Red Velvet Cherry Cake

Red Velvet Cherry Cake

Today we'll be making a Red velvet Cherry cake. This is a great dessert for many occasions including all the different holiday seasons. It is a moist and delicious cake without the use of butter and oil in the cake like all my other cakes. The secret of having a moist delicious cake is how you combine your ingredients!  You don't need to use oil and butter to have a moist, delicious, and fluffy cake.  In this Red Velvet cake I use a cream cheese mousse icing that is light and not heavy like the regular cream cheese icing that people make. This is one of my favorite icing recipes that people rave about when they taste it and so will you! Also, If you don't like cherries you can omit the use of cherries in this cake.

There are three main parts to making the Red Velvet Cherry cake:
1. Making the cake batter and baking it in the oven.
2. Making the cream cheese mousse icing or frosting.
3. Decorating the cake.

Please refer to my YouTube channel and or this website on how to make the cream cheese mousse icing.

Here is the video demonstration followed by the detailed recipe and step by step instructions.

Ingredients:

4.4 ounces (125 grams) of cake flour
6 ounces (170 grams) of sugar
6 eggs
0.5 ounces (14 grams) or 1 tablespoon baking powder
0.6 ounces (17 grams) or 3 tablespoon unsweetened cocoa powder
1/4 teaspoon cinnamon powder
5 tablespoon red cherry preserves
3/4 to 1 cup cherry juice
Coconut oil spray for spraying the sides of your cake pan
8-10 Dark Morello whole cherries for decoration
1 teaspoon Red food coloring
1 teaspoon Vanilla Extract
Cream Cheese Mousse icing.

Equipment:  

8” cake pan
Stand mixer with whipping head attachment
8” parchment paper for the cake pan
8” round card board
10” round card board
10” doily paper
Spatulas
Pastry brush
Serrated long knife
Water jug
Pastry Tip Medium size the shape of a star or flower
Pastry bags
Cake stand.

Step by step procedure:

1. Preheat your oven to 350 degrees F (177 degrees C) for at least 20 minutes.

2  Beat your room temperature eggs and sugar on low speed and increase speed every 2 to 3 minutes.  The eggs and sugar will become will blended together rising up your bowl in a smooth creamy texture. You can add your red food coloring and vanilla extract at this stage.

3. Sift all your dry ingredients and table spoon at a time add them to your wet ingredients.  Make sure you lower your speed to 3 as you do this so it does not fly into your face.

4. Once complete increase your speed gradually to 8 (or medium) for no more than 30 seconds.

5 Spray your cake pan with coconut oil and place a round 8” parchment paper at the bottom of the cake pan.

6. Pour your cake batter into your cake pan starting from the outer edges.  Use a spatula to get everything out into your cake pan.

Red Velvet Cake Batter

Red Velvet Cake Batter

7. Bake your cake for approximately 45 minutes depending on your oven.

8. Make sure you don’t over bake your cake. Check with a tooth pick or butter knife to see if it is done.

Red Velvet Cake

Red Velvet Cake

9. Allow the cake to cool before starting to decorate it.  Cut your cake into three even layers with a long sharp serrated knife.  Cut a very thin layer of the very top of the cake which you will make into crumbs for your cake decoration.

10. Now place your first cake layer on the 8” round card board and apply the cherry juice with your pastry brush.  Then apply your cream cheese mousse icing to the cake layer with a spatula or a pastry bag.

Red Velvet Cake - apply cherry juice and frosting

Red Velvet Cake - apply cherry juice and frosting

11. Put the second layer on top of the first layer and apply the cherry juice and then apply your cherry preserves with a spatula. Stay away from the edges of the cake so it does not seep out. Then apply your icing on top of the cherry preserves.

Red Velvet Cake - apply cherry preserves on top

Red Velvet Cake - apply cherry preserves on top

12. Add your final cake layer and add your cherry juice then your icing on top. Now add icing to the sides of the cake with a spatula or your pastry bag.  If you do it with your pastry bag start from the bottom and build up to the top.

13. Take your jug and add hot water to it. Take your spatulas and dip it in the hot water jug and smooth out your cake.

Smooth out your top and sides of the cake

Smooth out your top and sides of the cake

14. Now take your metal or plastic triangle and make your design as shown in the video.

Design with a triangle edge

Design with a triangle edge

15. Take your very thin top layer of the cake that you cut off and with your hands make it into crumbs. Now place the crumbs in a tray and pick up your cake and apply the cake crumbs to the sides of your cake going up the cake about 1/3 to 1/2 the way from the bottom.

Red velvet cake - apply crumbs on the side

Red velvet cake - apply crumbs on the side

16. Place your cake now on the 10” card board with the doily paper and decorate the top of the cake with your pastry bag making rosettes.

17.  Place the dark Morello cherries on the rosettes skipping every two. Now sprinkle the cake crumbs in the center of the cake.

Your beautiful Red Velvet Cherry cake is complete!  Enjoy it with some tea or coffee. Here are some pictures of what I made. Also I welcome your comments and questions below.

Red velvet cherry cake

Red velvet cherry cake

39 Comments

  1. Hi Nadia
    Idont now what you mean med cinnamon

    • Cinnamon is a spice you can find at any grocery store.

  2. Hi Nadia, Thank you so much for the detailed procedure in baking Red Velvet Cherry cake..I will try to follow the step by step procedure…Its a great help I really appreciate it..More power And God Bless!

    • Thank you so much. Best wishes in all your baking endeavors. God bless you too. -Nadia

  3. Thanks for the recipie ..its looks yummy :)

    • Your welcome. Glad it worked out for you. – best, Nadia.

  4. How can we make a small cake coz i want to make aa small velvet cake so plzzz tell me the measuerment
    Nd plzzz rply

    • Hi. The smallest cake I’ve made is an 8″ round cake. I hope that helps. If you need a smaller one let me know. Best of luck. – Nadia

      • Thanx Nadia ma’am for rply yaa I have to made aa smaller ones nd can you give me ur email id then I contact with you on mail please reply and thanx again

  5. I like your recipes you are a good teacher

    • Thank you so much for the compliments. Best wishes. – Nadia.

  6. Hi nadia,
    Can i use strawberries instead of cherry??
    And plz can u tell how to make cream at home

    • Yes you can use strawberries instead of cherries. Go to my youtube channel bakingwithnadia for how to make whip cream!

  7. Thank you for the recipe,u explain really very well

  8. Hi Nadia! Love all your recipes!
    If ever I decide to add butter for the cake how much/measurement do I have to put? Thank you so much!

    • I would suggest not adding butter. My recipes are made in such a way that you don’t need to add butter. You will still get a moist and fluffy cake if you follow the recipe and directions. Good luck.

  9. Nadia, how beatiful is your work! I try to learn with u in this new journey that i chose for my life!

  10. Maam can i use had mixer for royal icing

  11. Can I use your fresh whipped cream instead of cream cheese mousse icing?

    • Yes you can use fresh whip cream with this cake if you prefer.

  12. Hi Nadia, many tahnks for receipe and l’ll cook on Friday for my birthday, l hope l can successful İnşallah… :) ooo lm from TURKEY living İstanbul and watching you, thank you so much :)

    • You are welcome. I have visited your beautiful country several times.

  13. Hi nadia could you please make an eggless cake because a lot of people have egg allergies and put it on your website thanks

    • I don’t have an eggless cake recipe yet. Hope to work on one soon and will post it.

  14. Hi Nadia, your cakes look amazing. Just had a question. Would like to know why you use whipping cream to decorate some of your cakes and in some other ones you use cream cheese with whip cream? any specific reason or is it just preference? Thank you

    • It is a personal choice, I like to try them both depending on how I feel.

  15. Your all recipes are amazing
    I will try this cake
    But which better in this cake to use cream cheese mouse icing or cream cheese frosting ?

  16. Ma’am can I use all purpose flour nd whipped Cream

  17. Hi nadia I like you recipes I will make a cream cake for my son birthday I just want to know that anchor thick cream spray is suitable for my cake or not ?plz reply me soon I’m waiting thanx.

    • I am sorry for the late response. I am not familiar with the anchor thick cream, I use fresh whipping cream.

  18. HI MAAM NADIA WILL THIS ICING THE WHITE ONE STAY STILL AND FIRMED EVEN WHEN TRAVELING THE CAKE OR IN ROOM TEMP FOR HOURS

    • I would recommend freezing the cake for 3-4 hours before you travel and it will stay firm during your trip.

  19. Hi Nadia,
    Can u tell me what is cherry preserve ? and if we dont have cherry what else we can use

    • Cherry preserve is like a jam or a jelly. Maybe you have that available where you live.

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