RED VELVET CHERRY CREAM CAKE
For the Red Velvet Cake:
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 cup buttermilk
2 tsp vanilla extract
1 tbsp white vinegar
2 tbsp red food coloring
For the Cherry Cream Filling:
1 ¼ cups heavy whipping cream
3 tbsp powdered sugar
½ tsp almond extract (optional)
¾ cup cherry pie filling or chopped maraschino cherries
For the Cherry Glaze Drip:
½ cup cherry preserves or jam
1 tbsp water
½ tsp cornstarch (optional, for thickness)
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Instructions:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In one bowl, sift flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream butter and sugar. Add eggs one at a time. Stir in vanilla, buttermilk, vinegar, and food coloring.
4. Add dry ingredients and mix until smooth.
5. Divide into pans and bake 25–30 mins. Cool completely.
6. Whip cream, powdered sugar, and almond extract to soft peaks. Fold in chopped cherries.
7. Layer cake with cherry cream. Chill to set.
8. Warm cherry preserves with a little water (add cornstarch if needed). Drip over chilled cake and decorate with extra cherries.