the cherries.
- 1 and 3/4 cups unbleached all-purpose flour: Provides the foundation for tender, moist cake layers.
- 3 Tbsp unsweetened cocoa powder: Adds a rich chocolate depth that beautifully complements the cherry filling.
- 21 oz country cherry pie filling/topping: The star fruit component that infuses the cake with vibrant tartness and juiciness.
- 1 3/4 cups cold water: Helps hydrate the cake batter and dissolve sugar for even sweetness.
- 1 Tbsp sugar: Helps balance the water’s slight bitterness when combined with the jelly.
- 1 can cooked sweetened condensed milk (dulce de leche): Offers luscious caramel undertones and a creamy texture.
- 3 cups cold heavy whipping cream: Whipped to soft peaks, it creates the fluffy frosting that wraps the cake layers.
- Chocolate shavings and cordial cherries for decor (optional): Adds an elegant finishing touch and extra bursts of flavor.
How to Make Russian Cherry Layer Cake Recipe
Step 1: Prepare the Cake Batter
Start by separating the eggs very carefully because the egg whites are the secret to the cake’s ultra-light and fluffy texture. Beat the egg whites until stiff peaks form, then gradually add sugar while still whipping to give the meringue a glossy, stable structure. In a separate bowl, gently combine the yolks with water and then fold in the dry ingredients: flour and cocoa powder. Slowly incorporate the meringue into the yolk mixture, making sure to fold gently to keep all that light air trapped inside your batter.
Step 2: Bake the Cake Layers
Divide the batter into three equal parts and pour each into greased and floured round cake pans. Bake at a moderate temperature to ensure even rising and avoid drying out the layers. The cake should spring back lightly when touched and have a rich chocolate scent filling your kitchen. Once baked, allow the layers to cool completely to room temperature before assembling the cake.
Step 3: Prepare the Cherry Layer
While the cakes cool, open the jar of country cherry pie filling. If the filling seems too thick, stir in a tablespoon of sugar and a spoonful of cold water to achieve a jam-like consistency that will spread easily but not run during assembly.
Step 4: Whip the Cream and Assemble
Whip the cold heavy cream until soft peaks form, then gently fold in the cooked sweetened condensed milk, giving you a sweet, dense frosting with subtle caramel notes. Start layering by placing one cake layer on your serving plate, spread a generous amount of cherry filling over it, then cover with a thick layer of the whipped cream mixture. Repeat for the remaining layers, finishing off with cream frosting all around the cake.
Step 5: Decorate and Chill
Top the cake with chocolate shavings and a few cordial cherries for a stunning presentation. Chill the cake for several hours or overnight to allow the flavors to meld beautifully and the cake to firm up for perfect slicing.
How to Serve Russian Cherry Layer Cake Recipe
Garnishes
To elevate your Russian Cherry Layer Cake Recipe even more, sprinkle fresh chocolate shavings over the top and add a few bright, glossy cherries to make it visually irresistible. You can also dust a light layer of cocoa powder around the edges for that extra touch of chocolatiness in every bite. The garnishes don’t just look pretty—they add texture and enhance the overall flavor profile.
Side Dishes
This cake pairs beautifully with fresh berries or a simple mint leaf for a refreshing contrast. If you want to serve drinks alongside, consider rich black coffee or a sparkling rosé to cut through the sweetness and complement the cherry notes in the cake.
Creative Ways to Present
For a special gathering, slice the cake into generous portions and serve each plate with a drizzle of warmed cherry sauce or a dollop of crème fraîche. If you want to impress visually, try layering the cake in clear trifle glasses with extra cherry filling and whipped cream, letting the colors shine through. It’s a showstopper that will have everyone asking for the recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Russian Cherry Layer Cake Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight cake container. This helps the cake stay moist and prevents it from absorbing unwanted fridge odors. The flavors continue to harmonize overnight, making the next-day slices even more delicious.
Freezing
If you want to freeze the cake, slice it first for easier thawing. Wrap each slice securely in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge before serving. Freezing may slightly affect the cream’s texture, so it’s best enjoyed fresh or well-chilled after thawing.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer a less chilled slice, simply let the cake sit out for 20–30 minutes before serving to soften the cream without compromising the fresh flavors.
FAQs
Can I use frozen cherries instead of canned pie filling?
Absolutely! If you prefer a fresher taste, you can cook frozen cherries down with a bit of sugar and cornstarch to thicken, mimicking the pie filling texture. Just be sure to cool the mixture completely before spreading on the cake layers.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures one-to-one. Keep in mind that the texture may vary slightly, but the flavor will remain just as delightful.
How long does the cake stay fresh in the fridge?
When stored properly, the cake stays fresh and delicious for up to 3 days. Beyond that, the cream might start to lose its firmness and the cake layers could dry out a bit.
Can I make the cake layers ahead of time?
Definitely. You can bake the cake layers up to two days ahead and keep them wrapped tightly in plastic wrap at room temperature or in the fridge. This makes the assembly quicker and less stressful on the day you want to serve it.
What’s the best way to get perfect whipped cream for the frosting?
Use very cold heavy cream and chill your mixing bowl and beaters before whipping. Start whipping on low speed and gradually increase to medium-high for stable, fluffy whipped cream. Be careful not to overwhip, or it will turn grainy and start to form butter.
Final Thoughts
There is something truly magical about the Russian Cherry Layer Cake Recipe that makes it stand out from ordinary desserts. It’s a recipe that invites you to slow down, enjoy, and savor every luscious bite filled with layers of history and flavor. Whether for a family celebration or a cozy afternoon treat, this cake promises to delight with its elegant simplicity and unforgettable taste. Give it a try, and you just might find yourself coming back to it again and again.
Print
Russian Cherry Layer Cake Recipe
- Prep Time: 1 hour 35 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
This Russian Cherry Layer Cake is a luscious, multi-layered dessert combining airy chocolate sponge layers with rich cherry pie filling and creamy dulce de leche whipped cream. Each bite offers a harmonious balance of sweet cherries, smooth caramel flavors, and fluffy texture, perfect for special occasions or an indulgent treat.
Ingredients
Egg Mixture
- 15 large eggs, whites and yolks separated, at room temperature
- 1 1/2 cups sugar (divided)
Dry Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 3 Tbsp unsweetened cocoa powder
Cherry Filling
- 21 oz country cherry pie filling / topping
Syrup
- 1 3/4 cups cold water
- 1 Tbsp sugar
Cream Filling
- 1 can cooked sweetened condensed milk (dulce de leche)
- 3 cups cold heavy whipping cream
Decoration (Optional)
- Chocolate shavings
- Cordial cherries
Instructions
- Prepare the Chocolate Sponge Cake: Preheat your oven and prepare three round 9-inch cake pans by greasing and lining with parchment paper. In a large bowl, beat the egg yolks with 1 cup of sugar until pale and creamy. In a separate bowl, sift together the flour and cocoa powder. In another clean bowl, whip the egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar and continue whipping until stiff peaks form. Gently fold the dry ingredients into the yolk mixture alternately with the egg whites, being careful not to deflate the batter. Divide the batter evenly among the prepared pans and bake for approximately 20-25 minutes until a toothpick inserted comes out clean. Cool cakes completely on wire racks.
- Make the Syrup: Combine cold water and 1 tablespoon sugar in a small saucepan and bring to a boil to dissolve sugar. Allow syrup to cool. This will be used to moisten cake layers.
- Prepare the Cream Filling: In a mixing bowl, whip the cold heavy cream to soft peaks. Gently fold in the can of dulce de leche (cooked sweetened condensed milk) until fully incorporated and smooth. Chill the cream mixture until ready to assemble.
- Assemble the Cake: Place one cake layer on a serving plate and brush generously with the cooled sugar syrup. Spread a layer of cherry pie filling evenly over the cake. Add a layer of the dulce de leche whipped cream on top of the cherries. Repeat for the second and third layers. Finish by spreading the remaining cream on the top and sides of the cake, smoothing evenly.
- Decorate: Decorate the cake with chocolate shavings and cordial cherries as desired for an elegant finishing touch. Refrigerate the cake for at least 4 hours or overnight to allow flavors to meld and the cake to set before serving.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Be gentle when folding ingredients to maintain airiness of the sponge.
- The cake is best refrigerated overnight for optimal flavor fusion.
- You can substitute cherry pie filling with fresh cherries macerated with sugar if preferred.
- Use chilled heavy cream to achieve stiff peaks more easily.
- Allow the cake to come to room temperature for 20 minutes before serving for best taste.
