Red Raspberry Velvet Cake

Red Raspberry Velvet Cake Recipe
Becky Luigart-Stayner
Culinary historians believe red velvet cake recipes originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert recipe pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.


18 servings (serving size: 1 cake slice)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 23 %
Fat 7.9 g
Satfat 4.9 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 3.9 g
Carbohydrate 56.7 g
Fiber 0.5 g
Cholesterol 22 mg
Iron 1.3 mg
Sodium 269 mg
Calcium 29 mg


Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam


Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.

Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.

Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir 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 cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° 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. Cool cake layers completely on wire racks.

To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).

To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

December 2004
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