If you’re on the lookout for a dessert that strikes the perfect balance between indulgence and freshness, look no further than the Raspberry Velvet Cake. With its tender, moist crumb, vibrant raspberries, and rich cream cheese frosting, this cake offers a delightful twist on the traditional velvet cake, making it perfect for special occasions or a simple weekend treat.

The Secret to the Perfect Cake

What makes the Raspberry Velvet Cake stand out? The unique combination of sweet and tangy elements elevates the classic velvet cake into a more dynamic and flavorful dessert. Fresh raspberries bring a burst of tartness that beautifully complements the subtle sweetness of the cake, while the smooth, decadent cream cheese frosting ties everything together.

Ingredients You’ll Need

For the Cake:

2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup fresh raspberries (plus extra for garnish)
1/4 cup buttermilk
2 tablespoons raspberry preserves
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
Red food coloring (optional for a vibrant appearance)

For the Cream Cheese Frosting:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Red food coloring (optional)

Step-by-Step Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure a smooth release.
Mix the Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the Raspberries: Lightly coat the raspberries with a bit of flour—this helps prevent them from sinking during baking. Fold them into the batter along with the raspberry preserves.
Combine Dry and Wet Ingredients: In a separate bowl, mix the flour, baking soda, and salt. Gradually alternate adding the dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Stir in the vinegar, and add red food coloring if desired for a deeper hue.
Bake to Perfection: Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Creating the Cream Cheese Frosting

Beat the Butter and Cream Cheese: Using an electric mixer, beat the butter and cream cheese together until the mixture is smooth and creamy.
Add Sugar and Vanilla: Gradually add the powdered sugar, beating continuously until light and fluffy. Mix in the vanilla extract and add a few drops of red food coloring for a hint of pink if desired.

Assembling Your Masterpiece

Once the cakes have cooled completely, spread a generous layer of cream cheese frosting on top of one layer. Place the second layer on top and frost the entire cake. For a final touch, garnish with fresh raspberries.

Tips for Success

Flour the raspberries lightly before folding them into the batter to prevent them from sinking.
Ensure your ingredients are at room temperature for a smoother batter and frosting.
Chill the cake for a few minutes before serving to let the flavors meld.

A Showstopper Dessert

The Raspberry Velvet Cake isn’t just a treat—it’s an experience. With each bite, the combination of moist cake, juicy raspberries, and luscious cream cheese frosting will transport you to a world of irresistible flavors. Whether it’s for a birthday, holiday, or just because, this cake is sure to impress anyone lucky enough to try it.

Raspberry Velvet Cake

Author: Alice

Print Recipe

Description

Indulge in the sweet symphony of flavors with this Raspberry Velvet Cake. Its tender crumb is perfectly balanced with tangy raspberries and rich cream cheese frosting, making it a treat that’s impossible to resist.

Ingredients

Cake:
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup fresh raspberries plus extra for garnish
– 1/4 cup buttermilk
– 2 tablespoons raspberry preserves
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon vinegar
– Red food coloring optional for a more vibrant color

Frosting:
– 1/2 cup unsalted butter, softened
– 8 ounces cream cheese, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– Red food coloring optional

Instructions

Preheat your oven to 350F (175C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a mixing bowl, cream together the butter and sugar. Add the eggs one at a time, beating thoroughly after each.

Lightly coat the raspberries with a bit of flour to prevent them from sinking to the bottom, then fold them into the batter along with the raspberry preserves.

In a separate bowl, combine flour, baking soda, and salt. Alternately add the dry mixture and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients.

Stir in the vinegar and, if desired, add red food coloring until you achieve the desired shade.

Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

For the frosting, beat the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy. Tint with red food coloring if desired.

Once the cakes are completely cool, frost each layer and stack them. Decorate with fresh raspberries for a beautiful finish.

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