Mini Cherry Creme Tortes

How to make cherry cream tortes

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Three stacked 2″ x 3″ sponge cakes , brushed with cherry jam is filled with fresh whipped cream make cute easy fanciful dessert. (You will need one 10 x 15″ sheet pan, 2″ x 3″ rectangle cookie cutter, piping tip # 3 and 1M, 2 disposable piping bags.) Makes 8 mini cake tortes.



Cake- Sponge

4 eggs- room temperature

1 cup granulated sugar

1 tablespoon + 1 teaspoon vegetable oil

2 tablespoons buttermilk

1 teaspoon apple cider vinegar

2 teaspoons almond extract

1/2 cup chopped maraschino cherries, drained and patted dry

12 drops pink food gel

1 cup all purpose flour OR 1 cup + 2 tablespoons cake flour

11/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Cherry Jam, melted


11/4 cups heavy whipping cream, chilled

1/4 cup confectioners sugar

1 teaspoon almond extract


8 maraschino cherries, drained and dried, with or without stems


Cake Sponge

  1. Preheat oven to 350 degrees. Lightly grease 10″ x 15′ x 1″ baking sheet with cooking spray. Line baking sheet with parchment paper, lightly spray parchment. Allow paper to extend over the sides of the pan for easy removal from pan after baking. 
  2. In large bowl, beat eggs with hand mixer for 5 minutes.  Do not skip 5 minutes. Important step.
  3. Lower speed to medium and add sugar gradually, add oil to the whipped eggs, Add buttermilk, vinegar, flavoring, and chopped cherries. Add food coloring a little at time until desired color is achieved.
  4. Sift together flour, baking powder, salt. Slowly add to liquid ingredients. Mix until well combined. Pour batter over prepared baking sheet.Spread batter evenly in pan with off set spatula. Place in oven and bake 13-15 minutes. Cake is done with it springs back when pressed with fingers. Use your oven mitt to slightly flatten the cake if there are any areas that are raised. 
  5. Sprinkle a tea towel with powdered sugar and rub sugar into the towel with your hands, set aside.
  6. When cake is done, flip cake onto tea towel. Remove parchment paper. Pick up tea towel and place cake back in baking pan. Using pastry brush, brush cake with melted cherry jam allowing it to soak into cake, use all the jam. Place cake in freezer for 15 minutes or refrigerator for 30. Chilling cake will ensure clean cut lines and set jam.
  7. Remove from chill, lift cake from pan, trim sides and edges of cake with serrated knife removing any hard edges. Cut  25 -2″ x 3″ cake slices.  Or enough to use all the cake you should have 8- three stacked cakes.  I used this cookie cutter.  
  8. Meanwhile whip chilled heavy cream in medium mixing bowl with whisk attachment. Beat until cream is frothy, add confectioners sugar and extract. Whip until stiff peaks form. 
  9. Fill 2 piping bags with whipped cream.  One bag is fitted with tip # 3 and the other with tip # 1 M.

Assembling Cakes

Place one cake slice on flat surface, pipe with tip # 3 whipped cream piping strips over the top of the cake corner to corner edge to edge, add second cake, pipe again in smooth lines filling the area of the cake, add last cake. Make sure cakes are stacked evenly and whipped cream nor cake crumbs are on the sides of the cakes. Pipe swirls of whipped cream on top of each 8 cakes, top with single maraschino cherry with or without stems.

For pretty presentation, if using stemmed cherries, make sure the stems are aligned in the same direction on the serving tray. 


* Chill medium mixing bowl in refrigerator for whipping cream.  Make sure cream is well chilled.

* Chilling baked cake will ensure clean cuts.