This Cherry Christmas Cake features a moist homemade sponge cake soaked in sweet cherry syrup, topped with creamy whipped cream and cream cheese frosting. Perfect for holiday celebrations, this festive dessert combines fresh cherries, rich frosting, and decorative chocolate shavings for a classic seasonal treat. Easy to prepare and beautifully decorated with piped holly leaves and maraschino cherries, this cake is an excellent choice for Christmas parties, family gatherings, or special occasions.
Ingredients
For the Cherries in Syrup:
- 1/4 cup water
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 2 tsp cornstarch
- 1 lb (4 cups) frozen sweet cherries
For the Sponge Cake:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
For the Frosting:
- 3/4 cup (6 oz) cold heavy whipping cream
- 6 oz cream cheese, softened
- 1/2 cup granulated sugar
Toppings/Decor:
- Shaved chocolate
- Maraschino cherries
- Green gel food coloring
- Wilton 67 frosting tip and 10″ Ateco piping bag
Instructions
Make the Cherries in Syrup:
In a medium saucepan, combine water, lemon juice, sugar, and cornstarch. Heat over medium, whisking constantly until the mixture thickens. Stir in the frozen cherries and cook until it reaches a gentle boil, stirring occasionally. Remove from heat and allow to cool.
Prepare the Sponge Cake:
Line the bottom of a 9-inch cake pan or springform pan with parchment paper (do not grease the pan). In a stand mixer bowl fitted with a whisk, beat eggs on high speed for 1 minute until foamy. Gradually add sugar while mixing, and continue beating for 7-8 minutes until the batter forms a thick ribbon when lifted.
In a separate bowl, whisk together flour and baking powder, then sift into the egg mixture in two additions. Fold gently with a spatula just until combined and no flour streaks remain.
Pour the batter into the prepared pan and bake at 350°F (175°C) for 25 minutes. Let cool for 5 minutes, then run a thin spatula around the edges and transfer to a wire rack. Remove parchment and cool completely.
Make the Frosting:
Whip the cold heavy cream until spreadable, about 2 minutes, then transfer to a medium bowl. In the same mixer bowl (no need to clean), beat cream cheese with sugar on high for 2 minutes until fluffy. Fold whipped cream into the cream cheese mixture until well combined. Reserve 1/4 cup of frosting and tint it green with gel food coloring. Transfer the green frosting to a piping bag fitted with the Wilton 67 tip for decorating holly leaves.
Assemble the Cake:
Place the cooled cake on a serving platter. Using a fork, poke holes all over the top of the cake. Pour the cooled cherry syrup over the cake and let it rest for 5 minutes to absorb. Spread the frosting evenly over the top. Garnish with shaved chocolate, pipe green holly leaves, and top with maraschino cherries.
Why You’ll Love This Recipe
- Combines moist sponge cake with sweet, tangy cherry syrup for a festive flavor
- Light cream cheese frosting balanced with whipped cream for a smooth texture
- Beautifully decorated with chocolate and holiday-themed piping for a stunning presentation
- Perfect for Christmas celebrations or any special occasion
Tips
- Use cold heavy cream for easier whipping and better texture
- Be gentle when folding in the flour to keep the cake light and airy
- Poking holes in the cake allows the cherry syrup to soak in for extra moisture
- Let the frosting chill briefly if it becomes too soft before decorating
Variations and Substitutions
- Substitute frozen cherries with fresh or canned if available
- Use powdered sugar in frosting for a smoother finish
- Add a splash of vanilla extract to the frosting for extra flavor
- Swap maraschino cherries for fresh raspberries or strawberries for a fresh twist
FAQs
Q: Can I make the cake ahead of time?
A: Yes, bake and frost the cake a day ahead. Store in the fridge and bring to room temperature before serving.
Q: Can I use a different fruit instead of cherries?
A: Yes, berries or peaches work well with this sponge and cream frosting.
Q: How do I store leftover cake?
A: Keep leftovers covered in the refrigerator for up to 3 days.
Serving Suggestions
- Serve with a dusting of powdered sugar or extra shaved chocolate on the side
- Pair with a cup of hot coffee or tea for a cozy dessert experience
- Add a scoop of vanilla ice cream for a richer treat
Cherry Christmas Cake
8
servings2
hours25
minutesIngredients
For the Cherries in Syrup:
1/4 cup water
1 tbsp lemon juice
2 tbsp granulated sugar
2 tsp cornstarch
1 lb (4 cups) frozen sweet cherries
For the Sponge Cake:
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp baking powder
For the Frosting:
3/4 cup (6 oz) cold heavy whipping cream
6 oz cream cheese, softened
1/2 cup granulated sugar
Toppings/Decor:
Shaved chocolate
Maraschino cherries
Green gel food coloring
Wilton 67 frosting tip and 10″ Ateco piping bag
Directions
- Make the Cherries in Syrup:
- In a medium saucepan, combine water, lemon juice, sugar, and cornstarch. Heat over medium, whisking constantly until the mixture thickens. Stir in the frozen cherries and cook until it reaches a gentle boil, stirring occasionally. Remove from heat and allow to cool.
- Prepare the Sponge Cake:
- Line the bottom of a 9-inch cake pan or springform pan with parchment paper (do not grease the pan). In a stand mixer bowl fitted with a whisk, beat eggs on high speed for 1 minute until foamy. Gradually add sugar while mixing, and continue beating for 7-8 minutes until the batter forms a thick ribbon when lifted.
- In a separate bowl, whisk together flour and baking powder, then sift into the egg mixture in two additions. Fold gently with a spatula just until combined and no flour streaks remain.
- Pour the batter into the prepared pan and bake at 350°F (175°C) for 25 minutes. Let cool for 5 minutes, then run a thin spatula around the edges and transfer to a wire rack. Remove parchment and cool completely.
- Make the Frosting:
- Whip the cold heavy cream until spreadable, about 2 minutes, then transfer to a medium bowl. In the same mixer bowl (no need to clean), beat cream cheese with sugar on high for 2 minutes until fluffy. Fold whipped cream into the cream cheese mixture until well combined. Reserve 1/4 cup of frosting and tint it green with gel food coloring. Transfer the green frosting to a piping bag fitted with the Wilton 67 tip for decorating holly leaves.
- Assemble the Cake:
- Place the cooled cake on a serving platter. Using a fork, poke holes all over the top of the cake. Pour the cooled cherry syrup over the cake and let it rest for 5 minutes to absorb. Spread the frosting evenly over the top. Garnish with shaved chocolate, pipe green holly leaves, and top with maraschino cherries.
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