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Raspberry Red Velvet Cake with Cream Cheese Frosting
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 cocoa powder
- 1 teaspoon of salt
- 2 large eggs
- 1 1/2 cups of vegetable oil
- 1 cup of buttermilk
- 1 tablespoon of red food coloring
- 1 teaspoon of vanilla extract
- 1 tablespoon of white vinegar
- 1/2 cup of unsalted butter, softened
- 8 ounces of cream cheese, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of fresh raspberries
Instructions
- Preheat the oven to 350°F. 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 cocoa powder, and 1 teaspoon of salt.
- In another bowl, beat 2 eggs, then mix in 1 1/2 cups of vegetable oil, 1 cup of buttermilk, 1 tablespoon of red food coloring, and 1 teaspoon of vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined. Stir in 1 tablespoon of white vinegar.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- In a large bowl, beat 1/2 cup of softened butter and 8 ounces of softened cream cheese until smooth. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until creamy.
- Place one cake layer on a serving plate. Spread a layer of the cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Gently press fresh raspberries onto the top of the cake for decoration.
- Slice and serve the raspberry red velvet cake with cream cheese frosting. Enjoy!
Red Velvet Cake has a rich history dating back to the 19th century, with its vibrant red color and luxurious cocoa flavor. The addition of raspberry cream cheese frosting adds a delightful twist to this classic dessert, infusing it with a tangy sweetness and a burst of fruity flavor. Renowned chefs like Paula Deen and Bobby Flay have popularized this variation, elevating it to a modern favorite. The best version of this dish can be found in the southern United States, particularly in renowned bakeries in cities like Charleston and Savannah. The key to perfecting this recipe lies in achieving the ideal balance of moist, velvety cake and luscious raspberry-infused cream cheese frosting. For a unique twist, some bakers incorporate fresh raspberries into the frosting for an extra burst of flavor.
60 min
12
380 calories
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