Cherry White Chocolate Cake

ByThe Recipe Cravings

Ingredients

For the Chocolate Sponge Cake

  • 4 large eggs
  • 120 g (½ cup + 2 tbsp) granulated sugar
  • 100 g (¾ cup) all-purpose flour
  • 20 g (¼ cup) unsweetened cocoa powder
  • 30 g (2 tbsp) melted unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

For the White Chocolate Cream

  • 300 g (10.5 oz) white chocolate, chopped
  • 500 ml (2 cups) heavy cream, heated
  • 250 g (8 oz) cream cheese, softened (optional, for extra stability)
  • 200 ml (¾ cup + 2 tbsp) cold heavy cream

Filling

  • 300–400 g (10–14 oz) fresh cherries, pitted and chopped
  • 2 tbsp cherry jam or cherry compote (optional)

Decoration

  • 250–300 g (9–10 oz) white chocolate curls or shaved white chocolate

Instructions

1. Make the Chocolate Sponge

  1. Preheat the oven to 170°C (340°F).
  2. Beat the eggs and sugar for 8–10 minutes until pale, thick, and fluffy.
  3. Add the vanilla extract.
  4. Sift together the flour, cocoa powder, and salt, then gently fold them into the egg mixture.
  5. Fold in the melted butter.
  6. Pour the batter into a lined rectangular baking pan and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely, then slice it into 3 equal layers.

2. Prepare the White Chocolate Cream

  1. Pour the hot heavy cream over the chopped white chocolate.
  2. Let it sit for 1 minute, then stir until smooth.
  3. Chill the mixture for at least 6 hours or overnight.
  4. Whip until thick and fluffy.
  5. Fold in the softened cream cheese (if using) and the cold heavy cream until smooth.

3. Assemble the Cake

  1. Place the first cake layer on a serving plate.
  2. Spread a generous layer of white chocolate cream.
  3. Scatter chopped cherries evenly over the cream.
  4. Repeat with the second layer.
  5. Place the final cake layer on top.
  6. Frost the entire cake with the remaining cream.

4. Decorate

  1. Cover the sides and top with white chocolate curls or shaved white chocolate.
  2. Refrigerate the cake for 2–3 hours before slicing and serving.

Tips

  • Use fresh, sweet cherries for the best flavor.
  • Chill the cake well before cutting for clean, bakery-style slices.
  • For an extra cherry flavor, lightly brush each cake layer with cherry syrup before assembling.

Enjoy this elegant Cherry White Chocolate Cake with its light chocolate sponge, creamy white chocolate filling, juicy cherries, and delicate white chocolate coating! 🍒🤍

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