Russian Cherry Layer Cake Recipe

If you’re in the market for a showstopping cake that looks as gorgeous as it tastes, you’ll absolutely fall head over heels for this Russian Cherry Layer Cake Recipe. Imagine featherlight layers of vanilla and chocolate sponge, laced with sweet-tart cherry syrup, and frosted with clouds of dulce de leche whipped cream. Each forkful hits you with a parade of textures: fluffy, rich, juicy, and creamy—making it an unforgettable centerpiece for any celebration or cozy night in.

Ingredients You’ll Need

This recipe calls for simple, everyday ingredients, but when combined thoughtfully, each brings a vital element to the Russian Cherry Layer Cake Recipe. From velvety egg-based sponge to luscious cherry syrup, every item on this list plays an essential role in the cake’s inviting texture, flavor, and elegance.

• Eggs (15 large, separated, room temp): The backbone of your sponge, giving the cake its unbeatable lightness and lift.
• Sugar (1 ½ cups): Sweetens the cake layers and helps the eggs whip up to fluffy perfection.
• All-purpose flour (1 ¾ cups, unbleached): Provides gentle structure without weighing down the cake.
• Unsweetened cocoa powder (3 tbsp): Deepens the flavor and color of one layer, offering a perfect chocolate-cherry pairing.
• Country cherry pie filling/topping (21 oz.): The star filling—juicy cherries bring a burst of color and sweet-tart flavor.
• Cold water (1 ¾ cups): Thins the cherry filling for the essential syrup soak that keeps each layer moist.
• Sugar for syrup (1 tbsp): Brightens the cherry syrup, ensuring a balanced taste.
• Cooked sweetened condensed milk (dulce de leche, 1 can): Swirled into the frosting for caramel-like richness.
• Cold heavy whipping cream (3 cups): Whips up into a lightly sweet, ultra-luxurious frosting.
• Chocolate shavings (for decoration): Add extra texture and a dramatic flourish to the finished cake.
• Cordial cherries (optional): Crown the cake with little jewels of flavor and a nod to the cherry theme.

How to Make Russian Cherry Layer Cake Recipe

Step 1: Prep Your Cake Pans and Oven

Begin by preheating your oven and lining three round cake pans with parchment paper. This simple step guarantees your delicate layers will release effortlessly. Having everything ready before you mix the batter makes the process seamless and stress-free.

Step 2: Mix Egg Yolks and Sugar

In a large bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy. Gradually stir in the flour, making sure it’s fully incorporated with no lumps left—this forms the foundation of your light, tender crumb.

Step 3: Beat the Egg Whites

In a separate bowl, whip the egg whites on high speed until they become fluffy, glossy, and have tripled in volume—a little muscle here makes all the difference. Be careful not to overbeat; you want soft, cloud-like peaks for an airy sponge.

Step 4: Fold Together Gently

Using a spatula, gently fold the egg yolk-flour mixture into the whipped whites. The key is to keep as much air as possible in the batter, so use a light hand and smooth, sweeping strokes.

Step 5: Divide and Add Cocoa

Carefully divide the batter into three bowls, reserving one-third for the chocolate layer. Sift the cocoa powder into this portion and mix until the color is evenly chocolaty—this will become the rich core of your Russian Cherry Layer Cake Recipe.

Step 6: Bake the Layers

Pour the chocolate batter into one pan and the vanilla batter into the other two. Bake all three layers in the center of the oven for 23 to 25 minutes, or until golden and a toothpick comes out clean. Let the cakes cool briefly in the pans, then peel off the parchment while they’re still warm, and allow to cool completely.

Step 7: Prepare Cherry Syrup

In a medium bowl, combine the cherry pie filling with cold water. Carefully remove the cherries with a slotted spoon, gently pressing out the excess liquid—these cherries will infuse the cake with bright flavor. Mix 1 tablespoon sugar into the reserved juice to create a sweet, intensely cherry syrup.

Step 8: Make the Dulce de Leche Cream Frosting

Chill your mixing bowl and whisk attachment in the freezer for 10 to 15 minutes (cold tools make the cream whip faster). Whip the heavy cream to stiff peaks, then slowly add the dulce de leche a spoonful at a time on low speed, transforming it into a silky, caramel-kissed frosting. Pop it in the fridge until assembly time.

Step 9: Begin Assembling

Set your first plain cake layer face-down on a serving plate and drizzle half the cherry syrup over the surface. Allow the cake to soak up every drop; this is what keeps each bite moist, fruity, and irresistible.

Step 10: Build the Cherry-Chocolate Layer

Crumble the chocolate layer into a bowl, stir in the strained cherries and a third of the frosting. Gently press and spread this mixture over the first soaked layer—it’s the heart of the Russian Cherry Layer Cake Recipe, full of flavor and contrast.

Step 11: Finish Cake Assembly

Top with the final vanilla cake layer, again face-down, and drizzle on the remaining syrup. Let it soak for about 10 minutes, then trim any rough edges for a clean look if desired.

Step 12: Frost and Decorate

Coat the top and sides with the remaining frosting, creating swirls or peaks as you wish. Adorn the cake with chocolate shavings and cordial cherries for that bakery-worthy finish. Chill in the fridge for at least two hours—it’s hard to wait, but worth every minute!

How to Serve Russian Cherry Layer Cake Recipe

Garnishes

This cake truly shines with some thoughtful garnishes. Chocolate shavings scattered over the top add a lovely crunch and visual drama, while a few cordial cherries offer jewel-like beauty and extra bursts of cherry flavor. For a festive twist, a dusting of powdered sugar or a drizzle of melted chocolate is always welcome.

Side Dishes

Pair your Russian Cherry Layer Cake Recipe with strong black coffee, a frothy latte, or even a glass of dessert wine. The cake is rich enough to stand on its own, but fresh berries or a scoop of vanilla ice cream alongside offer a refreshing contrast and turn any gathering into a true celebration.

Creative Ways to Present

For special occasions, try slicing the cake into individual squares or layering slices with extra whipped cream in pretty glasses for a trifle effect. Smaller, round cakes assembled in ring molds can add a modern, playful touch to classic presentation—great for dinner parties!

Make Ahead and Storage

Storing Leftovers

Leftover Russian Cherry Layer Cake Recipe keeps beautifully in the fridge, tightly covered, for up to three days. The sponge continues soaking up the cherry syrup and frosting, so the flavors actually deepen with time. Just be sure to refrigerate promptly to keep the cream fresh.

Freezing

To freeze, cut the cake into individual slices and wrap each one tightly in plastic wrap and foil. They’ll keep well for up to two months. When you’re craving a sweet treat, just thaw a slice in the fridge overnight—so convenient for future celebrations (or midnight snacks).

Reheating

This cake is best enjoyed cold or at room temperature, so there’s no need to reheat. Simply bring a slice out of the fridge 15 minutes before serving to allow the flavors to bloom and the frosting to soften perfectly.

FAQs

Can I substitute fresh cherries for the pie filling?

Absolutely! If fresh (or frozen) cherries are in season, simply cook them down with a bit of sugar and water until soft and syrupy. You’ll get an even brighter, fresher cherry flavor in your Russian Cherry Layer Cake Recipe.

Do I have to use dulce de leche in the frosting?

Dulce de leche adds a uniquely deep and creamy caramel note, but you can use sweetened condensed milk or even try a little mascarpone for a lighter flavor. Play with what you love—the cream should still whip up fluffy and delicious.

What if I only have two cake pans?

No worries! Simply bake the layers in batches—start with the two vanilla layers, then reuse a pan for the chocolate layer. Let each cool completely before removing from the pans or stacking.

How do I keep the cake layers from sticking?

Be sure to completely line each cake pan with parchment paper, including the sides if possible. This guarantees your tender sponges will lift out easily and intact.

Is this cake very sweet?

Despite its lavish appearance, the Russian Cherry Layer Cake Recipe balances sweetness with tart cherry syrup and subtle, airy sponge. If you prefer a less-sweet version, you can slightly reduce the sugar in the cake layers or syrup.

Final Thoughts

There’s something magical about building and sharing a Russian Cherry Layer Cake Recipe from scratch—in every bite, you can taste the love and care that goes into it. I hope this layered beauty becomes as much a favorite in your kitchen as it is in mine! Don’t be intimidated by the steps; each one is simple and absolutely rewarding. Happy baking!

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