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Home » Baking » Cakes

Cherry Ripe Cake

July 15, 2016 by Sylvie Taylor Leave a Comment

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cherry ripe cake

This cake is going to transport you to New Zealand with this cake take on a local classic, the Cherry Ripe bar into Cherry Ripe Cake. Taking advantage of fresh cherry season and some delicious coconut cake that is frosted in a rich chocolate buttercream, a slice of this is kinda decadent! Cherries, coconut and chocolate - how do you feel about that combination of flavors.

fresh cherry cake recipe

chocolate cherry cake

Meanwhile, cherry season is nearly over and it's awfully sad, so let's make this cherry cake that is subtly sweet and relish the beauty of this ingredient. Truth be told, cherries are incredibly expensive in New Zealand so I never buy them there. Suffice to say my mother would give in and buy one box of them, discounted, maybe once every three summers and because she loved them so much I always felt they were her treat so have only been able to enjoy this fruit whilst living overseas.

Why you'll love this cake

Cherry cake

The fresh cherry juice and cherry soak add a full flavor to the cake with a light coconut flavor.

Chocolate frosting

The rich chocolate frosting is complimentary to the cherry and coconut cake in the best possible way.

Tips for the best Cherry Ripe Cake

Homemade juice is best here: The cherry juice in this recipe is homemade by simply blending pitted cherries, that way you ensure you control how sweet, approximately 1 ¼ cups of fresh cherries make enough juice for the cake and soak in this.

The cake can be made ahead: You can make the cake a day ahead, but the soak should be done while warm and then refrigerate until an hour before you frost.

What to do with the leftover cake pieces: With the remaining cake pieces and frosting, you can make a batch of cake truffles, roll in cocoa powder or desiccated coconut as per the below image.

More cherry recipes you'll love

Lime and Cherry Refresher

White Chocolate Cherry Semifreddo

Cherry Clafoutis

cherry ripe bar cake

How to make:

Greaseproof a cookie or bar tin with baking paper and preheat the oven to 180ºC/350F.

Place the butter and sugars in a bowl and beat until light and creamy, approximately 1 minute.

Add in 1 egg and beat until combined, approximately 1 minute.

Continue adding in the remaining eggs, one at a time until smooth and fluffy.

Add in the vanilla extract and beat to combine until creamy.

Toss in the desiccated coconut, flour and baking powder and beat on low until just combined and no dry portions remain in the edge or base of your bowl.

Lastly, add the cherry juice and beat on low until just combined.

Pour the cake batter evenly into the cake tin (it will be quite thick) and bake for 30 minutes or until golden on top and a skewer comes out clean.

Remove and allow to cool.

Meanwhile, combine the remaining cherry juice, coconut milk and sugar in a pouring bowl and evenly pour over the cake slowly while it's still warm.

Set the cake aside to cool fully. Cut out two layers from the cake tin with a 5 inch cake cutter and then place in the freezer for at least 30 minutes.

To make the chocolate frosting, place the butter, confectioner's sugar, cocoa powder and salt in a bowl and whip until smooth and creamy, approximately 1 minute.

Add the melted chocolate and beat until combined.

To frost, place the bottom layer on a plate and spread half the frosting evenly over the top.

Add the top layer and spread the remaining frosting evenly over the top and on the edges, smoothing out.

Take a little cocoa powder and dab around the center.

Refrigerate for 1 hour to set the buttercream.

Slice and serve.

cherry cake

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cherry ripe cake

Cherry Ripe Cake

  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Serves 10 1x
  • Category: Cakes
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Description

Cherry Ripe Cake is part inspired by a classic Kiwi bar and Christona Tosi by making one cake in a bar tin and slicing out with a cake cutter and then lathered in a chocolate frosting.


Ingredients

Scale

Cherry Ripe Cake
200 grams / 7 ounces butter, room temperature
100 grams / ½ cup superfine/caster sugar
70 grams / ⅓ cup brown sugar
4 medium eggs, room temperature
2 teaspoons vanilla extract
150 grams / 1 ½ cups desiccated coconut
320 grams / 2 cups plain flour
8 grams / 2 teaspoons baking powder
⅓ cup fresh cherry juice (see note)
Cherry Soak
2 tablespoons coconut milk
2 tablespoons fresh cherry juice (see note)
14 grams / 1 tablespoon superfine/caster sugar
Chocolate Frosting
230 grams / 2 cups confectioner’s/icing sugar, sifted
230 grams / 8.1 ounces butter, room temperature
37 grams / ⅓ cup cocoa powder
1 teaspoon sea or kosher salt
20 grams chocolate, melted and room temperature
Cocoa powder, to finish


Instructions

  • Greaseproof a cookie or bar tin with baking paper and preheat the oven to 180ºC/350F.
  • Place the butter and sugars in a bowl and beat until light and creamy, approximately 1 minute.
  • Add in 1 egg and beat until combined, approximately 1 minute.
  • Continue adding in the remaining eggs, one at a time until smooth and fluffy.
  • Add in the vanilla extract and beat to combine until creamy.
  • Toss in the desiccated coconut, flour and baking powder and beat on low until just combined and no dry portions remain in the edge or base of your bowl.
  • Lastly, add the cherry juice and beat on low until just combined.
  • Pour the cake batter evenly into the cake tin (it will be quite thick) and bake for 30 minutes or until golden on top and a skewer comes out clean.
  • Remove and allow to cool.
  • Meanwhile, combine the remaining cherry juice, coconut milk and sugar in a pouring bowl and evenly pour over the cake slowly while it's still warm.
  • Set the cake aside to cool fully. Cut out two layers from the cake tin with a 5 inch cake cutter and then place in the freezer for at least 30 minutes.
  • To make the chocolate frosting, place the butter, confectioner's sugar, cocoa powder and salt in a bowl and whip until smooth and creamy, approximately 1 minute.
  • Add the melted chocolate and beat until combined.
  • To frost, place the bottom layer on a plate and spread half the frosting evenly over the top.
  • Add the top layer and spread the remaining frosting evenly over the top and on the edges, smoothing out.
  • Take a little cocoa powder and dab around the center.
  • Refrigerate for 1 hour to set the buttercream.
  • Slice and serve.

Notes

Homemade juice is best here: The cherry juice in this recipe is homemade by simply blending pitted cherries, that way you ensure you control how sweet, approximately 1 ¼ cups of fresh cherries make enough juice for the cake and soak in this.

The cake can be made ahead: You can make the cake a day ahead, but the soak should be done while warm and then refrigerate until an hour before you frost.

What to do with the leftover cake pieces: With the remaining cake pieces and frosting, you can make a batch of cake truffles, roll in cocoa powder or desiccated coconut as per the below image.

Recipe by Roamingtaste


Nutrition

  • Calories: 730 calories per slice

Keywords: cherry, cake, coconut

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