Red Velvet Cake With Raspberry Filling Recipe #105330
A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.
by Sharlene~W
48 min | 20 min prep
SERVES 16 , 1 9inch 2layer cake
- 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
- Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
- Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
- Combine flour, cocoa, baking soda, baking powder and salt.
- Set aside.
- In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
- Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
- Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
- Pour batter into prepared pans.
- Tap pans sharply on counter to remove any large air bubbles.
- Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
- Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
- Beat with a mixer at high speed for 3 minutes or until fluffy.
- Add powdered sugar and beat at low speed just until blended.
- To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
- Spread frosting over top and sides of cake.
- Store cake loosely covered in refrigerator.
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5 stars