Best Raspberry Velvet 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.

RASPBERRY VELVET TART

Steps:

• For Crust:.
• Mix flours and sugar in large bowl.
• Add butter and cut in until mixture resembles coarse meal.
• Beat yolk with cream to blend.
• Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
• Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
• (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
• Roll dough out on lightly floured surface to 1/8-inch-thick round.
• Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
• Trim and finish edges; refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Line pastry with foil or parchment and fill with beans or pie weights.
• Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
• Cool crust completely on wire rack.
• For Filling:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Mix in cream and butter; remove from over water.
• Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
• Pour chocolate mixture over, filling crust completely.
• Refrigerate until firm, about 1 hour.
• (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
• Arrange leaves and reserved berries decoratively atop tart.
• Sift powdered sugar lightly over and serve.
• For White Chocolate Leaves:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
• Refrigerate until firm, about 30 minutes.
• Gently peel off leaves, starting at stem end.
• (Can be prepared 1 week ahead. Cover airtight and refrigerate.).

RASPBERRY PINK VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt or sour cream.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with raspberries and a dollop of yogurt.

RASPBERRY VELVET TART

Steps:

• Mix flour and sugar in medium bowl until blended. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add vanilla; mix well. Press onto bottom and 1-inch up side of 9-inch springform pan or tart pan with removable bottom. Refrigerate 30 min. Heat oven to 425ºF. Bake crust 10 min.; cool completely.
• Reserve 1/2 oz. chocolate for garnish. Chop remaining chocolate; place in medium microwaveable bowl. Add cream and remaining butter; microwave on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Stir until chocolate is completely melted and mixture is well blended.
• Reserve a few raspberries for garnish. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture. Refrigerate 2 hours or until firm. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
• Run knife around tart to loosen from rim of pan; remove rim. Let tart stand at room temperature 30 min. before serving. Garnish with reserved raspberries and chocolate curls.

RED VELVET CREPES WITH RASPBERRY & SWEET CREAM CHEESE FILLING RECIPE - (4.5/5)

Steps:

• Combine 2 eggs and 1 egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring and melted butter in a blender and pulse until foamy. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Repeat with remaining batter. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling. Fold each side of crepe over filling and plate. Melt Nutella in microwave for about 30 seconds and drizzle over crepes.

RASPBERRY VELVET TART

Steps:

• For crust: Mix flours and sugar in a large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolk with cream to blend. Pour over flour mixture and stir until dough comes together, adding water to bind dough if necessary. Gather dough into ball. Flatten into disc. Wrap in plastic and refrigerate 30 min. (can be prepared 1 day ahead. Let dough soften slightly before continueing). Roll dough out on lightly floured surface to 1/8" thick round. Roll dough up on rolling pin and transfer to 9" tart pan, with a removeable bottom. Trim and finish edges. Refrigerate crust for 30 min. Preheat oven to 350F. Line pastry with foil and fill with dried beans or pie wieghts. Bake 15 min, remove beans and foil and continue baking until golden brown, about 15 min. Cool completely on wire rack. For Filling: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from over water. Distribute raspberries evenly over bottom of crust, reserving a few for garnish. Pour chocolate over, filling crust completely. Refrigerate until firm, about 1 hour (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp. before serving) Arrange leaves and reserved raspberries decoratively atop tart. Sift powdered sugar lightly over and serve.

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.

WHITE VELVET LAYER CAKE WITH STRAWBERRY-RASPBERRY MASCARPONE BUTTERCREAM RECIPE - (4.5/5)

Steps:

• Special Equipment Three 8-inch by 1½- to 2-inch round cake pans Four wire cooling racks, with the fourth being used to flip cake layers right side up One 8-inch cardboard cake round, helpful but not necessary Cake Turntable, such as Ateco ®, helpful but not necessary Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary Wax paper, for lining cake plate for icing, helpful but not necessary Piping bag, coupler and/or decorating tips, not necessary if no piping is desired Preparation Arrange oven rack in lower third of oven and preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside. Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and sugar (or flour, baking powder, salt and baking soda if using White Lily® Bleached All-Purpose Flour as indicated in Notes section below recipe) on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick. In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute. Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake. Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. (I have found that 28 minutes is perfect.) Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost. To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream. To make a Rose Cake with "Rose Swirls" Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a "crumb coat" or thin coat, but not too thin. The cake should have good coverage and you should not see the cake peeking through the frosting. Next, assemble your pastry bag with coupler and tip. (I like to use my Ateco No. 846 tip because it makes gorgeous swirled roses. However, you can also use an open tip like the Wilton 1M.) Fill pastry bag and twist closed. Make sure your hands are not too warm or your buttercream will get too soft. You are now ready to pipe roses! To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. To pipe each rose, start in the center of where you want your rose to be. Then pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire. The roses don't need to be perfect! This is what is so great about piping swirled roses as they look lovely shabby and chic. It is best to end in the same place each time and I like to end at the top right side of each rose. Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning! Notes Tips: Please note that prep and cook times are for the preparation and baking of the cake. They do not include the time needed to prepare the buttercream (or the component recipe for the sauce in the buttercream recipe) or the time for frosting, filling and piping decorations. In general, prepare as many component recipes in advance for a stress-free day in the kitchen the day you assemble and frost the cake. I like to prepare each component in advance, with the exception of the buttercream, and then prepare the buttercream the day I assemble and frost the cake. By preparing component recipes in advance, it will assure you have enough time to chill the cake before slicing and serving. How to Measure Flour for this Recipe: When measuring flour by volume with measuring cups, sift the flour first onto a sheet of wax paper then spoon flour lightly into cup before leveling off with a thin metal icing spatula or straight edge of a knife. This way, you should obtain approximately 112 grams of flour per cup (the same weight as cake flour) for a total of 280 grams for 2½ cups. Substitution: White Lily® Bleached All-Purpose Flour may be substituted for White Lily® Self-Rising Flour in the same amount (2½ cups or 280 grams) in this recipe, but you will need to add and sift into the flour 2 teaspoons (9.6 grams) baking powder, 1 teaspoon (4.8 grams) kosher salt (or ¾ teaspoon regular table salt) and ¾ teaspoon (3.6 grams) baking soda. How to Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water-not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe. How To Properly Rap Cake Pans: Hold each pan a few inches above the counter (2 to 3 inches will do) then carefully drop pans flatly onto countertop 2 to 3 times. This step will expel any air bubbles and will ensure nice level baked cake layers. To Make a Rose Cake: You will need 1½ recipes of Strawberry-Raspberry Mascarpone Buttercream, about 8¼ cups. This will make just enough to frost, fill, and pipe roses as shown for a 3-layer, 8-inch round cake. Cake may be made 1 day in advance. Keep wrapped in plastic food wrap at room temperature overnight. After assembling and frosting the layered cake it is best to chill it until the buttercream is firm, about 30 minutes to 1 hour. Chilling, before slicing the cake, will yield neater cake slices for a better plated presentation. Store any leftover cake covered in the refrigerator. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the 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.

RASPBERRY VELVET

Steps:

• Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)
• Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.
• Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.
• At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.

RASPBERRY VELVET CAKE SUPREME

Steps:

• Prepare the cake batters individually in two separate bowls. In 3 (6x6x3) cake pans or 3 round cake pans fill 2 pans with red velvet mix and 1 pan with yellow butter batter.*Note: there will be excess yellow butter batter left* Bake as directed on the boxes and after finished baking, allow to cool for 1 hour before continuing to the next step.
• After cooling, remove from pans and use a knife to slice off any uneven parts on the base and top of the cakes and set that to the side. When the cakes are cooled and evened out, place your first red velvet layer on a plate or serving platter. Spread your raspberry puree on top of the first layer cake from side to side and place your yellow butter layer on top. Spread more of the raspberry puree on top of that layer and place your final red velvet layer on top. Once you have your layers in line and even you can then put the icing on the cake.
• Prepare the icing by removing from the container and stirring with a spoon vigorously for 1 minute to soften the icing and make it easier to spread. Finally, spread the icing on the sides and top of the cake and decorate as desired. For the best results, store cake in the refrigerator until serving so the raspberry puree stays cool.