Drunken Cherry Cake

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A stunning look and unmatched flavor. Perfect for special occasions! The Classic Drunken Cherry Cake is a showstopper. It takes some time to prepare, but the result is far better than any store-bought cake.

4.7

(17)

Updated : 05 June, 2025

More than 1 hour.

Ingredients

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Batter

180 grams

Sugar

160 grams

Wheat flour

30 grams

Cocoa

5

Eggs

1 teaspoon

Baking powder

0.2 grams

Salt

Filling

300 grams

Sour Cherry

150 milliliters

Cognac

Cream

380 grams

Condensed milk

300 grams

Butter

Glaze

150 grams

Dark chocolate

90 grams

Butter

Decorating

15 grams

Sour Cherry

20 grams

White chocolate

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Start by preparing all ingredients. Begin with the filling.

Step 2

The day before, soak pitted fresh or frozen cherries in brandy or another strong alcohol (e.g., whiskey, vodka, rum).

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Step 3

Cover the bowl with plastic wrap and leave it to soak overnight.

Step 4

Prepare the ingredients for the sponge cake. Use high-quality all-purpose flour and cocoa. Use large eggs. If your eggs are small, use 6–7. Wash the eggs thoroughly under running water using food-safe detergent.

Step 5

Beat the eggs with a pinch of salt using a mixer until fluffy. Gradually add sugar while beating.

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Step 6

Sift the flour together with cocoa powder and baking powder. Add it in portions to the egg mixture, gently mixing each time with a spatula or mixer on low speed.

Step 7

Pour the batter into a parchment-lined baking pan (7–8 inch / 18–20 cm diameter). Bake at 350°F (180°C) in “top & bottom heat” mode for about 40 minutes.

Step 8

Let the baked sponge cool on a wire rack.

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Step 9

Slice off the top layer of the sponge and set it aside. Flip the sponge and slice off the bottom layer (about ½–⅔ inch thick). From the remaining middle layer, carefully scoop out the inner part, leaving a ring about ½–⅔ inch thick.

Step 10

Break the scooped-out sponge into small pieces and place them in a large bowl.

Step 11

Drain the soaked cherries in a sieve and pat dry. Save the alcohol syrup.

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Step 12

For the cream: let the butter reach room temperature beforehand.

Step 13

Beat the softened butter with a mixer until light and fluffy.

Step 14

While continuing to beat, gradually add sweetened condensed milk until smooth. Set aside a portion of the cream for decorating.

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Step 15

Mix the broken sponge pieces with buttercream and cherries. Combine gently.

Step 16

Place the bottom sponge layer in a cake ring. Brush it with the cherry syrup.

Step 17

Set the sponge ring on top and also brush with syrup.

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Step 18

Fill the center with the cherry and cream mixture evenly.

Step 19

Brush the top sponge layer with syrup, place it over the filling, and gently press. Cover the cake with plastic wrap and chill for 4–6 hours.

Step 20

Flip the cake over and smooth the surface with some reserved cream. Refrigerate again.

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Step 21

For the glaze, use dark or bitter chocolate (no sugar is added). Choose your favorite type, since the cake and cream are already sweet.

Step 22

Melt chocolate and butter together until smooth, stirring occasionally. You can use the oven, microwave, or double boiler.

Step 23

Pour the chocolate glaze over the cake, letting it drip down the sides. Let it set completely.

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Step 24

Decorate with melted white chocolate, buttercream rosettes, and fresh or cocktail cherries. Enjoy!