Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- Fresh raspberries
- Mini butter cookies
- Strawberries
Directions
Preheat oven to 350°F (175°C).
Grease and line two 8-inch (20 cm) round cake pans.
Whisk together flour, cocoa powder, sugar, baking soda, and salt in a bowl.
Whisk eggs, oil, buttermilk, vanilla, vinegar, and red food coloring in a separate bowl until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Divide batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool completely in the pans before inverting onto a wire rack.
Beat cream cheese and butter together until creamy.
Gradually add powdered sugar, beating until smooth.
Mix in vanilla extract.
If the frosting is too soft, refrigerate briefly to firm up.
Optionally, slice each cake horizontally to create four thin layers.
Place one cake layer on a serving plate and spread with cream cheese frosting.
Repeat layering with the remaining cake layers and frosting.
Spread a thin layer of frosting around the sides of the assembled cake (naked cake style).
Pipe extra frosting swirls on top.
Arrange fresh raspberries in the center of the cake.
Place mini cookies around the edge of the cake.
Optionally, add a few strawberries for contrast.
Optionally, drizzle raspberry coulis between layers.
Chill the cake for 1 hour before slicing for neat layers.
Store the cake in the refrigerator for up to 4 days.
Frequently Asked Questions
How should I properly store my homemade Red Velvet Raspberry Cake to keep it fresh?
Once completely cooled and frosted, this Red Velvet Raspberry Cake is best stored in an airtight container at room temperature for up to 3 days. If your frosting contains cream cheese, refrigeration is necessary, and you should allow the cake to sit out for about 30 minutes before serving for the best texture.
Can I substitute buttermilk in this Red Velvet cake recipe if I don't have any on hand?
Yes, you can easily substitute the 1 cup of buttermilk required for this recipe by mixing 1 tablespoon of white vinegar or lemon juice into regular milk, letting it sit for 5 minutes until slightly curdled. This acidic component is crucial for activating the baking soda and achieving the classic Red Velvet crumb.
What is the best way to ensure my Red Velvet layers bake evenly at 350°F (175°C)?
For even baking at 350°F (175°C), ensure your two 8-inch pans are properly greased and lined with parchment paper on the bottom to prevent sticking. Also, make sure your oven temperature is accurately calibrated, as hot spots can cause the edges to set before the center finishes cooking in the 35-minute baking time.
