Pyramid Cake Recipe (With Cherries and Cream!)

Have you ever seen a cake shaped like a pyramid? It’s not only super cool to look at, but it’s also filled with tart cherries, creamy goodness, and a flaky pastry that melts in your mouth. This recipe comes from my family Mom’s pastry, my sister-in-law’s cream and when it all comes together, it’s a dessert dream come true!

Whether you’re making it for a holiday, a birthday, or just for fun, this pyramid cake is always a hit.

Method

Make the Dough

Start by preparing the pastry dough, which is the base of our delicious pyramid cake. Begin by grating 2 sticks (1 cup) of cold or frozen butter into a large mixing bowl. It’s important that the butter is very cold so the pastry turns out light and flaky. Once the butter is grated, add 3 cups of all-purpose flour and a pinch of salt to the bowl. Using your hands, gently rub the butter into the flour until the mixture resembles coarse crumbs think of it like damp sand or crumbled cookie dough. This part is a bit messy but totally worth it! Once you’ve got that crumbly texture, add 1 cup of full-fat sour cream and mix everything together until it forms a soft dough. Try not to overwork the dough just mix until combined.

Chill the Dough

Next, shape the dough into a large log and cut it into 16 equal pieces. The easiest way to do this is to cut the log in half, then keep halving each section until you end up with 16 pieces. Roll each piece into a smooth ball and place them on a tray or plate. Cover them with plastic wrap or a kitchen towel and place them in the refrigerator to chill for at least 2 hours. If you have the time, chilling them overnight is even better! This step is super important for keeping the pastry nice and flaky when it bakes.

Fill and Shape the Logs

Once your dough balls are well chilled, it’s time to shape and fill them. Take one dough ball out of the fridge at a time so the rest stay cold. Using your fingers or a rolling pin, press and stretch the dough into a thin rectangle about 12 inches long and 2½ inches wide. It should be thin but not so thin that it tears. Now, take your drained tart cherries (make sure there’s no excess juice!), split them in half if they’re large, and place them in a single line down the center of the dough. Carefully bring the edges of the dough together over the cherries and pinch them to seal, like you’re making a little cherry-filled burrito. Make sure the seal is tight so the filling doesn’t leak while baking. Repeat this process for all 16 dough balls.

Bake the Logs

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the filled pastry logs seam-side down on the sheet, leaving a little space (about half an inch) between each one so they don’t stick together as they bake. Pop the tray into the oven and bake the logs for about 25 to 30 minutes, or until they’re a lovely golden brown. Once baked, remove them from the oven and let them cool completely. This is important if they’re even a little warm when you add the cream later, it can melt and ruin the layers.

Make the Cream

While your pastry logs are cooling, you can prepare the creamy filling that will hold the whole pyramid together. In a large bowl, whisk together 40 oz of sour cream (one 24 oz container and one 16 oz container) with ¾ cup of granulated sugar. Keep whisking until the sugar completely dissolves and the mixture is smooth. Now, take about ¾ of an 8 oz container of extra creamy Cool Whip (make sure it’s frozen) and gently fold it into the sour cream mixture using a spatula. Be gentle with this step you don’t want to overmix or it will lose its light, fluffy texture.

Build the Pyramid

Now comes the fun part assembly! Spread a thin layer of the cream on the bottom of your serving dish. This will act like glue and keep the first layer of logs in place. Start by placing five pastry logs side by side on the cream layer. Once they’re lined up neatly, spread a generous layer of cream on top of them. Next, place four logs on top, slightly centered, and spread more cream. Continue this pattern three logs, cream; two logs, cream until you have one final log at the top of your pyramid. Then, take the remaining cream and spread it over the entire pyramid, covering all the sides and smoothing it out as best as you can. Don’t worry if it’s not perfect it’ll be delicious either way!

Add the Finishing Touch

To finish, take a bar of semi-sweet chocolate and grate it over the top of the cake like you’re sprinkling chocolate snow. This not only adds a beautiful look but gives the dessert a touch of bittersweet flavor that pairs perfectly with the cherries and cream.

Finally, place the finished cake in the refrigerator and let it chill overnight. This gives the cream time to set, and the flavors to come together beautifully. The next day, slice, serve, and enjoy!

Necessary Tools

• Mixing bowls
• Grater (for butter and chocolate)
• Rolling pin
• Knife or dough cutter
• Baking sheet
• Parchment paper
• Whisk and spatula
• Serving dish (flat and wide)

Serving Suggestions

• Slice diagonally for that classic pyramid look.
• Serve chilled with hot tea, coffee, or a glass of milk.
• Add a cherry on top of each slice for a little surprise!

Fun Fact

This kind of cake is popular in Eastern European homes. In Russian and Ukrainian families, it’s called a “Monastyrskaya Izba” which means “Monastery Hut” because of its triangle shape like a cozy cottage roof!

Conclusion

This pyramid cake takes a little time and love, but it’s totally worth it. Every layer is filled with flavor, and the shape is sure to wow your guests. I love how it brings my family together Mom’s dough, my sister-in-law’s cream and now, hopefully, your family will love it too.