Red Velvet Raspberry Cake Recipe
Ingredients:
This delicious red velvet raspberry cake is perfect for any special occasion. To make this cake, you need the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions:
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the buttermilk, food coloring, and vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the raspberries.
Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a cooling rack. Allow to cool completely before frosting.
Nutrition:
A single slice of this red velvet raspberry cake contains 250 calories, 11 grams of fat, 33 grams of carbohydrates, 1 gram of dietary fiber, and 4 grams of protein. It also contains 22% of your daily recommended value of vitamin A and 8% of your daily recommended value of calcium.
This cake is high in sugar, so it should be enjoyed in moderation. It also contains butter, so it is not suitable for those who are lactose intolerant.
Serving Suggestions:
This red velvet raspberry cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of hot tea or coffee.
For a special treat, top the cake with a fresh raspberry sauce or a drizzle of melted chocolate. You can also add a sprinkle of powdered sugar for decoration.
Storage:
This cake is best enjoyed the day it is made, but can be stored in an airtight container at room temperature for up to three days. It can also be stored in the refrigerator for up to one week.
If you have leftovers, you can freeze the cake for up to one month. To thaw, place the cake in the refrigerator overnight.
Tips and Tricks:
To make this cake even more flavorful, try adding a teaspoon of almond extract or a tablespoon of cocoa powder to the batter. You can also replace the buttermilk with yogurt or sour cream for a richer flavor.
If you don’t have fresh raspberries, you can use frozen raspberries instead. Just be sure to thaw them completely before adding them to the cake batter.
For an extra special touch, top the cake with a fresh raspberry glaze or cream cheese frosting.
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