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Russian Cherry Layer Cake

A must try Russian Cherry Layer Cake with a surprise layer inside. The frosting has only 2 ingredients. This cake was a winner!

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My mother-in-law gave me the recipe for this Russian cherry layer cake over the phone and I made it for New Years. It’s the same basic biskvit recipe that I love so much.

I just can’t resist a moist cake! There’s a surprise layer in this cake: crumbled chocolate cake with cherries and cream. The frosting for this cake is only 2 ingredients. It’s easy and cool-whip free (for the cool whip haters – you know who you are!) I love how light the frosting tastes and it’s not overly sweet. This cake was a winner!

It’s 12:29 am and I need to go to bed. It’s never a good idea to post recipes this late, but Russian Christmas is coming up (January 7th) and I thought you just might like to try a new cake!

Ingredients for Russian cherry layer cake:

15 large eggs, whites and yolks separated, at room temperature
1 and 1/2 cups sugar
1 and 3/4 cups unbleached all-purpose flour *measured correctly
3 Tbsp cocoa powder (I used dutch cocoa)

Ingredients for Syrup:

21 oz country cherry pie filling/ topping
1 3/4 cups cold water
1 Tbsp sugar

Ingredients for Frosting:

1 can sweetened condensed milk (boiled 4 hours in crock pot on high)
3 cups cold heavy whipping cream
Chocolate shavings and cordial cherries for decor, optional

Cake Layers How-To:

Preheat the oven to 350 °F.
Line 2 (13×9) non-stick rectangular baking pans with wax paper.
Line a round cake pan with wax paper.

1. Mix egg yolks with sugar until well blended. Add flour and mix until well blended.

Russian Cherry Layer Cake

2. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites on high speed 2-3 minutes (i did 2 1/2 min) until fluffy and about 3 times in volume. Don’t beat till it’s stiff or it won’t blend well.

Russian Cherry Layer Cake-2

3. Us a spatula to fold the yolk mixture into the egg whites.

Russian Cherry Layer Cake-3

4. Place 1/3 of the mixture in a medium bowl and gently stir in the cocoa powder until evenly blended.

5. Pour chocolate cake batter into a round cake pan.

Russian Cherry Layer Cake-5

6. Divide remaining cake batter between the 2 lined baking pans.

Russian Cherry Layer Cake-4

7. Bake in the center of the oven for 23-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. I put all three cakes in at once with the two racks in the center of the oven and rotated the cakes half-way through baking.

8. When cakes are finished baking, take them out of their pans and quickly run a sharp spatula under the cake to separate it from the wax paper. If you wait until the cakes cool, the wax paper will be harder to pry off. Let cakes cool to room temperature.

Russian Cherry Layer Cake-6

Russian Cherry Layer Cake-13

Syrup How-to:

1. Pour the can of cherries into a medium bowl and add 1 3/4 cups water. Mix well to thin the syrup.

Russian Cherry Layer Cake-12

2. Remove the cherries with a slotted spoon or colander  and squeeze out any excess juice from the cherries. You will mix these into the center of the cake.

3. Add 1 Tbsp sugar to the cherry juice. This is your syrup.

Frosting How-to:

1. Cook sweetened condensed milk ahead of time since it needs time to cool to room temperature. Click here for instructions on how to cook it with the crockpot method.

2. For best results with whipping cream, your cream should be very cold. Also, freeze the mixing bowl you plan to use for beating the cream along with the whisk attachment. I Put my kitchenaid and whisk attachment in the freezer 10-15 minutes.

3. Pour cold whipping cream into your cold mixing bowl and beat on high speed until stiff (sorry forgot to time it, I wanna say 3 min or so?)

Russian Cherry Layer Cake-7

4. Once cream is thick, reduce to the lowest speed and add your cooked sweetened condensed milk 1 Tbsp at a time until well blended. I blended it some more with a spatula.

5. Refrigerate frosting until ready to use.

Assembling the Cake How-to:

1. Place the first white cake layer face down on the dish you plan to serve the cake on.

Russian Cherry Layer Cake-8

2. Pour 1/2 of the syrup evenly over the cake layer. Let it soak in while you proceed to step three.

3. Crumble the chocolate cake in a medium bowl and add the strained cherries and 1/3 of the frosting. Use a spatula to cut into the mixture to stir it.

Russian Cherry Layer Cake-14

4. Spread the chocolate cherry mixture over the first cake layer.

Russian Cherry Layer Cake-9

5. Place the second cake layer face down on top of the cherry mixture and pour the remaining syrup evenly over the cake layer. Let it soak in for 10 minutes or so.

Russian Cherry Layer Cake-10

6. Trim the sides with a serrated knife if necessary and spread frosting over the top and sides.

Russian Cherry Layer Cake-11

7. Decorate to your hearts delight. I finely grated chocolate over the whole cake and used cordial cherries to make holly which was my brilliant sister, Tanya’s idea). Keep cake refrigerated until serving. It stays yummy in the fridge for at least 3 days.

Russian Cherry Layer Cake-15

Russian Cherry Layer Cake

5 from 3 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours

Ingredients 

Servings: 12 -16

Ingredients for Russian cherry cake:

  • 15 large eggs, whites and yolks separated, at room temperature
  • 1 and 1/2 cups sugar
  • 1 and 3/4 cups unbleached all-purpose flour
  • 3 Tbsp cocoa powder

Ingredients for Syrup:

  • 21 oz country cherry pie filling/ topping
  • 1 3/4 cups cold water
  • 1 Tbsp sugar

Ingredients for Frosting:

  • 1 can cooked sweetened condensed milk, i.e. can dulche de leche
  • 3 cups cold heavy whipping cream
  • Chocolate shavings and cordial cherries for decor, optional

Instructions

How to Make Biskvit Cake Layers:

  • Mix egg yolks with sugar until well blended. Add flour and mix until well blended.
  • In the bowl of an electric mixer, using the whisk attachment, beat the egg whites on high speed 2-3 minutes until fluffly and about 3 times in volume. Don't beat till it's stiff or it won't blend well. Use a spatula to fold the yolk mixture into the egg whites.
  • Place 1/3 of the mixture in a medium bowl and gently stir in the cocoa powder until evenly blended. Pour chocolate cake batter into a round cake pan.
  • Divide remaining cake batter between the 2 lined baking pans.
  • Bake all three cakes in the center of the oven for 23-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. When finished baking, remove from their pans and quickly run a sharp spatula under the cake to separate it from the wax paper. If you wait until the cakes cool, the wax paper will be harder to pry off. Let cakes cool to room temperature.

Making the Cherries/Syrup and Frosting:

  • Pour the can of cherries into a medium bowl and add 1 3/4 cups water. Mix well to thin the syrup. Remove the cherries with a slotted spoon or colander and squeeze out any excess juice from the cherries (reserve the juice). You will mix these into the center of the cake. Add 1 Tbsp sugar to the reserved cherry juice. This is your syrup.
  • For best results with whipping cream, your cream should be very cold. Also, freeze the mixing bowl you plan to use for beating the cream along with the whisk attachment for 10 - 15 min. Pour cold whipping cream into your cold mixing bowl and beat on high speed until stiff, around 3 min. Once cream is thick, reduce to the lowest speed and add your cooked sweetened condensed milk 1 Tbsp at a time until well blended. Refrigerate frosting until ready to use.

Assembling the Cake:

  • Place the first white cake layer face down on the dish you plan to serve the cake on. Pour 1/2 of the syrup evenly over the cake layer. Let it soak in.
  • Crumble the chocolate cake in a medium bowl and add the strained cherries and 1/3 of the frosting. Use a spatula to cut into the mixture to stir it.
  • Spread the chocolate cherry mixture over the first cake layer.
  • Place the second cake layer face down on top of the cherry mixture and pour the remaining syrup evenly over the cake layer. Let it soak in for 10 minutes or so. Trim the sides with a serrated knife if necessary.
  • Spread frosting over the top and sides. Decorate and keep cake refrigerated until serving. It stays yummy in the fridge for at least 3 days.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Russian Cherry Cake
Skill Level: Easy/Medim
Cost to Make: $$
Natasha's Kitchen Cookbook

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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5 from 3 votes (1 rating without comment)

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Comments

  • Anna
    May 27, 2013

    Hi Natasha,

    I’m making this cake and I don’t really want to wait four hours for the condensed milk to cook. Can I just use the recipe for the cream with regular condensed milk, whip cream, and butter?

    Reply

    • Natasha
      natashaskitchen
      May 27, 2013

      Yep! You sure can! 🙂

      Reply

  • Antonina Lovyn
    March 30, 2013

    I really like your blog 🙂 me and my sisters did this cake for Easter, and it was really good! Thanks for the great recipe. Keep it up.

    Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Thank you Antonina, comments like these are always appreciated :).

      Reply

  • nelya
    March 25, 2013

    Can you specify cooking time for the condensed milk? On this recipe you say cooked for 2hrs on high and on the actual condensed milk recipe it states to cook 4hrs on high. I am getting the impression for this frosting to cook it only half way. Is that right? Thanks!

    Reply

    • Natasha
      natashaskitchen
      March 25, 2013

      Thank you for noticing that Nelya, it should be 4 hours, I fixed it.

      Reply

  • georgina
    November 2, 2012

    Hi, Instead of boiling or making my on cooked condensed milk ,I buy Dulce de Leche, I bought the San Ignacio brand and it’s great, not to sweet. you can find them in a Argentinian or peruvian store, the mexican brand is a bit more sweet, but still good.

    Reply

    • Natasha
      natashaskitchen
      November 2, 2012

      I’ll probably try it one day. I’m so curious as to how they compare.

      Reply

  • Sveta
    October 27, 2012

    Thank you very much.

    Reply

  • Sveta
    October 25, 2012

    Hi Natasha,
    I have one question for you. Have you heard of the special carving tool for chocolate, like a chocolate curler (it makes curly pieces of chocolate for decorations). The chocolate kind of looks like shaved, but nicer curlers. I was trying to find it, but couldn’t. Was wondering if you know of what I’m talking about.
    BTW, I love your recipes.

    Reply

    • Natasha
      natashaskitchen
      October 25, 2012

      This might be what you looking for. Click here.

      Reply

  • Alina
    September 24, 2012

    Hi Natasha,
    Just wanted to say that I love your blog. I was just wondering if you have the recipe for the cake “drova pod snegom”? Been searching several websites and no one seems to have it. It is one of my favorite cakes and I would love to make it.

    Reply

    • Natasha
      natashaskitchen
      September 24, 2012

      I don’t have one but that would be perfect for the holidays. I’ll try to find a great recipe for it.

      Reply

  • Dina
    August 10, 2012

    Thank you for your response! That’s a great idea. I should have thought of that.

    Reply

  • Dina
    August 10, 2012

    I want to make this cake but I only have one 13 by 9 pan. My question is would the layers work out if I bake them one at a time? Or is this is the type of cake that the layers need to be baked as soon as whipped up.

    Reply

    • Natasha
      natashaskitchen
      August 10, 2012

      You can make them together and cut the cake in half 🙂

      Reply

  • Lyuda c Alaski
    July 26, 2012

    Is there any way to make a smaller size of this cake? It would be too big for me and my husband. 🙂

    Reply

    • Natasha
      natashaskitchen
      July 26, 2012

      Hi Lyuda, I haven’t tried making a half portion, but I don’t see why you couldn’t just cut all the ingredients in half, make one white cake layer and cut it in half. Or you can always make the full one, cut it in half before frosting and give away the other half to someone else, like me for example 😉

      Reply

  • val
    July 24, 2012

    All your recipes are amazing. Thank YOU so much. You make mr look like a genius when I create these delicious cakes/food 😉 thank YOU so much!

    Reply

    • Natasha
      natashaskitchen
      July 24, 2012

      You make me smile 😀

      Reply

  • Hope
    July 20, 2012

    oooooo… this should be a very good Birthday cake!!!:)

    Reply

  • Anna
    June 2, 2012

    I just make that cake and must say this is a genius idea! The middle layer taste so good… Thank you so much

    Reply

    • Natasha
      natashaskitchen
      June 2, 2012

      Anna; thank you! Of course I can’t take the credit for that geniusness (is that a word?) it was my Mama-in-laws idea 🙂

      Reply

  • Anzhela
    May 25, 2012

    Thank you it’s my first and he’s keeping me quite busy 🙂 I’ll let ya know. Thanks for quick reply!

    Reply

  • Anzhela
    May 25, 2012

    I thought I had all ingredients for the cake but realized i have strawberry filling/topping not cherry. I just had a baby and can’t really go to the store right now to buy cherries but wanted to make the cake for tomorrow. Do you think strawberries will work? If not, I won’t bother making it. Thanks in advance.

    Reply

    • Natasha
      natashaskitchen
      May 25, 2012

      It should still work. It will just be a strawberry layer cake. Let me know how it turns out. Congratulations on your little one! 🙂

      Reply

  • Julia
    May 17, 2012

    yumm!!!!
    Natasha plz make a recipe of a cake called Pyanaya vishnya or aka drunken cherry in english lol.
    your recipes are incredible!

    Reply

  • Margarita
    February 13, 2012

    Thank-you Natasha I’ll have to make it again sometime later. It’s still taste good with a tea. Thanks you do a remarkable job!

    Reply

  • Margarita
    February 12, 2012

    Oh my! I was so exited of making this recipe, but my cake came out so dry. Because I didn’t use all of my juice it would’t go through even when I poked it with tooth pick. So I just didn’t bother and through that juice away. Now I looked at your cake looks like you turn your cake around when you put juice on. Do you think it might be the problem?

    Reply

    • Natasha
      natashaskitchen
      February 12, 2012

      Margarita, I’m sorry I didn’t specify that 🙁 yes, it will make a big difference. This cake is supposed to be pretty moist. The juice is thicker so it takes a little longer to soak in, but it does soak in better when you flip the cake over. I added to put the cake layers face down in the directions.

      Reply

  • Tanya I
    December 8, 2011

    The cake was delicious and easy to make. Thanks for the recipes you post and please keep them coming. I enjoy your website!

    Reply

  • Maria
    October 15, 2011

    I made this cake for my mom’s birthday, everyone loved it! Thank you for the recipe :)))))

    Reply

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