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Russian Cherry Layer Cake Recipe

Russian Cherry Layer Cake Recipe
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★★★★★

4.8 from 23 reviews

Indulge in the rich flavors of this Russian Cherry Layer Cake. With moist cake layers, cherry-infused syrup, and a creamy frosting, this dessert is a showstopper for any occasion.

Ingredients

Scale

For the Cake Layers:

  • 15 large eggs, separated (room temperature)
  • 1 ½ cups sugar
  • 1 ¾ cups all-purpose flour (unbleached)
  • 3 tablespoons unsweetened cocoa powder

For the Syrup:

  • 21 oz. country cherry pie filling/topping
  • 1 ¾ cups cold water
  • 1 tablespoon sugar

For the Frosting:

  • 1 can cooked sweetened condensed milk (dulce de leche)
  • 3 cups cold heavy whipping cream

For Decoration (Optional):

  • Chocolate shavings
  • Cordial cherries

Instructions

  1. Making the Cake Layers: Preheat the oven and prepare three round cake pans by lining them with parchment paper. In a large bowl, whisk the egg yolks with sugar until smooth. Gradually add flour, mixing until well combined. In a separate bowl, beat the egg whites on high speed with an electric mixer until fluffy and tripled in volume, about 2-3 minutes. Gently fold the egg yolk mixture into the egg whites using a spatula. Divide the batter into three parts: reserve one-third for the cocoa layer. Mix the cocoa powder into this portion until fully incorporated. Pour the chocolate batter into one pan and the plain batter into the other two pans. Bake the layers in the center of the oven for 23-25 minutes or until golden and a toothpick inserted into the center comes out clean. Once baked, remove from the pans and peel off the parchment paper while the cakes are still warm. Let them cool completely.
  2. Preparing the Syrup and Frosting: In a medium bowl, combine the cherry pie filling with water. Remove the cherries using a slotted spoon and press out excess juice. Reserve the juice for the syrup and mix in 1 tablespoon of sugar. Chill the mixing bowl and whisk attachment in the freezer for 10-15 minutes. Whip the cold heavy cream until stiff peaks form, about 3 minutes. Reduce the speed to low and slowly add dulce de leche, 1 tablespoon at a time, until fully incorporated. Refrigerate the frosting until ready to use.
  3. Assembling the Cake: Place the first white cake layer face-down on a serving plate. Drizzle half of the syrup evenly over it and let it soak. Crumble the chocolate cake layer into a bowl. Mix in the strained cherries and ⅓ of the frosting. Spread this mixture over the soaked first layer. Add the second white cake layer on top, face-down. Drizzle the remaining syrup over this layer and let it soak for 10 minutes. Trim the edges if needed. Spread the frosting evenly over the top and sides of the cake. Decorate with chocolate shavings and cordial cherries, if desired. Refrigerate the cake for at least 2 hours before serving. It can stay fresh in the fridge for up to 3 days.

Notes

  • Ensure eggs are at room temperature for better incorporation into the batter.
  • Chill mixing bowl and whisk for better results in whipping cream.
  • Allow the cake to chill before serving to enhance flavors.

Nutrition

Keywords: Russian Cherry Layer Cake, Cherry Cake, Russian Dessert, Layer Cake Recipe

Find it online: https://dinewithlily.com/russian-cherry-layer-cake-recipe/