Best Raspberry Velvet Cake Supreme Recipes

Red Velvet Cake with Raspberries and Almonds image

Provided by Fisher® Nuts

Time 50m

Yield 12 Servings

Number Of Ingredients 15

Cake:
2 sticks (8 ounces) unsalted butter, room temperature
1½ cups sugar
2 large eggs
1 tablespoon red food coloring 2 teaspoons vanilla2 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup whole buttermilk
1¼ cups Fisher® Chef's Naturals Sliced Almonds, toasted
Cream Cheese Frosting
16 ounces cream cheese, room temperature
1pound box (about 3½ cups) powdered sugar, sifted
1 teaspoon vanilla extract
2 pints fresh raspberries

Steps:

Preheat the oven to 350ºF. Line the bottoms of 2 9-inch cake pans with parchment or waxed paper and spray with non-stick cooking spray.
Make the cake: in the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, 5-8 minutes. Add eggs one by one and mix until each is fully incorporated, scraping the bowl as needed.
In a separate bowl, whisk together the food coloring and vanilla. Blend into butter mixture. Sift together the flour, cocoa, baking soda and salt. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. Stir in half of the almonds.
Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20-25 minutes or until the tip of a small knife inserted in the center emerges clean. Cool.
Make the frosting: In the large bowl fitted with the paddle, beat the cream cheese, confectioner's sugar and vanilla until smooth, scraping the sides of the bowl as needed. Stir in raspberries until they separate and break into small pieces.
Assemble the cake: Place one layer of the cake on a flat surface. Frost the top with a scant third of the frosting. Sprinkle with about half of the remaining almonds. Top squarely with the second cake and gently press the two layers together. Frost the top and sides with the remaining frosting and top with remaining almonds and raspberries.

Red Velvet Cake With Raspberry Filling image

Provided by SharleneW

Categories Dessert

Time 48m

Yield 1 9inch 2layer cake, 16 serving(s)

Number Of Ingredients 15

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 teaspoon vanilla extract
7 ounces low-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
1/2 cup seedless raspberry jam

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.