The Most Delicious Cherry Cake You've Ever Had

Ron NebreCake, recipes

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When cherries are around, the best way to serve them is tossed with a little bit of sugar, along side some whipped cream and a simple vanilla cake. Their flavour is delicate, so there’s no need to complicate them. This recipe works amazing well with the tried and true Mirage Vanilla cake, as it has the perfect texture for absorbing flavour, while still showcasing this amazing fruit.

Makes: 1 double layered cake
Prep Time: 20 minutes
Cooking and Cooling Time: 2 hours


  • 1 recipe Mirage Margarine Vanilla Cake
  • 375ml / 1 ½ cup 35% cream
  • 30g / ¼ cup icing sugar
  • 200g 1 cup granulated sugar
  • 125ml / ½ cup water
  • 10ml / 2 tsp vanilla extract
  • 350g / 2 cups fresh cherries
  • 30g / ¼ icing sugar


1. Prepare one recipe of Mirage Margarine Vanilla Cake, making two 8 inch round cakes.

2. Let the cakes cool completely.

3. While the cakes are cooling prepare a vanilla simple syrup, by combining 1 cup of granulated white sugar, with ½ cup of water and 2 teaspoons of vanilla extract in a pot and bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from heat and set aside, covered until you’re ready to build your cake.

simple syrup 1
simple syrup 2
4. While the syrup is resting, pit the cherries and lightly toss with ¼ icing sugar. After about 5 minutes give them another toss. This helps get the juices flowing and will give the cherries a nice glazed look.

5. Once the cakes are completely cooled, use a serrated bread knife to cut off the dome shaped tops, so that your cakes are nice and level.

6. Brush the cut tops of both cakes with the vanilla simple syrup. Do this a few times until all the syrup has been absorbed into the cakes.

7. Prepare the whipped cream with an electric hand mixer. In a medium bowl add the 35% cream and ¼ cup icing sugar. Beat on medium speed until stiff peaks are reached.

8. Place your first cake on to your serving plate or cake stand, cut side down. Place half of the sweetened whipped cream on top of the first cake, and spread it around in an even, thick layer.

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9. Take half of the cherries, and sprinkle them on top of the whipped cream layer.

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10. Gently place the second cake, cut side up, on top of the cherries, and press down until the cake is level.

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11. On top of the second cake, evenly spread the remaining whipping cream across the top of the cake. Pile the remaining cherries on top of the whipped cream.

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12. Place the cake in the fridge for at least 2 hours, to allow the whipped cream and vanilla syrup to settle into the cake, and to allow the flavours to come together before serving at your next family event.

Chef Notes

  • To save time during the day of serving, bake the cakes the night before, and wrap them tightly with plastic wrap to allow you to hit the ground running the next day.
  • If you have troubles finding cherries, preserved bing cherries are readily available in grocery stores. Simply drain off the syrup and reserve. The cherry syrup is perfect for soaking into the cake.

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