Cherry‑Licorice Infused Red Vine Extract Cake with Sweet Cinnamon Swirl

Cherry‑Licorice Infused Red Vine Extract Cake with Sweet Cinnamon Swirl

Dolce Flav

Servings

8

Prep Time

15 minutes

Cook Time

35 minutes

Category

Red Vine

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

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp Red Vine flavor extract
  • ¾ cup milk (whole or your preference)
  • ½ cup cherry jam or preserves
  • 1 tsp ground cinnamon

Directions

  1. Preheat your oven to 350 °F (175 °C). Grease and flour an 8‑inch round cake pan.

  2. In a bowl, whisk together flour, baking powder, and salt to ensure even leavening.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing and serving.