Pink Velvet Cake with Cream Cheese Frosting and Raspberry Filling

A pink velvet cake is a stunning dessert that adds a splash of color to any celebration. This cake is not only visually appealing but also offers a rich, velvety texture complemented by tangy raspberry filling and a luscious cream cheese frosting. The sweet and tangy flavors combined with the soft crumb make it a go-to cake for birthdays, anniversaries, or any special event.

In this recipe, we’ll walk you through creating a moist pink velvet cake layered with cream cheese frosting and raspberry filling. This decadent dessert is perfect for those who want something elegant, flavorful, and visually striking.

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Ingredients:

For the Pink Velvet Cake:

• 2 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional for flavor depth)
• 1 cup buttermilk, room temperature
• 2 tablespoons pink food coloring (gel preferred for vibrant color)

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
• 1 teaspoon lemon juice

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy release.

Step 2: Prepare the Cake Batter

In a medium-sized bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).

Next, alternate adding the dry ingredients and buttermilk into the butter-sugar mixture. Start by adding a third of the dry ingredients, mixing on low speed, then add half of the buttermilk. Repeat the process, ending with the last portion of the dry ingredients. Mix until just combined, avoiding overmixing. Add the pink food coloring and mix gently until the batter reaches the desired shade of pink.

Step 3: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.

Step 4: Prepare the Raspberry Filling

While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the raspberries and sugar over medium heat. Stir occasionally until the mixture begins to simmer. Once simmering, add the cornstarch slurry and lemon juice. Stir constantly for 2-3 minutes until the mixture thickens. Remove from heat and let it cool completely before using.

Step 5: Make the Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Add the vanilla extract and a pinch of salt, then beat the frosting on medium-high speed until light and fluffy. If the frosting is too soft, refrigerate it for 15-20 minutes to firm up slightly.

Step 6: Assemble the Cake

Once the cakes have cooled completely, level the tops with a serrated knife if necessary. Place the first cake layer on a cake board or serving plate. Spread a generous layer of raspberry filling on top, avoiding the edges to prevent it from spilling out. Add the second cake layer and repeat the process. For the final cake layer, apply a thin crumb coat of cream cheese frosting over the entire cake to lock in any crumbs. Refrigerate the cake for 20-30 minutes to set the crumb coat.

Step 7: Final Frosting and Decoration

Once the crumb coat has set, apply the remaining cream cheese frosting generously over the cake, using a spatula to create a smooth finish. You can also pipe additional frosting for decorative touches if desired. For an extra pop of color, garnish the cake with fresh raspberries on top or add pink sprinkles for a fun, festive look.

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Cooking Notes:

• Be sure all ingredients, especially butter, eggs, and buttermilk, are at room temperature before starting. This ensures the cake batter emulsifies properly, resulting in a smooth and tender crumb.
• If you prefer a lighter filling, you can fold whipped cream into the raspberry filling once it cools for a mousse-like texture.
• The pink color can vary based on the type of food coloring you use. Gel-based colors work best for vibrant shades without thinning the batter.

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Serving Suggestions:

Serve the Pink Velvet Cake chilled or at room temperature. It pairs beautifully with a hot cup of tea, coffee, or a glass of sparkling wine for celebrations. The cake’s light pink hue and berry flavors make it ideal for spring or summer events like bridal showers, baby showers, or birthday parties.

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Tips:

• To enhance the raspberry flavor, you can add a teaspoon of raspberry extract or use a raspberry-flavored jam instead of the fresh filling.
• If you want to make this cake ahead of time, the layers can be baked and frozen. Simply wrap them in plastic wrap and freeze for up to two months. Thaw them overnight in the refrigerator before assembling.
• To make the cake even more festive, you can add a drizzle of white chocolate ganache on top for extra indulgence.

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Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

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Nutritional Information (per slice, based on 12 slices):

• Calories: 580
• Protein: 5g
• Sodium: 340mg

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Conclusion:

This pink velvet cake with cream cheese frosting and raspberry filling is an irresistible dessert for any occasion. With its vibrant pink color, smooth cream cheese frosting, and tangy raspberry filling, this cake stands out not just for its looks but also for its decadent flavors. Whether you’re making it for a birthday, Valentine’s Day, or simply to satisfy a sweet tooth, this cake is sure to be a showstopper. Try this recipe for a taste of elegance and indulgence in every bite.

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