GLUTEN-FREE CHERRIES AND CREAM DEVIL'S FOOD CAKE
The delicious layers of chocolate, creamy frosting and bright red cherries create a festive gluten-free dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.
- In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
- Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 66 g, Cholesterol 110 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 49 g, TransFat 1 g
VEGAN DEVIL'S FOOD CAKE
Deep, dark, rich, moist, and luxuriously everything Devil's Food cake should be - but vegan!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
- Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
- Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
- Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
- Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
- Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
- Cut into slices, serve, and enjoy!
DELIGHTFUL DEVIL'S FOOD CAKE
There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.
CHERRY DEVIL'S FOOD CAKE
This is the best devil's food cake you will ever eat, but with a twist!
Provided by LARRYRCTEXAS
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h21m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g
More about "gluten free cherries and cream devils food cake recipes"
SINFUL GLUTEN-FREE DEVIL'S FOOD CAKE RECIPE
From goodforyouglutenfree.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory DessertCalories 751 per serving
HEALTHY DEVIL’S FOOD CAKE WITH RED VELVET FROSTING
From dessertswithbenefits.com
GLUTEN FREE DEVIL'S FOOD CAKE - FLOUR FARM
From flour.farm
DEVIL’S FOOD CAKE {GLUTEN FREE, OR NOT} - SWEETNESS …
From sweetnessandbite.com
GLUTEN FREE DEVIL'S FOOD CAKE—WITH VIDEO HOW-TO!
From glutenfreeonashoestring.com
GLUTEN-FREE DEVILS FOOD CAKE - STAYATHOMEMUM.COM.AU
From stayathomemum.com.au
DEVIL’S FOOD CAKE - THE MOM 100
From themom100.com
GLUTEN FREE CHOCOLATE CAKE - FLIPPIN' DELICIOUS
From flippindelicious.com
DEVIL'S FOOD CAKE WITH VANILLA ICE CREAM AND SOUR CHERRIES - DELISH
From delish.com
BETTY CROCKER GLUTEN FREE DEVIL’S FOOD CAKE MIX 550G
From glutenfreesg.com
GLUTEN FREE DEVIL'S FOOD CAKE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHERRY DELIGHT DESSERT (GLUTEN AND DAIRY FREE!) - VEGETARIAN MAMMA
From vegetarianmamma.com
GLUTEN FREE RECIPES - GLUTEN-FREE CHERRIES AND CREAM DEVIL S …
From diabeticsrecipescupcakes.blogspot.com
RASPBERRY FILLED DEVILS FOOD CAKE WITH WHIPPED CREAM FROSTING
From glutenfreespinner.com
DEVIL’S FOOD CAKE GLUTEN FREE - THE NAUGHTY DIETITIAN
From thenaughtydietitian.com
CHERRY DEVIL'S FOOD CAKE - COPYKAT RECIPES
From copykat.com
EMILY'S GLUTEN FREE | CHERRY CAKE
From emilysglutenfree.co.uk
BETTY CROCKER GLUTEN FREE DEVIL S FOOD CAKE MIX RECIPES
GLUTEN-FREE DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM
From faithfullyglutenfree.com
VEGAN AND GLUTEN-FREE DEVIL’S FOOD CAKE – FREDDY'S HARAJUKU
From freddysharajuku.com
GLUTEN FREE DEVIL'S FOOD CAKE - CELIAC DISEASE
From celiac-disease.com
DEVIL'S FOOD CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN FREE ZUCCHINI DEVIL'S FOOD SNACK CAKE - FOODFLAG
From foodflag.com
HOMEMADE CHERRY DEVIL’S FOOD CAKE - NEW ENGLAND TODAY
From newengland.com
GLUTEN FREE DEVIL'S FOOD CHOCOLATE CAKE - FEARLESS DINING
From fearlessdining.com
GLUTEN-FREE CHERRIES AND CREAM DEVIL'S FOOD CAKE
From fooddiez.com
GLUTEN FREE CHERRY AND ALMOND CAKE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
GLUTEN FREE GLUTEN-FREE DEVILS FOOD CAKE - MAROCMAMA
From marocmama.com
RECIPE CHERRIES AND CREAM DEVILS FOOD CAKE (GLUTEN FREE)
From youtube.com
CHERRY DEVIL'S FOOD CAKE - THATBAKEBLOG
From thatbakeblog.com
GLUTEN-FREE DEVIL’S FOOD CAKE – GLUTEN FREE IRELAND
From glutenfreeireland.com
GLUTEN FREE ZUCCHINI DEVIL'S FOOD SNACK CAKE
From lifemadedelicious.ca
DEVIL’S FOOD CAKE (GLUTEN-FREE DAIRY-FREE) – SAVORED GRACE
From savoredgrace.com
GLUTEN-FREE CHOCOLATE-CHERRY CAKE WITH BERRIES - OUR FOOD STORIES
From ourfoodstories.com
CUPCAKE GRAVEYARD WITH GLUTEN FREE DEVIL’S FOOD CAKE RECIPE
From week99er.com
GLUTEN-FREE DEVILS FOOD CAKE • FOODYM
From foodym.com
GLUTEN-FREE CHERRIES AND CREAM DEVIL'S FOOD CAKE - MASTERCOOK
From mastercook.com
You'll also love