This dreamy combination of rich chocolate cake and light whipped cherry cake filling is bursting with fresh fruit flavor while remaining stable enough for layer cakes and decorating. Best of all, you can use fresh or frozen cherries, making this recipe a delicious option any time of year. Whether you’re creating a simple celebration cake or an elegant dessert centerpiece, this chocolate cake with whipped cherry filling is sure to impress. Learn how to make this cherry cake filling by Kala Boulard in this recipe with American Cake Decorating.
Whipped Cherry Cake Filling
Ingredients
- 10 ounces cherries, fresh or frozen
- ⅔ cup granulated sugar
- ⅔ cup water
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 2 pounds Flavor Right Whip’n Ice
Instructions
- Place the cherries, sugar, water, cornstarch, and lemon juice in a medium saucepan and bring to a simmer over medium heat.
- Cook, stirring constantly for 5 to 8 minutes, until the cherries get soft and the juice starts to thicken slightly.
- Transfer the cherry filling to a blender and blend until completely smooth.
- Return the mixture to the heat and simmer for 3 more minutes, or until the filling coats the back of a spoon.
- Place the cherry filling into a clean bowl and cover it tightly with plastic. Allow to cool to room temperature and then store in the refrigerator to fully cool and thicken for 2 hours.
- Whip the Flavor Right Whip’n Ice according to the container’s directions until stiff peaks form. Divide evenly between 2 bowls.
- Gently fold the cherry filling into 1 of the bowls of Whip’n Ice until you reach your desired swirl effect.
- Load the cherry filling into a piping bag and fill your cake.
- In a separate piping bag, load the remaining balance of whipped Whip’n Ice to coat and decorate the cake.
For more recipes with American Cake Decorating, click here!
Test Kitchen Sponsored by Flavor Right
Kala Boulard
Kala Boulard is a cake designer and recipe developer who adapted her love for art into cake creations. She has always considered herself an artist before a baker. Painting local murals and holiday windows allowed her an artistic outlet before discovering cakes. Kala creates all her cake art with different variations of buttercream and uses a palette knife to paint with buttercream as if it were oil or acrylic paints. She built a thriving home-baking business, which specializes in wedding and bridal cakes. She also runs a dessert blog, where she shares delicious seasonal dessert recipes and photography. Kala resides in rural Nevada with her husband and their daughter. Some of her favorite things include drawing digital art, photographing her sweet treats, and being a mom.
