Red Velvet Cake With Raspberry Filling

Total Time
48mins
Prep 20 mins
Cook 28 mins

A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
  2. Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
  3. Combine flour, cocoa, baking soda, baking powder and salt.
  4. Set aside.
  5. In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
  6. Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
  7. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
  8. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
  9. Pour batter into prepared pans.
  10. Tap pans sharply on counter to remove any large air bubbles.
  11. Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
  12. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
  13. For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
  14. Beat with a mixer at high speed for 3 minutes or until fluffy.
  15. Add powdered sugar and beat at low speed just until blended.
  16. To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
  17. Spread frosting over top and sides of cake.
  18. Store cake loosely covered in refrigerator.