Red Velvet Raspberry Cake
- Rosie
- 1 day ago
- 2 min read
Four layers of soft, light luxurious red velvet raspberry sponge layered with gooey raspberry jam. Wrapped in smooth white chocolate cream cheese frosting, this cake has mild cocoa flavour with buttery vanilla and sweet fruity notes.
Red Velvet Raspberry Cake
Here’s Why You’ll Love This Red Velvet Raspberry Cake:
Mild cocoa and sweet raspberry flavour with buttery vanilla white chocolate notes - well balanced dark cocoa powder to vanilla extract to ensure the creamy buttery flavours are not overpowered.
Velvety white chocolate cream cheese frosting to tie everything together
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Cream Cheese: A traditional frosting for that slightly tangy flavour. We're adding in instant coffee for that latte flavour. Make sure that your cream cheese has no extra excess liquid, and try not to over mix the mixture as the frosting can be a lot thinner than buttercream.
Raspberries: Fresh or frozen, the cake is made with a raspberry coulis not only for flavour but also colour.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
