Best Raspberry Red Velvet Cake Recipes

RASPBERRY RED VELVET CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
• Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
• Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
• For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

RED VELVET CAKE WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
• Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
• Combine flour, cocoa, baking soda, baking powder and salt.
• Set aside.
• In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
• Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
• Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
• Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
• Pour batter into prepared pans.
• Tap pans sharply on counter to remove any large air bubbles.
• Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
• Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
• For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
• Beat with a mixer at high speed for 3 minutes or until fluffy.
• Add powdered sugar and beat at low speed just until blended.
• To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
• Spread frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.

RED RASPBERRY VELVET CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper. Lightly spoon 3 cups cake flour into dry measuring cup; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside. Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, flood coloring and 1 tsp vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean (do not over bake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on racks. To prepare frosting, combine cream cheese and 1 tsp vanilla in a medium bowl; beat with mixer at hight speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). To assemble cake, place one cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator. *I double frosting recipe and spread the bottom layer of cake with frosting and then top the frosting with the raspberry jam. Top with remaining layer and continue as directed by recipe.

RED VELVET CAKE WITH RASPBERRY FILLING & BUTTER CREAM FROSTING

Steps:

• The Cake
• Prepare the cake mix according to the box directions for a 8 inch cake. After removal from the oven, let the cake completely cool before placing the filling on top of the bottom layer.
• The Filling
• Place the filling on the bottom layer of the cake.
• Place the top layer on top of the filling.
• The Frosting
• In a medium bowl, using a hand mixer, place the soften cream cheese and butter, then cream the two until very smooth.
• Add the extract and the fresh raspberries into the creamed cheese and butter mix well.
• Add the confectioners sugar and salt then mix well.
• If you need your frosting thicker, add more sugar.
• Frost the cooled cake.
• Garnish with fresh raspberries.