Red Velvet Cherry Layer Cake

Red Velvet Cherry Layer Cake 🍒❤️

Prep: 30 min | Cook: 30 min | Chill: 30 min+ | Servings: 12

WHAT YOU NEED

Red Velvet Cake:

 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, 2 tbsp cocoa powder, 1 cup oil, 1 cup buttermilk, 2 eggs, 2 tsp vanilla, 2 tsp vinegar, red food coloring.

Cherry Filling: 

8 oz cream cheese, ½ cup butter, 1 ½ cups powdered sugar, ½ cup cherry preserves, 1 tsp vanilla.

Frosting: 

8 oz cream cheese, ½ cup butter, 2 ½ cups powdered sugar, 1 tsp vanilla, optional lemon or almond extract.

Decoration: 

Fresh cherries, red velvet crumbs, whipped cream or frosting.

HOW TO MAKE IT

Preheat oven to 350°F (175°C). Grease three 8-inch pans, line with parchment. Mix flour, sugar, cocoa, baking soda, and salt. In another bowl whisk oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Combine wet and dry, mix until smooth. Divide into pans, bake 25–30 min. Cool completely, trim tops, save crumbs.

For the cherry filling: beat cream cheese and butter smooth. Add sugar, vanilla, and cherry preserves. Beat until fluffy, chill if too soft.

For frosting: beat cream cheese and butter until creamy, add powdered sugar and vanilla, whip until fluffy. Chill before use.

Assemble cake: place first red velvet layer, spread cherry filling, add second layer, spread filling, top with third layer. Cover cake with crumb coat, chill 20 min.

Decorate: frost smooth outer layer, pipe swirls, add fresh cherries, sprinkle crumbs on sides. Optional whipped cream swirls.

Chill at least 30 min, slice with a sharp knife, wipe between cuts, and serve at room temperature for best flavor.