Heaven On Earth Cake
Heaven on Earth Cake – make your vanilla sponge, creamy pudding, cherry pie filling and whipped topping—or grab boxed shortcuts if you're short on time. Its layers of cherry, custard, cream and cake will transport you into heavenly bliss at first bite!
Servings: 9
Calories: 926kcal
Ingredients
For the sponge cake
- 2 cups (250g) flour , all-purpose, plain
- 1 ¼ cup (250g) sugar , superfine sugar / caster or granulated
- 1 level tbsp cornstarch (cornflour)
- 2 tsp baking powder
- ½ cup (115g) unsalted butter , softened
- 2 large eggs , room temperature
- ½ cup (120ml ) milk
- 1 tbsp lemon juice
- 2 tsp vanilla extract or vanilla bean paste
For the cherry pie filling
- ½ cup (125ml) water
- ½ cup (100g) sugar
- 2 tbsp lemon juice
- 3 tbsp cornstarch (cornflour)
- 5 cups (600g) tart cherries, frozen
- 1 tsp vanilla extract
- 2 drops almond extract , optional
For the vanilla pudding
- 4 large egg yolks (3 ½ oz / 100ml)
- 3 tbsp cornflour (cornflour)
- ½ cup (100g) sugar
- 2 ½ cups (625ml) cream , heavy / double
- 1 cup (250ml) whole milk
- 1 tsp vanilla extract or seeds from ½ vanilla pod
Whipped Cream Frosting
- 1 ½ cups (370ml) cream , heavy / double, cold
- 1 cup (120g) powdered sugar icing sugar
- 1 tsp vanilla extract or vanilla bean paste
To assemble
- 3 tbsp Orgeat or sugar syrup optional
- 2 tbsp toasted almonds , sliced / flaked
Instructions
Prepare the vanilla sponge cake
- Preheat the oven to 320°F (160C) while you prepare the batter. Mist an 8-inch square pan with cake release and line the bottom with baking paper.
- Sift the dry ingredients into a large mixing boil. Add the butter, eggs, milk, lemon juice and vanilla. Beat together using an electric hand mixer or stand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.2 cups (250g) flour, 1 ¼ cup (250g) sugar, 1 level tbsp cornstarch, 2 tsp baking powder, ½ cup (115g) unsalted butter, 2 large eggs, ½ cup (120ml ) milk, 1 tbsp lemon juice, 2 tsp vanilla extract
- Spoon batter into prepared pan and level. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Carefully invert cake onto a wire rack and cool completely before using.
Make the cherry pie filling
- Add water, sugar, lemon juice and cornstarch to a saucepan and lightly whisk to combine. Add the cherries and bring to a gentle simmer over low heat.½ cup (125ml) water, ½ cup (100g) sugar, 2 tbsp lemon juice, 3 tbsp cornstarch, 5 cups (600g) tart cherries, frozen
- Cook, stirring often, for about 5 minutes or until the cherries start to burst and liquid has thickened. Stir in the vanilla and almond extract and cool completely before using.1 tsp vanilla extract, 2 drops almond extract
Make the vanilla pudding
- Add egg yolks, sugar and cornstarch to a mixing bowl and whisk until frothy using a hand mixer. Set aside.4 large egg yolks, ½ cup (100g) sugar, 3 tbsp cornflour
- Heat the cream, whole milk and vanilla in a large pan until just below boiling point. Gradually pour into the bowl with egg yolk mixture, stirring constantly to prevent the eggs from curdling.2 ½ cups (625ml) cream, 1 cup (250ml) whole milk, 1 tsp vanilla extract
- Strain the custard back into the pan and heat gently while stirring with a wooden spoon until the custard thickens.
- Cover the surface with a piece of parchment paper to prevent a skin forming. Cool slightly before assembling the cake.
Assemble the Heaven on Earth cake
- Whisk cold cream, powdered sugar and vanilla on medium speed using a hand or stand mixer until you have soft peaks.1 cup (120g) powdered sugar, 1 tsp vanilla extract, 1 ½ cups (370ml) cream
- Use a serrated knife to cut the cake into 1-inch cubes. Add the cake cubes to cover the bottom of a glass dish or 9×13 cake pan. Drizzle with a little syrup to keep the cake moist (optional).3 tbsp Orgeat or sugar syrup
- Top with the cherry pie filling, reserving some to spoon over the dessert as decoration.
- Spoon the vanilla pudding over the cherries and spread to an even layer.
- Swirl the whipped cream over the top and decorate with the remaining cherry pie filling. Sprinkle toasted almonds over the top of the cake and chill for at least 4 hours or overnight.2 tbsp toasted almonds
- Spoon onto plates and serve!
Video
Notes
No-Bake Heaven on Earth Cake
- Cut a 14oz (400g) store-bought angel food cake into 1-inch sized cubes. You can also bake an angel food cake using boxed cake mix.
- Prepare the instant vanilla pudding – use a 3.4oz (86g) instant vanilla pudding mix and combine with 1 ½ cups (370ml) whole milk and 1 cup (240g) sour cream. Set aside.
- Use a 21 oz (600g) cherry pie filling. Spoon ¾ of the filling over the cake and top with the pudding. Spread 8oz (225g) Cool Whip over the top and decorate with reserved pie filling and slivered almonds. Chill overnight before serving.
- Make ahead: The cherry pie filling, custard and cake can be made up to a couple of days in advance. Store the cake at room temperature, covered tightly in plastic wrap. Keep the fruit and pudding in the fridge until needed.
- Storing: Refrigerate the assembled cake in an airtight container, for up to 4 days. This dessert benefits from chilling, making it a great make-ahead dessert! Freezing is not recommended.
- Use strawberry pie filling and sliced fresh berries for a Strawberry Heaven On Earth Cake. You can also use a variety of different fruit fillings such as apple pie filling, blueberry, peach and so on. Macerated fresh fruit can also be used instead of pie filling.
- Try different pudding flavors such as pistachio, coconut or chocolate.
- Use pound cake, chiffon cake or any fluffy sponge – even chocolate cake – instead of angel cake.
- Layer into mason jars to make pretty individual servings. You can also layer the cake elements in a trifle bowl for a stunning presentation.
Nutrition
Calories: 926kcal | Carbohydrates: 105g | Protein: 11g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 274mg | Sodium: 147mg | Potassium: 481mg | Fiber: 2g | Sugar: 78g | Vitamin A: 2153IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 2mg
