Red Velvet Raspberry Cake – A Romantic & Fruity Classic

Why I Love This Recipe

I love how this cake brings together different textures and flavors in perfect harmony. The soft, tender crumb of the red velvet cake melts in my mouth, while the raspberry filling adds just enough tang to balance the sweetness. And that cream cheese frosting? It’s smooth, creamy, and slightly tangy—exactly what this cake needs. The fresh raspberries on top don’t just look beautiful; they bring it all home with a burst of juicy flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red Velvet Cake:

• 250g all-purpose flour

• 30g cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 240g sugar

• 120ml vegetable oil

• 2 large eggs

• 240ml buttermilk (or 240ml milk + 1 tbsp vinegar)

• 2 tbsp red food coloring

• 1 tsp vanilla extract

• 1 tsp white vinegar

Raspberry Filling:

• 200g fresh or frozen raspberries (thawed if frozen)

• 2 tbsp sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water

Cream Cheese Frosting:

• 225g cream cheese, softened

• 115g unsalted butter, softened

• 300g powdered sugar

• 1 tsp vanilla extract

Directions

1. I preheat the oven to 175°C (350°F) and grease and flour two 20cm (8-inch) round cake pans.

2. In a bowl, I sift together the flour, cocoa powder, baking soda, and salt.

3. In a large separate bowl, I beat the sugar and oil until smooth. I add the eggs one at a time, mixing well after each.

4. I mix in the buttermilk, red food coloring, vanilla extract, and white vinegar.

5. Gradually, I add the dry ingredients into the wet mixture and mix until fully combined and smooth.

6. I divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick comes out clean. I let the cakes cool completely before assembling.

Raspberry Filling:

7. In a small saucepan over medium heat, I combine the raspberries, sugar, and lemon juice. I cook until the raspberries begin to break down.

8. I stir in the cornstarch slurry and cook for another 2–3 minutes until the filling thickens. I set it aside to cool completely.

Cream Cheese Frosting:

9. I beat the softened cream cheese and butter together until smooth and creamy.

10. I gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

Assemble the Cake:

11. I place one cooled cake layer on a serving plate and spread the raspberry filling evenly over the top.

12. Over the raspberry layer, I spread a layer of cream cheese frosting.

13. I top with the second cake layer and frost the entire cake with the remaining frosting.

14. I decorate the top with fresh raspberries, and sometimes a little lemon zest or white chocolate shavings for extra flair.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Cool & Assembly Time: 1 hour

• Total Time: About 2 hours

Variations

• I’ve swapped raspberries for blackberries or cherry compote—both are delicious.

• For a richer cake, I use half butter and half oil in the batter.

• A sprinkle of toasted almonds or pistachios adds a nice crunch on top.

• To make cupcakes instead, I divide the batter into muffin tins and reduce the baking time to 18–20 minutes.

• A drizzle of white chocolate ganache over the top creates a beautiful finish.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. It keeps well and the flavors continue to develop. I let slices sit at room temperature for about 15 minutes before serving to bring back the soft, creamy texture. This cake also freezes beautifully—just wrap individual slices tightly and thaw in the fridge overnight.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers and prepare the frosting a day ahead. I assemble and decorate it the next day for the freshest presentation.

Do I need to strain the raspberry filling?

If I want a smooth filling, I strain out the seeds after cooking. But I usually leave them in for a rustic texture and added fiber.

Can I use store-bought raspberry jam?

Yes, I can substitute the filling with good-quality raspberry jam, but I prefer making it fresh for better flavor and less sweetness.

Can I make this cake gluten-free?

I’ve used a 1:1 gluten-free flour blend with great results. I just make sure it includes xanthan gum or add a small amount separately.

What can I use instead of food coloring?

For a natural red hue, I use beetroot powder or juice. The color is slightly different but still vibrant and beautiful.

Conclusion

This Red Velvet Raspberry Cake is a celebration in every slice. The bold red color, the fruity center, and the creamy frosting make it a dessert I always feel proud to serve. Whether it’s a romantic occasion, a holiday, or just a well-deserved treat, this cake always steals the spotlight and leaves everyone wanting more.