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–+ servings

Cherry Cake With Whipped Cream Frosting

Mimi Council
Whip up an adorable organic cherry cake for any occasion! Maraschino cherries and whipped cream frosting make this pastel pink simply irresistible!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 591 kcal

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

Tips
  • 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.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 591kcalCarbohydrates: 65gProtein: 7gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 103mgSodium: 213mgPotassium: 190mgFiber: 4gSugar: 41gVitamin A: 869IUVitamin C: 0.3mgCalcium: 79mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!