Feb 08

Romantic Valentine’s Day Recipe: Pink Velvet Cake with Raspberry Cream Cheese Frosting

INGREDIENTS

YIELDS: 10 – 12

Raspberry Pink Velvet Cake

Cooking spray
3 cup cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 cup unsalted butter, at room temperature
2 cup granulated sugar
4 cup fresh raspberries, divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 cup Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry jam

Raspberry Cream Cheese Frosting

meringue kisses and edible flowers, for decorating
Raspberry Cream Cheese Frosting
1/2 cup unsalted butter, at room temperature
120g cream cheese, at room temperature
1/4 cup fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. salt
3 cup confectioners’ sugar

DIRECTIONS

PREP TIME: 0:30
TOTAL TIME: 2:30

  1. Preheat oven to 180°C. Grease and flour 3 (20cm) cake pans. Whisk together flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.
  4. Toss together jam and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the jam mixture; repeat one more time. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
  5. To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.