Cherry Cake With Whipped Cream Frosting
The perfect Galentine’s Day cake awaits — this Cherry Cake With Whipped Cream Frosting is made with maraschino cherries and finished with a pastel pink silky smooth whipped cream frosting! This cute and girly cake is perfect for any girls night!
If you’re looking for more cake recipes, be sure to check out some of my other favorites like Strawberry Vanilla Layer Cake, Raspberry Lemon Snack Cake, Pumpkin Spice Chocolate Zucchini Cake Without Eggs, Eggless Chocolate Heart Cake, or Strawberry Almond Cake.
A Quick Look At The Recipe
- Recipe Name: Cherry Cake With Whipped Cream Frosting
- Ready In: 2 hours 5 minutes
- Makes: 9-inch cake
- Main Ingredients: cane sugar, maraschino cherries, heavy whipping cream
- Flavor Profile: lightly sweet
- Difficulty: Medium
- Why You’ll Love It: Light pink cake without artificial colors!
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Why You’ll Love This Recipe
- Pastel Pink Cake: I color this pastel pink cake with organic beet powder! This is a great way to color cake or frosting naturally, without artificial dyes!
- Easy AF: This one layer pastel pink cake is so easy. While it may look beautiful, it’s really so simple to make. With just one layer of cake and frosting, this is a great cake recipe for beginners!
- Whipped Cream Frosting: Everyone knows whipped cream frosting is the best, this one is colored naturally pink with beet powder for a beautiful pastel pink color that tastes just as good as it looks.
- Organic Cake: While you can buy a cake at the grocery store bakery these days, there’s nothing better than making a from scratch organic cake at home. Not only will it taste so much better, but you can choose mindful ingredients you want to indulge in.
I love this Cherry Cake with Whipped Cream Frosting as it's so incredibly light. It's also beautifully colored, naturally, so it's a perfect cake for any celebration where you want a fun pink centerpiece!
If you're planning a party where pink is the the theme, check out some of my other favorite desserts that are naturally pink to go along with this cake. Try Strawberry Cream Drops,Soft Sugar Cookies With Pink Frosting, Organic Sugar Cookie Bars With Frosting, or Mixed Berry Hand Pies with Glaze.
Ingredients
- Canola Oil: I use organic canola oil as it’s a neutral flavored oil. If you are avoiding seed oils, you can use EVOO or avocado oil.
- Pastry Flour: I used organic whole wheat pastry flour in this cake to balance the sweetness. You can also use Homemade Organic Cake Flour, if you use cake flour your cake will be a little lighter in color.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Beet Powder: I use organic beet powder to color this cake naturally!
- Powdered Sugar: You’ll need organic powdered sugar for the whipped cream frosting. Be sure to sift it well.
- Maraschino Cherries: While there’s no organic maraschino cherries on the market yet, but there are some without artificial colors or flavors like the Whole Foods 365.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Cherry Cake with Whipped Cream Frosting
- Always weigh ingredients for the best results.
- I use organic canola oil because it’s the most neutral oil. But if you’re avoiding seed oils, you can use EVOO or avocado oil.
- Adding the better powder is completely optional in this Cherry Cake with Whipped Cream Frosting. If you don’t want to color it, you can totally skip this part.
- There are no organic maraschino cherries on the market right now, so I use Whole Foods 365 brand which are non GMO and make without corn syrup.
- If you want even more cherry flavor in this cake, you can replace the vanilla extract with organic maraschino cherry extract.
- This homemade cake needs to be stored in the fridge because of the whipped cream frosting. If you have leftovers, be sure to put in an airtight container so it doesn’t dry out.
How to Make Cherry Cake with Whipped Cream Frosting
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. To make the batter: In a large mixing bowl, add the canola oil, heavy whipping cream, eggs, cane sugar, and cherry juice.
- Mix together with a whisk to combine completely.
- Add in the pastry flour, baking powder, beet powder and salt.
- Mix together until a smooth batter forms.
- Add in the chopped cherries and fold to combine completely.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- To make the frosting: Add the heavy whipping cream, powdered sugar, beet powder, and vanilla extract.
- Mix on low until combined, then gradually increase the speed as the mixture begins to thicken. Continue to increase until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to a piping bag with Ateco tip #827. Pipe swirls of frosting around the cake. Then pipe straight lines in the middle to fill in.
- Top the cake with maraschino cherries on top of each swirl.
- Then it's ready to serve!
Recipe FAQ’s
If you need a bigger cake you can double the recipe and make this in a 9×13-inch baking pan for a larger sheet cake.
Be sure to store extra cake in an airtight container in the fridge. It needs to be stored in the fridge because if the whipped cream frosting.
More Cherry Recipes
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Cherry Cake With Whipped Cream Frosting
Equipment
- Digital Food Scale
- Mixing Bowl
- 9-inch Cake Pan
- Parchment Paper Cake Rounds
- Stand Mixer (or hand mixer)
- Piping Bag
- Ateco Tip #827
Ingredients
Batter
- ¾ cup canola oil
- ¾ cup heavy whipping cream
- 3 large eggs
- 284 grams cane sugar
- 1 tablespoon maraschino cherry juice (from the jar)
- 390 pastry flour
- 1 teaspoon baking powder
- 1 teaspoon beet powder (optional)
- ¾ teaspoon salt
- ½ cup chopped maraschino cherries
Frosting
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- ¼ teaspoon beet powder (optional)
- 1 teaspoon vanilla extract
Topping
- maraschino cherries
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In a large mixing bowl, add the canola oil, heavy whipping cream, eggs, cane sugar, and cherry juice. Mix together with a whisk to combine completely.
- Add in the pastry flour, baking powder, beet powder and salt. Mix together until a smooth batter forms. Add in the chopped cherries and fold to combine completely.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- To make the frosting: Add the heavy whipping cream, powdered sugar, beet powder, and vanilla extract. Mix on low until combined, then gradually increase the speed as the mixture begins to thicken. Continue to increase until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to a piping bag with Ateco tip #827.
- Pipe swirls of frosting around the cake. Then pipe straight lines in the middle to fill in.
- Top the cake with maraschino cherries on top of each swirl.
- Store extra cake in an airtight container in the fridge for up to 3 days.
Video
Notes
- Always weigh ingredients for the best results.
- I use organic canola oil because it’s the most neutral oil. But if you’re avoiding seed oils, you can use EVOO or avocado oil.
- Adding the better powder is completely optional in this Cherry Cake with Whipped Cream Frosting. If you don’t want to color it, you can totally skip this part.
- There are no organic maraschino cherries on the market right now, so I use Whole Foods 365 brand which are non GMO and make without corn syrup.
- If you want even more cherry flavor in this cake, you can replace the vanilla extract with organic maraschino cherry extract.
- This homemade cake needs to be stored in the fridge because of the whipped cream frosting. If you have leftovers, be sure to put in an airtight container so it doesn’t dry out.
Nutrition
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This cake is perfect for girls night!