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.
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.
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.
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.
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:
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:
- Drunken Cherry Cake – Baking with liqueur makes your cakes soooo moist. Give this recipe a try to see for yourself!
- Tiramisu Cake – This Italian coffee flavored cake is perfect for your next pasta night.
- Crepe Cake – A cake made of crepes?! You read it right.
- Strawberry Jell-O Poke Cake – Perfect for a kid’s party or a summer BB.
- 2 puff pastry sheets
- 56 oz sour cherries in syrup (juice drained)
- 13 oz dulce de leche
- 2 cups heavy whipped cream very cold
- Roll out your puff pastry. Slice into 3-inch wide strips.
- 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.
- Line two 8-inch baking pans with parchment paper. Wind the pieces of dough around one another, spiraling until you get a circular cake.
- 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.
- Place dulce de leche into a mixing bowl and add very cold heavy cream. Beat on medium-high until you get stiff peaks.
- Place a bit of cream on your serving plate. Top with first cake layer.
- Add more cream and spread it evenly. Top it off with a second 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.