Dessertscountryliving3.3
Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting
Topped with fluffy meringues and edible flowers, this pretty-in-pink raspberry velvet cake is about as springy as it gets.
👥 10 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F. Make the cake: Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.
2
Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to ⏱️ 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to ⏱️ 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
large eggs4
3
Bake until a wooden pick inserted in center comes out clean, 23 to ⏱️ 25 minutes. Cool in pans on wire racks ⏱️ 10 minutes, then invert onto wire racks to cool completely.
4
Make the frosting: Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to ⏱️ 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to ⏱️ 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, ⏱️ 45 seconds to ⏱️ 1 minute.
5
Assemble the cake: Toss together preserves and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
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