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Red Raspberry Velvet Cake

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Rate this recipe 4.3/5 (15 Votes)

Ingredients

  • Frosting:
  • Cooking spray
  • 3 cups sifted cake flour
  • 2 tbsp unsweetened cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 2/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 4 large egg whites
  • 2 cups fat-free buttermilk
  • 1 (1 oz) bottle red food coloring
  • 1 tsp vanilla extract
  • 7 ozs 1/3-less-fat cream cheese
  • 1 tsp vanilla extract
  • 2 3/4 cup powdered sugar
  • Remaining ingredient:
  • 1/2 cup seedless raspberry jam

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees. Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cup; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended.
Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, flood coloring and 1 tsp vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean (do not over bake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on racks.
To prepare frosting, combine cream cheese and 1 tsp vanilla in a medium bowl; beat with mixer at hight speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place one cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

*I double frosting recipe and spread the bottom layer of cake with frosting and then top the frosting with the raspberry jam. Top with remaining layer and continue as directed by recipe.

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