Raspberry Velvet Cake. No artificial color or flavoring

Raspberry Velvet Cake. Developed from an outstanding Red Velvet Cake recipe, this beautiful cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.

Raspberry Velvet Cake

The velvet cake collection grows today with a new flavour, raspberry!

This recipe leaves out any artificial colour or flavouring. We try very hard to limit the amount of fake food at our house.

I much prefer to cook and bake from scratch with real ingredients. We avoid preservatives and chemical based food colourings and artificial flavourings as much as possible.

My son and I love anything raspberry so I set out to try incorporating some raspberry puree into the batter which with it’s intense natural flavour and colour seemed like a good choice.

The raspberry results.

In terms of flavour, there was not much difference. But the frozen berries produced a darker pink colour if that matters to you.

Frozen Raspberries make this recipe more economical without sacrificing flavour.

The cake is as moist and light as the others in our Velvet Cake Collection with good raspberry flavour coming through.

Some additional puree added to a raspberry buttercream frosting would add even more great raspberry flavour. We liked it with this fluffy marshmallow frosting.

Get that frosting recipe by visiting our recipe for Black and White Cake.

Click the photo at the bottom of the post for our other velvet cake recipes, Red Velvet, White Velvet,  Orange Velvet and Lemon Velvet.

The Velvet Cake Collection

Like this Raspberry Velvet Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Raspberry Velvet Cake

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Raspberry Velvet Cake – No artificial color or flavoring

Yield: 16

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Raspberry Velvet Cake. Developed from an outstanding Red Velvet Cake recipe, this beautiful cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.

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Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 tsp good quality pure vanilla extract
• 3 large eggs, Use only the whites for the brightest colour in the finished cake
• 3/4 cup undiluted evaporated milk
• 3/4 cup raspberry puree

Instructions

1. Make the raspberry puree by mashing fresh or frozen raspberries and pressing them through a fine sieve to remove the seeds. You will need at least 2 cups of raspberries or more to make sufficient puree. See Note on colour below.
2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
3. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
4. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
5. Beat the eggs in one at a time.
6. Stir together the undiluted evaporated milk and raspberry puree.
7. Fold in the dry ingredients alternately with the raspberry and milk mixture.
8. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
9. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
10. I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake

Notes

• The color of the finished cake is going to vary depending on the ripeness and colour of the berries you use. Mine were super red and almost overripe in this recipe.
  If getting an intense red colour is important to you, (for a birthday cake, as an example) then I suggest using a liquid or powdered, vegetable based food colouring.
• Nutritional value is calculated without the frosting.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Nordic Ware 9" Round Natural Aluminum Cake Pans, 2 Pack 9" Non-Stick
• 
  KitchenAid Professional 6 Quart Bowl Lift Stand Mixer with Food Grinder Attachment, Empire Red
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

16

Serving Size

16 Servings
Amount Per Serving Calories 323Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 44mgSodium 255mgCarbohydrates 41gFiber 1gSugar 22gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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