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  3. Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

By Marian Cooper CairnsUpdated: Feb 5, 2021
Star FillStar FillStar FillHalf StarStar
3.3
18 Ratings
Arrow Circle Down IconJump to recipe
raspberry pink velvet cake
Brian Woodcock
Yields:
10 - 12 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins

Topped with fluffy meringues and edible flowers, this pretty-in-pink raspberry velvet cake is about as springy as it gets.

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Ingredients

Raspberry Pink Velvet Cake

  • Cooking spray

  • 3 cups

    cake flour, spooned and leveled, plus more for pans

  • 1 Tbsp.

    baking powder

  • 1/2 tsp.

    Kosher salt

  • 1 cup

    (2 sticks) unsalted butter, at room temperature

  • 2 cups

    granulated sugar

  • 4 cups

    fresh raspberries, divided, plus more for decorating

  • 4

    large eggs

  • 2 tsp.

    pure vanilla extract

  • 3/4 cup

    Buttermilk

  • 3

    drops pink food coloring, optional

  • 3 Tbsp.

    seedless raspberry preserves

  • meringue kisses and edible flowers, for decorating

Raspberry Cream Cheese Frosting

  • 1/2 cup

    (1 stick) unsalted butter, at room temperature

  • 4 oz.

    cream cheese, at room temperature

  • 1/4 cup

    fresh raspberries

  • 1 tsp.

    pure vanilla extract

  • 1/2 tsp.

    Kosher salt

  • 3 cups

    confectioners’ sugar

Directions

    1. Step 1Preheat 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. Step 2Beat 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.
    3. Step 3Bake 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. Step 4Make 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. Step 5Assemble 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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