Red Velvet Cake With Raspberry Filling

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READY IN: 48mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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