Welcome to a world where indulgent meets fruity, and every bite is a burst of flavor! Imagine the scene: a vibrant cake, the aroma of rich chocolate and tangy raspberries filling the air, and the perfect dessert to impress your guests. This Red Velvet Raspberry Cake is more than just a cake; it’s a symphony of flavors that will transport you to a world of pure delight.

In the spirit of Alex Guarnaschelli’s engaging storytelling, let me paint you a picture. Picture a moist and tender red velvet cake, layered with tangy raspberry filling, and frosted with creamy cream cheese frosting. It’s a cake that’s as visually stunning as it is delicious, making it the star of any gathering. The combination of rich chocolate, tangy raspberries, and velvety cream cheese creates a unique and irresistible experience that will have your guests coming back for more.

But what truly sets this recipe apart is its simplicity. With just a handful of ingredients and minimal effort, you can create a show-stopping cake that’s sure to impress. Plus, it’s a versatile recipe that can be enjoyed for any occasion, from birthday celebrations to elegant dinner parties.

So, grab your mixing bowl and let’s dive into this culinary adventure together. Your taste buds will thank you!

This Red Velvet Raspberry Cake is a must-try for anyone who loves an indulgent and fruity treat. The combination of rich red velvet cake and tangy raspberry filling creates a unique and irresistible flavor that will impress your guests. It’s incredibly easy to make, with minimal effort required, and the result is a show-stopping cake that’s perfect for any occasion. The unique selling points of this recipe are its simplicity, delicious taste, and the ability to customize it to your liking.

Exciting Story:

Every time I make this Red Velvet Raspberry Cake, I’m reminded of the first time I served it at a birthday party. The reactions were priceless—everyone was raving about the flavors and asking for the recipe. It’s become a staple in our home, a cake that we turn to when we want something delicious and impressive, yet effortless to make. Our friends love it too, and it’s always a hit at gatherings. There’s something about the combination of chocolate and raspberries that just brings people together, creating a warm and inviting atmosphere.

Why This Red Velvet Raspberry Cake is a Must-Try

This recipe stands out for several reasons. The moist and tender red velvet cake, layered with tangy raspberry filling, and frosted with creamy cream cheese frosting creates a unique and irresistible texture. It’s incredibly easy to make, with just a few simple ingredients, and the result is a show-stopping cake that’s perfect for any occasion. Plus, it’s a great way to incorporate fruit into a decadent dessert.

What You Need For Red Velvet Raspberry Cake

For the Red Velvet Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

How to Make Red Velvet Raspberry Cake

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. Mix the Wet Ingredients: In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Mix until well combined.
4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Bake the Cake: 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 them to a wire rack to cool completely.
6. Prepare the Raspberry Filling: In a saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 5-7 minutes. Allow it to cool completely.
7. Make the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and a pinch of salt.
8. Assemble the Cake: Place one cake layer on a serving plate and spread the raspberry filling over the top. Place the second cake layer on top and spread the cream cheese frosting over the top and sides of the cake.
9. Serve: Slice the cake and serve. Enjoy!

Tips For Red Velvet Raspberry Cake:

• For an extra tangy kick, try adding a layer of lemon curd to the cake before frosting.
• If you prefer a different type of berry, feel free to substitute the raspberries with strawberries or blueberries.

Substitutions and Variations:

• Fruit Variations: Use strawberries or blueberries for a different flavor profile.
• Frosting Variations: Add a hint of almond extract to the frosting for a different taste.
• Chocolate Lovers: Mix in some chocolate chips to the cake batter for added richness.

Make a Healthier Version:

• Low Fat: Use low-fat cream cheese and reduce the amount of butter in the frosting.
• Low Sugar: Reduce the amount of granulated sugar or use a sugar substitute in the cake batter.

Closing For Red Velvet Raspberry Cake:

And there you have it! A delicious and indulgent Red Velvet Raspberry Cake that’s sure to be a hit at your next gathering. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more culinary inspiration!

Frequently Asked Questions For Red Velvet Raspberry Cake:

1. Can I use frozen raspberries?
   • Yes, you can use frozen raspberries, but fresh raspberries will have a better texture and flavor.
2. Can I make this cake ahead of time?
   • Yes, you can bake the cake layers ahead of time and store them at room temperature for up to 3 days. Assemble and frost the cake before serving.
3. Can I freeze this cake?
   • Yes, you can freeze the cake for up to 2 months. Thaw it in the refrigerator before serving.
4. Can I use a different type of frosting?
   • Yes, you can use buttercream or whipped cream frosting for a different flavor.
5. Can I add more raspberries?
   • Absolutely! Adjust the amount of raspberries to your taste preferences.
6. Can I make this recipe without a mixer?
   • Yes, you can mix the ingredients by hand using a whisk.
7. Can I use a different type of sweetener?
   • Yes, you can use honey or maple syrup as a substitute for granulated sugar.
8. Can I make this recipe gluten-free?
   • Yes, use a gluten-free flour blend for a gluten-free version.
9. Can I add a liqueur to the frosting?
   • Yes, a splash of raspberry liqueur can add a unique twist.
10. Can I use a different type of milk?
    • Yes, you can use almond milk or other non-dairy milks for a different flavor.
11. Can I make this recipe in a different size pan?
    • Yes, you can adjust the ingredient amounts to fit a different size pan.
12. Can I omit the food coloring?
    • Yes, the cake will still be delicious, but the red color adds to the classic red velvet appearance.