Posted on Friday, 13th May 2011 by Grace Massa Langlois
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.
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!
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.
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.
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.
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).
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.
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.
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.
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?
Red Velvet Cake with Raspberry Filling and Cream Cheese Frosting
Makes 1 20-cm (8-inch) 3 layer cake **Special Note – For best results, prepare Raspberry Filling the day before or at minimum, a few hours before assembling cake.
- Raspberry Filling
- Red Velvet Cake
- Cream Cheese Frosting
Raspberry Filling
- 340 g (12 ounces) frozen unsweetened raspberries, thawed
- 113 g (½ cup) caster (super fine granules) sugar
- 1 teaspoon lemon juice
- 23 g (2½ tablespoons) cornstarch, sifted
- 30 ml (1 ounce or 2 tablespoons) raspberry liqueur, Peach Schnapps, or Crème de Cassis
- Place frozen raspberries in a fine mesh sieve set over a small bowl, set-aside to thaw and once thawed, strain juice from berries. Pour raspberry juice into an 8-ounce liquid measuring cup. To the juice, add enough water to get ¾ cup of liquid, stir together, set-aside.
- Using the back of a spoon, press the raspberries (a small batch at-a-time) through the fine mesh sieve so that the seedless pulp falls into the bowl (making sure to scrape all the pulp from the bottom of the sieve), discard seeds, set-aside. Strain enough pulp to get between 1/3 and ½ cup pulp.
- Add the sifted cornstarch to the raspberry juice (juice/water mixture); stir with a fork until well combined and lump free. Pour juice-cornstarch mixture through fine mesh sieve (to catch any lumps) into a small saucepan.
- Add the sugar and lemon juice to the juice-cornstarch mixture. Cook over medium heat, whisking constantly until thickened and mixture bubbles (making sure to cook out the cornstarch).
- Remove from heat, set-aside and allow to cool.
- Once cooled, add raspberry pulp and liqueur; stir to well combine. Refrigerate for a few hours, preferably overnight.
- Raspberry filling can be stored in an airtight container for up to one week.
Red Velvet Cake
- Unsalted butter, softened, for greasing
- 15 g (2 tablespoons) unsweetened cocoa, plus more for dusting
- 250 g (2½ cups) cake flour (not self-rising)
- ¾ teaspoon salt
- 338 g (1½ cups) caster (superfine granules) sugar
- 355 ml (1½ cups) canola oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 30 ml (2 tablespoons or 1 ounce) red food colouring
- 1 cup buttermilk
- 1½ teaspoons bicarbonate of (baking) soda
- 2 teaspoons distilled white vinegar
- Preheat oven to 180° C (350° F). Using a small pastry brush, butter 3 20-cm (8-inch) round cake tins; line bottoms with non-stick baking paper and then butter paper. Dust bottoms and sides of tins with cocoa (remove any excess), set-aside.
- Using a fine mesh sieve, sift flour, cocoa and salt into a medium bowl. Whisk together until well combined.
- In the bowl of an electric stand mixer fitted with the whip attachment, mix together the sugar and oil on medium speed until combined.
- Add the eggs one at-a-time, mixing well after each addition.
- Add the vanilla and food colouring, mix to combine.
- Add the flour in three additions, alternating with the buttermilk in two additions, mixing well after each addition; scrape sides and bottom of bowl as needed.
- In a small bowl, stir together the baking soda and vinegar. Add the baking soda mixture to the cake batter and mix on medium speed for 10 seconds.
- Pour batter (dividing batter evenly between tins) into prepared cake tins. Bake until a cake tester inserted in centre of cakes comes out clean, 25 to 35 minutes.
- Transfer tins to wire rack and let cool completely in tins before removing.
Cream Cheese Frosting
- 340 g (12 ounces) cream cheese, softened
- 227 g (1 cup or 2 sticks) unsalted butter, softened
- 500 g (4 cups or 1 pound) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy.
- Add the butter; beat until smooth and fluffy, 2 to 3 minutes.
- Add the sifted confectioners’ sugar, ½ cup at-a-time, beating well after each addition, scraping sides and bottom of bowl as needed.
- Add the vanilla, mix to combine.
- If piping the frosting, refrigerate frosting for 15 to 20 minutes before assembling cakes (frosting will firm up, making it much easier to pipe).
- If not using immediately frosting can be refrigerated up to 3 days in an airtight container. Allow frosting to come to room temperature and beat on low speed in the bowl of an electric stand mixer fitted with the paddle attachment until smooth.
Assembling Red Velvet Cake with Raspberry Filling and Cream Cheese Frosting
- Remove cake from tins; remove non-stick baking paper.
- Place first cake round on cake plate or cake stand.
- Place a dollop of raspberry filling in the centre of the cake. Using an offset spatula spread filling over cake leaving a ¾-inch border.
- Transfer cream cheese frosting to a large decorator bag fitted with a Wilton 1M decorating tip or a large decorating tip of your choice. Pipe the frosting, squeezing the bag lightly while holding the decorating bag straight up, forming a spiralon, over top the raspberry cream, starting from the centre of the cake and working out toward the edges of the cake.
- Gently place the next cake round on top of the frosting (do not push cake layer down). Carefully repeat with a layer of raspberry filling and then another layer of frosting.
- Carefully place remaining cake layer on top of the piped frosting. Finish decorating the cake with a final layer of piped frosting.
- Slice and serve cake.
- Buon Appetito!
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Tags: after school treat, afternoon tea, cake, cakes, chocolate cake, cream cheese, dessert, desserts, food, food photography, food photos, frosting, fruit, gourmet cupcakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (38)
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May 13th, 2011 at 8:51 am
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!
May 13th, 2011 at 9:12 am
GORGEOUS!
May 13th, 2011 at 9:28 am
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
May 13th, 2011 at 9:29 am
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
May 13th, 2011 at 9:41 am
Thank you Kathryn, I am praying all goes well today.
May 13th, 2011 at 9:59 am
The cake looks just lovely.
May 13th, 2011 at 11:40 am
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!
May 13th, 2011 at 12:11 pm
So glad you persevered! This looks fabulous! I’m a sucker for anything with cream cheese frosting
May 13th, 2011 at 12:13 pm
This looks so delicious! I probably would have given up way before 3am!
May 13th, 2011 at 1:45 pm
Great dessert! I love all the flavors here
May 13th, 2011 at 3:53 pm
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!
May 13th, 2011 at 3:56 pm
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!
May 14th, 2011 at 1:55 am
One word: GORGEOUS!
May 14th, 2011 at 7:05 am
Have a great time at the shower Lauren, hope all goes well. I’m sure she’s going to love the cake you made.
May 14th, 2011 at 2:44 pm
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!
May 14th, 2011 at 8:02 pm
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!)
May 22nd, 2011 at 8:47 am
I love that shade of Red Velvet. Sometimes too much red can be very bitter. A raspberry filling is a great addition. Its beautiful.
June 8th, 2011 at 9:29 pm
cake looks amazing! and wow all that trouble was well worth it i can see :O)
June 13th, 2011 at 3:54 pm
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!
June 13th, 2011 at 5:30 pm
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.
July 14th, 2011 at 10:13 pm
Beautiful! What tip did you use for the frosting?
July 15th, 2011 at 2:41 pm
Hi Terry – thank you, I used a Wilton 1M, I love that tip.
September 10th, 2011 at 5:18 pm
I just found this blog and love it and you and your work~!! I am going to try to make this tonight, thanks
February 7th, 2012 at 3:03 pm
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.
February 8th, 2012 at 11:34 pm
Hi Kim so happy you enjoyed the cake and thank you for sending my site to your friends!
February 20th, 2012 at 10:43 pm
[...] Such a gorgeous blog and beautiful food. I knew I wanted to do red velvet cake so when I saw the Red Velvet Cake there I knew it was what I was doing. I made a couple of changes, more due to time than anything [...]
March 21st, 2012 at 12:35 pm
[...] Red Velvet Cakes-Cream Cheese Frosting-Raspberry Filling-Amazing Cakes | La Mia Vita Dolce 30 ml (2 tablespoons or 1 ounce) red food colouring 1 cup buttermilk 1 teaspoon pure vanilla extract 1½ teaspoons bicarbonate of (baking) soda [...]
April 20th, 2012 at 2:01 pm
[...] the cake and the other half made it to the rack and not in one piece I might add. The memories of Red Velvet Cake and Amaretto Cheesecake came rushing back and I immediately thought – not again! One thing is [...]
May 8th, 2012 at 4:02 am
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?
May 8th, 2012 at 8:13 am
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.
May 8th, 2012 at 11:44 pm
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.
May 9th, 2012 at 12:52 pm
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!
May 10th, 2012 at 1:32 am
Thanks again, Grace.
Learned something new again.
Hope to see more recipe & beautiful pictures in your blog.
May 17th, 2012 at 12:41 am
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!
May 17th, 2012 at 9:36 am
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.
November 9th, 2012 at 6:06 pm
[...] and I wanted to prepare an extra special birthday cake. Liana’s usual request is my typical Red Velvet Layer Cake. Typical wasn’t working for me this time especially for this momentous occasion (21, wow, [...]
February 2nd, 2013 at 1:12 am
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!
February 2nd, 2013 at 10:59 am
Thanks Aubrey!