Cherry Pie Cake

Red velvet cake with cherry cake pops covered in strawberry jam to make them glossy and then frosted with buttercream frosting for the pastry!



  • 430g (2.5 cups) plain (all-purpose) flour
  • 265g (1 ¼ cups) caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp fine salt
  • 1 tbsp cocoa powder
  • 125g (1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 375ml (1 ½ cups) full-cream (whole) milk
  • 125ml (½ cup) vegetable oil
  • 2 tbsp Greek yoghurt (or sour cream)
  • 1 tsp vanilla extract or vanilla bean paste
  • 8 drops red food gel


  • 250g (1 cup) unsalted butter, softened
  • 250g (2 cups) icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 4 drops brown food gel
  • 2 drops orange food gel


  • 1 cup strawberry jam


  1. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper. Set aside.
  2. Add the flour, sugar, baking powder, cocoa powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.

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