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Raspberry Pink Velvet Cake With Raspberry Cream Cheese Frosting

Raspberry Pink Velvet Cake With Raspberry Cream Cheese Frosting

3 c. cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar

  • Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.
  • Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
  • Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.
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  • For Full Instruction: countryliving.com

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