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This Cherry Cake Recipe looks as delicious as it tastes. What’s even better is that it is made with just four simple ingredients – sweet cherries, dulce de leche, heavy whipping cream and puff pastry.

A slice of Honeycomb Cherry Cake on a cake stand

This Cherry Cake Recipe is very similar to a classic Napoleon Cake. It’s packed with fluffy whipped cream, crispy puff pastry, creamy dulce de leche and tart sour cherries.

What’s even better? This cake is the perfect dessert to make ahead. The longer it sets in the fridge, the more the flavors come out and meld together.

Ingredients for Honeycomb cherry cake

Tips For The Best Cherry Cake

Here are my top tips and tricks for getting the most out of this wonderful cake:

  • Puff Pastry Dough: You can make your own puff pastry or purchase a store bought variety if you’re on a time crunch.
  • Sour Cherries: The best cherries to use are the ones in light syrup. These mildly sweet cherries are perfect for baking because aren’t too sweet and overpowering. Bonus: Since the syrup has to be completely drained from the cherries for this recipe, save it and use it to make a batch of kompot.
  • Dulce de Leche: Snag a store bought dulce de leche or make your own Instant Pot Dulce de Leche.
  • Heavy Whipping Cream: Place your heavy whipping cream in the freezer for five minutes before you use it. This will help it turn ultra creamy and light as you whip it.

Hot Tip: Love the way nuts compliment the tartness of cherries? Add a teaspoon of almond extract to the cake to elevate the flavor.

How to Make Cherry Cake

This Cherry Cake Recipe is super fun to make. Follow the simple steps below to be sinking your fork into a slice in no time:

  • Roll the puff pastry out thin. Cut it into 3-inch strips.
  • Drain the syrup out of the cherries. Line the cherries up next to each other on the dough. Pinch the edges to seal the cherries on the inside.
  • Line your 8-inch baking pans with parchment paper. Place the sealed dough pieces into circles flush with one another.
  • Bake until the cake is golden brown. Remove from pan and let cool.
  • Beat dulce de leche and cold heavy whipping cream until you get stiff peaks.
  • Smear a layer of cream on your cake pan. Top with cake layer.
  • Smear with more cream and top with second layer of cake.
  • Decorate the cake with remaining cream and cherries as you wish. Place in a cake container and let it set in the fridge overnight.
puff pastry cut into pieces
puff pastry filled with cherries
baking pan with cake layer
Honeycomb cake layer bake in a pan

Hot tip: Make sure not to overbeat your cream and dulce de leche. Once you get stiff peaks, stop beating immediately or else your cream will fall flat.

Heavy cream with dulce de leche
cake layer with cream on top
cake layer
Honeycomb Cherry Cake on a cake stand

Making Cherry Cake In Advance

You can make this Cherry Cake Recipe 2-3 days in advance, making it an awesome dessert for the next dinner party you host. Just make sure to store the cake in an airtight container so it doesn’t soak up all the aromas that might be lingering in your fridge.

Substitutions for Sour Cherries

Not a huge fan of cherries? That’s okay – there are a ton of different preserved fruits you can use. Just make sure to select a fruit that is kept in a light syrup to prevent the cake from turning out too sweet. See below for a handful to choose from:

  • Apricots
  • Blueberries
  • Strawberries
  • Blackberries
  • Mangoes

More Easy Cake Recipes

Love baking and looking for more sweet treats to add to your rotation? Look no further. Find some of our favorite cakes below:

Recipe

Honeycomb Cherry Cake on a cake stand cut open

Cherry Cake Recipe (Only 4 Ingredients)

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Servings
10 servings
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Recipe contributed by: Natalya Drozhzhin
This Cherry Cake Recipe looks as delicious as it tastes. What's even better is that it is made with just four simple ingredients – sweet cherries, dulce de leche, heavy whipping cream and puff pastry.

Ingredients

  • 2 puff pastry sheets
  • 56 oz sour cherries in syrup (juice drained)
  • 13 oz dulce de leche
  • 2 cups heavy whipped cream very cold
US Units – Metric

Instructions

  • Roll out your puff pastry. Slice into 3-inch wide strips.
    puff pastry cut into pieces
  • Drain the syrup out of the cherries. Place cherries tightly next to each other on the piece of dough. Pinch the edges together to seal the cherries inside, making sure that none of the juice seeps out.
    puff pastry filled with cherries
  • Line two 8-inch baking pans with parchment paper. Wind the pieces of dough around one another, spiraling until you get a circular cake.
    baking pan with cake layer
  • Bake at 400°F for 25 minutes, or until the cake is golden brown. If the cherries come out, that's fine, they will eventually be covered by cream. Remove the cake from the baking pan and let it cool on a wire rack.
    Honeycomb cake layer bake in a pan
  • Place dulce de leche into a mixing bowl and add very cold heavy cream. Beat on medium-high until you get stiff peaks.
    Heavy cream with dulce de leche
  • Place a bit of cream on your serving plate. Top with first cake layer.
    cake layer with cream on top
  • Add more cream and spread it evenly. Top it off with a second layer.
    cake layer
  • Decorate the cake with remaining cream and leftover cherries as you like. Place the cake in a sealed container and let it set in a fridge overnight.
    Honeycomb Cherry Cake on a cake stand
Nutrition Facts
Cherry Cake Recipe (Only 4 Ingredients)
Amount Per Serving
Calories 420 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g30%
Cholesterol 9mg3%
Sodium 134mg6%
Potassium 198mg6%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 1235IU25%
Vitamin C 3mg4%
Calcium 33mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Posted February 10, 2021

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.