Cherries, Dulce de leche and chocolate sheet cake layers make for one incredibly delicious tasting party cake known as the “Snowflake Cherry Cake.” If you want a super moist chocolate cake recipe for a crowd this is a MUST try!
I used jarred sour cherries but if you have fresh cherries on hand make this drunken cherries (alcohol-free recipe). You can also make a round version of this cake and see some step by step visuals by visiting svetasrecipes.com
Sheet cakes can be very convenient to feed crowds of people and it’s actually simple to make in this particular recipe as you’re using one pan. I used a 10 by 14-inch baking pan with amazing results but please don’t substitute a 9 by 13″ Pyrex pan, the cake will turn out much narrower (I literally compared the two pans there is a difference width wise.)
If I were to choose from a good tasting and simple cake recipe to whip up this would be on the top list. The moistness level is incredible and the crumbs can camouflage any imperfections (excuse the not so perfect piping skills going on with this cake.) Garnish with chocolate shavings if you prefer and stud some fresh cherries a top. Enjoy!
Ingredients Chocolate Cherry Party Sheet Cake:
CAKE BATTER:
- 4 eggs
- 1 cup sugar
- 1/2 of a (14 oz can) condensed milk
- 1 cup sour cream
- 1 TBSP baking soda dissolved in 2 tbsp vinegar
- 1 1/2 cups flour
- 3 tbsp cocoa powder
CREAM:
- 2 cups heavy whipping cream (1 pt)
- 1/2 cup sugar
- 1/2 cup sour cream
- 8 oz cool whip, thawed
- 1/2 of a (24 oz jar) pitted sour cherries
- dulce de leche (garnish)
- chocolate crumbs (garnish)
SYRUP:
- 1/2 cup cherry syrup diluted with 4 tbsp boiling water
Directions Chocolate Cherry Party Sheet Cake:
- Beat eggs and sugar for 15 minutes in a stand mixer. Add the condensed milk, sour cream and baking soda mixture. Beat until combined.
- Sift together the flour and cocoa powder. Whisk into the egg batter moving in one direction.
- Pour into an aluminum foil lined and greased baking pan (10 by 14-inches) and bake at 350 degrees F for 25-30 minutes or until done; cool.
- Cut cake horizontally across and soak both layers with syrup. Place one layer onto a serving tray and place some jarred cherries over the cake layer.
- TO MAKE FROSTING: Beat the heavy cream and sugar until peaks form. Mix in the sour cream until incorporated then beat in the cool whip.
- Drizzle some dulce de leche over the cherries and cover with 1/3 of the frosting.
- Top with the other cake layer inverted (flat side up) and frost the sides and top reserving some cream for piping (optional).
- Generously sprinkle chocolate crumbs over the top and place fresh (or jarred) cherries a top. Drizzle with dulce de leche and pipe out the borders of the cake (optional.)
- Refrigerate overnight before serving.
(NOTE: I used previously frozen chocolate cake crumbs but you can substitute chocolate cookie crumbs or chocolate shavings instead.)
- CAKE BATTER:
- 4 eggs
- 1 cup sugar
- ½ of a (14 oz can) condensed milk
- 1 cup sour cream
- 1 TBSP baking soda dissolved in 2 tbsp vinegar
- 1½ cups flour
- 3 tbsp cocoa powder
- CREAM:
- 2 cups heavy whipping cream (1 pt)
- ½ cup sugar
- ½ cup sour cream
- 8 oz cool whip, thawed
- ½ of a (24 oz jar) pitted sour cherries
- dulce de leche (garnish)
- chocolate crumbs (garnish)
- SYRUP:
- ½ cup cherry syrup diluted with 4 tbsp boiling water
- Beat eggs and sugar for 15 minutes in a stand mixer. Add the condensed milk, sour cream and baking soda mixture. Beat until combined.
- Sift together the flour and cocoa powder. Whisk into the egg batter moving in one direction.
- Pour into an aluminum foil lined and greased baking pan (10 by 14-inches) and bake at 350 degrees F for 25-30 minutes or until done; cool.
- Cut cake horizontally across and soak both layers with syrup. Place one layer onto a serving tray and place some jarred cherries over the cake layer.
- TO MAKE FROSTING: Beat the heavy cream and sugar until peaks form. Mix in the sour cream until incorporated then beat in the cool whip.
- Drizzle some dulce de leche over the cherries and cover with ⅓ of the frosting.
- Top with the other cake layer inverted (flat side up) and frost the sides and top reserving some cream for piping (optional).
- Generously sprinkle chocolate crumbs over the top and place fresh (or jarred) cherries a top. Drizzle with dulce de leche and pipe out the borders of the cake (optional.)
- Refrigerate overnight before serving.
2 comments
Hi Alyona,
This cake looks delicious. I don’t seen instructions on how to make the frosting…
Inna
I apologize for that error, I already edited the post. Let me know how the cake turns out if you ever get to make it.