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Fresh Cherry Cake

June 11, 2013 by Tessa Huff

Our contributor, Tessa Huff, is back with a new summer cake recipe….

It’s not summer time without backyard BBQ’s, impromptu picnics, and lazy afternoons by the pool.  With warm weather rolling in, I just want to stretch out on a blanket, feel the grass under my feet, and relax all my worries away over good food with great friends.  I may not have a backyard to barbecue in, but that won’t stop me from spending endless hours at the park overlooking the crisp waters of the Pacific Northwest.  I am a strong believer that no get together is complete with out dessert, so I have developed this fresh, rustic cake to bring to any casual, summer gathering.

Fresh Cherry Cake | by Tessa Huff | TheCakeBlog.com

When summer fruits hit their peak, the juicy, sweetness makes for the most refreshing desserts.  From peaches to watermelon, all of this season’s new crop of produce is popping up everywhere, inspiring new treats and flavor pairings.  I’ve always loved the juiciness and tartness of cherries, and look forward to seeing them every summer.

Fresh Cherry Cake | by Tessa Huff | TheCakeBlog.com

For this recipe, I decided to pair cherries with golden gooseberries.  Gooseberries are similarly sweet and tart, and look so bright and sunny paired with bright red cherries.  The colors are so beautiful and mouth-watering, you won’t even want to cover them up with icing!  This fresh fruit cake with simple almond cream is as easy-going as the long summer nights that we all live for.

Fresh Cherry Cake | by Tessa Huff | TheCakeBlog.com

FRESH CHERRY & GOOSEBERRY CAKE
a recipe by Tessa Huff
(makes 3 X 8″ rounds; 4 X 6″ rounds; or 1 half sheet cake)

Vanilla Butter Cake

1 cup unsalted butter, softened
2 cups granulated sugar
6 egg yolks
2 teaspoons vanilla bean paste or pure vanilla extract
3 cups cake flour
1 tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups milk

  1. Preheat oven to 350 degrees.  Prepare baking pans- set side.  Sift dry ingredients- set aside.
  2. In the bowl of an electric mixer, beat butter with the paddle attachment until soft.
  3. Add in sugar, and continue to cream with the butter until pale and fluffy.
  4. With the mixer on medium-low, add in the vanilla and eggs, one at a time.  Once combined, stop the mixer and scrape down the bottom of the bowl.
  5. Starting and ending the the dry ingredients, alternate the dry and milk with the mixer of medium-low.  Be sure to scrape the bowl between additions and be careful not to over mix.
  6. Pour batter into prepared pans and bake until done.  Baking with vary with different sized pans.

Almond Whipped Cream

2 cups heavy whipping cream
1 teaspoon almond extract
3/4 teaspoon pure vanilla extract
3 tablespoon granulated sugar

  1. Place cream in a bowl of an electric mixer.  Using the whisk attachment, beat the cream of medium-high until soft peaks form.
  2. Add remaining ingredients and continue to mix of high until medium-stiff peaks form.  Be careful not to over mix.

Assembly

  1. Remove stems and pits from your favorite cherries; slice in to halves.  Reserve a handful or so whole berries for the top of the cake.
  2. Slice gooseberries in to halves
  3. Place whipped cream in a piping bag fitted with a star tip.  Pipe swirls around a cake round and fill in the center.
  4. Layer chopped berries on top of piped cream.  Top with another cake round and repeat.
  5. Top the last layer with a mound of whole berries.

Fresh Cherry Cake | by Tessa Huff | TheCakeBlog.com

I hope you enjoy this Vanilla Butter Cake with Fresh Cherries and Gooseberries!

June 11, 2013 by Tessa Huff

Tessa Huff , CONTRIBUTOR

Tessa Huff is a professional cake designer and lover of all things art and design. She particularly enjoys creating edible decorations, sugar flowers, and unique flavor pairings with fresh, seasonal flavors. Read more about Tessa on her bio page.

connect with Tessa :

Red, White and Blue! Find a patriotic dessert for Independence Day in our Fourth of July Gallery!

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Comments

  1. Petra says

    June 11, 2013 at 9:26 am

    Looks very nice…but how do you cut such a cake???

  2. Chung-Ah | Damn Delicious says

    June 11, 2013 at 4:42 pm

    What a gorgeous cake! I could devour that tower instantly!

  3. Elaine says

    June 13, 2013 at 9:00 pm

    This cake looks so fresh and colorful! It’s torture to see and not taste:)

  4. Em @ Persnickety Pineapple says

    June 16, 2013 at 9:34 am

    This looks sooo good. Perfect for a summer gathering.
    Are those yellow cherries? I’ve never seen them before.

  5. Piece Of Cake says

    June 17, 2013 at 11:31 am

    This looks really amazing, I will definitely have to try out this recipe some time! It looks so fresh and summery.

    – arentzen1.wordpress.com

  6. Lisa says

    June 20, 2013 at 10:51 pm

    I’ve worked with whipped cream instead of frosting on cupcakes before and after it warmed up (on the drive to my friends’ house) it became an unappetizing gloopy melted mess. Is there a trick to stabilizing the cream?

    • Rochelle @ Oh So Sweet Baker says

      October 14, 2013 at 1:22 pm

      A bit late but if you dissolve some of the cream in unflavored gelatin then add to the remaining cream before whipping it wil hlp stabilize it

  7. Stephanie says

    June 25, 2013 at 1:13 pm

    Just using the yolks, does that make the cake more rich?

  8. ec says

    July 13, 2013 at 1:43 am

    this looks stunning!!!!

  9. Edlen C. Angulo says

    August 2, 2013 at 9:14 pm

    You’re really amazing! I love your work! Totally in love with your creations! Thanks for inspire me!

  10. Irene says

    December 13, 2013 at 1:30 pm

    What a delicious looking tower – thanks again for sharing.

  11. Berline says

    July 22, 2014 at 8:06 am

    Your cake is looking awesome! Thanks for posting this summer fresh cherry recepie.

  12. Kimberly says

    December 11, 2019 at 9:05 pm

    Wait…where are the baking times??

    How long would you bake in three 7×3 pans if i only fill them about half way up? And then how long in 8in rounds?

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