Cherry Christmas Cake

This Cherry Christmas Cake is simple, beautiful and tastes like Christmas! Sponge cake covered with 1 lb cherries and whipped frosting. Easy Cherry Cake! | natashaskitchen.com

This Cherry Christmas Cake is simple to make, comes together quickly and really tastes like Christmas! Thankfully, frozen cherries are available year round and it’s just such a treat to have a cherry cake in December! I served a slice to my little niece and she found me after she was done to say, “this is the best cake in the whole world!” – in her sweetest 5-year old voice. I about melted.

This is why I will continue to make cakes for my family. It’s such an amazing feeling to watch my nieces, nephews and my own kiddos eyes light up. One of my baby girl’s first words were “cake” (true story). The littles have come to expect my Sunday cakes so if I don’t make one, they’re instantly disappointed and I just can’t have that!

I’m ridiculous about Christmas and pretty much beside myself when we hit December! I’ll be the old lady who’s house is so decorated, you might have a hard time getting through the door!

It’s snowing outside as I type, there’s sweet Christmas music playing in the next room, and the birds are perched in a tree outside my window with snow flurries all over the place. So beautiful! Makes me want a mug of coffee and a slice of cake actually! I hope you love this Cherry Christmas Cake! It’s quite a treat :).

This Cherry Christmas Cake is simple, beautiful and tastes like Christmas! Sponge cake covered with 1 lb cherries and whipped frosting. Easy Cherry Cake! | natashaskitchen.com

Ingredients for Cherries in Syrup:

1/4 cup water
1 Tbsp lemon juice
2 Tbsp granulated sugar
2 tsp corn starch
1 lb (4 cups) frozen sweet cherries

Ingredients for Sponge Cake:

3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour *measured correctly
1/4 tsp baking powder

Ingredients for Frosting:

3/4 cup (6 oz) cold heavy whipping cream
6 oz cream cheese, softened
1/2 cup granulated sugar

cherry-christmas-cake

Ingredients for Toppings/Decor:

Shaved chocolate
Maraschino cherries
Green gel food coloring
Wilton 67 frosting tip and 10″ Atteco piping bag

cherry-christmas-cake-3

Make the Cherries in Sauce First:

1. In a medium saucepan, stir together 1/4 cup water, 1 Tbsp lemon juice, 2 Tbsp sugar and 2 tsp cornstarch and place over medium heat, whisking constantly. As soon as it starts to thicken, add 4 cups frozen cherries and cook until lightly boiling, stirring occasionally. Remove from heat and set aside to cool.

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How to Make the Sponge Cake:

1. Line bottom of 9″ cake pan or springform pan with parchment paper (do not butter the pan). In the bowl of a stand mixer fitted with whisk attachment, beat 3 eggs for 1 minute on high speed until foamy.  With mixer on, gradually add 1/2 cup sugar and beat together 7 to 8 min on high speed or until a thick ribbon forms when you lift up the batter (if using electric hand mixer, add 2 minutes to mixing time).

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2. Whisk together 1/2 cup flour and 1/4 tsp baking powder then sift them in two increments, folding gently into egg mixture with a spatula. Fold just until flour is incorporated without streaks of flour, scraping from the bottom of the bowl to make sure you don’t miss any pockets of flour.

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3. Transfer batter to pan and bake at 350˚F for 25 min. Cool 5 min then run thin spatula around the edges to loosen from pan, transfer to a wire rack and peel back the parchment paper. Let cake cool completely to room temperature.

cherry-christmas-cake-7

How to Make the Frosting:

1. Beat cold heavy cream until whipped and spreadable – transfer to medium bowl. In same stand mixer (no need to wash it), beat together 6 oz softened cream cheese with 1/2 cup sugar until fluffy and whipped (2 minutes on high speed). Use a spatula to fold in whipped cream until well blended. Reserve 1/4 cup cream and tint with green food coloring then transfer it to a small piping bag fitted with Wilton 67 frosting tip to make leaves on top later.

cherry-christmas-cake-9

Assembling the Cherry Christmas Cake:

1. Place cooled cake on serving platter and poke all over the top with a fork. Top with cooled cherries and let it rest 5 minutes for the cake to absorb some of the syrup. Spread frosting over the top, top with grated chocolate. Pipe holly leaves onto the cake and top with maraschino cherries.

This Cherry Christmas Cake is simple, beautiful and tastes like Christmas! Sponge cake covered with 1 lb cherries and whipped frosting. Easy Cherry Cake! | natashaskitchen.com

Do you have any special pre-Christmas food traditions? Let me know in a comment below! I’m always looking to try something new 🙂

This Cherry Christmas Cake is simple, beautiful and tastes like Christmas! Sponge cake covered with 1 lb cherries and whipped frosting. Easy Cherry Cake! | natashaskitchen.com

Cherry Christmas Cake

5 from 10 votes
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
This Cherry Christmas Cake tastes like Christmas. Soft sponge cake covered with a pound of sweet cherries in homemade sauce and whipped cream cheese frosting.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium/ Easy
Cost to Make: $12-$15
Servings: 1 cake or 6 to 8 slices

Ingredients

For the Cherries in Syrup:

  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 2 Tbsp granulated sugar
  • 2 tsp corn starch
  • 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 Sauce First:

  1. In medium saucepan, combine 1/4 cup water, 1 Tbsp lemon juice, 2 Tbsp sugar and 2 tsp cornstarch. Place over medium heat, whisking constantly. As soon as it starts to thicken, add 4 cups frozen cherries and cook until lightly boiling, stirring occasionally. Remove from heat and let cool.

How to Make the Sponge Cake:

  1. Line bottom of 9" cake pan or springform pan with parchment paper (do not butter pan). In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy. With mixer on, gradually add 1/2 cup sugar and beat 7 to 8 min on high speed or until a thick ribbon forms when you lift up the batter (if using electric hand mixer, add 2 min to mixing time).
  2. Whisk together 1/2 cup flour and 1/4 tsp baking powder then sift them in two increments, folding gently into egg mixture with spatula. Fold just until flour is incorporated without streaks of flour, scraping from bottom of bowl to catch any pockets of flour.
  3. Transfer batter to pan and bake at 350˚F for 25 min. Cool 5 min then run thin spatula around the edges to loosen from pan, transfer to wire rack, peel back parchment paper and cool cake to room temperature.

How to Make Frosting:

  1. Beat cold heavy cream until whipped and spreadable (approx 2 min) - transfer to medium bowl. In same stand mixer (no need to wash it), beat 6 oz softened cream cheese with 1/2 cup sugar until fluffy and whipped (2 minutes on high speed). Use spatula to fold in whipped cream until well blended. Reserve 1/4 cup cream and tint with green food coloring then transfer it to a small piping bag fitted with Wilton 67 frosting tip to make leaves on top later.

Assembling the Cherry Christmas Cake:

  1. Place cooled cake on serving platter and poke all over the top with fork. Top with cooled cherries and let rest 5 min for the cake to absorb some syrup. Spread frosting over the top, top with grated chocolate. Pipe holly leaves and top with maraschino cherries.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Cherry Christmas Cake is simple, beautiful and tastes like Christmas! Sponge cake covered with 1 lb cherries and whipped frosting. Easy Cherry Cake! | natashaskitchen.com

Do you have any special pre-Christmas food traditions? Let me know in a comment below! I’m always looking to try something new 🙂

This Cherry Christmas Cake is simple, beautiful and tastes like Christmas! Sponge cake covered with 1 lb cherries and whipped frosting. Easy Cherry Cake! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Olga
    December 24, 2017

    What a delicious cake!! Thank you so much for your recipies! This is the fifth cake I’ve made from your blog, and as always with your cakes, it was a huge hit! I wish I could post the pictures of it. Looking forwarding to trying more of your cake recipies. Merry Christmas!!! Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Olga! I’m happy to hear how much you are enjoying the recipes! Thanks for sharing your great review! Happy Holidays 🙂 Reply

  • January 10, 2017

    Hello Natasha,
    My name’s Anh . Thanks so much for your delicious cooking recipes. Specially strawberry cake and berries panna gotta etc. my family love them a lot. 🙂
    I’m going make your new cherry cake recipe. Cherry is in the season here in Australia at the moment. Can I use the desk cherry instead frozen one? Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      Do you mean fresh cherries? Yes! Fresh would be really good in this cake. Reply

      • January 14, 2017

        I made it yesterday. Delicious cake. Thank you 🙂 Reply

        • Natasha's Kitchen
          January 14, 2017

          Great, I am glad you enjoyed it!! 🙂 Reply

  • Natallia
    December 30, 2016

    Do you think it would be ok to double the recipe and just stack two cakes in one? Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      I do think that would work to have a 2-layer cake using this sponge cake recipe with the cherries in the center and frosting on top (you may have enough frosting there to even cover the top and sides if you wanted to fully cover with frosting). If you make it that way, I would love to see your creation! 🙂 Tag me and let me know so I can see it 🙂 Reply

  • Tatiana
    December 25, 2016

    Thank you Natasha for amazing recipes! I finally found the perfect website, I love everything about it:)
    I made this cake for Christmas and everyone loved it!
    P.S. I tried a lot of your recipes and just decided to leave a comment and say ‘thank you’! Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Tatiana, you are so sweet 😊. Thank you for the compliment and you are very welcome! Reply

  • Kim
    December 23, 2016

    Hi Natasha can I substitute frozen raspberry for this cake.
    Thanks.❤ Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Hi Kim, I think you could make that work, just keep in mind raspberries can be juicier and shrink down when heated so you won’t have as thick of a layer of fruit – I almost feel like fresh raspberries coated in a warmed raspberry jam might work better. Reply

      • Kim
        December 23, 2016

        Thank you so much for clear and helpful tips.👍 Reply

  • Amy
    December 22, 2016

    Thank you for your recipes. No matter what I’m making your site is a go to when I need something new and trustworthy. One question, does this cake require any refrigeration after making? Thanks so much. Merry Christmas!! Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Hi Amy, yes refrigerate until ready to serve :). Thank you for your thoughtful comment. That really means alot to me! 🙂 Reply

  • Dena
    December 18, 2016

    Thanks Natasha. Your cake was a huge hit at my Christmas gathering. Last year we made your Yule log. Love your recipes! Merry Christmas! Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you for sharing a great review! Merry Christmas Dena 🙂 Reply

  • Sharon K.
    December 15, 2016

    Hi Natasha, Looking forward to making another homerun cake (thanks to you)! During this busy time, looking to do AS MUCH as possible ahead. I know I can make the sponge cake ahead. Can I also make the cherry sauce & prep the shaved chocolate the day prior?
    Just thought I would check your recommendations. Thank you & Merry Christmas 🙂 Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      Sharon, prepping them a day ahead would work. I would keep cherry sauce in the refrigerator and shaved chocolate in a cool dry place like a pantry. Hope this helps and Merry Christmas to you as well 😬. Reply

  • Rita
    December 10, 2016

    Hi Natasha,
    Can I make the cake with strawberries instead of cherries? Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Hi Rita, I do think it would taste great with strawberries!! 🙂 If you try it, let me know how you like it 🙂 Reply

  • Oksana
    December 9, 2016

    That will be on my Christmas menu list for sure! Thank you for giving an idea)) Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      You are very welcome Oksana 😀. Reply

  • Alexandra
    December 8, 2016

    Thank you Natasha! I have just finished making this cake to celebrate our first and the only snow day a year in Portland. It turned out amazing. The recepie was very easy and I was able to make your creamy chicken soup at the same time. I am one of your biggest fans. You rock:)))) Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Alexandra, thank you for such a nice review on the cake and you are welcome. We are celebrating snow in Idaho as well 😁. Reply

  • December 8, 2016

    Hi ! I am not a kid anymore but the first word, after I read the post is “cake”. Thank you for sharing, as always 🙂
    Have a pleasant day ! Reply

    • Natasha
      natashaskitchen
      December 8, 2016

      Ha! Thank you 🙂 Reply

  • Katharina
    December 7, 2016

    Hi. This cake looks like a must try, thanks for sharing your recipes. And can I make this cake a day before serving? Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi Katharina, this cake does hold up pretty well when covered and refrigerated overnight 🙂 Reply

      • Katharina
        December 8, 2016

        Great thanks:) Reply

  • December 7, 2016

    This looks fabulous! Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Thanks Sara 🙂 Reply

  • Ella
    December 7, 2016

    Hello Natasha, I’m looking for a dessert recipe that has no sugar/honey/artificial sweeteners in it and no artificial flavorings. Any ideas on a recipe? I want to make a cake for a kid’s first birthday, finding a recipe without sugar has been a challenge.

    Let me know, thank you! Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      That is really tough and I’m not sure I have anything like that besides fruit; maybe you could try pineapple boats which are cute and fun for kids to eat. You could also make fruit leather and just make sure it’s really ripe and sweet fruit if you’re not adding sugar. Reply

    • Anna D
      December 7, 2016

      You can add banana or applesauce into some cakes or do a carrot cake, I’ve used applesauce instead of oil so I’m sure u can do that and add banana for some flavor maybe pumpkin cake? Reply

  • Lola Meli
    December 7, 2016

    Hi Natasha, will you be posting a video tutorial for this cake?

    Thanks. Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi Lola, we won’t have time to fit this one in this month as we have all of our video recipes scheduled out for the rest of the month. 🙂 Reply

  • December 6, 2016

    Hi Natasha, the recipe and pictures are so great. I will make it tonight and I’m sure my kids will love it very much :). Thank you! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      That’s awesome! I hope you and your kids enjoy it! 🙂 Reply

  • Kia
    December 6, 2016

    This cake looks delicious! One question though, can i use sour cherries in syrup instead? If yes, would I have to add anything?
    Thank you for all of your delicious recipes, and easy-to-follow instructions! I’m so glad I came across your blog! 🙂

    Kia Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Hi Kia, you may need to add sugar to taste with sour cherries but I do think sour cherries would taste nice 🙂 Reply

  • Anna O
    December 6, 2016

    Could you leave directions how to make the green frosting leaves please? 🙂 Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Hi Anna! 🙂 Here is a really easy and helpful tutorial that I came across. It’s really easy when you have that frosting tip that I linked to in the post. I hope this helps! 🙂 Reply

  • Anna D
    December 6, 2016

    You were sweet enough to bring this yummy goodness to bible study:) and it was a perfect mix of tang and sweet , highly reccomend it to those of you that don’t like your cakes overly sweet! And it’s adorable, that’s a bonus Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Aww thanks Anna! You’re so nice!! 🙂 I’m glad you enjoyed it and thank you for the awesome review! I did improve the frosting since then so it’s even better 😉 Reply

      • Anna D
        December 6, 2016

        U just have to let me taste test this “new frosting ” hehe;) I’ll have to just make it and see the difference Reply

  • Katya
    December 6, 2016

    Hi Natasha, I have a suggestion my mother used to make pryaneekee with mint flavor for Christmas! Thank you for all your wonderful recipes! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Thanks Katya!! My Mom makes them too. I have her recipe posted here 🙂 And they always disappear fast! This year I’m experimenting with a different variation, hopefully I’ll finish testing in time for Christmas 🙂 Reply

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