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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Red Raspberry Velvet Cake

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.

Cooking Light DECEMBER 2004

  • Yield: 18 servings (serving size: 1 cake slice)

Ingredients

  • 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
  • Frosting:
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 23%
  • Fat: 7.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 56.7g
  • Fiber: 0.5g
  • Cholesterol: 22mg
  • Iron: 1.3mg
  • Sodium: 269mg
  • Calcium: 29mg
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Red Raspberry Velvet Cake recipe

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