Best Red Velvet Cherry Torte Recipes

Cherry Red Velvet Crepe Torte image

Provided by Greg Buerger

Time 1h20m

Number Of Ingredients 14

1 1/4 c all purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp cocoa powder
2 Tbsp sugar
1 1/2 c whole milk or half and half
1 oz red food coloring
2 eggs
1/3 c melted butter, divided
1 1/2 c cherry pie filling
12 oz cream cheese, room temperatre
1 c heavy whipping cream, whipped
4 oz white chocolate chips, melted
1/4 c sugar

Steps:

1. Crepes In a large bowl combine flour, salt, baking powder, cocoa powder and sugar. In another bowl combine milk, food coloring, eggs and 2 tablespoons butter. Whisk to combine. Add wet ingredients into dry ingredient and whisk until smooth. Allow batter to set for 10 minutes.(Stir batter before you start cooking crepes) In a 10 inch skillet over medium heat, pour enough of remaining butter to lightly coat bottom of pan. Pour ¼ cup batter into pan and tilt skillet to evenly coat bottom. Cook for 10 to 15 seconds until bottom is lightly browned. (Edges will become browned and bubbles will appear) Then gently flip crepe to cook other side.Repeat with remaining batter, adding additional butter to skillet as needed. Stack crepes on waxed paper or paper towels.
2. White Chocolate Cream Cheese Icing In a medium bowl add cream cheese, 1/4 cup sugar and melted white chocolate. Beat with a mixer until well combined. Gently fold in whipped cream just until combined.
3. To assemble: Place a crepe on a serving plate and top with a thin layer of icing. Place another crepe on top and top with icing. Repeat until you have 9 crepes. Do not ice top crepe. Frost sides of torte and then add cherries to the top of the torte, adding a decorative border around outer edge of torte with icing. Refrigerate until ready to serve, then slice torte into thin wedges. Serves 10 to 12.

Red Velvet Cherry Torte image

Provided by @MakeItYours

Number Of Ingredients 6

1 package Duncan Hines® Signature Red Velvet Cake Mix
Water, oil and eggs called for on cake mix package
1 can (21 ounces) Duncan Hines Comstock® Country Cherry
1/4 tsp. almond extract
1 container (8 oz.) frozen whipped topping, thawed
1/4 cup toasted sliced almonds

Steps:

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Combine cake mix with water, oil and eggs in large bowl.
Beat with an electric mixer at medium speed 2 minutes. Pour into prepared pans.
Bake 26 minutes or until toothpick inserted in center comes out clean.
Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
Blend cherry pie filling and almond extract in small bowl.
Spread one cup whipped topping on flat side of one cake layer, 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. Garnish with sliced almonds. Serve immediately or refrigerate until ready to serve.