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    You are in: Home / Recipes / Red Velvet Cake With Raspberry Filling Recipe
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    Red Velvet Cake With Raspberry Filling

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    Sharlene~W's Note:

    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.

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    Serves: 16


    9inch 2 ...

    Units: US | Metric

    For Frosting

    For Filling

    • 1/2 cup seedless raspberry jam


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

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    Nutritional Facts for Red Velvet Cake With Raspberry Filling

    Serving Size: 1 (107 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 372.2
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 5.5 g
    Cholesterol 24.6 mg
    Sodium 282.1 mg
    Total Carbohydrate 69.2 g
    Dietary Fiber 0.7 g
    Sugars 46.0 g
    Protein 4.4 g

    The following items or measurements are not included:

    fat-free buttermilk

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