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

Scale

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

Cook Mode Prevent your screen from going dark

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.