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Adjust Servings:
Eggs – 3
Powdered Sugar – 7 oz (200 g)
Wheat Flour – 1 ½ cup
Cocoa Powder – ½ tsp
Shortening – 1 tsp
Baking Soda – 1 tsp
Yogurt – ¾ cup Plain
Butter – 7 tbsp
Sunflower Oil – ½ cup
Salt – 1 pinch
Vanilla Extract – 1 tsp
Food Coloring – 2 tsp Red
Cherries – 1 ¼ lb (550 g)
Cornstarch – 1 tbsp
Cream Cheese – 1 ⅛ lb (500 g)
Cream – 1 cup
Sugar – 4 ½ oz (125 g)
Pectin – 1 tsp
White Chocolate – 4 ¼ oz (120 g)

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Cherry Red Velvet Cake

Cherry Red Velvet Cake

  • 1h 20 min
  • Serves 10
  • Hard




Typically, I prefer homemade desserts. I can make exactly what I am craving, and I know what ingredients I use and how calorific they are. A few years back, my friend and I were sitting in a cafe, and she ordered herself a delicious ruby-colored cake. It looked very tempting, so I tasted a bite. It was, of course, amazing. And I was instantly inspired to try to make the famous Red Velvet cake at home, only I decided to make mine cherry-flavored.

For a long time, I experimented with a number of ingredients to achieve the vibrant color of the sponge cake. One thing I knew for sure: three separate cakes have a more saturated red hue than one, cut into three. Longer baking times seem to cause the sponge cake to darken. In general, the process of preparing this dessert has many nuances, which I will describe in detail in the recipe. And different cherry fillings make my Red Velvet cake even more appealing.



Whisk room temperature butter and powdered sugar for 5 minutes at maximum speed. While whisking, add 2 eggs, one at a time, at one-minute intervals. Add salt, vanilla extract, and sunflower oil. Combine yogurt with red gel food coloring.


Separately, mix sifted flour, cocoa, baking soda, and baking powder. Reduce the speed of the mixer to low. Start alternating the dry mixture and the wet mixture into a bowl while mixing them. Let the batter rest for 20 minutes.


Divide the dough into three portions and pop each into a 7-inch cake tin. Bake in the oven preheated to 330 °F for 20 minutes. Check readiness with a wooden skewer. Do not let the sponge cakes overdry. Let cool. Carefully run a knife around the edges of each cake to release it from the tin. Wrap the sponge cakes in plastic wrap and refrigerate overnight.


In a saucepan, puree 9 oz (255 g) fresh or frozen pitted cherries using an immersion blender. Add starch and mix thoroughly. Place the pot over low heat and bring to a boil, stirring constantly with a whisk. Let boil for another 2 minutes, then remove from heat.


For the cherry cheesecake, combine 10 ½ oz (300 g) of cream cheese, 7 tbsp of heavy cream, 5 ⅔ oz (160 g) lukewarm cherry puree with starch, 4 tbsp sugar, and 1 egg. Whisk with an immersion blender until smooth, transfer into a 6-inch mold, and place on a baking sheet. Bake at 265 °F for 1 hour with another baking sheet filled with hot water on the bottom. Let cool, and refrigerate overnight.


Puree the remaining cherries. Heat the mass over low heat to a temperature of 105 degrees, then add the remaining sugar and pectin. Stir, return to heat and bring to a boil. Transfer the confit to a pastry bag, let cool, then refrigerate for 2 hours.


Pour cream into a saucepan and heat to 160 degrees. Cover white chocolate with the hot cream and stir until homogenous. Process the cream with a blender until it emulsifies. Tightly cover with cling film and let set in the fridge for 5 hours.


Combine the remaining cream cheese and cherry puree with starch. Whisk well with a blender, cover with foil so that it is in contact with the mass, and refrigerate for 5 hours.


For the cherry cream, add the creamy chocolate mixture to the chilled cream cheese mass and beat with a blender, starting at low speed and gradually increasing it. The cream should be dense, with stable peaks. Transfer the mixture to a pastry bag.


Use a cake ring wrapped in acetate foil to assemble the cake. Put some cream on the bottom, then put the first cake layer and adjust the ring to the size. Squeeze out some of the cream on top and cover with the cheesecake. Fill the gaps with cream, and brush it over the cream cheese crust. Repeat the layers with the sponge, then cream, spreading it to the edges as well, place the confit in the center and top with the last sponge cake. Cover with plastic wrap and refrigerate overnight.

After tasting this cake, I knew that cherries complement it perfectly. The dessert itself turns out to be quite high. Once cut, the sponge cake with cherries looks amazing, and its flavor is difficult to convey in words. The moderately sweet and very tender treat will appeal to everyone, without exception. Trust me, it's worth the effort!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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