Homemade pink velvet cake gets its flavor and velvety texture from buttermilk. The stabilized whipped cream and fresh raspberries add a touch of sweetness.
Raspberry inside and out, this pink velvet cake—yes, pink!—is the perfect springtime dessert recipe. A moist, tender cake that is great for any special occasion. It’d also work beautifully around Valentine’s Day, for a baby shower, or an anytime-of-the-year birthday.
INGREDIENTS Raspberry Pink Velvet Cake
- Cooking spray
- 3 c. cake flour, spooned and leveled, plus more for pans
- 1 tbsp. baking powder
- 1/2 tsp. Kosher salt
- 1 c. (2 sticks) unsalted butter, at room temperature
- 2 c. granulated sugar
- 4 c. fresh raspberries, divided, plus more for decorating
- 4 large eggs
- 2 tsp. pure vanilla extract
- 3/4 c. Buttermilk
- 3 drops pink food coloring, optional
- 3 tbsp. seedless raspberry preserves
- Raspberry Cream Cheese Frosting
- meringue kisses and edible flowers, for decorating
Raspberry Cream Cheese Frosting
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 4 oz. cream cheese, at room temperature
- 1/4 c. fresh raspberries
- 1 tsp. pure vanilla extract
- 1/2 tsp. Kosher salt
- 3 c. confectioners’ sugar
DIRECTIONS FOR MAKING RASPBERRY PINK VELVET CACKE:-
- Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.
- 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.
- 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.
- 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.
- To 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.