Prepare to fall in love with the most Instagram-worthy dessert that's about to revolutionize your baking game! This Pink Velvet Cake with Raspberry Buttercream isn't just a cake – it's a showstopping masterpiece that combines the soft, delicate texture of velvet cake with the vibrant, tangy burst of fresh raspberries. Whether you're looking to impress your guests, celebrate a special occasion, or simply treat yourself to a slice of pure bliss, this recipe promises to be your new go-to dessert that's as beautiful as it is delicious.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 cup raspberries (for buttercream)
- 1 cup unsalted butter (for buttercream)
- 4 cups powdered sugar (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt to ensure a smooth cake texture.
- In a separate bowl, whisk together granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined and smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix the batter.
- Divide the cake batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the raspberry buttercream, puree fresh raspberries in a blender and strain to remove seeds.
- In a stand mixer, cream unsalted butter until light and fluffy, then gradually add powdered sugar.
- Fold in the raspberry puree until the buttercream reaches a smooth, spreadable consistency.
- Once cakes are completely cool, place one layer on a cake stand and spread a layer of raspberry buttercream.
- Top with the second cake layer and frost the entire cake with remaining raspberry buttercream.
- Optionally, garnish with fresh raspberries or a light dusting of powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, buttermilk, and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test – it should come out clean or with just a few crumbs when inserted into the cake's center.
- Cool Completely: Allow cakes to cool entirely before frosting to prevent the buttercream from melting and sliding off.
- Strain Raspberry Puree: Always strain the raspberry puree to remove seeds for a silky-smooth buttercream.
- Chill for Perfect Frosting: If the buttercream seems too soft, refrigerate it for 10-15 minutes to achieve the ideal spreading consistency.
- Decorating Hack: Use a rotating cake stand and offset spatula for professional-looking frosting results.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 75g
Protein: 5g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 85mg
