Raspberry Red Velvet Cake
Serves: 1 (8-inch) cake
 
Ingredients
  • 3⁄4 cup unsalted butter, softened
  • 1 1⁄2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1⁄3 cup unsweetened cocoa powder
  • 3⁄4 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 3⁄4 cup whole buttermilk
  • 2 tablespoons red liquid food coloring
  • 3 teaspoons distilled white vinegar
  • 1 1⁄2 teaspoons vanilla extract
  • 2 tablespoons red raspberry seedless jam
  • Cream Cheese Frosting (recipe follows)
  • Garnish: fresh mint leaves and Sugared Raspberries (recipe follows)
Instructions
  1. Preheat oven to 350°. Coat inside of 2 (8-inch) round cake pans with butter, and dust with flour.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring, vinegar, and vanilla extract. Divide batter between prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in centers comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Turn cake layers out onto wire racks. Brush top of each layer with 1 tablespoon raspberry jam while cake is still warm. Let cool completely.
  5. Place one cake layer, jam side up, on a cake stand. Using an offset spatula, spread approximately 1 1⁄2 cups Cream Cheese Frosting onto top of cake layer. Top with remaining cake layer, jam side up. Spread a thin layer of frosting onto top and sides of cake as a crumb coating. Spread desired amount of remaining frosting onto top and sides of cake. Using a bench scraper, smooth icing, if desired. Cover and refrigerate until serving time, up to a day.
  6. Just before serving, garnish with mint leaves and Sugared Raspberries, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-red-velvet-cake/