If there’s one dessert that feels like a celebration on a plate, it’s this Cherry Honeycomb Cake with Creamy Ganache. Imagine soft, fluffy layers of golden cake, a cloud of cherry-studded whipped cream, and a silky chocolate ganache dripping dramatically down the sides. It’s rich, playful, and absolutely irresistible. I promise you — this is one of those “just one more slice” situations.
Why You’ll Love This Cherry Honeycomb Cake with Creamy Ganache
This cake is a showstopper without being complicated. The layers are moist and fluffy, the filling is light and fruity, and the ganache ties it all together with a decadent chocolate hug. Whether you’re baking for a birthday, an anniversary, or simply because you deserve a treat, this cake works beautifully.
The “honeycomb” effect isn’t from literal honeycomb candy — it’s from the way the cherry cream filling peeks through the cake layers when sliced. It’s whimsical and a little unexpected, and your guests will think you spent hours perfecting it. Spoiler: you didn’t!
What This Cake Tastes Like
Cake layers – Light, buttery, and slightly sweet — a perfect base for richer toppings.
Cherry cream filling – Cool, airy, and speckled with juicy cherry pieces that burst with flavor.
Ganache – Smooth, glossy, and indulgently chocolatey, with just enough richness to make each bite memorable.
Together, they create a balance of flavors — sweet, fruity, and chocolaty — without being cloying.
Benefits of Making This Cake
Beginner-friendly – Uses a simple boxed cake mix (or homemade if you prefer).
Visually stunning – Perfect for parties or Instagram-worthy photos.
Make-ahead friendly – You can prep the cake layers and ganache in advance.
Customizable – Switch cherries for berries, swap the chocolate type, or even flavor the cream.
Ingredients You’ll Need
For the Cake Layers
1 box yellow cake mix (or homemade vanilla sponge)
1/2 cup oil
3 eggs
1 cup milk or water
For the Cream Filling
2 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups fresh cherries, pitted and halved (or canned cherries, drained)
For the Ganache
1 cup semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy cream
For Decoration
Chocolate curls or shavings
Whipped cream swirls
Whole cherries
Kitchen Tools You’ll Need
Two 8-inch round cake pans
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Small saucepan
Cooling rack
Offset spatula (for smooth assembly)
Ingredient Substitutions & Additions
Cake mix – Swap yellow cake for chocolate or white cake for a twist.
Cherries – Try strawberries, raspberries, or blueberries.
Ganache – Use white chocolate or milk chocolate for a sweeter version.
Filling flavor – Add a tablespoon of kirsch or amaretto for a grown-up touch.
How to Make Cherry Honeycomb Cake with Creamy Ganache
Step 1 – Bake the Cake Layers
Preheat your oven to 350°F (175°C) or follow your cake mix instructions.
In a large bowl, mix the cake mix, oil, eggs, and milk (or water) until smooth.
Divide the batter evenly between two greased and lined 8-inch round pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on a rack before assembling.
Step 2 – Make the Cream Filling
Chill your mixing bowl and beaters for 15 minutes.
Whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold in the halved cherries, being careful not to overmix.
Step 3 – Prepare the Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips in a heatproof bowl.
Let sit for 1–2 minutes, then stir until smooth and glossy.
Cool slightly until thick but still pourable.
Step 4 – Assemble the Cake
Place one cake layer on your serving plate.
Spread the cherry cream filling evenly over the top.
Gently place the second cake layer over the filling.
Pour ganache over the top, letting it drip down the sides naturally.
Step 5 – Decorate
Add chocolate curls, whipped cream swirls, and whole cherries for flair.
Chill for 30 minutes before slicing for the cleanest cuts.
What to Serve With This Cake
A scoop of vanilla ice cream for extra indulgence.
Fresh coffee or black tea to balance the sweetness.
A glass of sparkling wine for a celebration.
Tips for Success
Chill your tools before whipping cream for best results.
Level your cake layers with a serrated knife for stability.
Don’t rush the ganache — letting it cool slightly will help it drip beautifully.
Use fresh cherries when in season for maximum flavor.
Storage Instructions
Store covered in the refrigerator for up to 3 days.
If making ahead, store cake layers and filling separately, then assemble before serving.
Frequently Asked Questions
Can I use frozen cherries? Yes, but thaw and drain them well to avoid excess moisture.
Can I make this cake without ganache? Absolutely — a dusting of powdered sugar or a light glaze works too.
How do I get perfect ganache drips? Use a spoon and start near the edge, letting the chocolate fall naturally.
Conclusion
This Cherry Honeycomb Cake with Creamy Ganache is more than just dessert — it’s an experience. From the first bite of tender cake to the burst of cherry in the cream and the rich chocolate finish, every layer has its own little moment of joy. It’s simple enough for beginners, impressive enough for celebrations, and endlessly adaptable.
If you loved this, try my Fresh Peach Layer Cake or my White Chocolate Raspberry Drip Cake next. And if you do make this cake, please leave a review and share a photo on Pinterest — I’d love to see your masterpiece.
Nutritional Information (approx. per slice, based on 12 servings)
Calories: 370
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 40g
Sugar: 28g
Protein: 4g
Cherry Honeycomb Cake with Creamy Ganache
Description
This Cherry Honeycomb Cake with Creamy Ganache is pure celebration in cake form! Fluffy golden layers, a cloud of cherry-speckled whipped cream, and a glossy chocolate ganache come together for a dessert that looks like it took hours… but is secretly simple to make. Perfect for birthdays, dinner parties, or those “just because” moments when only cake will do.
Ingredients
For the Cake Layers
1 box yellow cake mix (or homemade vanilla sponge)
1/2 cup oil
3 eggs
1 cup milk or water
For the Cream Filling
2 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups fresh cherries, pitted and halved (or canned cherries, drained)
For the Ganache
1 cup semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy cream
For Decoration
Chocolate curls or shavings
Whipped cream swirls
Whole cherries
Instructions
Bake the Cake Layers – Preheat oven to 350°F (175°C) or as directed on the cake mix box. In a large bowl, mix cake mix, oil, eggs, and milk until smooth. Divide between two greased and lined 8-inch round pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Make the Cream Filling – Chill mixing bowl and beaters for 15 minutes. Whip cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in halved cherries.
Prepare the Ganache – Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate in a heatproof bowl, let sit for 1–2 minutes, then stir until smooth and glossy. Cool slightly until thick but pourable.
Assemble the Cake – Place one cake layer on a serving plate. Spread cherry cream filling evenly on top. Place second cake layer over the filling. Pour ganache over the top, letting it drip down the sides.
Decorate & Serve – Garnish with chocolate curls, whipped cream swirls, and whole cherries. Chill for 30 minutes before slicing for neat cuts.
Notes
For the best whipped cream texture, use heavy cream straight from the fridge and chill your mixing tools.
Fresh cherries give the best flavor, but canned cherries work well in the off-season — just drain them thoroughly.
Want to get fancy? Swap the yellow cake for chocolate or white cake, or flavor the cream with almond extract.
The ganache will set as it cools — aim for a thick but still pourable texture for perfect drips.
Store leftovers covered in the fridge for up to 3 days.
