Posted by Grace Massa Langlois on Friday, 13th May 2011

My sisters and I have been preparing for Natalie’s (my niece) bridal shower. The special day is fast approaching and we’ve been tossing around the idea of making the cake.  My sister, Anna (Mother of the Bride), and I both decided to do a trial run on this Red Velvet Cake with Raspberry Filling and Cream Cheese Frosting.  My first attempt didn’t go as planned.  I had problems with the amount of filling I used and I couldn’t get the piping right.  Saying I was frustrated would be a complete understatement.

A photo of a Red Velvet Cake layered with Raspberry Filling and Cream Cheese Frosting displayed on a glass cake stand.

At 11:30 last evening I decided to finally put the cake to bed (and myself).  I thought it best to complete the decorating in the morning after a good night’s rest.  I proceeded to carefully carry the cake to my downstairs’ kitchen (yes I have two kitchens, what good Italian doesn’t?) and place it in the extra fridge. What a mistake!

A photo of a Red Velvet Cake, displayed on a cake stand, with a slice removed and displayed in front of the cake stand on a white dessert dish.

I was a mere 5 steps away from the refrigerator when I decided to switch the light on with my elbow.  Bad idea! The cake stand tilted one way and almost instantaneously the cake layers slid right off one another and I was left with a great big mess.  I’m sure you can imagine what words came flying out of my mouth – not one of my better moments.

A photo taken of the back side of a slice of Red Velvet Cake to show off the Cream Cheese Frosting.

Did I go to bed?  No!  I couldn’t let this cake get the better of me, especially since Anna’s cake came out perfect and her entire family was raving about the flavour combinations. What made the whole situation even more frustrating; I walked Anna through all the steps and provided her with the recipes.  Her cake was a great success and mine was a complete failure.

A photo taken of two slices of Red Velvet Layer Cake to reveal the inner layer of Raspberry Filling and Cream Cheese Frosting.

The competitiveness in me got the better of me and I once again measured out all of my ingredients and I set out to make the cake again.  I was given the perfect opportunity to correct my mistakes (trying to stay positive).  I love butter!  But substituting it for the canola oil wasn’t the best choice I’ve ever made.  Butter didn’t produce that wonderful crumb that I am used to in a Red Velvet cake.

A photo of a slice of the best Red Velvet Cake, layered with Raspberry Filling and Cream Cheese Frosting.

And I think substituting butter for the oil also caused the cakes to cave a little in the centre.  Or it’s quite possible that my second and third mistakes could have contributed to the problem also.  I only baked two cakes the first time instead of three and I also forgot to attach my Bake-Even Cake Strips (I love these! – The perfect tool for baking level cakes).

A photo taken of a Red Velvet Cake displayed on a cake stand with two slices displayed in front on white dessert dishes.

Second chances are a beautiful thing!  Cakes came out beautifully leveled with the perfect moist crumb. Thankfully I initially made two batches of the Raspberry Filling.  The filling came out perfect and the taste was amazing. It pairs beautifully with the Cream Cheese Frosting, the tartness balances out the sweetness.  If I didn’t know any better and if I were doing a blind taste testing I would insist I was enjoying a spoonful of Raspberry Cheese Cake.

A photo taken of a slice of Red Velvet Cake on a white dish, placed on a white napkin.

At three o’clock this morning I decided to finally close the kitchen down.  I started fresh this morning.  I made another batch of frosting and proceeded to decorate the cake. Decorating went much better the second time around. Although the Raspberry Filling is heavenly I decided a little restraint could go a long way.  The frosting didn’t ooze out the sides this time; it stayed put only to be revealed when the first cut was made – a surprise, nestled between layers of moist red velvet cake and beneath fluffy cream frosting.

A photo taken of a Red Velvet Cake with a slice removed to reveal the inner layers of raspberry filling and cream cheese frosting.

The moral of my story, stay focused, always remain cool and unruffled, and don’t try to do too many things at once (laundry, making a cheesecake, preparing 3 taco dips for your son’s prom night) – it can only lead to disaster.

A photo of a Red Velvet Cake displayed on a glass cake stand with white dessert dishes, cake lifter, dessert forks and a white cloth napkin.

Today is Red Velvet Cake, day 3.  Anna and I will be attempting the cake on a larger scale – a half slab.  I wonder what’s in store for us today?  Third times a charm, right?

A photo of a Red Velvet Cake with Raspberry Filling and Cream Cheese Frosting on a glass cake stand.

A photo of raspberry filling in an antique glass canning jar displayed on a dark wooden board lined with non stick baking paper.

A photo of a bowl of Cream Cheese Frosting, displayed with a whisk covered in frosting.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (38)

38 Responses to “Red Velvet Cake with Raspberry Filling and Cream Cheese Frosting”

  1. Marly Says:

    Wow – this cake looks amazing! The red raspberry filling looks good enough to eat straight out with a spoon but I bet it’s even better on that cake. What a great recipe for the weekend!

  2. Blog is the New black Says:

    GORGEOUS!

  3. Parsley Sage Says:

    Oh bless! I’d have sat in the red velvet cake covered floor and cried my eyes out. I’m proud you didn’t let your frustrations get the best of you. It turned out beautifully! Well done :)

  4. Kathryn Says:

    This post made me laugh so much! I so know that feeling of staying up ridiculously late to get a cake made perfectly. The end result is fabulous though! I hope your attempt on a larger scale goes well :)

  5. Grace Says:

    Thank you Kathryn, I am praying all goes well today.

  6. Joy Says:

    The cake looks just lovely.

  7. Lauren at Keep It Sweet Says:

    I’m glad you made the cake again, it looks gorgeous and delicious! I have been baking for my future sister-in-law’s shower which is tomorrow. Don’t know if the cake I made is nearly as beautiful as this one!

  8. Liz Says:

    So glad you persevered! This looks fabulous! I’m a sucker for anything with cream cheese frosting :)

  9. Vicki @ Wilde in the Kitchen Says:

    This looks so delicious! I probably would have given up way before 3am! :)

  10. Evan Thomas Says:

    Great dessert! I love all the flavors here

  11. Dee at Deelicious Sweets Says:

    Beautiful! I have been looking for a Red Velvet Cake recipe for years. All of mine have always turned out too dry. I can’t wait to try this one. I can relate to your being against multi-tasking while baking. I always end up leaving out an ingredient and I get so frustrated. Good luck!

  12. The Farmers Wife Says:

    That looks amazing! I’ve done that before, except mine was with a batch of cookies last summer… I was told they tasted fine but I could never get over the change in texture with using oil instead of butter! hehe!

  13. Julia @ DimpleArts Says:

    One word: GORGEOUS!

  14. Grace Says:

    Have a great time at the shower Lauren, hope all goes well. I’m sure she’s going to love the cake you made.

  15. fooddreamer Says:

    Oh no, Grace, I can just imagine how frustrating that first cake falling to the floor must have been. Good for you for persevering…I probably would have gone to bed!

  16. Sara Says:

    This last attempt looks like a total success! I love the raspberry surprise inside and and the huge load of cream cheese frosting (my favorite!)

  17. Sandra Says:

    I love that shade of Red Velvet. Sometimes too much red can be very bitter. A raspberry filling is a great addition. Its beautiful.

  18. betty Says:

    cake looks amazing! and wow all that trouble was well worth it i can see :O)

  19. Julia Says:

    I’m sure the cake that you messed up on was better than I could ever do!
    Great recipe, by the way. Can’t wait to try it!

  20. Grace Says:

    I’m sure yours will come out great Julia. We served this cake at my niece’s bridal shower yesterday and our guests really enjoyed it.

  21. Terry Says:

    Beautiful! What tip did you use for the frosting?

  22. Grace Says:

    Hi Terry – thank you, I used a Wilton 1M, I love that tip.

  23. Jaclyn Says:

    I just found this blog and love it and you and your work~!! I am going to try to make this tonight, thanks :)

  24. Kim Bee Says:

    Hi, I made this cake but with your fluffy vanilla frosting and sans the raspberry. It’s really good. I had to pick a blog to make a chocolate cake from so you were my choice. Great recipes on here. I’ve linked over to you so people can swing by and say hello. You site is amazing. My raspberry filling did not look as pretty as yours. I am using it for another recipe this week.

  25. Grace Says:

    Hi Kim so happy you enjoyed the cake and thank you for sending my site to your friends!

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  27. food | Pearltrees Says:

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  29. Jacob Says:

    Firstly, you have a great blog & I’ve saved it as my favorite. I’m going to try all your recipes one at a time. BTW, I’m from Malaysia… the other side of the world.

    Tried your recipe for my house warming last weekend; it turned out to be OK.. everybody likes the taste of it but wasn’t sure if they are being polite or what. I personally think something is amiss. I think i got the Baking soda and bicarbonat soda mixed up & the cake deflat shortly I took them out of the oven. Any comment what possibly went wrong with my attempt?

    Secondly, the cake turns out to be moist. Not sure if that’s correct or not. Should Red Velvet cake be moist or dry?

  30. Grace Says:

    Welcome Jacob! Bicarb soda & baking soda are one and the same. Did use baking soda/bicarb or baking powder? If you used baking powder than can affect the crumb. Also over mixing could also cause the cake to deflate as well as the oven temperature. I always preheat my oven and heat it for an additional 10 to 15 minutes after the preheat stage and then I check with an oven thermometer to be safe (I have an older stove). It’s also important not to overcrowd the oven rack. Did you bake the cakes all at the same time? Did you use cake flour or all-purpose? Also, it’s very important to bring all ingredients to room temperature before starting and they may also want to check the date of your baking soda. My experience with red velvet is that you are looking to achieve a moist crumb with a mild chocolate flavour. And I used buttermilk in the recipe to achieve this. One last question did you mix the baking soda with the vinegar or did you sift it in with the dry ingredients? Sorry for all the questions Jacob, this will help me to figure out what went wrong. Okay this is my last question I promise, did you use bake even strips by any chance? I’ve used them religiously for a couple of years now but lately I’m finding they haven’t been as reliable (not sure if it’s because I’ve used them so much or the quality isn’t that great) and I’m finding the cakes sink a bit. I think it’s time for replacement for me.

  31. Jacob Says:

    Grace,

    Thanks for the great tips to look out. No worries about the questions. It’s good as that you asked.

    I used baking powder instead of baking soda.
    I did heat up the oven before putting the cakes into the oven as instructed.
    I did overcrowd the over rack… LOL with 3 different sizes of ring pans. I didnt do the same beautiful cake as in your pictures; just merely the plain cake.
    I used cake flour. Everything is at room temperature.
    For the baking soda and vinegar; I did according to your instruction. What’s the difference between your method versus “sift into the flour”. This is my first time trying out this method.
    I did a small alteration to your recipe which I replace the buttermilk with milk plus a teaspoon of lemon juice because buttermilk is not commonly available from where I’m at.
    I didn’t use bake even strips… something new for me. Plus I’m not making 3 layers cakes like your picture but one of this day, I would like to assemble exactly what you have photographed.

    Lastly, thanks for taking time to respond back to my post… “God bless internet”… LOL; it’s fun as I’m taking baking lesson via internet & making friend in the process.

    Cheers.

  32. Grace Says:

    Hi Jacob, I think if you make it again with only the baking soda you will get a different outcome with the cake, as you can see from the photos the cake rises quite well even after using three pans. For most cakes I do sift the leavening agent with the flour but when making this red velvet I used buttermilk (buttermilk is generally used because it reacts with the cocoa producing a red crumb) which is acidic-usually baking soda is used to leaven cakes with acidic components (like yogurt, sour cream, vinegar, chocolate etc). When you mix the vinegar (acetic acid) and baking soda together you’ll notice it reacts immediately and starts bubbling up, it releases carbon dioxide (gas). The gas is what’s needed for the rising process. You should notice a difference in the batter when mixing it in as well-the batter will become smoother. Also when you put too many tins on one rack it disturbs the air flow and the cakes don’t bake as well. But here’s a difficulty for you (I’m lucky because being the good Italian that I am I have two kitchens, therefore 2 ovens), when you use this type of leavening you must bake the cakes immediately because if the cakes sit too long the chemical reaction will dissipate. If you’re working with one oven it would be better to divide the batter between two cake pans and then cut the cakes in half for layering. Keep in mind you will have to add some baking time, 5 to 10 minutes. By the way, I also use the method you describe for making buttermilk unless I am going to be baking a lot of things with buttermilk although I use white vinegar in place of the lemon, both types of acid are commonly used. I hope this all makes sense Jacob, all the best!

  33. Jacob Says:

    Thanks again, Grace.
    Learned something new again.
    Hope to see more recipe & beautiful pictures in your blog.

  34. Leah Says:

    Grace,

    Thank you so much for this recipe! My little brother and I made it last weekend for our Dad’s birthday and he absolutely loved it (my mom, brother, and I did too)! The cake itself was my favorite, but my Dad’s favorite was the cream cheese frosting, and my mom’s favorite was the raspberry sauce, so I think that says a lot about how fantastic this recipe is. My brother and I aren’t expert bakers like you, so we didn’t have a pastry bag or anything and we didn’t have the right size pans so we had to improvise a little on the cook times, but it turned out great. I’m a college student and my brother is about to start college. This is my first summer that I won’t be coming home and so me visiting home for my Dad’s birthday was a really special time for our family. Baking with my brother and then surprising my Dad with the cake was a really nice experience. Thank you for providing a great recipe to make that possible!

  35. Grace Says:

    Leah thank you so much for taking the time to leave a comment. I have to say it hit home for me because this is the first year that I didn’t have my son home for my birthday. I am so happy the cake was enjoyed by all. Please give your Dad my best wishes for a very Happy Birthday. This is the very reason why I started sharing recipes.

  36. Red Velvet Cake Cheesecake Recipe from Grace's Sweet Life Says:

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  37. Aubrey Says:

    Wow! this is a fantastic recipe. I’ve been really frustrated in the past when recipes don’t make enough frosting or filling as they say they will, but this one had the absolute perfect amounts. Your instructions were easy to follow and I was amazed at how well the cake came out, mine came out looking just like the pictures! that never happens!
    Thanks for the great recipe!

  38. Grace Massa Langlois Says:

    Thanks Aubrey!

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