Gluten-Free Cherries and Cream Devil's Food Cake

Gluten-Free Cherries and Cream Devil's Food Cake
240 min.
16
570kcal

Suggestions


Indulge in a decadent dessert that brings together the rich flavors of chocolate and the delightful sweetness of cherries with our Gluten-Free Cherries and Cream Devil's Food Cake. Perfect for any occasion, this cake is not only a treat for the taste buds but also caters to those with gluten sensitivities, ensuring everyone can enjoy a slice of heaven.

Imagine sinking your fork into layers of moist, chocolatey goodness, complemented by a luscious cream cheese frosting that is both light and fluffy. The addition of instant coffee granules enhances the chocolate flavor, making each bite a delightful experience. Topped with a generous layer of cherry preserves, this cake is a beautiful balance of sweet and tart, creating a symphony of flavors that will leave your guests raving.

Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake is sure to impress. With a preparation time of just four hours, you can easily whip up this showstopper and have it ready to serve. Plus, it’s a fantastic way to showcase your baking skills while ensuring that everyone at the table can partake in the joy of dessert. So gather your ingredients, roll up your sleeves, and get ready to create a memorable dessert that will be the highlight of any meal!

Ingredients

  • 15 oz duncan hines devil's food cake gluten free
  • tablespoon coffee instant
  • cup water 
  • 0.5 cup butter softened
  •  eggs 
  • cup butter unsalted softened
  • oz cream cheese gluten-free softened
  • cups powdered sugar gluten-free
  • oz mascarpone cheese gluten-free
  • teaspoon vanilla gluten-free
  • pinch salt 
  • 1.5 cups smucker's cherry preserves 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • cake form
  • serrated knife

Directions

  1. 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.
  2. Pour into pan.
  3. 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.
  4. In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy.
  5. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
  6. Using serrated knife, cut cake in half horizontally to make 2 layers.
  7. 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.
  8. 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

Calories570kcal
Protein3.31%
Fat51.81%
Carbs44.88%

Properties

Glycemic Index
8.25
Glycemic Load
12.1
Inflammation Score
-5
Nutrition Score
5.743043453797%

Nutrients percent of daily need

Calories:569.5kcal
28.47%
Fat:33.47g
51.49%
Saturated Fat:18.9g
118.1%
Carbohydrates:65.22g
21.74%
Net Carbohydrates:64.24g
23.36%
Sugar:48.25g
53.61%
Cholesterol:104.94mg
34.98%
Sodium:344.41mg
14.97%
Alcohol:0.09g
100%
Alcohol %:0.07%
100%
Caffeine:12.74mg
4.25%
Protein:4.81g
9.62%
Vitamin A:965.98IU
19.32%
Phosphorus:115.39mg
11.54%
Selenium:8.07µg
11.53%
Calcium:90.7mg
9.07%
Vitamin B2:0.15mg
8.77%
Iron:1.54mg
8.58%
Copper:0.15mg
7.68%
Vitamin E:1.04mg
6.9%
Folate:25.78µg
6.44%
Potassium:159.34mg
4.55%
Magnesium:17.66mg
4.41%
Manganese:0.08mg
4.16%
Fiber:0.99g
3.95%
Vitamin B1:0.06mg
3.86%
Vitamin C:2.81mg
3.4%
Zinc:0.43mg
2.89%
Vitamin B3:0.55mg
2.77%
Vitamin B5:0.27mg
2.74%
Vitamin K:2.83µg
2.69%
Vitamin D:0.38µg
2.52%
Vitamin B12:0.14µg
2.35%
Vitamin B6:0.04mg
1.97%