Red Raspberry Velvet Cake
Photography: Becky Luigart-Stayner; 
Culinary historians believe this originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.
| Servings:18 servings (serving size: 1 cake slice) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
-
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
- calcium:29 mg
- cholesterol:22 mg
- calories:308
- fat:7.9 g
- mono fat:2.1 g
- saturated fat:4.9 g
- protein:3.9 g
- fiber:0.5 g
- iron:1.3 mg
- carbohydrate:56.7 g
- poly fat:0.3 g
- calories from fat:23 %
- sodium:269 mg
directions
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.
