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Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
4.7 from 66 votes

Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting

Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting features tender, moist layers of cocoa-flavored red cake combined with a tangy raspberry-infused cream cheese frosting. The balance of subtle chocolate and a hint of fruitiness makes it a distinct dessert option for celebrations or gatherings.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 8 slices
Calories: 841 kcal
Course: Dessert, Cake
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350°F. Spray 2 8-inch round cake pans with nonstick spray and set aside.
  2. In a large bowl, combine the cake flour, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.
  3. 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.
  4. Add in the flour mixture and buttermilk, alternating, in two additions, to the butter mixture, mixing until well combined.
  5. 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.
  6. 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.
  7. 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
  1. 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.
  2. Mix in the seedless jam and mix until it is evenly distributed and the frosting is a soft pink color.
Assembly
  1. 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

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 841

% 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.