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Cherry‑Licorice Infused Red Vine Extract Cake with Sweet Cinnamon Swirl
Dolce Flav
Rated 5.0 stars by 1 users
Category
Red Vine
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
35 minutes
This Cherry‑Licorice Infused Red Vine Extract Cake combines moist, fluffy cake layers infused with a hint of red licorice flavor and swirls of cherry jam with warm cinnamon undertones. The batter is gently flavored with a specialized Red Vine extract, creating a nuanced sweet‑fruity twist. As it bakes, those cherry‑cinnamon ribbons infuse beautifully, yielding a balanced, aromatic dessert that feels both nostalgic and gourmet.
Ingredients
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter, room temperature
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tsp Red Vine flavor extract
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¾ cup milk (whole or your preference)
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½ cup cherry jam or preserves
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1 tsp ground cinnamon
Directions
Preheat your oven to 350 °F (175 °C). Grease and flour an 8‑inch round cake pan.
In a bowl, whisk together flour, baking powder, and salt to ensure even leavening.
In a separate large bowl, cream butter and sugar until light and fluffy; now mix in eggs one at a time, then add vanilla and Red Vine flavor extract, blending until smooth.
Alternately add the dry flour mixture and milk to the butter‑egg mixture—start and end with the dry ingredients—mixing until just combined to avoid overworking the batter.
In a small bowl, stir cherry jam with ground cinnamon until the mixture is ribbon‑like. Dollop half of the cake batter into the prepared pan, then spoon half of the cherry‑cinnamon swirl over it. Top with remaining batter and swirl the rest of the jam mixture through with a spatula to create a marbled effect.
Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Recipe Note
10 Frequently Asked Questions (FAQ)
What does Red Vine extract taste like?
It provides a sweet, fruit‑tinged caché reminiscent of strawberry or cherry licorice—not overpowering, but distinctly nostalgic.
Can I use black licorice extract instead?
Yes—but it yields a bolder, more intense taste. Consider halving the amount to avoid overwhelming the cake.
Is cherry jam necessary?
You can substitute raspberry, strawberry, or even apricot preserves—each complements the Red Vine flavor nicely.
Can I make this gluten‑free?
Absolutely—swap the flour for a 1:1 all‑purpose gluten‑free blend. Texture may vary slightly.
How do I avoid overpowering licorice notes?
Start with the recommended 1 tsp of extract—licorice flavors are potent, so more can dominate.
Can I use flavored syrups instead of cherry jam?
You can—just adjust sweetness and perhaps lower sugar a bit so the cake isn't overly sweet.
Will it keep well?
Yes—store in an airtight container for up to 3 days at room temp, or refrigerate up to 5 days. It also freezes well for longer storage.
Can I turn it into cupcakes?
Totally! Fill cupcake liners two‑thirds full and bake at 325 °F (160 °C) for about 18–22 minutes.
What pairs well with this cake?
Serve with whipped cream, crème fraîche, or a scoop of vanilla ice cream to complement the licorice‑fruit tones.
Is it vegan‑adaptable?
Yes—use plant‑based butter, non‑dairy milk, and an egg substitute like flax or aquafaba to keep similar texture.