Perfect Alice in Wonderland Cake: Easy Steps for a Magical Bake

Ingredients

For the Sponge Cake:

Eggs - 4 pcs
Sugar - 250 grams (1.25 cups)
Milk - 170 grams (3/4 cup)
Vegetable oil - 70 grams (1/3 cup)
Flour - 270 grams (2.25 cups)
Baking powder - 10 grams (2 tsp)

For the Cream:

Cream cheese - 600 grams (1.25 pounds)
Powdered sugar - 130 grams (1 cup)
Heavy cream (33%) - 200 grams (3/4 cup)

For the Filling:

Cherries - 200 grams (1 cup)
Sugar - 30-50 grams (2-4 tbsp, to taste)
Cornstarch - 2 tablespoons

For the Ganache:

White chocolate - 300 grams (2 cups)
Heavy cream - 200 grams (3/4 cup)
Butter - 100 grams (1/2 cup)
Glucose syrup - 20 grams (1 tbsp)

Equipment

Stand Mixer
A must-have for getting that perfect airy texture in your sponge cake batter. Make sure you beat your eggs and sugar at high speed for about 20 minutes.
2 Cake Molds
Baking your sponge cake layers in two separate molds ensures even baking. Line them with parchment paper for easy release.
Plastic Wrap
Keep your cake layers and assembled cake moist by wrapping them in plastic wrap before refrigerating. This is key to a tender, moist cake.
Saucepan
Use a medium saucepan to prepare your cherry filling. Stir constantly to avoid burning the sugar.
Immersion Blender
For a smooth ganache, an immersion blender is your best friend. Blend the ganache right in the saucepan.

Instructions

Step 1

Prepare the Sponge Cake:

Beat the eggs and sugar until you get a fluffy, airy mixture that forms a ribbon. This takes about 20 minutes with a stand mixer.

Gradually add the oil, milk, flour, and baking powder. Bake in 2 molds at 160°C (320°F) for about 30-40 minutes.

Wrap the layers in plastic wrap and refrigerate for 6 hours.

Step 2

Prepare the Filling:

Cook the cherries with sugar. Dissolve the cornstarch in cold water, then add to the cherries and cook until thickened. Adjust the sugar to taste.

Step 3

Prepare the Cream:

Beat all the ingredients until smooth.

Step 4

Assemble the Cake:

Start with a cake layer, add a soak (I used milk), then add a border of cream, filling, cream, and another cake layer.

Apply a rough layer of cream, wrap in plastic wrap, and refrigerate overnight.

Step 5

Prepare the Ganache:

Prepare the ganache 6-10 hours ahead.

Melt the chocolate, add warm cream and glucose syrup, then blend with an immersion blender.

After 10 minutes, add softened butter and blend again.

Cover with plastic wrap in contact with the surface and leave at room temperature. After 6 hours, the ganache is ready to use. Work quickly, as it sets fast.

Servings

⭐️✨ **Elevate your cake experience** with these creative serving suggestions and ideas:

🍒 **Ruby-Red Temptation**: Serve your Cherry Ganache Cake with a scoop of vanilla or cherry ice cream on the side. The cold, creamy texture pairs beautifully with the rich ganache and fluffy cake.

🌿 **Touch of Freshness**: Garnish your cake with fresh mint leaves for a pop of color and a hint of freshness. Sprinkle powdered sugar on top for an elegant finish.

🍫 **Chocolate Lover's Delight**: Add a drizzle of dark chocolate sauce over each slice before serving. The bittersweet chocolate enhances the white chocolate ganache and creates a luxurious flavor combination.

💬 **Party Perfect**: Planning a gathering? Serve this cake on a pretty cake stand and let your guests admire and indulge. Offer a selection of berries and a bowl of lightly whipped cream for added flair.

Variations

🌱 **Gluten-Free and Vegan Variations** 🌱

**Gluten-Free**: Swap the regular flour with a gluten-free flour blend that includes xanthan gum. Make sure to use certified gluten-free baking powder to avoid any cross-contamination.

**Vegan**: Substitute eggs with a flaxseed or chia seed meal (1 tablespoon of seeds mixed with 2.5 tablespoons of water equals one egg). Use plant-based milk (like almond or soy) and a vegan cream cheese alternative. For the ganache, choose a dairy-free white chocolate and vegan butter.

📝 extra tip: Be sure to check all your ingredients for gluten-free and vegan certification to guarantee your cake caters to everyone!

Faq

Q: How do I know when my sponge cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it's done!
Q: Can I use frozen cherries for the filling?
A: Absolutely! Just be sure to thaw and drain them well before cooking to prevent excess moisture.
Q: Why does my ganache look grainy?
A: Grainy ganache can result from overheating the chocolate. Melt at a low temperature, and ensure both the chocolate and cream are smooth before blending.
Q: How can I get smooth edges on my cake?
A: Use a bench scraper dipped in hot water to smooth the edges of your frosting. Wipe the scraper after each pass for best results.
Q: Can the cake be made in advance?
A: Yes! You can make the cake layers a day ahead. Assemble and frost the cake a day before serving to let the flavors meld beautifully.
Q: Can I add other fruits to the filling?
A: Certainly! Raspberries, strawberries, or blueberries can make delightful alternatives or additions to the cherry filling.