Food Recipe

Table of Contents

Red Velvet Cake with Raspberry Filling: A Symphony of Color and Flavor

There are some flavors that, when you taste them, transport you instantly to a specific memory. For me, Red Velvet is intrinsically linked to the holidays, not just any holiday, but the kind where the air is crisp, the lights are twinkling, and there’s a comforting warmth emanating from the kitchen. I first encountered this iconic cake during a visit to my husband’s family in Chicago, a place where they seemed to have an almost reverent appreciation for it, even readily available as a mix from Duncan Hines. It quickly became a staple in their festive celebrations, and ever since that first bite, I’ve been on a delicious, lifelong quest for the ultimate Red Velvet recipe. This particular iteration, gleaned from the pages of Cooking Light, has become a treasured contender, its perfect balance of cocoa, sweetness, and that signature vibrant hue making it a true showstopper.

Recipe Overview

Prep Time: 48 minutes
Cook Time: 28 minutes
Total Time: 76 minutes (plus cooling time)
Servings: 16
Yield: 1 (9-inch, 2-layer cake)
Dietary Type: Standard (can be adapted)

Ingredients

This recipe calls for a few key components to achieve that perfect Red Velvet character and a delightful raspberry surprise.

For the Cake:

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ⅔ cups granulated sugar
½ cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring (this is crucial for that iconic color!)
1 teaspoon vanilla extract

For the Filling:

½ cup seedless raspberry jam

For the Frosting:

7 ounces low-fat cream cheese, softened
1 teaspoon vanilla extract
2 ¾ cups powdered sugar, sifted

Equipment Needed

To bring this beautiful cake to life, you’ll want to have these essential tools ready:

Two 9-inch round cake pans
A stand mixer or hand mixer
Several mixing bowls (at least 3)
Whisk
Measuring cups and spoons
Rubber spatula
Wire cooling racks
Parchment paper or wax paper
Cooking spray

Instructions

Let’s embark on the journey of creating this magnificent Red Velvet Cake with Raspberry Filling. Follow these steps precisely for the best results.

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Generously coat two 9-inch round cake pans with cooking spray. Then, line the bottoms of these pans with wax paper or parchment paper. This ensures your beautiful cakes will release cleanly.
Measure the Flour: Precisely measure out 3 cups of cake flour. The best way to do this is by spooning the flour into your dry measuring cup and then leveling it off with a straight edge, like the back of a knife. Avoid scooping directly from the flour bin, as this can compact the flour and lead to a denser cake.
Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, unsweetened cocoa, baking soda, baking powder, and salt. Set this mixture aside.
Cream Butter and Sugar: In a separate, larger bowl, beat the granulated sugar and softened butter together using a mixer. Start at medium speed and continue for 4 minutes, or until the mixture is well blended and appears light and fluffy. This step is vital for developing a tender crumb.
Incorporate Egg Whites: To the creamed sugar and butter mixture, add the egg whites, one at a time if possible, beating at medium speed for another 5 minutes, or until the mixture is wonderfully fluffy. This aeration contributes significantly to the cake’s delicate texture.
Prepare the Buttermilk Mixture: In a small bowl or liquid measuring cup, combine the fat-free buttermilk, the entire 1-ounce bottle of red food coloring, and 1 teaspoon of vanilla extract. Whisk this mixture well until the color is evenly distributed. The intensity of your red will depend on the food coloring brand, so don’t be afraid to give it a good stir.
Alternate Wet and Dry Ingredients: Now, it’s time to bring the cake batter together. Add the flour mixture to the sugar mixture in three alternating additions, along with the buttermilk mixture in two additions. Begin and end with the flour mixture. Mix on low speed just until moistened after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. A few streaks of flour are perfectly fine at this stage.
Fill the Pans: Pour the batter evenly into the prepared cake pans.
Remove Air Bubbles: To ensure an even bake and a smooth top, tap the pans sharply on your countertop a few times. This will help remove any large air bubbles trapped within the batter.
Bake the Cakes: Bake in the preheated oven at 350°F (175°C) for approximately 28 minutes. You’ll know the cakes are done when a wooden pick inserted into the center comes out clean. It’s crucial not to overbake, as this will dry out the cake.
Cooling Process: Once baked, cool the cakes in their pans for 10 minutes. Then, carefully invert them onto wire racks, remove the parchment paper, and cool completely. Patience during the cooling stage is key; frosting a warm cake is a recipe for disaster!
Prepare the Frosting Base: While the cakes cool, let’s make the frosting. In a medium bowl, combine the softened low-fat cream cheese and 1 teaspoon of vanilla extract.
Beat the Cream Cheese: Using your mixer, beat the cream cheese mixture on high speed for 3 minutes, or until it’s wonderfully fluffy and smooth.
Add Powdered Sugar: Add the sifted powdered sugar to the cream cheese mixture. Beat on low speed just until blended. Continue to beat on low until the frosting is smooth and has a spreadable consistency. Avoid overmixing at high speed, which can incorporate too much air and make the frosting unstable.
Assemble the Cake: Once the cake layers are completely cool, it’s time for assembly. Place one cake layer on your serving plate or cake stand.
Add the Raspberry Filling: Spread the ½ cup of seedless raspberry jam evenly over the first cake layer. Ensure you get close to the edges.
Top with Second Layer: Carefully place the second cake layer on top of the jam-filled layer.
Frost the Cake: Spread the prepared frosting generously over the top and sides of the entire cake. You can create swirls and peaks for a rustic look, or smooth it for a more polished finish.
Refrigerate: For best results and to allow the frosting to set, store the assembled cake loosely covered in the refrigerator.

Expert Tips & Tricks

Room Temperature is Key: Ensure your butter, egg whites, and cream cheese are all at room temperature before you begin. This is crucial for proper emulsification and achieving a smooth, well-blended batter and frosting. Cold ingredients can lead to a lumpy texture.
Don’t Overmix: This is perhaps the most important tip for any cake. Overmixing develops gluten, resulting in a tough, dense cake. Mix until just combined, especially when adding the dry and wet ingredients to the creamed mixture.
The Magic of Buttermilk: If you don’t have buttermilk on hand, you can easily make your own. For every cup of buttermilk, measure out 1 cup of milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly.
Color Intensity: The amount of red food coloring can be adjusted slightly depending on your desired shade. However, be mindful not to add too much, as it can affect the flavor and texture of the cake. Gel food coloring is often more concentrated than liquid, so you might need less.
Jam Consistency: If your raspberry jam is particularly chunky, you might want to give it a quick pulse in a food processor or blender to make it smoother for easier spreading.
Frosting Stability: For a firmer frosting, especially in warmer climates, you can chill the cream cheese and butter for a few minutes before beating them. If the frosting seems too soft, chill it for 15-20 minutes before continuing.

Serving & Storage Suggestions

This Red Velvet Cake with Raspberry Filling is a stunner on its own, but a dusting of powdered sugar or a few fresh raspberries can elevate its presentation even further. Slice it cleanly with a sharp knife that has been dipped in hot water and dried.

Due to the cream cheese frosting, this cake is best stored loosely covered in the refrigerator. It will keep well for 3 to 4 days. When ready to serve, allow the cake to sit at room temperature for about 20-30 minutes to soften the frosting slightly for optimal flavor and texture. While you can freeze Red Velvet cake, the cream cheese frosting may become slightly grainy upon thawing. If you choose to freeze it, wrap it tightly in plastic wrap and then in aluminum foil for up to 1 month.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	372.3 kcal	–
Calories from Fat	81 kcal	–
Total Fat	9 g	13%
Saturated Fat	5.6 g	27%
Cholesterol	24.7 mg	8%
Sodium	282.2 mg	11%
Total Carbohydrate	69.2 g	23%
Dietary Fiber	0.8 g	3%
Sugars	46.1 g	184%
Protein	4.5 g	8%

Variations & Substitutions

Chocolate Lovers: For an even deeper chocolate flavor, you can increase the cocoa powder to 3 tablespoons.
Cream Cheese Frosting Variations: While the classic is divine, you could add a touch of lemon zest to the frosting for a brighter note, or even a tablespoon of your favorite liqueur like bourbon or Kahlua.
Filling Options: Beyond raspberry jam, consider other fruit preserves like strawberry, blackberry, or even a tangy cherry jam for a different flavor profile. A swirl of chocolate ganache could also be a decadent addition.
Gluten-Free: For a gluten-free version, experiment with a good quality gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.

FAQs

Q: Why is my Red Velvet cake not very red?
A: The intensity of the red color depends on the food coloring used. Ensure you are using a good quality, concentrated red food coloring. The reaction of the cocoa powder (which is acidic) with baking soda can also slightly mute the red, which is why a full bottle is often recommended.

Q: Can I make this cake ahead of time?
A: Yes, the cake layers can be baked a day in advance, cooled completely, wrapped tightly, and stored at room temperature. The frosting can also be made ahead and refrigerated, but it may need to be re-whipped before frosting the cake.

Q: What’s the difference between cake flour and all-purpose flour?
A: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb, which is ideal for cakes like this.

Q: How do I get smooth sides on my cake?
A: Using an offset spatula and a turntable can help you achieve smooth sides. Apply a thin “crumb coat” of frosting first, chill the cake, and then apply a thicker, final layer.

Q: Can I use a different type of milk instead of buttermilk?
A: While buttermilk provides a unique tang and tenderness, if you must substitute, use the milk and vinegar/lemon juice trick mentioned in the “Expert Tips & Tricks” section. Whole milk will yield a richer cake than skim.

Final Thoughts

There’s a reason Red Velvet holds such a special place in the hearts of cake lovers. It’s visually stunning, with its vibrant hue, and its flavor profile is a delicate dance between rich cocoa and subtle sweetness. The addition of that bright, tart raspberry filling cuts through the richness beautifully, creating a truly balanced and delightful experience. This recipe, with its careful measurements and straightforward steps, allows you to recreate that magic in your own kitchen. Don’t be intimidated by the layers and frosting; the process is incredibly rewarding. Serve it with a glass of cold milk or a cup of freshly brewed coffee, and watch as your guests are charmed by its beauty and captivated by its taste. I encourage you to give this Red Velvet Cake with Raspberry Filling a try; it’s a recipe that’s sure to become a cherished favorite for your own special occasions.

Red Velvet Cake With Raspberry Filling Recipe