Cherry Angel Cream Cake
Light, luscious, and bursting with flavor, Cherry Angel Cream Cake is a no-bake dessert that will steal the show at any gathering. Made with fluffy layers of store-bought or homemade angel food cake, a dreamy cream cheese filling, and a vibrant cherry pie topping, this cake is as simple as it is stunning. Whipped cream adds an airy texture to the rich filling, while optional fresh cherries and mint leaves provide an elegant finishing touch. Perfect for summer parties or holiday celebrations, this make-ahead dessert requires just 20 minutes of prep and is best served chilled. Whether you’re hosting or indulging at home, this light and fruity cake is guaranteed to delight.
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Ingredients
- 1 store-bought or homemade cake Angel food cake
- 21 oz Cherry pie filling
- 8 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream
- 2 tbsp Granulated sugar
- 0.5 cup Fresh cherries (optional, for garnish)
- 1 tbsp Mint leaves (optional, for garnish)
Directions
Step 1
Prepare the angel food cake by slicing it horizontally into three even layers. Set aside.
Step 2
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 3
Add the powdered sugar and vanilla extract to the cream cheese. Mix until fully combined and smooth.
Step 4
In a separate bowl, whip the heavy whipping cream and granulated sugar together using a hand or stand mixer on high speed until stiff peaks form.
Step 5
Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy cream filling.
Step 6
Place the bottom layer of the angel food cake on a serving platter. Spread a generous layer of the cream filling over the top, followed by a layer of cherry pie filling (about 1/3 of the can).
Step 7
Add the second layer of cake on top, and repeat the process of spreading cream filling and cherry pie filling.
Step 8
Place the final layer of cake on top and spread the remaining cream filling over the top and sides of the cake, smoothing it out evenly.
Step 9
Decorate the top of the cake with the remaining cherry pie filling, letting it gently drip down the sides for a rustic look.
Step 10
Optional: Garnish the cake with fresh cherries and mint leaves for a pop of color and freshness.
Step 11
Refrigerate the cake for at least 1 hour before serving to allow it to set firmly.
Step 12
Slice, serve, and enjoy your Cherry Angel Cream Cake!
Nutrition Facts
| Serving size | (1730.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4005.0 |
| Total Fat 166.2g | 0% |
| Saturated Fat 97.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 491.1mg | 0% |
| Sodium 3172.8mg | 0% |
| Total Carbohydrate 582.3g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 437.0g | |
| Protein 43.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 634.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1495.5mg | 0% |
Source of Calories