Raspberry Velvet Cake

If you love the classic charm of red velvet cake but are looking to add a fresh, fruity twist, then raspberry velvet cake might just become your new favorite. Imagine the rich, tender crumb of a velvet cake, with its smooth, slightly tangy flavor, but brightened up with the natural sweetness and slight tartness of raspberries. It’s like a perfect balance between indulgence and freshness — a dessert that feels both special and approachable.

What makes raspberry velvet cake stand out is how the raspberries bring a natural pop of color and flavor that complements the traditional cream cheese frosting beautifully. Instead of the usual deep red, you get a lovely pinkish hue inside the cake, thanks to the raspberries, which makes it feel light and festive, perfect for celebrations or just treating yourself on a cozy afternoon.

I remember the first time I made it, I was a little hesitant, wondering if the raspberries would overpower the cake or if the flavors would clash. But the result was delightful! The raspberries add just enough tartness to cut through the richness of the frosting and cake, making every bite feel fresh and indulgent at the same time. Plus, the aroma that fills the kitchen while it’s baking? Simply irresistible.

If you’re looking to impress guests or just want to try something new with a familiar favorite, raspberry velvet cake is a fantastic choice. It’s easy enough to bake at home, yet special enough to make any occasion feel like a celebration. Let me walk you through everything you need to know about this delicious twist on a classic.

Why You’ll Love It

• Perfect Balance of Flavors: The natural tartness of fresh raspberries pairs beautifully with the rich, creamy texture of the velvet cake and cream cheese frosting, creating a flavor profile that’s both indulgent and refreshing.
• Beautiful Color: The raspberries give the cake a lovely pink hue inside, making it visually stunning and perfect for special occasions like birthdays, baby showers, or romantic dinners.
• Moist and Tender Texture: Just like classic velvet cake, this version stays incredibly moist and tender, thanks to the buttermilk and gentle mixing technique, making every bite melt in your mouth.
• Easy to Make at Home: Despite its elegant appearance, raspberry velvet cake is straightforward to bake with simple ingredients you probably already have on hand, making it accessible for both beginners and experienced bakers.
• Versatile Dessert: This cake works great year-round — fresh raspberries in the summer or frozen berries in the colder months — and you can customize it by adding raspberry preserves or fresh berries between the layers for an extra burst of flavor.

Ingredient List

For the Cake

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh or frozen raspberries, gently mashed
• 1 tablespoon red food coloring (optional, for a richer color)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Fresh raspberries (for garnish, optional)

Ingredient Notes

• I always use fresh raspberries when possible — they give the best natural flavor and texture. Frozen raspberries work too, but thaw and drain them first to avoid excess moisture.
• Don’t skip the buttermilk! It keeps the cake moist and adds a subtle tang that balances the sweetness.
• Using room temperature butter and cream cheese helps achieve a smooth, creamy frosting without lumps.
• The red food coloring is optional, but really makes the cake look more festive if you want that classic velvet vibe.
• For best results, sift the powdered sugar to keep your frosting silky and lump-free.

Kitchen Equipment Needed

• Mixing bowls – For combining your dry and wet ingredients separately. I like using glass bowls because they’re easy to clean and don’t retain odors.
• Electric mixer or stand mixer – Makes creaming butter and sugar much easier and faster. A stand mixer with a paddle attachment is my go-to.
• Measuring cups and spoons – For accurate ingredient measurements. I recommend using a set with clear markings.
• Rubber spatula – Perfect for folding in raspberries and scraping down the bowl. I love flexible ones that get every bit of batter.
• 8 or 9-inch round cake pans (2) – To bake the cake layers evenly. Non-stick pans or ones lined with parchment paper work best.
• Cooling rack – Allows the cake layers to cool completely without getting soggy.
• Sifter or fine mesh sieve – For sifting flour and powdered sugar to keep the batter and frosting smooth.
• Offset spatula or butter knife – For spreading the frosting evenly between layers and on top.
• Electric hand blender or whisk (optional) – Useful if you prefer to whip the frosting by hand or need to blend mashed raspberries smoothly.

Instructions

Step 1: Prepare Your Ingredients and Pans

• Preheat your oven to 350°F (175°C).
• Grease two 8 or 9-inch round cake pans with butter or non-stick spray. For extra easy removal, line the bottoms with parchment paper circles.
• Measure out all your ingredients so they’re ready to go — this makes the baking process smooth and stress-free.

Step 2: Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• Set aside.

Step 3: Cream the Butter and Sugar

• In a large bowl, use your electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy — about 3 to 4 minutes.
• Pro tip: Don’t rush this step! Properly creamed butter and sugar create a light texture in your cake.

Step 4: Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition to fully incorporate.
• Mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

• Reduce your mixer speed to low. Add about one-third of the dry ingredients, then half the buttermilk.
• Repeat with another third of dry ingredients, then the remaining buttermilk. Finish with the last of the dry ingredients.
• Mix just until combined after each addition — don’t overmix or the cake may become dense.

Step 6: Fold in the Raspberries and Food Coloring

• Gently fold the mashed raspberries into the batter using a rubber spatula.
• Add the red food coloring, if using, and fold it in evenly.
• Pro tip: Fold gently to avoid breaking up the raspberries too much and to keep the batter light.

Step 7: Bake the Cake

• Divide the batter evenly between the prepared pans and smooth the tops with your spatula.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before turning them out onto a cooling rack.

Step 8: Prepare the Cream Cheese Frosting

• While the cake cools, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud.
• Mix in the vanilla extract and beat on high for 2-3 minutes until fluffy.

Step 9: Assemble the Cake

• Once the cake layers are completely cool, place one layer on your serving plate.
• Spread a generous amount of frosting over the top.
• Add the second cake layer and frost the top and sides evenly.
• Garnish with fresh raspberries if desired.

Step 10: Chill and Serve

• Refrigerate the cake for at least 30 minutes to let the frosting set.
• Bring to room temperature before serving for the best flavor and texture.

Tips and Tricks for Success

• Use room temperature ingredients (butter, eggs, cream cheese) for smooth batter and frosting.
• Don’t overmix the batter; mix until ingredients are just combined to keep the cake light and fluffy.
• If using frozen raspberries, thaw and drain them well to prevent soggy batter.
• Always grease and line your pans to avoid sticking and ensure easy cake removal.
• Let the cake layers cool completely before frosting to prevent melting or sliding.
• Chill the frosted cake briefly to help the frosting set and make slicing cleaner.
• For extra flavor, gently fold in a tablespoon of raspberry jam between the layers along with frosting.

Ingredient Substitutions and Variations

• Substitute Greek yogurt for buttermilk (use the same amount) if you don’t have buttermilk on hand.
• Use frozen raspberries instead of fresh when out of season, but thaw and drain them first.
• Swap cream cheese frosting for whipped mascarpone cream for a lighter, tangier topping.
• Replace granulated sugar with coconut sugar for a subtle caramel flavor and a healthier twist.
• Add a teaspoon of lemon zest to the batter for a bright citrus note that complements the raspberries.
• For a dairy-free version, use plant-based butter and cream cheese alternatives and almond milk mixed with a splash of vinegar instead of buttermilk.

Serving Suggestions

• Serve chilled with a drizzle of fresh raspberry sauce for an extra fruity burst.
• Pair with a cup of hot tea or coffee for a cozy afternoon treat—I love this combo for weekend brunches.
• Add fresh berries and a dollop of whipped cream on the side for a light, elegant dessert presentation.
• Slice and serve alongside vanilla ice cream for a decadent summer dessert.
• I enjoy this cake with a glass of sparkling rosé—it’s a fun way to celebrate special moments with friends.

Storage and Reheating Instructions

• Store leftover cake in an airtight container in the refrigerator for up to 4 days.
• For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.
• Thaw frozen cake in the fridge overnight before serving.
• Avoid reheating cream cheese frosting as it can melt and lose texture; serve cold or at room temperature instead.
• If you prefer your cake slightly warm, gently warm a slice in the microwave for 10-15 seconds without frosting.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Absolutely! Just be sure to thaw and drain them well to avoid adding too much moisture to the batter. Frozen raspberries work great year-round.

What if I don’t have buttermilk?

No worries—you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that’s meant for baking. Make sure it includes xanthan gum for the best texture.

How far in advance can I bake this cake?

You can bake the layers up to 2 days ahead. Keep them wrapped tightly in plastic wrap at room temperature or refrigerate them. Assemble and frost just before serving.

Can I use this recipe to make cupcakes?

Definitely! Bake the batter in cupcake liners at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean.

How do I get the cake layers perfectly even?

Use a kitchen scale to weigh your batter equally between pans, or level the tops with a serrated knife after baking for neat, flat layers.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!