Best Cherry Velvet Cake Recipes

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CHOCOLATE CHERRY CHIP RED VELVET CAKE



Chocolate Cherry Chip Red Velvet Cake image

For George RR Martin's birthday, bake this Game of Thrones-themed cake, complete with dragons and an Iron Throne.

Provided by Greggy

Categories     Dessert

Time 2h30m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 20

3 cups flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat powdered milk
3 tablespoons cocoa powder
1 1/4 cups cherry juice
1 1/4 cups cherries, chopped (use 1/4 cup of this for the batter, the rest is for assembling the cake)
2 cups milk chocolate pieces, and shavings (use 1 cup of this for the batter, the rest is for assembling the cake) or 2 cups dark chocolate, chunks and shavings
1 1/2 teaspoons vanilla
1/2 teaspoon pink himalayan sea salt
1/2 cup vegetable oil
2 1/2 tablespoons no-taste red food coloring
3 eggs
8 ounces by liquid measure egg whites . about 4-5 large eggs (I recommend using REAL eggs, avoid carton egg whites)
2 cups sugar (granulated, avoid powdered sugar)
3 cups unsalted butter (room temperature and YES, unsalted makes a difference)
1/2 salt
3 -4 teaspoons pure vanilla extract
1 teaspoon cream cheese extract (you can find this at your local baking aisle of your craft or baking supply store)
8 ounces cream cheese, room temperature

Steps:

  • For the Cake:.
  • 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
  • 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
  • 3. Add chopped cherries and chocolate.
  • 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
  • For the Cream Cheese Frosting:.
  • 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
  • 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
  • 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
  • 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
  • For the Cake Assembly:.
  • 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
  • 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
  • 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
  • 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
  • 5. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
  • 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!

Nutrition Facts : Calories 693.6, Fat 44.1, SaturatedFat 24.2, Cholesterol 160.6, Sodium 210.1, Carbohydrate 68.8, Fiber 1.6, Sugar 52, Protein 7.9

RED VELVET CHERRY CAKE



Red Velvet Cherry Cake image

I made this for a party the other day and it was amazing. got from duncan hines I am attaching the easy red velvet recipe link as its not my own now in the usa i know you can just buy red velvet cake mix, so thats a quick option as well

Provided by Tabby Bartley

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 10

1 (18 ounce) box French vanilla cake mix
3 eggs
8 tablespoons margarine
1 cup buttermilk
2 ounces red food coloring
4 tablespoons baking cocoa
1 (21 ounce) can cherry pie filling
1/4 teaspoon almond extract
1 (8 ounce) container frozen non-dairy topping, thawed
1/4 cup toasted sliced almonds

Steps:

  • http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
  • (a red velvet recipe) or use box.
  • Baking Instructions:
  • Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
  • Prepare, bake and cool cake according to directions.
  • Combine cherry pie filling and almond extract in small bowl, stir.
  • To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.

Nutrition Facts : Calories 4998.2, Fat 246.1, SaturatedFat 83.3, Cholesterol 654.5, Sodium 5052.4, Carbohydrate 649.9, Fiber 20.4, Sugar 288.5, Protein 67.3

RED VELVET-CHERRY CAKE ROLL



Red Velvet-Cherry Cake Roll image

Provided by Food Network Kitchen

Time 1h5m

Yield 10 servings

Number Of Ingredients 19

Unsalted butter, for the baking sheet
1 1/2 cups all-purpose flour, plus more for dusting
2 cups cherry-flavored cola
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1/3 cup buttermilk
3 large eggs
1 tablespoon red food coloring
2 teaspoons almond extract
Confectioners' sugar, for dusting
4 ounces cream cheese, softened
1 1/2 cups cold heavy cream
2 teaspoons almond extract
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
  • Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  • In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
  • Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
  • Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
  • Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.

RED VELVET CAKE, CHERRY RECIPE - (3.8/5)



Red Velvet Cake, Cherry Recipe - (3.8/5) image

Provided by Crick

Number Of Ingredients 13

1 pkg Duncan Hines® Red Velvet Cake Mix
1/2 cup buttermilk
1 (21 ounce) can Comstock Fruit Cherry Pie Filling or
Topping
1/2 cup butter, melted
3 large eggs
1 tsp. pure vanilla extract
9 oz. white baking chocolate
12 oz. cream cheese, at room temperature
6 Tbsp. butter, at room temperature
1 1/2 tsp. pure vanilla extract
4 1/2 cups confectioners' sugar
7 oz. flaked coconut

Steps:

  • 1.Preheat oven to 350ºF. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup. 2.In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans. 3.Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes. 4.Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes. 5.Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth. 6.Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 ½ cups of the confectioners' sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy. 7.To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the 3rd cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake

CHERRY VELVET CAKE



Cherry Velvet Cake image

This cake is so moist and delicious! And the best part is that it is so simple to make. I baked mine in disposable christmas tree cake pans, decorated and then gave to friends and family. They raved over them.

Provided by Linda Giles @kimlindag

Categories     Cakes

Number Of Ingredients 12

1 package(s) red velvet cake mix
2 - eggs, beaten
1 teaspoon(s) almond extract or flavoring
1 can(s) cherry pie filling
- cream cheese frosting
- buttercream icing; colored for decorating, colored sugar and/or small candies for decorating
CREAM CHEESE FROSTING
4 ounce(s) cream cheese, softened
4 ounce(s) butter or margarine, room temperature
1 teaspoon(s) vanilla extract or flavoring
3-4 cup(s) powdered sugar
2-3 tablespoon(s) milk

Steps:

  • Preheat oven to 350 degrees. In large bowl; combine cake mix, eggs, vanilla and cherry pie filling. Mixing well.
  • Spray pans with Bakers Joy; I used 2 disposable tree shaped pans (11"x9"x1-1/2") but you can also use a 13"x9" cake pan. Pour batter into pans and bake for approx. 30 minutes or until cake tests done with toothpick inserted in center of cake.
  • Cool completely then frost with cream cheese frosting and decorate(optional).
  • To make cream cheese frosting: beat cream cheese and butter til fluffy. Gradually add about 2 cups of powdered sugar; beating well. Add vanilla and milk; mix well. Add enough remaining powdered sugar to make it of spreading consistency.

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