5 from 4 votes
Chocolate Cherry Layer Cake (Birthday Cake) on a black table
Chocolate Cherry Layer Cake recipe (Birthday Cake Design Ideas)
Prep Time
3 hrs 20 mins
Cook Time
2 hrs
Chilling time
2 hrs
Total Time
5 hrs 20 mins
 

Cherry cake from scratch is the ultimate birthday cake! It consists of three sponges and five layers of of cream cheese, chocolate, cherries and cherry sauce. This sour cherry cake is tall, looks beautiful and tastes awesome!

Course: Cake, Dessert
Cuisine: Global cuisine
Keyword: Birthday, party, vegetarian
Servings: 10
Calories: 1345 kcal
Author: Cooking Journey
Ingredients
Cream cheese filling
  • 1000 g cream cheese /35.3 oz
  • 510 g defrosted cherry /18 oz
  • 5-7 tbsp cherry juice (from defrosted cherries)
  • 25 g sweetened cocoa with nut flavor (cocoa minimum 32%) /0.9 oz
  • 1/2 cup sugar powder
  • 100 g butter (room temperature) /3.5 oz
Per 1 sponge (you will need 3)
  • 4 eggs (room temperature)
  • 120 g sugar /4.2 oz
  • 120 g flour /4.2 oz
  • 1/2 tsp rum essence (optional)
Cherry sauce
  • 1 egg + 2 egg yolks
  • 80 g butter /2.8 oz
  • 130 g sugar /4.60 oz
  • 200 ml cherry nectar juice /6.7 fl oz
  • 1 tbsp cornstarch
Frosting
  • 700 g cream cheese /24.7 oz
  • 1/2 cup powdered sugar or 1/2 Dr. Oeteker cake cream powder
  • 100 g butter (room temperature) /3.5 oz
Decoration
  • 1 handful cherries
  • 1 handful blueberries
  • 150 g chocolate 52% cocoa /5.2 pz
  • 2 tbsp crushed cashews
Instructions
For cherry sauce.
  1. Whip egg with yolks until stiff peaks.

  2. Add butter and cherry juice.

  3. Cook on the double boiler on low temperature for 1-1,5 hours until thick. Stir occasionally. Mix in cornstarch in the end.

  4. Remove from the stove and let it cool.

For cake sponge.
  1. Whip eggs with sugar and rum essence for 15-20 min until pale and triple in size.

  2. Preheat your oven to 350 F / 170 C

  3. Sift in flour in two batches and gently and slowly fold into the eggs.

  4. Layer the bottom of 8 inch / 20 cm spring form pan with parchment paper. Grease the edges with butter, and, preferably dust with flour. Remove the excess flour.

  5. Pour batter into prepared spring form pan.

  6. Bake about 30-40 min until top is golden and inserted wooden skewer comes out clean. Don’t open the oven door for at least 30 minutes!!!

  7. Cool the sponge in slightly open oven for 10 minutes.

  8. Cool the sponge in the room temperature for 20 min, then release the edges of the pan and remove parchment paper.

  9. Repeat this recipe 2 more times to have 3 sponges in total!

For cream cheese filling
  1. Whip cream cheese for 1 minute. 1/4 of the cream cheese put in the separate bowl.

  2. Add cocoa to the smaller part of cream cheese and whip until incorporated.

  3. Add butter and sugar to the white part of cream cheese, whip well until soft peaks. Add a tablespoon more sugar, if it is too runny, or add a teaspoon of milk, if it looks too thick.

Assembling
  1. With a big bread knife cut every sponge in half lengthwise. **

  2. Put one half of the sponge, cut side up, on a cake serving stand.

  3. Cover the top of the sponge with white cream cheese filling, starting about 2 inch / 5 cm from the edges. Leave the middle without cream cheese.

  4. Soak the middle of the sponge with a cherry juice (from defrosted cherries). Add the cherry cream in the middle, spread it up to the edges of white layer.

  5. Put defrosted cherries around on the white layer and around on edges between white layer and cherry cream layer.

  6. Cover with the other half of the sponge, cut side down.

  7. Repeat steps 3-6, using cocoa cream cheese filling instead of white cream cheese filling.

  8. Repeat every layers until the last sponge – white layer, then cocoa layer and so on until you put the last sponge on top. Leave the last sponge empty on top!

  9. Make sure your cake stand straight and put it in the fridge.

For frosting
  1. Whip all ingredients for frosting. It needs to be thick and spreadable. Add more sugar, if it look too runny.

  2. Remove the cake from the fridge and put spread around the frosting, removing the excess, or adding more, where needed. Use offset spatula, or the back of cake serving spatula. It should be even from every side and top. Take your time. Leave the cake in the fridge.

Decorating the cake
  1. Melt the chocolate on the double boiler (Bain Marie).***

  2. Put the frosted cake on the table. Spoon the melted chocolate on the top, starting in the middle. Spread the chocolate up to the edges in thin layer, letting some drips from the sides. Work fast, when the chocolate is hot and spreadable. You can’t change it, when it sets.

  3. Let the cake with chocolate set in the fridge.

  4. Spread the excess melted chocolate (you can remelt it if it sets) on the small baking tray, layered with parchment paper. Lave the tray in the freezer until sets.

  5. When the chocolate on the cake sets, remove it from the fridge to decorate with berries.

  6. Put the cherries with stems in the middle of the cake. Put blueberries around the cherries.****

  7. Remove the tray with chocolate from the freezer. Cut different triangles with a knife and pace them in between the cherries.

  8. Sprinkle crushed cashews around the edges of the cake.

  9. Serve and enjoy the celebration!

Recipe Notes

* You can bake all sponges at once, if your oven size allows it. Make sure they all are baked evenly.
** Let all the sponges cool completely before cutting them!
*** Pour water in the pot. Put chocolate in the heat proof bowl, that you can put on the pot with water. Make sure the bottom of the bowl doesn’t touch the water. Bring it to the boil, then watch the chocolate melts. Stir the chocolate until it melts completely and remove from the heat.
**** You can dip the berries in melted chocolate before putting on the cake, so that they stay in place, when you transfer or cut the cake.