Jump to Recipe
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:
- 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:
- 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.
Recipe
Cherry Cake Recipe (Only 4 Ingredients)
Print Pin
Servings
10 servings
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes 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.
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.
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
Tina WJan 27, 2024 Could sweetened condensed milk be used with the heavy cream instead of the dolce de leches? I'm not a fan of it as I find it far to sweet. I'm thinking a slightly lesser amount as it's thinner consistency than the dolce and I'll start beating the cream and then stream in the CM slowly so it doesn't overwhelm the cream.
Also I noticed a lot are having issues finding the proper cherries ( thanks COVID 🙄) so do you think you could use cherry pie filling with much of the goop off the fruit instead?🤔Natalya DrozhzhinJan 29, 2024 Hey Tina, You can totally change the cream to your liking! In regards to the cherries, cherry pie filling will have a different flavor. I would recommend looking for the cherries online if your local store doesn't carry them.
BibiDec 31, 2023 Just made this. Totally delicious, my friends couldn’t believe how easy it was to make. I’ll be making this again.
Natalya DrozhzhinDec 31, 2023 Bibi, thats so great to hear. Thanks for sharing.
Amy JoOct 9, 2023 I have a couple of questions about this recipe. First question… when making ahead, can I make the layers with the filling between and keep them in a springform pan and then frost it the day of the reception?
Second… can I infuse the whipping cream with herbs like basil with cherry or lavender with peach? If so, how would I infuse the whipping cream?
GayleDec 4, 2023 If you make this in advance does the flaky pastry go soggy
Natalya DrozhzhinOct 10, 2023 Hi Amy, You can totally make it in advance, in fact that'll help meld the flavors together. I personally have not tried infusing the whip cream with different herbs. The flavors might compete with the cherries, so I'm not sure if I would recommend it. Let me know if you try it though!
LesleyJul 11, 2023 Thank you for this recipe-I made it and it because I had all the ingredients on hand-looked as good as yours and tasted fabulous!
Natalya DrozhzhinJul 11, 2023 Hi Lesley, We love it when a recipe comes together just like that!
ScottApr 21, 2023 I made this the other day and it was really good. A couple things I encountered was I couldn't find the cherries that are listed so I used a canned version in water. They ended up working well. I only needed 2 cans (14 Oz each) as opposed to the amount listed in the recipe. Thank you for the great recipe.
Natalya DrozhzhinApr 21, 2023 Hi Scott, Thank you so much for sharing your process with me. I am so glad that the recipe was a success! Enjoy!!
AlishaApr 9, 2023 Hi Natalya,
Do you get 8 pieces of dough from both puff pastry sheets? Also do you only put one row of cherries? (I did one row and I was left with soooo many cherries)
Thank you for this recipe!Natalya DrozhzhinApr 9, 2023 Hi Alisha, yes, I had 8 pieces from one sheet.I usually do 1 row but if you can pull edges and seal, you can add more. Hope you love this recipe!
NataliyaNov 28, 2022 I have made this cake twice now for the holidays and it has always been a huge hint. I would recommend letting the cherries drain for a good while as my first batch, the puff pastry ended up with a weird texture from extra juice in the cherries. Second time after draining the cherries for about an hour, it was much better. Overall, delicious cake and flavor combo. Would make again.
Natalya DrozhzhinNov 28, 2022 Hi Nataliya, I am so glad to hear this recipe was a success! I appreciate the tip about draining the cherries. Thank you so much for your feedback, happy holidays!
ТоняNov 15, 2022 Ну просто шедевр!!! Обязательно попробую! Спасибо!
Natalya DrozhzhinNov 16, 2022 Hi Antonia, Thank you very much! I hope you enjoy it. Have a great day!
Suzy BurchJul 10, 2022 Looked beautiful but was too sweet. My fault, I was only able to get maraschino cherries living here in rural Montana. Would love to try again.
Natalya DrozhzhinJul 10, 2022 Hi Suzy- Ah yes, maraschino cherries are so sweet, that would affect the overall sweetness. I hope you give it another try soon and love it! 🙂
ChrissieJan 4, 2022 The flavours are delicious! But I used the metric conversion and saw the other connect regarding the mistake too late. My cream just didn’t whip into stuff peaks because I used 120g rather than 450g 😞
Thank you for the recipe but perhaps you should update the conversion mistake 😞Natalya DrozhzhinJan 4, 2022 Hi Chrissie - So sorry about that! Updating that now and thank you for bringing it to my attention. Glad you liked the cake overall. Happy New Year!
IlonaDec 19, 2021 Hi, I made this cake yesterday, did not have enough cherries so substituted them with fresh cranberries. It tastes really good and fun to make. I just want to point out that the conversion of Double cream from US to metric is not correct- 1 cup of double cream is 232g hence 465g for 2 cups.
Thank you for the recipe <3Natalya DrozhzhinDec 19, 2021 Hi Illona - Oh! Cranberries sounds bomb. I'll have to try that! Thanks for pointing out that conversion mistake - I'll make sure to update it.
IreneNov 22, 2021 HOw would fresh pitted cherries work?
Natalya DrozhzhinNov 22, 2021 Hi Irene - Great question! We like to use jarred cherries for the extra sweetness they add and the added texture they provide. We haven't tried the recipe with fresh cherries, but I presume it would work well and the cake would be on the slightly less sweeter side. Hope this helps!
TatjanaNov 20, 2021 made this last night, it's delicious. I think I used to much dulce de Leche, it was hard to whip the heavy cream, but I added whip it to stiffen it and that helped. when I tasted the whipped cream alone it was way too sweet, but combined with the cake it tasted perfect.
Natalya DrozhzhinNov 20, 2021 Hello, thank you very much for taking the time to share your feedback! I am os glad you loved the end results 🙂
SophiaAug 5, 2021 Do you know if fresh raspberries will work in this recipe?
Natalya DrozhzhinAug 5, 2021 Hey Sophia, yes, you have to place them very tightly together. My only concern is that they cook down a lot and it can come out more flat. I think cherries would still be my favorite. 🙂
LinaJun 25, 2021 Hello,
I had a question. The stores near me only sell the pitted cherries in water instead of light syrup. Will that work too?Natalya DrozhzhinJun 26, 2021 Hey Lina, what do you mean by water. Usually, it still has a sweetened flavor. I think it should work as long as they are tart.
LinaJun 28, 2021 I mean that the cherries come in a can with water instead of light syrup.
Natalya DrozhzhinJun 29, 2021 Lina, I think that should work.
ClaudetteJun 12, 2021 My cake part worked but the icing wasn’t icing. I used 13 oz of dulce de leche ( almost 2 cups), right? I put it in the bowl, poured the whipping cream on top and whipped both together at med- high speed. It never did “ peak” and was pourable. I was kind of afraid it wouldn’t work. Was I supposed to beat the whipping cream until it was in peaks and then add the dulce de leche? It tastes good so what I did was pour it over the cake and let it overflow down the sides. However, I’d like to make this again… the right way. Help!
BibiDec 30, 2023 I had that problem as well. I made my own dulce, chilled it, stuck the already-cold cream in the freezer for 10 minutes, then beat them for nearly 25 minutes until I gave up. I plopped the cream on the cake and it’s in the fridge now, awaiting its fate. I’m sure it’ll be delicious! Btw, I’m using the leftover cream+Dulce in my coffee.., delish!
Natalya DrozhzhinDec 30, 2023 Hi Bibi, I am wondering if you are using wrong heavy whipping cream. After 25 minutes of beating it would turn into butter, it comes to stiff peaks pretty quick. What brand did you use, can you tell me details?
Natalya DrozhzhinJun 13, 2021 Hey Claudette, I have never had an issue with heavy whipping cream not coming to stiff peaks. What brand did you use?
JessJun 5, 2021 What is the size of a puff pastry sheet?
Natalya DrozhzhinJun 7, 2021 Hey Jess, you will need about 16 oz of puff pastry. Depending on the brand, each one will be a different cut.
MaureenMay 9, 2021 Will the puff pastry rise in the oven? I am thinking of using a thin pan and I am worried that it will puff up too much in the oven.
Natalya DrozhzhinMay 9, 2021 Hey Maureen, it would depends on how thin you roll it out. But usually a few inches.
alinaMay 7, 2021 Will the pan needs to be greased before putting the puff pastry in it? And will it be easy to get out the puff pastry once cooked?
Natalya DrozhzhinMay 7, 2021 Hey Alina, we use parchment paper to be safe but it should be pretty easy to take out.
LaurenMay 7, 2021 How high will the cake layers rise? because I am using a 1.5 in thin pan (in height ) and I don't want it to overflow in the oven while baking?
Natalya DrozhzhinMay 7, 2021 Hey Lauren, this would depend on how thin you roll out the dough. It shouldn't overflow as it bakes, it becomes more crispy so it keeps the shape.
LaurenMay 7, 2021 The cherries that you use, do they not have seeds in them?
Natalya DrozhzhinMay 7, 2021 Hey Lauren, no they dont have seeds in them. They are pitted cherries.
Nina K.Apr 3, 2021 Making this cake for Easter 🐣 pretty easy and looks fancy! Thank you 😊
Natalya DrozhzhinApr 5, 2021 Let me know how it goes 🙂
MarianaMar 23, 2021 Can I use sour cream and wipping cream instead of dulce de leche? Thank you.
Natalya DrozhzhinMar 23, 2021 Hey Mariana, yes you can. It sounds like a great combo.
SherylMar 16, 2021 Where do you add the almond extract?
Natalya DrozhzhinMar 16, 2021 Hey Sheryl, you can add it to the cream. Enjoy
MorganMar 5, 2021 I'm excited to try this!
Maybe I missed it, but what temp do you use to bake it?... or is it just the pastry dough baking instructions?Natalya DrozhzhinMar 5, 2021 Hey Morgan, if you click on "jump to recipe" or scroll down, you will find all the instructions there.
Julia FeshchenkoFeb 15, 2021 Hi! Would the cans of Oregon speciality dark cherries in syrup work? Our Trader Joe’s has been sold out lately!
ElenaFeb 16, 2021 They aren’t sold out they disconnected it 🙁 those were my fave from Trader Joe’s
Natalya DrozhzhinFeb 16, 2021 Hey Julia, if you drain out the syrup well enough, they should work. It becomes hard to seal the dough when there is too much liquids.
AnnFeb 13, 2021 Hello, can I use regular pitted frozen cherries?
EllinaFeb 11, 2021 Hi! Where can I buy these sour cherries??
Natalya DrozhzhinFeb 11, 2021 Either European store or Trader Joes.
CeciFeb 11, 2021 I am going to make this cake! Reading the recipe should give all non bakers, cooks like me hope because 1) it is EASY to make and 2) the presentation is everything. Beautiful.
Natalya DrozhzhinFeb 11, 2021 Haha, it is super simple! You're going to love it, let me know how it goes!
JenFeb 11, 2021 I took your advice and added the almond extract and boy, was that a winner! This was so delicious!!
angieMay 15, 2022 how much extract did you use?
Natalya DrozhzhinFeb 11, 2021 I'm so glad you loved the recipe, thank you for your feedback!
