Tag Archives: red velvet cake

Red Velvet Cherry Cake

015Red velvet cherry cake is a combination of two of my favorites, red velvet cake and black forest cherry cake.  All that red does seem to remind me of Valentine’s Day.  So here goes.

First the cake.  Set oven to 350 degrees

Grease and flour a 8″ square and a 8″ round cake pans.

for the cake you will need

  1. 2 1/4 cups of flour
  2. 2Tbs cocoa powder
  3. 1 tsp baking soda
  4. 1tsp baking powder
  5. 1/2 tsp table salt

put all five ingredients in a sifter and sift set aside.

in a 2 cup measuring cup place

  1. 1 cup buttermilk ( since I don’t use a lot of it I use the powdered version which works just fine).
  2. 2 Tbs red food coloring
  3. 1 Tsp distilled white vinegar
  4. 1 Tbs Real Vanilla Extract

set aside careful not to spill as this could be a real mess to clean up.

  1. 1/2 cup (1 stick) of butter softened
  2. 1 1/2 cups of sugar
  3. 2 large eggs

place butter and sugar into mixer and cream well, then add one egg at a time and thoroughly mix after each addition.

Alternate dry and wet ingredients in to butter mixture in four additions of dry to 3 wet. then mix completely.

divided into equal parts in the two floured pans, don’t worry that it doesn’t look like a lot of batter in each pan the baking soda and powder will make it rise quite nicely.

Place in center of the oven and cook for about 30 minutes until a toothpick comes out clean in the center of each cake.When done place on rack and let cool slightly 5-10 minutes then turn out cakes on to rack and cool completely.

Next the filling.

  1. 2 15 oz. cans tart cherries drained

In a bowl drain the juice from one of the cans of cherries and to this add appox 4 Tbs Kirschwasser (cherry brandy) this step is optional.

Butter Cream Icing

  1. 1 cup (2 Sticks) butter
  2. 3 cups of Confectioners sugar
  3. 1Tbs Vanilla
  4. 2Tbs heavy cream, 1/2 & 1/2 . or milk
  5. pinch of table salt

beat the butter until smooth, then add the sugar and with mixer on very slow at first combine butter and sugar, once combined add vanilla, cream and salt and mix until well blended and stiff.  If too stiff add a little more cream and if too soft add a little more sugar.

Once cakes have cooled cut in half

with pastry brush dab juice and kirschwasser mixture on to insides of split cakes.

then cut round in half

place bottom of square and bottom of both halves of round on serving plate in shape of heart place a layer of icing over all and then arrange drained cherries over icing.

place other halves on top and make another recipe of butter cream and ice the cake and

decorate as you wish enjoy.

Here’s something that can make things easier in the kitchen!

Wilton Excelle Elite 10-Inch Heart Tart/Quiche Pan

Wilton Decorator Preferred 10-Inch Heart Shaped Cake Pan

Wilton 13 Inch Angled Spatula With Black Handle

 

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