An amazing summer cake with cherries in the layers, rich frosting and “Cocoa Kiss” flavor! You can prepare it easily with the recipe below.

What kind of cake is this
This is a cake with two layers and delicious mascarpone frosting between them. The fresh cherries in the layers are wonderfully combined with almonds. The soft taste of the frosting complements perfectly this combination.
But that’s not all! The magic of this cake is in the slight flavor of cocoa and caramel, which comes from Kotaniy’s “Cacao Kiss” grinder. This is the only flavor used in this recipe and it makes the cake truly special!
What ingredients you need
Here you will find a summary of the recipe ingredients. The complete list and the quantities are in the recipe card below the post.
For the layers you would need:
- all purpose flour
- almond flour
- sugar
- eggs
- soft butter
- yogurt
- baking soda, baking powder and salt
- fresh cherries
- grinder “Cacao Kiss” by Kotaniy: if you don’t have it, use just vanilla
For the frosting you need:
- mascarpone cheese
- whipping cream
- powdered sugar
- grinder “Cacao Kiss” by Kotaniy: if you don’t have it, use just vanilla
- more cherries for decoration
How to make the layers
First you need to cream the butter with the sugar. Add the wet ingredients, the spices (or just vanilla) and the dry ingredients, mixed together. At the end add the pitted and halved cherries, mixed with the almond flour.
bake the layers for about 40 minutes at 350º F/ 180º C in two 18 cm/ 7 inch cake pans lined with parchment paper.
How to make the frosting
The mascarpone frosting is very fluffy and tasty. It is great for spreading between the layers and also for piping.
To make it, first beat the mascarpone with the icing sugar. Separately whip the cream. Combine the two mixtures using a rubber spatula.
Take some frosting aside for piping. If you are using the spice “Cacao Kiss” add some to the main frosting. If not, you can add vanilla bean.
How to assemble
Spread the frosting with the spice all around the cake and between the layers. Decorate the top by piping with the white frosting. Add some cherries in between the piped frosting.
How to store
Store this cake about 2-3 days in the fridge, covered with cling film. You can also freeze it in airtight containers up to 3 months.
Useful tips
- Before assembling the cake, make sure the layers have reached room temperature. Ideally bake them one day before and refrigerate them overnight.
- You can potentially whip the mascarpone together with the cream (both cold). However this way the frosting will become thicker and might not be easy to use it for piping.
This cake is incredibly tasty with its soft and naturally moist layers. It is also quite easy to make if you follow the steps correctly. You can make it too and impress your party guests!
Check out my other cherry desserts that you might like:
Cherry Almond Cake with Mascarpone Frosting
Ingredients
For the layers:
- 1 ½ cups/ 180 g all purpose flour
- 1 cup/ 200 g sugar, light brown or granulated
- ½ cup/ 100 g butter, very soft
- 1 ⅔ cups/ 200 g plain yogurt
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 cup/ 100 g almond flour
- 1 cup/ 200 g cherries, pitted and chopped
- "Cocoa Kiss" spice by Kotaniy , or vanilla bean/ extract
For the frosting:
- 17.6 oz/ 500 g mascarpone
- ⅞ cup/ 200 ml whipping cream
- ½ cup / 60 g powdered sugar
- "Cocoa Kiss" spice by Kotaniy , or vanilla bean/ extract
- Cherries for decoration
Instructions
Cake layers:
- Grease two 7 inch/ 18 cm cake pans and line the bottoms with circles of parchment paper.
- Preheat the oven to 350º F/ 180º С.
- In a bowl combine the a.p. flour, baking powder, baking soda and salt.
- Add generously from the "Cacao Kiss" spice (or just add vanilla). Mix well to combine.
- In another bowl combine the cherries with the almond flour. Mix to combine.
- In a large mixing bowl cream the butter with the sugar for 1-2 minutes.
- Add the eggs and whip for few minutes, until the mixture thickens.
- Gradually add the dry ingredients. Fold gently with the rubber spatula, until absorbed. Alternate with the yogurt.
- When the batter becomes smooth, add also the cherries together with the almond flour. Mix gently with the spatula until absorbed.
- Pour the batter into the prepared pans. Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the layers cool completely before assembling the cake.
Frosting:
- In a large mixing bowl beat the mascarpone together with the icing sugar for about a minute.
- In a separate bowl whip the cold cream until thick and creamy.
- Using a rubber spatula fold the whipped cream into the mascarpone. Take aside 2-3 tablespoon of the mixture.
- In the remaining frosting add generously from the “Cacao Kiss” spice. Alternatively add some vanilla bean or extract.
- Assemble the two layers on a serving plate using about ⅓ of the frosting. The rest of the frosting spread on top and around the cake.
- Decorate the cake on top by piping with the white frosting that you have set aside. Arrange fresh cherries between the decoration.
Notes
- Make sure the eggs and the yogurt are at room temperature before preparing the layers.
- You can halve the cherries as I did or you can chop them in smaller pieces – up to your taste.
- Keep the cake 2-3 days in the fridge covered with plastic wrap.
Leave a Reply