Cherry Red Velvet Cake
This is a moist, fruity Red Velvet cake that’s pure heaven. Cherries and buttermilk are the secret add-in, and the homemade icing is a special treat. For a frosting shortcut, you can always use Duncan Hines Cream Cheese Frosting.
Hands-on: 40 min | Bake: 26 min | Yield: 12 slices
Ingredients
- 1 (18.25 ounce) box Duncan Hines® Red Velvet Cake Mix
- 1/2 cup buttermilk
- 1 (21 ounce) can Comstock® or Wilderness® More Fruit Cherry Pie Filling or Topping
- 1/2 cup butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 9 ounces white baking chocolate
- 12 ounces cream cheese (room temperature)
- 6 tablespoons butter (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 4 1/2 cups confectioners’ sugar
- 7 ounces flaked coconut
Instructions
- Heat oven to 350 degrees F. Grease and flour three 8 inch round cake pans.
- Strain cherries and syrup, reserving the syrup. Set aside a few cherries for garnish.
- Combine cake mix, eggs, buttermilk, butter, vanilla extract and 1/2 cup strained cherry syrup.
- Beat with electric mixer at medium speed for 2 minutes. Divide batter evenly into the three prepared cake pans.
- Bake 26 minutes or until a wooden pick inserted in center comes out clean.
- Cool cakes on wire rack 10 minutes. Remove cakes from pans and cool completely.
- Brush flat side of first cake layer with cherry syrup. Evenly spread frosting on top.
- Top with last cake layer and spread frosting on entire cake. Sprinkle with coconut and decorate with reserved cherry garnish.
- Top frosted layer with half reserved cherries.
- Repeat process, building another layer.
- Top with last cake layer and spread frosting on entire cake. Sprinkle with coconut and decorate with reserved cherry garnish.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Recipe and photo used with permission from: Conagra Brands, Inc.
