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.
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.
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.
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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.
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
- 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.
- Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
- Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
- 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
- Beat the eggs in one at a time.
- Stir together the undiluted evaporated milk and raspberry puree.
- Fold in the dry ingredients alternately with the raspberry and milk mixture.
- 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.
- 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.
- 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.
Nutrition Information
Yield
16Serving Size
16 ServingsAmount 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.
Carol
Monday 12th of August 2024
I saw in recipe it says egg whites to use if you want brighter colour? So I was looking through post if it says anything else about this so I would be confident that I understood this correctly.I cannot find any other info about this. Would you just not use the full egg and use only whites without affecting the final outcome of the cake?
Dawn
Sunday 2nd of February 2020
How do you make raspberry puree
Barry C. Parsons
Monday 10th of February 2020
Mash the berries well or process in a food processor and press through a fine seive.
Quinn Corrigan
Monday 28th of November 2016
I made this cake for Thanksgiving dinner and it was fantastic. Perfect texture and not too sweet. Also I added a little to the recipe which made it even better tasting. Instead of making the marshmallow frosting I made a vanilla buttercream frosting. Then I took half of the buttercream and added raspberry juice and made that the middle layer of icing. Then I covered the cake in the remaining vanilla buttercream and finished it off with raspberries. I'm so happy I made this cake and I am planning on trying the other velvet cakes recipes. Thank you!!!
Dianna
Friday 29th of May 2015
Would this also work as a strawberry cake if you replaced the raspberries with strawberries? Your cakes sound delicious!
Barry C. Parsons
Tuesday 2nd of June 2015
I don't think so, raspberries are far more intense in both color and flavour.