why make this recipe
Red Velvet Raspberry Cake is a delightful dessert that brings together the rich flavors of red velvet cake and the fresh tartness of raspberries. This beautiful cake not only looks stunning but also tastes incredible. It’s perfect for any occasion, whether you’re celebrating a birthday, holiday, or just want to impress your family and friends. The combination of flavors will surely leave everyone wanting more!
how to make Red Velvet Raspberry Cake
Ingredients
- 250g all-purpose flour
- 30g cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 240g sugar
- 120ml vegetable oil
- 2 large eggs
- 240ml buttermilk (or milk + 1 tbsp vinegar)
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 200g fresh or frozen raspberries (if frozen, thawed)
- 2 tbsp sugar (for filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
- 225g cream cheese (softened)
- 115g unsalted butter (softened)
- 300g powdered sugar
- 1 tsp vanilla extract (for frosting)
Directions
- Preheat your oven to 175°C (350°F). Grease and flour two 20cm cake pans.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, beat the sugar and oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, red food coloring, vanilla extract, and white vinegar.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes. Let the cakes cool completely.
- To make the raspberry filling: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries soften. Stir in the cornstarch slurry and cook until thickened. Let it cool.
- For the frosting: Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and the vanilla extract; beat until fluffy.
- To assemble the cake: Place one cake layer on a plate and spread the raspberry filling on top, followed by a layer of cream cheese frosting. Place the second cake layer on top and frost the entire cake. Decorate with fresh raspberries. Serve and enjoy!
how to serve Red Velvet Raspberry Cake
Serve the Red Velvet Raspberry Cake on a nice plate, maybe with a side of whipped cream or a scoop of vanilla ice cream. It’s great as a dessert for parties or any gathering. Don’t forget to slice it into nice pieces so everyone can enjoy!
how to store Red Velvet Raspberry Cake
You can store the Red Velvet Raspberry Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the cake. Wrap it well in plastic wrap and place it in a freezer-safe container. It can last for up to 2-3 months in the freezer.
tips to make Red Velvet Raspberry Cake
- Make sure your ingredients are at room temperature for the best mixing and baking results.
- When mixing the frosting, beat it well to create a fluffy texture.
- If you like a stronger raspberry flavor, you can add more raspberries to the filling.
- Decorate the cake with more fresh raspberries or even some chocolate shavings for an extra touch!
variation (if any)
You can play around with this recipe by adding a layer of chocolate ganache on top of the cream cheese frosting for a richer flavor. Another option is to substitute the raspberries for strawberries or cherries if you prefer.
FAQs
Q: Can I use a different type of flour?
A: Yes, you can use cake flour for a lighter texture, but make sure to adjust the measurements accordingly.
Q: What can I use if I don’t have buttermilk?
A: You can make a substitute by mixing milk with vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to 240ml of milk and let it sit for a few minutes.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two in advance and store them in the refrigerator until you’re ready to assemble and frost.
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