Best 9 Cream Sherry Cake Recipes

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Indulge in the exquisite flavors of a classic Cream Sherry Cake, a timeless dessert that embodies elegance and sophistication. This delectable cake features layers of moist, tender sponge cake infused with the rich, nutty essence of sherry, complemented by a luscious cream filling and a delicate glaze. Discover the secrets behind this iconic cake through a collection of carefully curated recipes, each offering unique variations and flavor combinations. Embark on a culinary journey as you explore the nuances of this cherished dessert, savoring the perfect balance of sweetness, richness, and a hint of boozy charm.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM SHERRY BUNDT CAKE



Cream Sherry Bundt Cake image

This cream sherry bundt cake is my favorite part of the holiday season. It's super simple to make and only uses 6 ingredients! Lightly dust with powdered sugar before serving and watch your guests fall in love with this tasty treat!

Provided by Brandy O'Neill - Nutmeg Nanny

Time 55m

Number Of Ingredients 7

1 (15.25 ounce) yellow cake mix
1 (3.4 ounce) instant vanilla pudding
4 large eggs
3/4 cup cream sherry
2/3 cup vegetable oil
2 teaspoons freshly grated nutmeg
Powdered sugar, optional

Steps:

  • Preheat oven to 350 degrees F and spray a 10-inch bundt pan with non-stick spray, set aside.
  • In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil, and nutmeg.
  • Mix on medium speed for 5 minutes.
  • Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
  • Let the cake rest for 20 minutes and turn out onto a serving plate.
  • Before serving dust with powdered sugar.

Nutrition Facts : Calories 399 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 374 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SHERRY BUNDT CAKE



Sherry Bundt Cake image

Fantastic moist bundt cake infused with sherry wine.

Provided by Jo

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup cream sherry
1 teaspoon ground nutmeg
1 (3.5 ounce) package instant vanilla pudding mix
½ cup white sugar
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
  • In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g

SHERRY TEA CAKES AND GLAZE



Sherry Tea Cakes and Glaze image

Provided by Sandra Lee

Categories     dessert

Time 2h38m

Yield 24 cupcakes

Number Of Ingredients 13

3/4 cup vegetable oil
4 eggs
3/4 teaspoon ground nutmeg
Sherry Glaze, recipe follows
24 Sugared Pink Rose Petals, recipe follows
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box vanilla instant pudding and pie filling
3/4 cup cream sherry
4 cups confectioners' sugar
1/2 cup cream sherry
24 fresh rose petals
2 egg whites
1/2 cup granulated sugar

Steps:

  • Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
  • Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
  • When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
  • Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
  • Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

CREAM SHERRY CAKE



Cream Sherry Cake image

This cake is extremely moist and has the most wonderful taste. The recipe calls for a butter cake mix, I used a vanilla cake mix. Instead of adding a box of pudding, I bought the cake mix with pudding and decreased the water to 1/4 cup. I got this recipe from a friend in my line-dance club.

Provided by Lighthouse Rita

Categories     Dessert

Time 55m

Yield 12-18 serving(s)

Number Of Ingredients 11

1 butter recipe cake mix (I use a vanilla cake mix)
1/2 cup vegetable oil
1/2 cup cream sherry
1/2 cup water
1 (6 ounce) package instant vanilla pudding
1/3 cup chopped pecans or 1/3 cup walnuts
4 eggs
glaze
1/2 cup butter
1/4 cup cream sherry
1 cup sugar

Steps:

  • Spray bundt pan with oil.
  • Sprinkle nuts on bottom of pan.
  • Mix all ingredients (except for topping) with electric beater for 2 minutes.
  • Pour over nuts.
  • Bake at 325 for 45 to 50 minutes.
  • Make glaze right before cake comes out of the oven.
  • Put glaze ingredients in small pan on stove until it boils.
  • Boil for two minutes.
  • As soon as cake comes out of oven pour glaze over it.
  • Leave cake in pan for 15 minutes and then take out of pan.
  • Sprinkle with powered sugar if desired.

Nutrition Facts : Calories 523, Fat 25.7, SaturatedFat 7.6, Cholesterol 83.2, Sodium 583.9, Carbohydrate 66.5, Fiber 0.8, Sugar 50, Protein 4.4

ALMOND BIRTHDAY CAKE WITH SHERRY-LEMON BUTTERCREAM



Almond Birthday Cake With Sherry-Lemon Buttercream image

This is a layer cake with sophisticated flavors, fit for a grown-up's birthday celebration but sure to be devoured by party guests of all ages. The cake itself is made with finely ground almonds, sour cream and a touch of lemon zest. The frosting is buttercream with cinnamon for spice and yet more zest. When you're making the frosting, be sure to let the egg white mixture cool before adding the butter; the butter should not melt when it meets the whites, which would make for a greasy frosting. What you want is for the buttercream to be smooth and fluffy, an invitation to slice into the cake and take that first heavenly bite.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature; more for greasing pans
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 1/2 cups cake flour
1/2 cup finely ground almonds
1 1/2 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
4 large egg whites
1 cup sugar
Large pinch salt
3/4 pound unsalted butter 3 sticks, at room temperature
3 tablespoons fino (dry) sherry
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper. In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
  • In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt. Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes. Slowly beat in the egg mixture until fully combined.
  • Scrape batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper. Let cool completely on racks.
  • While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes. Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
  • Beat in the butter, a little at a time, until frosting is smooth and fluffy. Beat in the sherry, lemon zest and cinnamon.
  • To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with second layer and frost remainder of cake.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 23 grams, Carbohydrate 99 grams, Fat 71 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 493 milligrams, Sugar 64 grams, TransFat 2 grams

SPICED SHERRY CAKE



Spiced Sherry Cake image

My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
4 large eggs, room temperature
3/4 cup canola oil
3/4 cup sherry
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

SHERRY CAKE



Sherry Cake image

Make and share this Sherry Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/2 cup butter-flavored oil (or vegetable oil)
1 cup sherry wine
1 tablespoon butter flavoring
2 teaspoons nutmeg
2 teaspoons cinnamon
1/4 cup sugar
1 1/4 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring

Steps:

  • Grease and flour 10-inch bundt pan.
  • In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
  • Blend at low speed till combined.
  • Beat at medium speed for 2 minutes.
  • Pour 1/3 cup batter into bundt pan.
  • Combine the sugar and cinnamon.
  • Sprinkle half of the sugar and cinnamon mixture over batter in pan.
  • Add another 1/3 of the cake batter in pan.
  • Sprinkle with remaining sugar and cinnamon mixture.
  • Top with remaining batter.
  • Bake at 350 degrees for 45-50 minutes.
  • Let cake cool in pan for about 15 minutes before placing on cake plate.
  • For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
  • Spoon over warm cake.

MOM'S SHERRY CAKE



Mom's Sherry Cake image

Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)

Provided by Julesong

Categories     Dessert

Time 55m

Yield 1 cake, 6-9 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup cream sherry
1 teaspoon nutmeg
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon cocoa
1/2-1 cup powdered sugar
milk

Steps:

  • (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
  • Combine cinnamon mixture.
  • Butter the sides and bottom of Bundt or angel food tin.
  • Sprinkle part of cinnamon mixture into pan covering sides and bottom.
  • Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
  • Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
  • Let cool; place on serving plate.
  • Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
  • Let frosting set before serving.
  • Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).

CREAM SHERRY CAKE



Cream Sherry Cake image

I don't always use cake mixes but some of the cakes I make turn out better when I do. This is a new one I added to my recipes but one we will keep on making. Why because its so darn good.

Provided by Jean Romero

Categories     Cakes

Time 50m

Number Of Ingredients 6

1 box yellow cake mix
1 box vanilla instant pudding (small box)
3/4 c vegetable oil
3/4 c cream sherry
4 large eggs
1-2 Tbsp nutmeg

Steps:

  • 1. Heat oven at 350*F grease and lightly flour a bundt pan
  • 2. Mix everything in a mixing bowl for about 2 minutes, pour mix in the bundt pan and bake for 30 to 40 minutes or til tooth pick comes out clean.
  • 3. remove cake from pan after about 5 minutes of cooling on a wire rack. Now wrap the cake in tin foil and place in freezer for about an hour or longer, this cake is beat served frozen. SO keep it in the freezer :) ENJOY

Tips:

  • Use unsalted butter and bring it to room temperature before creaming it with the sugar. This will help to ensure that the cake is light and fluffy.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
  • If you do not have cream sherry, you can substitute another type of sweet dessert wine, such as port or Madeira.

Conclusion:

Cream sherry cake is a delicious and elegant dessert that is perfect for any occasion. With its rich, moist crumb and decadent frosting, this cake is sure to impress your guests. Whether you are a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield a stunning cake that everyone will love.

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