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Raspberry Red Velvet Cake with Fresh Raspberry Filling
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 tablespoons of unsweetened cocoa powder
- 1 cup of vegetable oil
- 1 cup of buttermilk
- 2 large eggs
- 2 tablespoons of red food coloring
- 1 teaspoon of white vinegar
- 1 teaspoon of vanilla extract
- 2 cups of fresh raspberries
- 1/4 cup of granulated sugar
- 1 tablespoon of cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of cocoa powder.
- In another bowl, whisk together 1 cup of vegetable oil, 1 cup of buttermilk, 2 eggs, 2 tablespoons of red food coloring, 1 teaspoon of white vinegar, and 1 teaspoon of vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, combine 2 cups of fresh raspberries, 1/4 cup of sugar, and 1 tablespoon of cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5 minutes. Remove from heat and let the raspberry filling cool completely.
- Once the cakes and raspberry filling are completely cooled, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top, then place the second cake layer on top.
- Frost the top and sides of the cake with cream cheese frosting, if desired. Enjoy!
The Raspberry Red Velvet Cake with fresh raspberry filling is a delightful twist on the classic red velvet cake. This luscious dessert combines the rich, cocoa-flavored layers of traditional red velvet cake with a burst of fresh raspberry flavor from the filling. The history of this delectable treat is rooted in the southern United States, where red velvet cake has been a beloved dessert for generations. Renowned chefs and bakeries across the region have put their own spin on this cake, incorporating fresh raspberries to add a fruity and tangy contrast to the sweet and velvety layers. Today, the best versions of this cake can be found in upscale bakeries and restaurants that prioritize using fresh, high-quality raspberries in their filling. The key to getting this dish right lies in the balance of flavors - the cocoa-infused red velvet layers should complement the tartness of the fresh raspberry filling, creating a harmonious and indulgent dessert experience. For those looking to make this cake at home, using ripe, in-season raspberries and taking the time to prepare a homemade raspberry filling can elevate the dish to new heights. Whether enjoyed at a charming southern bakery or lovingly baked in a home kitchen, the Raspberry Red Velvet Cake with fresh raspberry filling is a delightful treat that captures the essence of indulgence and comfort.
60 min
12
380 calories
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