A moist and decadent dessert featuring layers of tender vanilla cake infused with sweet cherry compote and topped with a lightly sweetened whipped cream. Perfect for spring gatherings or special occasions.
To create our Cherry Bliss Cake, begin by preparing two layers of moist vanilla sponge. Whisk together flour, sugar, baking powder, and a pinch of salt in one bowl. In another, beat butter until creamy, then add eggs, vanilla extract, and milk. Combine wet and dry mixtures gently to avoid overmixing, then pour the batter into greased round cake pans. Bake at 350°F (175°C) for about 25 minutes or until a toothpick comes out clean. While the cakes cool, make the cherry compote: simmer fresh or frozen pitted cherries with sugar, lemon juice, and a splash of water until they break down into a thick, glossy sauce. For the whipped cream topping, whip heavy cream with powdered sugar until soft peaks form. Once the cake layers are completely cooled, spread a generous layer of cherry compote between them. Top with whipped cream, then drizzle extra cherry compote over the top for a vibrant look. Decorate with whole cherries for an elegant finish. This cake should be chilled for at least one hour to allow flavors to meld and the cream to firm slightly. When sliced, each layer reveals tender sponge infused with cherries, offering a perfect balance of sweetness and tartness. Serve it on delicate dessert plates, ideally with hot tea or sparkling water to cleanse the palate. This Cherry Bliss Cake isn’t just dessert; it’s a centerpiece of celebration, evoking springtime joy and cherished gatherings around a table filled with laughter, love, and irresistible sweetness.