Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting

Homemade 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

Author: Becky Hardin

Impress your family with this homemade red velvet cake layered with tangy-sweet raspberry cream cheese frosting. Moist, fluffy, and full of rich flavor—perfect for birthdays, holidays, or any time you want a show-stopping dessert.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer
2 8-inch Round Cake Pan(s)

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

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 (about 539 grams per pan). 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.

Video

Notes

*Cake flour is essential for a light and fluffy crumb. If you do not have any on hand, make your own or substitute all-purpose flour (though the cake may be denser).

**While you can use any unsweetened cocoa powder in this recipe, I highly recommend using natural cocoa powder for the best rise. It reacts with the baking soda to produce air bubbles for a delicate crumb.

***For a dye-free cake, mix ¼-⅓ cup beet puree (with a splash of vinegar or lemon juice) into the wet ingredients and reduce the buttermilk by 2-3 tablespoons. Add 1-2 tablespoons sugar to balance the earthy flavor if desired.

Tips:

For easier release, place a parchment paper round in the bottom of each cake pan.
For the best results, all ingredients should be at room temperature before you combine them. It helps the batter mix more easily, and the cake will get a better rise.
Measure your flour using the spoon-and-level method to avoid making this cake dense or dry.
I recommend sifting your cocoa powder if it's lumpy to avoid dry pockets in your cake.
Don’t overmix the batter after adding flour; it keeps the cake light and fluffy.
Let the cakes cool completely before frosting. I recommend chilling them, as this prevents the frosting from melting and keeps layers stable.
Beat the cream cheese and butter until very smooth to avoid lumps.
You can gently warm the raspberry jam for 10 seconds in the microwave to make it easier to incorporate smoothly without streaks.
Apply a thin layer of frosting (crumb coat) first, chill 10-15 minutes, then finish frosting to trap crumbs.
Let the cake sit at room temperature 15-20 minutes before slicing for softer slices.
Fresh raspberries or a light drizzle of raspberry sauce would make great decorations!

Cupcake Instructions: Prepare the cake batter as described, instead portioning it equally into a cupcake tin (you may need 2 tins). Bake for 18-22 minutes, and cool completely before frosting.

Make-Ahead: You can bake the cake layers up to 2 days in advance and store them tightly wrapped in plastic wrap at room temperature or in the refrigerator until you're ready to frost.

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.

Nutrition