4.7 from 99 votes
Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
When I want to really impress, I make this homemade red velvet cake with raspberry cream cheese frosting. This cake really brings the flavor!
Prep Time
30 mins
Cook Time
30 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 unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ cup salted butter room temperature (1 stick)
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk room temperature
- 2 tablespoons Red food coloring
For the Frosting
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup salted butter room temperature (1 stick)
- 1 teaspoon pure vanilla extract
- 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.
Cup of Yum
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
- Storage: Store red velvet cake in an airtight container in the refrigerator for up to 3 days. Freeze 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
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
440mg
(18%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
94g
(188%)
Vitamin A
1199IU
(24%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
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.