Indulge in the perfect blend of sweetness and tanginess with our Raspberry Pink Velvet Cake. Made with the finest ingredients and infused with real raspberries, each bite is a delightful symphony of flavors. Topped with luscious Raspberry Cream Cheese Frosting, this cake is a true treat for your taste buds. Order now and experience the ultimate dessert sensation!
Ingredients
Raspberry Pink Velvet Cake
- Cooking spray
- 3 c.
- cake flour, spooned and levelled, plus more for pans
- 1 Tbsp.
- baking powder
- 1/2 tsp.
- Kosher salt
- 1 c.
- (2 sticks) unsalted butter at room temperature
- 2 c.
- granulated sugar
- 4 c.
- fresh raspberries, divided, plus more for decorating
- 4
- large eggs
- 2 tsp.
- pure vanilla extract
- 3/4 c.
- Buttermilk
- 3
- drops of pink food colouring, optional
- 3 Tbsp.
- seedless raspberry preserves
- meringue kisses and edible flowers for decorating
Raspberry Cream Cheese Frosting
- 1/2 c.
- (1 stick) unsalted butter at room temperature
- 4 oz.
- cream cheese at room temperature
- 1/4 c.
- fresh raspberries
- 1 tsp.
- pure vanilla extract
- 1/2 tsp.
- Kosher salt
- 3 c.
- confectioners’ sugar
Directions
SAVE RECIPE
- Step 1: Begin the journey by preheating your oven to a tantalizing 350°F. This is the first step towards creating a masterpiece.
- Next, prepare the cake: Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.
- Step 2: Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (the mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture until flour is incorporated. Mix in [red] food colouring, if desired. Divide batter among prepared pans.
- Step 3: Bake until a wooden pick inserted in the center comes out clean, 23 to 25 minutes. Cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
Step 4: Make the frosting: Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt until [fresh or frozen] raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.
Step 5: The grand finale! Assemble the cake: Toss together preserves and the remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time. Top with the remaining cake layer. Now, take a step back and admire your creation. Frost the top and sides of the cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
