Red Velvet Cake With Raspberry Filling Recipe

Name: Red Velvet Cake With Raspberry Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted cake flour; 2 tablespoons unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 2/3 cups granulated sugar; 1/2 cup butter, softened; 4 large egg whites; 2 cups fat-free buttermilk; 1 (1 ounce) bottle red food coloring; 1 teaspoon vanilla extract; For Frosting; 7 ounces low-fat cream cheese; 1 teaspoon vanilla extract; 2 3/4 cups powdered sugar; For Filling; 1/2 cup seedless raspberry jam

Servings: persons

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 teaspoon vanilla extract
For Frosting
7 ounces low-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
For Filling
1/2 cup seedless raspberry jam

1
Preheat oven to 350u00b0F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
2
Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
3
Combine flour, cocoa, baking soda, baking powder and salt.
4
Set aside.
5
In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
6
Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
7
Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
8
Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
9
Pour batter into prepared pans.
10
Tap pans sharply on counter to remove any large air bubbles.
11
Bake at 350u00b0F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
12
Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
13
For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
14
Beat with a mixer at high speed for 3 minutes or until fluffy.
15
Add powdered sugar and beat at low speed just until blended.
16
To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
17
Spread frosting over top and sides of cake.
18
Store cake loosely covered in refrigerator.

2325

kcal

Calories

144

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups sifted cake flour, 2 tablespoons unsweetened cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Red Velvet Cake With Raspberry Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cake With Raspberry Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions