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Raspberry Red Velvet Cake

User Rating 4 Star Rating (1 Review)


2009 Raspberry Red Velvet Cake Photo by Carroll Pellegrinelli, licensed to About.com

Raspberry Red Velvet Cake

2009 Raspberry Red Velvet Cake Photo by Carroll Pellegrinelli, licensed to About.com
A typical Red Velvet Cake is a lighter version or a chocolate cake, which has been dyed red. This Raspberry Red Velvet Cake is a step-above the average Red Velvet Cake. It is loaded with chocolate chips, and has a layer of raspberry jam under the cream cheese icing.

Basic Cake Making with Photos
Frosting Cakes with Photos

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes


  • 3 cups flour
  • 6 tablespoons cocoa powder*
  • 2-1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • ----
  • 3/4 cup butter, softened
  • 2-1/4 cup sugar
  • 3 eggs
  • 2-1/2 teaspoon vanilla
  • 1 ounce bottle red food coloring
  • ----
  • 1-1/2 cups buttermilk
  • ----
  • 6 ounces semi-sweet chocolate, chips or chunks
  • 1/3 cup seedless raspberry jam


Preheat oven to 350 degrees F. Grease 9x13 baking pan. Combine the first set of ingredients in a medium bowl with a wire whisk. Set aside. In large mixing bowl, cream butter and sugar. Add eggs one at a time. Add vanilla and red food coloring. Gradually, add dry ingredients alternately with buttermilk until completely mixed. Hand stir-in chocolate. Pour batter into prepared pan. Bake for 50 minutes until cake tester comes out clean.

Remove cake from oven. Cool completely in pan on wire rack. Spread jam over top of cake. Refrigerate Raspberry Red Velvet Cake while making frosting.

Frost cake with either a Cream Cheese Frosting or your favorite one.

Cake may be served at room temperature, but should be stored in the refrigerator.

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Notes in the Margin:
* A brighter red cake can be achieved with regular cocoa. I used dark chocolate cocoa in my cake.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
GREAT FLAVOR!, Member anorowzi

I made this cake for a group of teenage girls. I chose this recipe because it makes a lot of batter (I needed to serve a lot of girls). This recipe uses 3 cups flour and 1 1/2 cups buttermilk compared to 2 to 2 1/-2 cups flour and 1 cup buttermilk that other recipes use. Also, I thought the teenagers would like the choco chips and the deeper chocolate flavor. This recipe uses 1/2 cup cocoa compared to just a couple TBSP of other recipes. I baked the cake in a 12""x18"" half sheet pan instead of a 9""x13"" baking pan. I baked it about 35 min instead of 50. I thought the cake turned out a little dry. It could have been the pan size, but I compared the amount of butter (3/4) cup to other recipes that used 3/4 cup but only 2 cups of flour instead of the 3 cups for this recipe. Next time I make this recipe, I think I will also add 1/4 cup canola oil and I will use mini chips or leave them out - the cake was too sweet for my taste, but the younger crowd loved it! I also added 1/2 tsp expresso powder dissolved in the buttermilk to enhance the chocolate flavor - you can't taste coffee - it just makes chocolate taste richer. I melted the raspberry jam in the microwave and brushed it over the cake and let it set before frosting with the cream cheese frosting. The frosting was very good - just the right flavor & consistency. Decorated top with Wilton red sparkly flakey sugar and 24 fresh raspberries in 4 x 6 rows for the 24 servings. The raspberry jam brings the flavor to the next level! The cake looked quite impressive!

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