Honeycomb Cherry Cake Recipe (2024)

Honeycomb Cherry Cake – Cherries wrapped into puff pastry, then layered with sour cream frosting and chopped roasted walnuts, then drizzled with chocolate. This cake is my childhood favorite and is always a stunner to present to guests.

Honeycomb Cherry Cake Recipe (1)

If you ever sees a Russian with 15 buckets of the tart cherries at a cherry orchard it is most likely because they plan to use them for cherry pierogies, cherry piroshkys or for this lovely Honeycomb Cherry cake. If this presentation of the Firewood under the Snow cake has fooled you, then you can blame it on me! I wanted a round cake, not a long log-like cake so I improvised. This classic combination of cherries, whipped cream and chocolate ganache doesn’t really need much of an introduction but if you’ve never tried this cake before I will tell you, you should! Tartness of the cherries balances perfectly with the sweet filling, while the chocolate ganache makes it look like a masterpiece, and masterpiece it is!

Honeycomb Cherry Cake Recipe (2)

Using the pre-made puff pastry sheets for this cake is a cheaters way to save some time, but if it’s still delicious can you blame me? All in all, it took about an hour to make this beauty and that’s pretty good considering the final product 😉

Ingredients for Honeycomb Cherry Cake:

Sour Cream Frosting:

  • heavy whipping cream (at least 33% fat content)
  • sour cream / plain yogurt / Greek yogurt
  • vanilla extract
  • sugar
  • Ganache (click for recipe & instructions)

Chocolate Curls:

  • Chocolate Bar
  • Vegetable Peeler

Also:

  • roasted chopped walnuts (optional)

How to make Cherry Honeycomb Cake:

Thaw puff pastry sheets on the counter until you can unfold them. Dust working surface with flour and roll each sheet to 10 in x18 in. Cut each sheet into 3 long strips. Line cherries in the middle of each strip. Pinch two ends firmly together enclosing the cherries inside. Combine 3 long logs together, then coil inside two 9 inch round cake pans lined with foil. Bake for 30 minutes at 400-425F. (I use commercial size pastry sheets so they look a little different, but the written instructions are adjusted for the Pepperidge Farm premade puff pastry sold at the stores)

Honeycomb Cherry Cake Recipe (4)

Once golden in color and puffed up, remove from oven, remove foil from the pan and unpeel the cake from the foil while hot (it will be harder to do so after it cools). Allow to cool completely.
Honeycomb Cherry Cake Recipe (5)

While the cakes are cooling make the ganache following the recipe and instructions here.

How to make Sour Cream Frosting:

In a bowl of a mixer fitted with a whisk attachment combine the heavy cream, sour cream (or Greek yogurt, or plain yogurt), sugar and vanilla extract. Whip on high until supple and holds shape without running, about 3-5 minutes. Take care not to overbeat or the cream will break into butter and whey.

How to Assemble and Decorate the Cherry Honeycomb Cake:

Reserve about 1.5 cups cream for the decorating and refrigerate until needed. Put a dollop of cream onto the serving plate, press and adhere the first cake layer to that dollop. Spoonless than half of the remaining cream on top of the cake and spread around evenly. Sprinkle with roasted chopped walnuts (optional). Place the second layer of cake and spoon the remaining cream on top. Smooth cream on top and sides.
Honeycomb Cherry Cake Recipe (6)
Pour cooled ganache in the middle of the cake. Using a spatula spread the ganache around, bringing it close to the edges so it drizzles down the sides.

Fit a pastry bag with a star tip. Fill the bag with the reserved cream. Pipe stars all around the border of the cake, by making a spiraling motion twice for each star.
Honeycomb Cherry Cake Recipe (7)

Microwave the chocolate bar for about 20-25 seconds in 5-10 second intervals. You’re trying to make the chocolate bar softer, but not soft. While holding the chocolate bar with a paper towel, run along the edge of the bar with a vegetable peeler producing chocolate curls. Do this right over the cake so that curls fall around the edges or over the piped stars.

Refrigerate cake overnight, allowing the cake layers to soften. Serve cold with coffee or tea.
To slice, dip knife in boiling hot water, wipe and cut. For clean cuts, do so after each cut.
Honeycomb Cherry Cake Recipe (8)

Now Bon Appetite!

Try these other Cherry Desserts:

  • Kiev Cake – Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries
  • Cherry Chocolate Pavlova – A meringue dessert that’s made of crispy on the outside and soft and fluffy on the inside.
  • Honeycomb Cake –Puff Pastry tubes filled with Tart Cherry and Layered with Dulce de Leche Buttercream.

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Honeycomb Cherry Cake Recipe

Honeycomb Cherry Cake Recipe (9)

5 from 3 votes

Puff pastry sheets filled with cherries layered with a sour cream frosting. A delicious puff pastry dessert recipe!

Author: Marina | Let the Baking Begin

Course: Dessert

Cuisine: Russian, Ukrainian

Keyword: honeycomb cherry cake

Calories: 675 kcal

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12 servings

Ingredients

Ingredients for the Cherry Honeycombs

  • 2sheets premade puff pastryPepperidge Farm , rolled to 10in x18in
  • 3cupssour/tart cherriespitted, drained (see bottom of post for the kind I buy from the Russian Stores)

Sour Cream Frosting

  • 3cupsheavy whipping creamat least 33% fat content
  • 1cupsour cream / plain yogurt / Greek yogurt
  • 1tspvanilla extract
  • 1cupsugar

Ganache

Chocolate Curls:

Also:

  • cuproasted chopped walnutsoptional

Instructions

  1. Thaw puff pastry sheets on the counter until you can unfold them. Dust working surface with flour and roll each sheet to 10 in x18 in.

    Cut each sheet into 3 long strips. Line cherries in the middle of each strip. Pinch two ends firmly together enclosing the cherries inside, creating a long tube. Combine 3 long tubes together, then coil them inside two 9 inch round cake pans lined with foil. They will become two separate cake layers.

    Bake for 30 minutes at 400-425F.

  2. Once golden in color and puffed up, remove from oven, remove foil from the pan and unpeel the cake from the foil while hot (it will be harder to do so after it cools). Allow to cool completely.

Make the Ganache

  1. While the cakes are cooling make the ganache following the recipe and instructions HERE.

Make the Sour Cream Frosting

  1. In a bowl of a mixer fitted with a whisk attachment combine 3 cups heavy cream, 1 cup sour cream (or Greek yogurt, or plain yogurt), 1 cup sugar and 1 tsp vanilla extract. Whip on high until supple and holds shape without running, about 3-5 minutes. Take care not to overbeat or the cream will break into butter and whey.

Assemble and Decorate the Cherry Honeycomb Cake

  1. Reserve about 1.5 cups cream for the decorating and refrigerate until needed.

  2. Put a dollop of cream onto the serving plate, press and adhere the first cake layer to that dollop. Spoon less than half of the remaining cream on top of the cake and spread around evenly.

  3. Sprinkle with roasted chopped walnuts (optional). Place the second layer of cake and spoon the remaining cream on top. Smooth cream on top and sides.

  4. Pour cooled ganache in the middle of the cake. Using a spatula spread the ganache around, brining it close to the edges so it drizzles down the sides.

  5. Fit a pastry bag with a star tip. Fill the bag with the reserved cream. Pipe stars all around the border of the cake, by making a spiraling motion twice for each star.

To make the chocolate curls

  1. Microwave the chocolate bar for about 20-25 seconds in 5-10 second intervals. You’re trying to make the chocolate bar softer, but not soft. While holding the chocolate bar with a paper towel, run along the edge of the bar with a vegetable peeler producing chocolate curls. Do this right over the cake so that curls fall around the edges or over the piped stars.

Recipe Notes

Refrigerate cake overnight, allowing the cake layers to soften. Serve cold with coffee or tea. To slice, dip knife in boiling hot water, wipe and cut. For clean cuts, do so after each cut.

Nutrition Facts

Honeycomb Cherry Cake Recipe

Amount Per Serving

Calories 675Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 23g144%

Cholesterol 99mg33%

Sodium 157mg7%

Potassium 238mg7%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 23g26%

Protein 6g12%

Vitamin A 1515IU30%

Vitamin C 1.8mg2%

Calcium 107mg11%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Honeycomb Cherry Cake Recipe (10)

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Honeycomb Cherry Cake Recipe (2024)

FAQs

What is a secret ingredient for cakes? ›

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

What is Banh Bo made of? ›

Bánh bò (literally "cow cake" or "crawl cake") is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance (called rễ tre, literally "bamboo roots," in Vietnamese) on the inside due to the presence of numerous small air bubbles.

What cake is made of chocolate sponge flavored with kirschwasser layered with cherries and whipped cream? ›

Black Forest cake

What makes a cake not to be fluffy? ›

Room Temperature Butter / Don't Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Are there any traditional Vietnamese cakes? ›

Banh duc is a traditional Vietnamese cake made from humble rice grains. There are various types of banh duc such as the plain one made from glutinous rice flour, cut into bite-sized pieces, and served with soy sauce or sesame.

What is Vietnamese dessert? ›

Vietnamese sweet soup, or "che", is a traditional dessert enjoyed throughout Vietnam. Made from a variety of ingredients such as beans, fruits, nuts, and glutinous rice, che is a sweet and refreshing treat, perfect for satisfying your sweet tooth on a hot day.

What is the yellow stuff in Banh Mi? ›

Mayonnaise: Use real mayo. Traditional Vietnamese sandwiches have more of a yellow aioli style mayo used from dark chicken yolks but Hellman's original mayo or salted butter are also great substitutes.

What is Elvis Presley cake? ›

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

What is a Madonna cake? ›

Unlike many other pink Champagne cake recipes, the Madonna Inn variation features a cloud of whipped cream topping instead of the more common buttercream. “It's so light, fluffy and delicate,” Kelly Murga, the Madonna Inn's former head pastry chef, says.

What's in a Robert Redford cake? ›

Ingredients
  1. 1 chocolate cake (baked in a 9 x 13-inch baking pan)
  2. 3/4 cup fudge topping, slightly warmed.
  3. 3/4 cup caramel topping, or butterscotch topping, slightly warmed.
  4. 1 (14-ounce) can sweetened condensed milk.
  5. 6 chocolate-covered toffee bars, such as Heath bars, divided; or 1 1/3 cups toffee and chocolate chips.
Aug 29, 2021

What's a good secret ingredient? ›

These are some of the best ones.
  • " Tarragon. I use a tiny amount of it whenever I make fries, whether they're frozen or homemade. ...
  • " Adding some kind of sugar to savory dishes. ...
  • " Shallots. ...
  • " Instant mashed potatoes. ...
  • " Cardamom. ...
  • " Cayenne pepper. ...
  • " Salt alternatives. ...
  • " Cinnamon.
Jul 2, 2022

What is a good baking secret? ›

10 Baking Secrets You Need to Know
  • Have the right butter consistency. ...
  • Read the whole recipe beforehand. ...
  • Prep all the ingredients ahead of time. ...
  • Use an oven thermometer. ...
  • Keep that oven closed! ...
  • Don't skip chilling. ...
  • Try storing your cookies with bread. ...
  • Don't over mix the ingredients.
Sep 1, 2023

What is your best baking secret? ›

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

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