Our Prosecco and cherries cake is so enchanting it might as well be in a fairytale. A soft and sweet cake paired with juicy cherries, and two kinds of cream will feel like the perfect accessory to the most magical of nights. Plus, the bright red of the cake will feel as bright as any enchanting tale!
Prosecco & Cherries Cake: An Easy-to-Follow Recipe
Thanks to the Skyr and fruit, our Prosecco and cherries cake tastes both incredibly creamy and wonderfully fresh. It’s perfect as a dessert, with coffee, and all throughout spring and summer. Plus, with its bright red color, it will pop as bright as any flower on your table.
To make our Prosecco and cherries cake, start by mixing together the ingredients for the vanilla and chocolate batters. Pour both on top of each other into the geased cake pan. Spread the sour cherries on top. Then the cake goes into the oven.
Now mix the Skyr and whipped cream together. Spread it on the cake and then into the fridge your Prosecco and cherries cake goes. The cake should chill for a good two hours before it gets its signature red glaze. Mix this from the cherry juice, some sugar, and your clear cake glaze of choise. Once ready, pour it over the cream mixture. Before you can finally enjoy the cake, you need to enjoy one more chilling session. But only one! This will give you enough time to make coffee and set the table.
Oh, how we love the taste of freshly baked cake! Looking at the Prosecco and cherries cake, we can’t wait to take the first bite. Don’t you feel the same way?
If you find yourself craving more, look no further than our chocolate pudding sheet cake, Victoria sponge cake, and banana cream cake.
Prosecco & Cherries Cake
Ingredients
- ¾ cup butter softened
- 1½ cups sugar
- 4½ tsp vanilla extract
- ¼ tsp salt
- 3 eggs
- 1¾ cups all-purpose flour
- 2 tsp baking powder heaping
- 2 tbsp cocoa powder
- 2 tbsp milk
- 1 jar (14 oz) sour cherries in syrup
- 2 cups low-fat Skyr
- 2 tbsp vanilla instant pudding mix
- 1¾ cups heavy cream
- 1 cup cherry juice
- 1 package cake glaze
Instructions
- Preheat the oven to 350°F.
- Cream together butter with 1 cup and 2 tablespoons sugar. Add 2½ teaspoons of vanilla extract.
- Beat in eggs one at a time. Add the flour and baking powder and mix until just combined.
- Pour half of the batter into a greased springform pan.
- Mix cocoa powder and milk into the other half of the batter. Pour the chocolate batter into the cake pan.
- Drain the cherries in a sieve, reserving the juice.
- Spread the cherries over the batter. Bake for 45 minutes.
- Let the cake cool on a cake plate. Place a cake ring or the rim of the springform pan around it.
- Prepare the cream mixture by mixing the Skyr with 2 teaspoons of vanilla extract, 1 tablespoon of vanilla instant pudding mix, ¼ cup sugar, and a pinch of salt.
- Whip the heavy cream with the remaining pudding mix until stiff. Fold it into the Skyr mix. Spread the mixture over the cake and chill for 2 hours.
- Mix 1 cup of cherry juice with 1 tablespoon of sugar and the clear cake glaze according to package directions. Immediately pour the glaze over the rounded side of a tablespoon onto the Skyr mix.
- Let the cake cool for another 30 minutes before serving.