Red Velvet Raspberry Cake – A Romantic & Fruity Classic
This red velvet raspberry cake blends cocoa-kissed layers, tart raspberry filling, and cream cheese frosting into one unforgettable dessert. Rich, romantic, and perfect for any celebration!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10–12 servings
- Category: Dessert, Celebration Cake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Red Velvet Cake
250 g all-purpose flour
30 g cocoa powder
1 tsp baking soda
½ tsp salt
240 g sugar
120 ml vegetable oil
2 large eggs
240 ml buttermilk (or milk + 1 tbsp vinegar)
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
Raspberry Filling
200 g fresh or frozen raspberries (if frozen, thawed)
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
Cream Cheese Frosting
225 g cream cheese, softened
115 g unsalted butter, softened
300 g powdered sugar
1 tsp vanilla extract
Instructions
Prepare Cake Pans: Preheat oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.
Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat sugar and oil until smooth. Add eggs one at a time, then mix in buttermilk, food coloring, vanilla, and vinegar.
Form Batter: Gradually add the dry mixture to the wet ingredients and stir until smooth and lump-free.
Bake: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Make Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until soft. Stir in cornstarch slurry and cook until thickened. Remove from heat and cool.
Prepare Frosting: In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, whipping until fluffy.
Assemble Cake: Place one cooled cake layer on a serving plate. Spread raspberry filling, then a layer of frosting. Top with second cake layer and frost the top and sides.
Decorate: Garnish with fresh raspberries or red velvet crumbs for a stunning finish.
Notes
Use gel food coloring for a deep red hue without altering texture.
If you prefer a lighter frosting, add 1–2 tbsp heavy cream to the mixture.
The raspberry filling can be made a day ahead and stored in the refrigerator.
Store the finished cake covered in the fridge for up to 3 days.
