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Red Velvet and Raspberry Cake

Vibrant red velvet cake sandwiched with vanilla cream, cream cheese frosting and fresh raspberries and finished with the most beautiful chocolate buttercream and more raspberries are always a winning combination.

Red Velvet Cake Recipe, Food Blog, Food Blogger, Foodie for Thought

My blog turned three this February. Three! And if I had baked a cake to mark the occasion like the good blogger I wish I could be, then it would have been this cake without a doubt. It’s the perfect celebration cake; when I took it to work a few weeks ago it received the best reaction of any cake I’ve ever shared with my colleagues. They loved it, I love it and I hope you do too.

Red Velvet Cake Recipe, Food Blog, Food Blogger, Foodie for Thought

I’ve been baking this red velvet cake for years – the recipe is a creased, stained scrap of paper that’s somehow managed to survive since the early 00s – ever since I was taught to make it and cooking class as a child and I’ve tweaked it slightly over the years so I’m afraid I don’t know the original origins of this one but the filling and decoration are inspired by Sweetapolita.

Red Velvet and Raspberry Celebration Cake

The ultimate celebration cake – delicious red velvet cake, fresh raspberries with vanilla cream and the perfect chocolate buttercream.
Course Cake
Prep Time 40 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour 10 minutes
Author Victoria

Ingredients

Red Velvet Cake

  • 105 g unsalted butter room temperature
  • 275 g golden caster sugar
  • 1 tbsp vanilla bean paste
  • 1/2 tsp extra red food colouring I use Sugarflair
  • 250 ml buttermilk
  • 2 medium eggs
  • 230 g plain flour
  • 15 g cocoa powder sifted
  • 1/2 tsp table salt
  • 1 tsp bicarbonate of soda
  • 10 ml white wine vinegar

Vanilla Cream Filling

  • 300 ml double cream
  • 75 g icing sugar
  • 1 tsp vanilla bean paste
  • handful fresh raspberries

Cream Cheese Filling

  • 70 g icing sugar
  • 115 g unsalted butter room temperature
  • 100 g full-fat cream cheese room temperature
  • 1 tsp vanilla bean paste
  • handful fresh raspberries

Chocolate Buttercream

  • 250 g good quality dark chocolate at least 70%
  • 450 g unsalted butter room temperature
  • 500 g icing sugar
  • 1 1/2 tsp vanilla bean paste
  • 120 ml double cream
  • handful fresh raspberries

Instructions

For the cake

  • Grease and line two 6-inch cake tins and preheat your oven to 170 degrees fan.
  • Add the butter to the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric whisk, and beat until pale and fluffy – around 5 minutes. Add in the golden caster sugar and vanilla bean paste and beat again until well combined and fluffy. The key to getting a really vibrant red velvet sponge is having a really pale base.
  • In a jug, mix together the buttermilk and red food colouring. If you’re using a gel food colouring like I do make sure there are no lumps and that the colouring is well mixed through the buttercream.
  • In a small bowl or jug, beat your eggs by piercing the yolks with a fork and then beating. Set your stand mixer on slow and add the eggs in slowly and gradually. If the mixture looks like it’s splitting, add in a tablespoon of flour to bring it back together.
  • In a medium bowl, sift together the flour, cocoa powder and salt. Set your stand mixer on a low speed and gradually alternate adding the flour/cocoa mix with the coloured buttermilk, starting and ending with the flour/cocoa.
  • Add the bicarb and white wine vinegar to a small bowl and whisk quickly; while it’s fizzing add to the cake batter and mix through by hand using a wooden spoon.
  • Pour the cake mix evenly into the two cake tins and bake for approximately 30-35 minutes until a skewer inserted into the cake comes out clean and the sponge springs back when pressed. Don’t worry if the tops have discoloured slightly, you’ll cut them off shortly.
  • Leave the cakes to cool completely, ideally overnight. If you’re cooling overnight, remove from the tins after 10-15 minutes and leave to cool to the touch, wrap tightly in clingfilm and leave until the morning.

For the vanilla cream filling

  • Add the double cream, icing sugar and vanilla bean paste to the bowl of a stand mixer fitted with a whisk attachment and whip until the cream forms thick peaks. Put into a bowl, cover with clingfilm and leave in the fridge until you’re ready to assemble the cake.

For the cream cheese filling

  • Add the butter to the bowl of a stand mixer fitted with the beater attachment and beat until light and fluffy – about five minutes. Add in the icing sugar and beat again until combined. Add in the cream cheese and vanilla bean paste and beat until well combined. Put the filling into a bowl, cover with clingfilm and leave in the fridge until you’re ready to assemble the cake.

For the chocolate buttercream

  • Melt the chocolate in a bowl over simmering water (bain-marie) and leave to the side to cool slightly.
  • In the bowl of a stand mixer beat the butter until light and fluffy before adding in the icing sugar and vanilla and beating until soft. Add in the melted chocolate and beat until combined.
  • Add in the double cream and beat again for a minute or two until well combined and the buttercream is of piping and spreading consistency. 

To assemble the cake

  • Level the tops of your cakes and split each cake in half so that you have four sponges. 
  • Place one sponge onto a cake board or serving plate and spread a thick layer of the vanilla cream over the sponge, scatter over fresh raspberries; add another sponge and top with the cream cheese filling and a handful of fresh raspberries. Repeat. 
  • Once you’ve added your filling, apply a crumb coat of chocolate buttercream to the cake and leave to chill in the fridge for 30 minutes.
  • Add a thick layer of buttercream and smooth the cake. Decorate the cake using the remaining chocolate buttercream and more fresh raspberries if you like.
Red Velvet Cake Recipe, Food Blog, Food Blogger, Foodie for Thought

I really love the balance of sweet and sharp in this cake. The little burst of sharpness from the raspberries works so beautifully well with everything else.

Red Velvet Cake Recipe, Food Blog, Food Blogger, Foodie for Thought
Red Velvet Cake Recipe, Food Blog, Food Blogger, Foodie for Thought

I like to keep this cake in the fridge but remove 30 minutes or so before serving to bring to room temperature. Ideally eat within 24-48 hours because of the cream and fruit.

I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.

Victoria

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