When I want to really impress, I make this homemade red velvet cake with raspberry cream cheese frosting. Every component of this delicious cake is homemade and oh-so delicious! From the moist, tender red velvet cake to the cream cheese frosting with raspberry jam, this cake really brings the flavor. It’s super impressive looking and surprisingly easy to make. I think it’d be great for Valentine’s Day!
This homemade red velvet cake with raspberry cream cheese frosting is all kinds of delicious! From its vibrant red color to its rich chocolate flavor, every bite is heaven-sent! I enhanced traditional cream cheese frosting with raspberry jam for a sweet and tangy bite that everyone will love!
What’s in This Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting Recipe?
- Cake Flour: Gives this cake its ultra-light and fluffy texture.
- Cocoa Powder: Use an unsweetened cocoa powder– I recommend using natural cocoa powder rather than a Dutch-processed cocoa powder.
- Baking Soda: Gives this cake lift.
- Butter: Using salted butter in both the cake and the frosting allows you to skip measuring out salt. If you use unsalted butter, you’ll want to add a pinch of salt to each.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the frosting without making it grainy.
- Eggs: Add structure to the cake.
- Vanilla Extract: Adds vanilla flavor to the cake and frosting.
- Buttermilk: Has natural acidity that gives this cake its velvety texture.
- Food Coloring: Gives the cake its signature vibrant red color.
- Cream Cheese: Adds tanginess and creaminess to the frosting.
- Raspberry Jam: This gives our cream cheese frosting a bit of a twist. It’s sweet, fruity, and tart! (Feel free to skip this if you prefer a more traditional frosting.)
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover raspberry red velvet cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let come to room temperature before enjoying.
Tips for Success
- This recipe is enough frosting to frost a two-layer, 8-inch cake.
- For the best red velvet cake, all ingredients should be at room temperature before you combine them. They will mix more easily so that you have a uniform texture.
- Make cupcakes instead! This recipe will make around 30 cupcakes. They will need to bake for around 20 minutes.
- Let the cakes cool completely before frosting.
Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
Ingredients
For the Cake
- 2¼ cups cake flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ cup salted butter room temperature (1 stick)
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk room temperature
- 2 tablespoons red food coloring
For the Frosting
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup salted butter room temperature (1 stick)
- 1 teaspoon pure vanilla extract
- 3½ cups powdered sugar
- 2 tablespoons seedless raspberry jam
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 8-inch Round Cake Pan
Instructions
For the Cake
- Preheat oven to 350°F. Spray 2 8-inch round cake pans with nonstick spray and set aside.
- In a large bowl, combine the cake flour, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.2¼ cups cake flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy. Add in the eggs and vanilla, mixing to combine.½ cup salted butter, 1½ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Add in the flour mixture and buttermilk, alternating, in two additions, to the butter mixture, mixing until well combined.1 cup buttermilk
- Add in the food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.2 tablespoons red food coloring
- Evenly pour the batter into the prepared cake pans. Bake for 25-30 minutes, until an inserted toothpick comes out clean or the top of the cake springs back when touched.
- Allow the cakes to cool before frosting. Cut any dome, or “tops”, of the cakes so they are both even and flat. Save the tops to crumble and coat/decorate the cake.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until soft and creamy. Add in the extract and powdered sugar, beating until the frosting is smooth and creamy.8 ounces cream cheese, ½ cup salted butter, 1 teaspoon pure vanilla extract, 3½ cups powdered sugar
- Mix in the seedless jam and mix until it is evenly distributed and the frosting is a soft pink color.2 tablespoons seedless raspberry jam
Assembly
- Place 1 chilled cake on a cake stand. Add a ¼-inch thick layer of the frosting to the top of the cake, then set the second cake on top. Frost the top and sides of the assembled cake, and coat with leftover cake crumbles to decorate.
Notes
How to Make Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting Step-by-Step
Mix the Dry Ingredients: Preheat your oven to 350°F, spray 2 (8-inch) round cake pans with nonstick spray, and set aside. In a large bowl, combine 2¼ cups of cake flour, 2 tablespoons of unsweetened cocoa powder, and 1 teaspoon of baking soda. Stir together to combine, then set the bowl aside.
Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of salted butter and 1½ cups of granulated sugar together until creamy. Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing to combine.
Alternate the Wet and Dry: Add in the flour mixture and 1 cup of buttermilk, alternating, in two additions, to the butter mixture, mixing until well combined.
Color the Batter: Add in 2 tablespoons of red food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.
Bake the Cakes: Evenly pour the batter into the prepared cake pans. Bake for 25-30 minutes, until an inserted toothpick comes out clean or the top of the cake springs back when touched. Allow the cakes to cool before frosting. Cut any dome, or “tops”, of the cakes so they are both even and flat. Save the tops to crumble and coat/decorate the cake.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 8 ounces (1 brick) of cream cheese and ½ cup of salted butter together until soft and creamy. Add in 1 teaspoon of vanilla extract and 3½ cups of powdered sugar, beating until the frosting is smooth and creamy.
Add the Jam: Mix in 2 tablespoons of seedless raspberry jam and mix until it is evenly distributed and the frosting is a soft pink color.
Assemble the Cake: Place 1 chilled cake on a cake stand. Add a ¼-inch thick layer of the frosting to the top of the cake, then set the second cake on top. Frost the top and sides of the assembled cake, and coat with leftover cake crumbles to decorate.
I made this cake and the cake turned out ok, but with the addition of the jam in the icing, the icing was not firm but rather loose. I don’t recommend using this icing recipe. Maybe I did something wrong?