Best 2 Cherry Chiffon Cake Recipes

Indulge in a delightful culinary journey with our exquisite Cherry Chiffon Cake, a symphony of flavors and textures that will tantalize your taste buds. This classic cake boasts a light and fluffy chiffon sponge, delicately infused with the vibrant essence of cherries. Layers of creamy, velvety cherry filling nestle between the airy sponge layers, creating a harmonious balance of sweetness and tartness. Topped with a delicate whipped cream frosting, this cake is a masterpiece of simplicity and elegance. Our collection of recipes offers variations of this timeless dessert, including a gluten-free version for those with dietary restrictions. Explore the decadent Chocolate Cherry Chiffon Cake, where rich chocolate ganache complements the cherry filling, or delight in the refreshing Lemon Cherry Chiffon Cake, where tangy lemon curd adds a burst of citrusy brightness. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making this versatile cake a perfect choice for any occasion.

Let's cook with our recipes!

CHERRY CHIFFON CAKE

Cherry Chiffon Cake image

Light texture and pretty pink color with bits of cherries throughout the cake

Provided by Anita Hoffman

Categories Cakes

Time 1h25m

Number Of Ingredients 18

Ingredients

2 c flour
1-1/2 c sugar
3 tsp baking powder
1 tsp salt
1/2 c oil
4 egg yolks, room temperature
1/2 c maraschino cherry syrup
4 Tbsp water
1 tsp vanilla
2 tsp almond extract
1 c egg whites, room temperature, about 7 to 8 large eggs
1/2 tsp cream of tartar
1 c finely chopped maraschino cherries
FROSTING
2 c powdered sugar
1/4 c softened butter
3 Tbsp maraschino cherry juice
1/4 tsp almond extract

Steps:

1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
3. Beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
6. FROSTING:
7. Beat all ingredients together in a bowl until smooth.

CHERRY-SWIRL CHIFFON CAKE

Cherry-Swirl Chiffon Cake image

This impressive-looking cake elicits oohs and ahhs whenever it appears on the table. Use peppermint extract in place of cherry extract if you desire.

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 21

Ingredients

8 egg whites
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
5 egg yolks
3/4 cup water
1/2 cup canola oil
2 teaspoons cherry extract
1/2 teaspoon cream of tartar
6 drops red food coloring
FROSTING:
2/3 cup sugar
2 egg whites
1/3 cup light corn syrup
2 tablespoons plus 2 teaspoons water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon cherry extract
12 drops red food coloring
Crushed cherry hard candies, optional

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil and extract; add to dry ingredients. Beat until well blended. , Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter. Remove a third of the batter to a small bowl; tint pink with red food coloring. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through batter with a knife to swirl. , Bake on the lowest oven rack at 325° for 60-70 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , For frosting, in a small heavy saucepan, combine the sugar, egg whites, corn syrup, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until frosting forms stiff peaks, about 7 minutes., Run a knife around side and center tube of pan. Remove cake to a serving plate. Frost top and sides of cake. Add drops of food coloring to frosting at base of cake; with a spatula, blend color up toward top of cake. Sprinkle with candies if desired.

Nutrition Facts : Calories 383 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.

Tips:

Use fresh cherries. Fresh cherries will give your cake the best flavor. If you can't find fresh cherries, you can use frozen cherries, but be sure to thaw them completely before using.
Pit the cherries. Be sure to pit the cherries before using them in your cake. You can use a cherry pitter to make this task easier.
Don't overmix the batter. Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
Bake the cake in a water bath. Baking the cake in a water bath will help to prevent it from drying out. Place the cake pan in a larger pan filled with hot water before baking.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Cherry Chiffon Cake is a delicious and elegant dessert that is perfect for any occasion. With its fluffy chiffon cake layers and sweet cherry filling, this cake is sure to be a hit. Follow the tips above to make sure your Cherry Chiffon Cake turns out perfect.