Red velvet cake with cherry

Ingredients

Sponge Biscuit

270 grams (9.5 ounces) flour
300 grams (10.5 ounces) sugar
7 grams (0.25 ounces) cocoa powder
1 teaspoon baking soda
2 tablespoons baking powder
3 large eggs
180 grams (6.3 ounces) vegetable oil
370 grams (13 ounces) buttermilk
Red food dye, to taste

Cream

600 grams (21 ounces) cream cheese
120 grams (4.2 ounces) heavy cream (33%)
170 grams (6 ounces) powdered sugar

Cherry Filling

300 grams (10.6 ounces) cherries
60 grams (2.1 ounces) water
180 grams (6.3 ounces) sugar
1.5 tablespoons cornstarch

Equipment

Mixing Bowls
Various sizes for mixing dry and wet ingredients separately. **Tip**: Use metal or glass for the best results.
Whisk
For hand-mixing dry ingredients. **Tip**: Ensure it’s sturdy to tackle thicker batters without bending.
Electric Mixer
For smooth and fluffy cream. **Tip**: Start at low speed to avoid splatters, then gradually increase.
Baking Pans
Two or three 6.30-7.00 inch pans to ensure even baking. **Tip**: Line with parchment paper for easy release.
Saucepan
For cooking cherry filling. **Tip**: A heavy-bottomed pan helps distribute heat evenly.
Spatula
For assembling the cake layers. **Tip**: A silicone spatula helps you scrape every bit of batter/cream.

Instructions

Step 1

The calculation in this recipe is for a cake with a diameter of **6.30-7.00 inches**.

Step 2

Step 1: In a large bowl, first mix all the dry ingredients—flour, sugar, cocoa powder, baking soda, and baking powder. Stir with a whisk. Then add all the liquid ingredients—eggs, vegetable oil, buttermilk, and red dye. Whisk until smooth. You can use a mixer if you prefer, but hand-mixing works just as well.

Step 3

Step 2: It's better to bake the batter in three or two separate molds instead of one large cake. The batter is rather dense and won't bake evenly; sections might dry out or become too brown. Bake at 356°F until a toothpick inserted in the center comes out clean.

Step 4

Step 3: For the cream, combine all the ingredients—cream cheese, heavy cream, and powdered sugar—in a bowl. Mix with a mixer on low speed until smooth, then increase the speed. The cream will become lush and matte. This process takes about 5 minutes. Be careful not to overmix, as it may affect the texture.

Step 5

Step 4: To make the cherry filling, place the cherries and water in a saucepan. Since the cherries are frozen, they will release juice, so be cautious with the amount of water. Once the cherries melt and begin to boil, add the sugar. Stir until the sugar melts and boils. In a small bowl, combine the cornstarch with 50-70 grams of the cherry juice from the saucepan, mix until smooth, and pour back into the saucepan while stirring constantly. The mixture will thicken immediately. Boil for another minute, then remove from heat and cool. Constant stirring prevents lumps from forming in the filling.

Step 6

Step 5: Assemble the cake in the following order: Start with a cake layer, then spread a layer of cream, make a rim of cream for the cherries, add the cherry filling, and repeat with another cake layer. Continue this layering process until you use all the ingredients. Ensure each layer is even for a more beautiful presentation.

Servings

Ready to serve your **exquisite cherry-filled cake**? Here's how to make it unforgettable. 🌟

Classic and Elegant: Serve each slice on fine china with a delicate mint sprig on top. Add a dollop of whipped cream on the side for extra indulgence.

Casual and Fun: For a laid-back vibe, place slices on rustic wooden plates. Pair with a cold glass of milk or iced coffee. ☕

Cocktail Party: Make bite-sized versions in cupcake liners. Arrange them on a stylish tiered platter, and don’t forget to garnish each with a cherry on top! 🍒

Seasonal Twist: Add a scoop of ice cream on the side—think vanilla bean in summer or cinnamon spice in winter. **Extra decadence** that matches the weather!

Variations

Gluten-Free Version: Use a one-to-one gluten-free flour blend instead of all-purpose flour. Ensure your baking powder and baking soda are also gluten-free.

Vegan Version: Swap the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), use dairy-free buttermilk (almond milk with a splash of vinegar), and choose vegan cream cheese and heavy cream substitutes. 🌱

Faq

How do I avoid dense cake layers?
Make sure to whisk your batter well to incorporate air and don't overmix. Separate baking pans help too!
Can I substitute fresh cherries for frozen?
Absolutely! Just adjust the water amount as fresh cherries have less juice.
Why is my cream runny?
Beat the cream longer. Start on low to mix, then on high to thicken.
How can I make the cake layers even?
Use a scale to weigh your batter and ensure equal distribution. Also, leveling tools help post-bake.
Can I make this cake in advance?
Yes! Baking the cake a day ahead allows the flavors to meld. Store in the fridge and assemble before serving.
What's the best knife to cut neat slices?
A sharp serrated knife ensures clean, even slices without tearing the cake.