Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
User Reviews
4.7
Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
Description
Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting begins with a batter of cake flour, cocoa powder, baking soda, butter, sugar, eggs, vanilla, buttermilk, and red food coloring for a classic red velvet appearance and texture. The cake layers bake in round pans until springy and clean on a toothpick test, ensuring a moist crumb with slight cocoa undertones enhanced by the buttermilk.
The frosting is made from room-temperature cream cheese and butter whipped smooth, combined with vanilla extract, powdered sugar, and seedless raspberry jam for a sweet yet slightly tart finish. The raspberry jam adds a fresh twist to the traditional cream cheese frosting, complementing the red velvet layers with fruity brightness.
This cake, once cooled and leveled, is frosted and assembled for an elegant treat commonly served at celebrations. It should be stored refrigerated in an airtight container and can be frozen wrapped tightly if needed.
Ingredients
For the Cake
- 2¼ cups cake flour
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ cup butter room temperature (1 stick, salted
- 1½ cups granulated sugar
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 1 cup buttermilk room temperature
- 2 tablespoons red food coloring
For the Frosting
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup butter room temperature (1 stick, salted
- 1 teaspoon vanilla extract pure
- 3½ cups powdered sugar
- 2 tablespoons seedless raspberry jam
Instructions
For the Cake
- Preheat oven to 350°F. Spray 2 8-inch round cake pans with nonstick spray and set aside.
- In a large bowl, combine the cake flour, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy. Add in the eggs and vanilla, mixing to combine.
- Add in the flour mixture and buttermilk, alternating, in two additions, to the butter mixture, mixing until well combined.
- Add in the food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.
- Evenly pour the batter into the prepared cake pans. Bake for 25-30 minutes, until an inserted toothpick comes out clean or the top of the cake springs back when touched.
- Allow the cakes to cool before frosting. Cut any dome, or “tops”, of the cakes so they are both even and flat. Save the tops to crumble and coat/decorate the cake.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until soft and creamy. Add in the extract and powdered sugar, beating until the frosting is smooth and creamy.
- Mix in the seedless jam and mix until it is evenly distributed and the frosting is a soft pink color.
Assembly
- Place 1 chilled cake on a cake stand. Add a ¼-inch thick layer of the frosting to the top of the cake, then set the second cake on top. Frost the top and sides of the assembled cake, and coat with leftover cake crumbles to decorate.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For longer storage, freeze the cake tightly wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 841kcal | 42% |
| Carbohydrates | 126g | 42% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 440mg | 18% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 94g | 188% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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