Organic Cherry Cake
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The perfect Galentine’s Day cake awaits — this Organic Cherry Cake is made with maraschino cherries and finished with a pastel pink whipped cream frosting and cherries on top! This cute and girly cake is perfect for any girls night!
If you’re looking for more organic cake recipes, be sure to check out some of my other favorites like Strawberry Vanilla Layer Cake, Raspberry Lemon Snack Cake, or Strawberry Almond Cake.
This pastel pink cake is an easy one layer cake with whipped cream frosting. I use maraschino cherries inside the cake for a light and sweet organic cherry cake that is simple and easy to make. This Organic Cherry Cake is sure to be a crowd pleaser!
I love making simple one layer cakes because they’re so easy! The addition of piping the whipped cream frosting on top of a single layer cake makes it look super fancy while keeping it easy and simple.
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 organic cake for beginners!
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.
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.
- Heavy Whipping Cream: I use organic heavy whipping cream both in the cake and for the whipped cream frosting. My favorite is Organic Valley, you can use your favorite.
- Cane Sugar: I use organic cane sugar because it’s less processed than granulated white sugar. This also gives this organic cane a more natural sweet flavor versus being overly sweet.
- Eggs: Use large eggs.
- Pastry Flour: I used organic whole wheat pastry flour in this cake to balance the sweetness. You can also use 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.
- Salt: Use a fine sea salt.
- 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, you can make your own with my Organic Maraschino Cherries recipe. You can also buy store bought options without artificial colors or flavors like the Whole Foods 365.
- Vanilla Extract: Use a high quality vanilla extract, like Simply Organic.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: This organic cake is an easy to make, you can mix it up easily in just a mixing bowl. But you can also use a hand mixer or stand mixer.
- 9-inch Cake Pan: You’ll need a 9-inch cake pan for this organic cake. I’m using a round pan but a square pan will also work.
- Parchment Paper: I always use nontoxic parchment paper cake rounds to ensure there’s no issues when removing the cake.
- Mixer: I use my stand mixer for the whipped cream frosting, but a hand mixer is also fine.
- Piping Bag: You’ll need a large piping bag to pipe the whipped cream frosting if you want to do this. You can skip this and just frost with a cake spatula if you don’t have this or want a more rustic look.
- Decorating Tip: I use Ateco tip #827 for the piping.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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Baker’s Tips
- 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 Organic Cherry Cake. 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, but you can make your own with my recipe for Homemade Maraschino Cherries. But, you can also use the Whole Foods 365 brand which are non gmo and make without corn syrup. I used these here as I couldn’t even buy cherries at the store right now to make them!
- If you want even more cherry flavor in this cake, you can replace the vanilla extract with organic maraschino cherry extract.
- This organic 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.
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.
Craving More?
Organic Cherry Cake
Equipment
- Stand Mixer (or hand mixer)
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
Nutrition
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This cake is perfect for girls night!