The first time I baked a Raspberry Pink Velvet Layer Cake, the aroma of fresh raspberries and buttery sweetness filled my kitchen, and I knew I had stumbled upon something magical. This cake is the kind of dessert that makes people gasp when they see it and sigh contentedly after their first bite. Perfectly pink, decadently moist, and layered with tangy raspberry frosting, it’s a showstopper for any special occasion—birthdays, anniversaries, bridal showers, you name it!
Whether you’re celebrating with loved ones or treating yourself, this cake is more than just dessert—it’s an experience. After testing and tweaking this recipe countless times, I can confidently say it’s foolproof and absolutely worth the effort. Let’s get baking, shall we?
Why You’ll Love This Recipe
- Perfect for Special Occasions: This Raspberry Pink Velvet Cake is stunning enough to be the centerpiece at any celebration.
- Beautiful Presentation: The vibrant pink color and luscious raspberry frosting make this cake Instagram-worthy.
- Tangy and Sweet Flavor: The combination of fresh raspberries and velvety cake creates a balance of sweetness and tartness.
- Moist and Tender Texture: Thanks to the buttermilk and oil in the batter, this cake is melt-in-your-mouth soft.
- Customizable: You can easily adapt this recipe for dietary needs or flavor preferences.
What sets this recipe apart is the attention to detail. The raspberry puree adds a natural tartness while ensuring the cake stays moist and flavorful. Plus, the frosting is whipped to perfection, giving it a light, fluffy texture that complements the richness of the cake layers.
What Ingredients You Will Need
This recipe uses simple, easy-to-find ingredients, but each plays a crucial role in creating the irresistible flavor and texture of this cake.
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature (adds tangy flavor and moisture)
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp raspberry puree (made from fresh raspberries, strained)
- Pink food coloring (optional, for a vibrant hue!)
For the Raspberry Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 3 tbsp raspberry puree
- 1 tsp vanilla extract
- Pinch of salt
Trust me, using fresh raspberries for the puree makes all the difference. It brings a natural tartness that perfectly balances the sweetness of the frosting.
Equipment Needed
You don’t need fancy tools to create this masterpiece, but a few essentials will make the process easier:
- Mixing Bowls: Use large bowls for batter and frosting preparation.
- Electric Mixer: A stand or hand mixer works great for whipping the frosting and mixing the batter.
- 8-inch Round Cake Pans: You’ll need two pans to create those beautiful layers.
- Cooling Rack: Essential for cooling the cakes evenly.
- Offset Spatula: Perfect for spreading the frosting smoothly.
- Piping Bag: Optional, but great for decorative frosting touches.
If you don’t have an electric mixer, you can mix by hand—it just takes a little more elbow grease. And if you’re missing cake pans, you can try using a square baking dish instead.
Preparation Method
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the raspberry puree: Blend fresh raspberries until smooth, then strain through a fine mesh sieve to remove seeds.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and raspberry puree until smooth.
- Incorporate dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Add food coloring: If desired, add a few drops of pink food coloring to achieve your preferred shade.
- Bake the cakes: Divide the batter evenly between the prepared pans and bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the frosting: Beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Whip until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate and spread frosting evenly on top. Add the second layer and frost the sides and top of the cake.
- Decorate: Use a piping bag for decorative touches or garnish with fresh raspberries.
Your kitchen will smell heavenly, and the cake will look like a masterpiece!
Cooking Tips & Techniques
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Stir until the ingredients are just combined.
- Cool Completely: Frosting a warm cake can result in a melted mess, so patience is key.
- Use Fresh Puree: Fresh raspberry puree gives the cake and frosting an unbeatable flavor.
- Chill if Necessary: If your frosting becomes too soft, refrigerate it for 10 minutes before using.
I’ve learned these tips the hard way—trust me, following them will save you some kitchen headaches!
Variations & Adaptations
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend.
- Dairy-Free Alternative: Use almond milk or coconut milk instead of buttermilk, and dairy-free butter for the frosting.
- Chocolate Twist: Add ¼ cup cocoa powder to the batter for a pink velvet chocolate cake.
- Seasonal Fruit Swap: Substitute raspberries with strawberries, blackberries, or even cherries for a different flavor profile.
- Mini Cakes: Bake the batter in cupcake tins for adorable individual servings.
My personal favorite variation? Adding a layer of raspberry jam between the cake layers for an extra burst of flavor.
Serving & Storage Suggestions
This Raspberry Pink Velvet Cake is best served at room temperature. Pair it with a cup of tea, coffee, or even a glass of champagne for extra flair!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
- Reheating: Thaw frozen slices in the fridge overnight and let them come to room temperature before serving.
The flavors deepen after a day, making it even more delicious as leftovers!
Nutritional Information & Benefits
This cake is a treat, so it’s not exactly low-calorie—but the use of fresh raspberries provides some natural antioxidants!
- Calories: Approximately 450 per slice (based on 12 servings)
- Fat: 20g
- Sugar: 40g
- Key Nutrients: Vitamin C from raspberries
While it’s a splurge, it’s worth it for a special celebration!
Conclusion
This Raspberry Pink Velvet Layer Cake is more than just a dessert—it’s an edible celebration. From its delicate pink hue to the perfect blend of tangy raspberries and sweet frosting, it’s a recipe you’ll return to again and again. Whether you’re making it for someone special or treating yourself, this cake is guaranteed to create unforgettable moments.
I’d love to hear how yours turns out! Share your variations or serving ideas in the comments below. Let’s make every occasion a little sweeter, one slice at a time!
FAQs
Can I use frozen raspberries?
Yes! Just thaw them completely and strain after blending to remove excess liquid.
What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
How do I avoid dense cake layers?
Make sure not to overmix the batter and measure ingredients accurately.
Can I make this ahead of time?
Absolutely! Bake the cakes and store them wrapped in plastic wrap overnight. Frost just before serving.
How do I achieve a vibrant pink color without food coloring?
Increase the amount of raspberry puree for a natural pink hue, though it may slightly alter the texture.
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