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This Drunken Cherry Cake is a decadent dessert of chocolate sponge, pitted cherries, and chocolate ganache. This recipe will give you a step-by-step rundown of how to make this Slavic staple.
Drunken Cherry Cake is a Slavic recipe through and through. This ornate dessert is reserved for special occasions, often making an appearance at weddings, birthdays, and Christmas. But let’s be honest – you can whip it up anytime a craving for chocolate and cherries comes knocking on your door.
While some Drunken Cherry Cake is made with golden rum, this version calls for vodka. I stole this recipe from my sister (a self-proclaimed Drunken Cherry Cake aficionado) and she absolutely swears by using vodka. It has been in our family for years and I can attest to its deliciousness.
Grab a fancy cake tray, strap on your apron, and let’s get started!
Note: For this recipe, you will need to make two 8-inch chocolate sponge cakes.
How to Make Drunken Cherry Cake
Making Drunken Cherry Cake requires a bit of early preparation, but it’s well worth the decadence coming your way. Below, find a high-level overview of how to approach this recipe.
- Soak Cherries: Soak your cherries in vodka for at least 8 hours. If you can do 24 hours, that’s even better.
- Prepare the Sponge Cake: Prepare your chocolate sponge cake according to the recipe. Using a sharp knife, slice off a very thin layer from the top of each cake (you’ll use this later as a “lid”). Cut a thin line along the inner rim of the cake. Carefully rip out the inner cake flesh, creating somewhat of a bowl. Set ripped cake flesh aside for later.
- Make Cream: Whisk sugar and whipping cream together with a stand mixer or hand mixer on medium-high. Strain out the vodka from your soaked cherries. Set aside about 1/5th of your cream for frosting. Mix the remaining cream with drained cherries and ripped cake.
- Assemble the Cake: Fill your cake “bowls” with the cherry cream mixture. Carefully cover each with it’s respective cake “lid”. Using a bit of cream as glue, stack one filled cake upon the other (use the one with the most smooth lid as the top cake layer). Frost the sides with the cream and allow the stacked cake layers to set in the refrigerator.
- Prepare Ganache: In a sauce pan, bring cream to a simmer. Immediately pour simmer cream into a mixing bowl with chocolate chips. Using a baking spatula, work the cream in with the chocolate chips until you get a smooth, chocolatey texture. Allow the ganache to cool to room temperature before stuffing it into a piping bag. Squirt chocolate around the edges of the cake to create a drizzled effect. Use the remaining ganache to create a smooth frosting layer on the top of the cake. Enlist the help of a cake spatula if you want your cake top to look ultra smooth. For additional tips on working with ganache, check out this post.
- Decorate & Refrigerate: Decorate the cake with the remaining cherries as you see fit (see photo at the top of recipe for inspiration). Refrigerate overnight.
Tips for the Best Drunken Cherry Cake
- Use morello canned cherries. Morellos are known for their sour and tart flavor and perfectly compliment the rich, chocolate-y flavor of this cake.
- Don’t waste the cherry juice. When draining your morello cherries from the syrup, don’t simply throw it away. Use the syrup to make kompot (a classic Ukrainian juice drink) or use it to rehydrate dry sponge cake.
- Give cherries adequate time to soak up the vodka. You’ll want your cherries to soak for at least 8 hours. If you can go overnight, that’s even better.
- Use very cold heavy whipping cream. When making the cake cream, it’s crucial that you use extremely cold whipping cream. This will help the cream emulsify and become ultra fluffy.
- Don’t over mix the cake cream. If you mix the cream too long, it will become runny and impossible to spread. Pump the brakes on mixing as soon as it reaches stiff peaks.
- Create the perfect chocolate drizzle. Use a piping bag to create the perfect chocolate drizzle. If you don’t have one, cut a hole on the corner of a plastic storage bag to make a DIY piping bag.
- Let the cake rest and set in the refrigerator. Letting the cake rest overnight helps it set completely and also allows the flavors to really come out.
Hot Tip: You can find canned morello cherries at most European markets and standard grocery stores. There’s also a great jar on Amazon if you don’t want to make a trip to the store.
Making Drunken Cherry Cake in Advance
Making Drunken Cherry Cake in advance is a smart move, especially if you’re planning to serve the cake at a party where you will be busy making other dishes. Bonus: The longer it sets, the better it gets.
- Refrigerating: Refrigerate your Drunken Cherry Cake up to 3 days before serving it. Invest in a cake storage container to ensure your beautiful decorating job doesn’t get compromised.
- Freezing: Freezing an entire Drunken Cherry Cake isn’t recommended. You can freeze the chocolate sponge cake for later use or just a couple individual slices if need be.
FAQ
What alcohol is best for the drunken cherry cake?
The best alcohol for drunken cherry cake is vodka. You can also use golden rum.
Can you use fresh cherries when making the cake?
Marinated cherries work much better than fresh for this cake. The sugary cherry juice and alcohol create a syrup that is truly signature to the Drunken Cherry Cake.
Can you use any other tart cherries instead of morellos?
You can use any tart cherry, so long as they are marinated and you drain all the juice.
Can I omit the alcohol entirely?
You can omit the alcohol from the recipe, but it expect it to be a touch less rich.
More Cake Recipes to Try
- Chocolate Liqueur Cake – Rich, boozy chocolate cake
- – Slightly sweet fruit cake
- Drunken Raisins Cake – Spiced, fruity, and creamy
- Drunken Cherry Cake Roll Recipe – Chocolate cherry cake roll
Recipe
Drunken Cherry Cake (Classic Recipe)
Print Pin
Servings
14 servings
Prep Time 1 hour hr
Cook Time 1 hour hr
Total Time 2 hours hrs
Recipe contributed by: Natalya Drozhzhin
This Drunken Cherry Cake is a decadent dessert of chocolate sponge, pitted cherries, and chocolate ganache. A Slavic classic recipe.
Ingredients
- 2 cups vodka
- 58 oz pitted cherries in syrup morello cherries
Sponge Cake
- 2 chocolate sponge cakes (see linked recipe above)
Drunken Cherry Cake Cream
- 3 cups heavy whipping cream very cold
- 1 cup sugar
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup whipping cream
US Units – Metric
Instructions
Drain juice from canned cherries. Place them in a dish and cover them with vodka. Cover dish with plastic wrap and allow cherries to soak for at least 8 hours and up to overnight.
Prepare chocolate sponge cakes (see linked recipe above).
Cut off a thin layer from each sponge cake. Set it aside carefully, as you will use it as a cake "lid" later on.
Cut a line close to the inner rim of the cake. Rip out the inside of the cake to create a bowl. Gently rip the cake insides into small pieces and set aside.
In a medium bowl, use a hand mixer to combine sugar and ultra-cold heavy whipping cream. Whisk on medium-high until the cream reaches stiff peaks.
Drain alcohol from cherries. Mix sponge cake crumbs, cherries, and about 80% of the cake cream together.
Fill each cake bowl with cake cream. Carefully cover each cake bowl with cake lid.
Stack layers together with a bit of cream in between. With remaining cream, frost the outside of the entire cake. Refrigerate it while you prepare chocolate ganache.
Place chocolate chips in a bowl. In a sauce pan over medium-heat, bring cream to a simmer (do not let it reach a boil). Pour hot cream over the chocolate chips, stirring constantly until the ganache is smooth and melted. Allow it to cool to room temperature.
Place chocolate ganache in a piping bag or a plastic storage bag with one of the ends cut. Drizzle chocolate on the edges of the cake, letting it drip off the sides. Apply the remaining chocolate ganache to the top of the cake, spreading it carefully to create a smooth top. Use remaining cherries to decorate the outside of the cake as you wish.
Keep cake refrigerated overnight to allow it to set. Serve cold.
Nutrition Facts
Drunken Cherry Cake (Classic Recipe)
Amount Per Serving
Calories 641 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g90%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 132mg44%
Sodium 264mg11%
Potassium 275mg8%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 35g39%
Protein 5g10%
Vitamin A 1862IU37%
Vitamin C 3mg4%
Calcium 91mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Posted July 1, 2021
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MilaApr 3, 2023 I use boiled condensed milk instead of whipping cream and sugar. Love the way mine turns out. I also add some of the cherry syrup to moisten it.
Natalya DrozhzhinApr 3, 2023 Hi Mila, thank you so much for sharing that with me! It sounds like it turns out delicious!
LarisaNov 27, 2022 I love this cake. Reminds me of my childhood. I used your ganache recipe this year for another cake recipe and it was delicious and so easy to make! Thank you. Definitely will be using it again.
Natalya DrozhzhinNov 28, 2022 So happy to hear this! I plan to make it for New Years!
IevaNov 2, 2022 I've done the cake, cherries were soaked in brandy for 24h , I tried the cherry it self, the taste of alcho was just to strong brrr.. Hopefully, the cake after 24h of refrigeration might change the cherry taste inside.
Natalya DrozhzhinNov 2, 2022 Hi Leva, Once the cake is made and put together the alcohol flavor should not be as pungent. I would love to know what you think once the cake is made. Enjoy!
TatianaOct 12, 2022 Hello, Natalya! I was searching the recipe for Drunken cherry cake and happened to stop at your blog. I haven’t made the cake yet … but what caught my attention is your last name☝️. My Mom’s maiden name was Drozhzhina …
Natalya DrozhzhinOct 12, 2022 Hi Tatiana! How cool is that? I definitely don't come across that very often.
annaApr 16, 2022 I made this. It sounded amazing. But the texture of the filling- whipped cream with crumbled cake is awful. It looks equally bad.
Natalya DrozhzhinApr 17, 2022 Hi Anna- I'm sorry you didn't enjoy this one. Did the inside look similar to what my photos looked like? I'm not sure there is an aesthetically pleasing way to mash up the cake, cherries + frosting together, haha, but it would be nice if there were!
InnaJan 29, 2022 Great recipe, I always use cognac insteadof vodka, highly recommend it!
Natalya DrozhzhinJan 30, 2022 Oh that's interesting- thank you for sharing, Inna. Glad you enjoyed the recipe.
LoraNov 17, 2021 Have you ever weighed how much the cherries are by themselves after being drained? I feel like that would be useful information for accuracy on this recipe.
Natalya DrozhzhinNov 17, 2021 Hi Lora - Thanks for the Q! We haven't actually. Using a 58 oz jar of cherries has always worked on our end and provided the perfect texture. Hope this helps!
JuliaJul 2, 2021 My son requested it for his birthday and it was absolutely perfect to celebrate my newly 17 year-old!
Natalya DrozhzhinJul 2, 2021 The perfect treat! Happy Birthday to him!
KristynJul 2, 2021 I have made this without the alcohol & my family raved about it! Cherries & chocolate are a great combination & the ganache is delicious! It's a very good cake!
Natalya DrozhzhinJul 2, 2021 So glad you loved the recipe, thank you for your feedback!
NatalieJul 2, 2021 I bet this is gone within minutes of bringing out the dessert! Lots of delicious flavors!
Natalya DrozhzhinJul 2, 2021 Thank you very much!
AlessandraJun 29, 2021 Contrary to a few of these reviews, my cherries could have actually used more booze! I think it must depend on the type of cherries (and alcohol) you are using. I used (drained) thawed frozen black sweet cherries because that was all I could find in my town, soaked in enough whiskey to cover them, overnight. This was my first time making or eating this cake and I think it turned out quite well, though I might use more cream in the filling next time. I ended up having to whip a bit more cream to cover the outside evenly which was fine because I just used the rest of the litre carton I had bought for the recipe. It was definitely enjoyed by my husband and guests.
Natalya DrozhzhinJun 29, 2021 Thank you for your feedback and your tips!
AlishaJun 22, 2021 Love love most of your recipes, BUT this one is definitely not good. Sadly, have to give this recipe only two stars because it was not edible. No one liked and most of it went to waste:( The cherries were extremely potent! Leaving this review so maybe it’ll stop someone from making it and being sad after
Natalya DrozhzhinJun 22, 2021 Hi Alisha, sorry that did not go well, was it just the alcohol taste you did not like?
LSSep 16, 2020 Couldn’t find Pitted Cherries in Syrup Morello Cherries in the store. Can I use red tart cherries instead? Or what other cherries will be okay for this recipe?
LSSep 16, 2020 Couldn’t find Pitted Cherries in Syrup Morello Cherries in the store. Can I use red tart cherries instead? Or what other cherries will be okay for the recipe?
Natalya DrozhzhinSep 17, 2020 Red tart cherries would be great options. Drain all the liquid from them. Enjoy!
IrinaAug 27, 2020 Can I use fresh cherries?
Natalya DrozhzhinAug 27, 2020 You can, you may want to drain the juices out.
NmFeb 17, 2020 Honestly I wish people rated recipes based on how it turned out instead of how it looks. This cake was not edible. The cherries were extremely potent, way too much alchohol. It doesn't matter what rum you would use soaking anything in alcohol for 12 hrs and then eating it would be too much. The sponge cake was great I will give you that.
OliaApr 5, 2020 Hi! I know what you mean - the first time I made it, the cake was way to overpowering. The second time I only "marinated" cherries for 6hrs and it a huge difference! Everyone's test buds are different 🙂
Michael P RedfernJul 4, 2020 I just used Malibu rum which is lighter and adds a little coconut flavor.
Natalya DrozhzhinJul 4, 2020 Hey Michael, thanks for sharing that tip. I appreciate it.
Natalya DrozhzhinApr 5, 2020 Hey Olia, thanks for sharing your tip. I think it will help others.
Natalya DrozhzhinFeb 17, 2020 Thank you for sharing your feedback. Typical people love the “very drunk” taste. Sorry this didn’t exceed your expectations.
VitaDec 30, 2019 This is by far the best drunken cherry cake. Your sponge recipe is perfection!! Thanks so much for a simple recipe.
Natalya DrozhzhinDec 30, 2019 Vita, thank you so much for such an amazing review. I am glad you loved the cake.
fatimaDec 19, 2014 hay can i omit alcohol?
Natalya DrozhzhinDec 20, 2014 Yes, the cake would state different but it will still be delicious.
YuliyaSep 1, 2014 Hi Natalya. First of all I have to say this is The Best Recipe of all for the dough!! It turned out picture perfect.
I have a question about the cherries. The recipe says 58 ounces. Can that be? My whole jar of morello cherries from trader joes is drained 12 ounces. That basically over a large glass( Russian 250 ml glass). That was more than enough. 58 ounces won't even fit in the cake with all of the other stuff. Is there some misunderstanding with all of the measurements? Just curious. Thank you so muchNatalya DrozhzhinSep 2, 2014 The jar that I purchase from Russian store is 58oz, but it has a lot of juice and not too much cherries. With Trader Joes one, I use two jars.
mariamFeb 16, 2014 Thank you Natalya for this wonderful recipe. I picked sour cherries over the summer and canned them. They will be perfect for this cake 🙂
Natalya DrozhzhinFeb 17, 2014 Yeah, this cake is really good. Expecially with drunken sour cherries. I have never tried any fresh sour cherries in US.
lilyFeb 14, 2014 How come there are no instructions after #2? Only photos.
Natalya DrozhzhinFeb 14, 2014 Lily, I emailed you. We are trying to narrow down what browser is not showing instructions. We cant figure out the issue.
LilyFeb 14, 2014 I use firefox.
Natalya DrozhzhinFeb 14, 2014 For now try using other browser, we will fix this asap! Thanks
janieJan 18, 2014 what is Beskvit cakes?
Natalya DrozhzhinJan 18, 2014 Hi Janie, Beskvit is a Russian sponge cake. We use it in so many different Russian cakes. Here is a link on how you can prepare it at home 🙂 You will love how easy it is to prepare. http://momsdish.com/recipe/92…
natalyaNov 11, 2012 I love butter creams. Do you use cooked condensed milk?
Sometimes I soak cherries in vodka.linaNov 9, 2012 Natalya, your cake looks delish! Next time please try buttercream
( butter and condensed milk whipped) in this recipe.You are going to love it!!! I also soak cherries in vodka - amazing!natalyaNov 5, 2012 Wow, your cake is so beautiful. Thanks for sharing your pic.
tanya.kozlyuk.3Nov 5, 2012 The cake was yummy.
natalyaNov 3, 2012 You can soak cherries for shorter time, it will not be so drunk.
esther.dumanovskiNov 3, 2012 This cake is delicious but too much alcohol will kill it. Me personally, I would much rather have it on the lighter side because this cake is so wonderfully complex with so many flavors.
natalyaNov 1, 2012 It is 10 inches
