Raspberry Red Velvet Cake (with Raspberry Cream Cheese Frosting)

Course: Cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: slices

Calories: 841kcal

The raspberry cream cheese frosting is the star of this red velvet cake recipe!

Preheat oven to 350°F. Spray 2 8-inch round cake pans with nonstick spray and set aside.
In a large bowl, combine the flour, cornstarch, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.
2¼ cups all-purpose flour, 2 tablespoons cornstarch, 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, vanilla, and lemon juice, mixing to combine.
½ cup salted butter, 1½ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon lemon juice
Add in the flour mixture and milk, alternating, in two additions, to the butter mixture, mixing until well combined.
1 cup milk
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.

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

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.

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.

Storage: Store red velvet cake in an airtight container in the refrigerator for up to 3 days. Freeze tightly wrapped for up to 3 months.