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Pink Velvet Raspberry Cake PVRC

Pink Velvet Raspberry Cake Recipe. Goes with Raspberry puree and Raspberry Chambord Buttercream filling. Simply Delish!

Pink Velvet Raspberry Cake

Ingredients

  • Unsalted butter, softened, for pans
    2 tbls unsweetened cocoa powder, plus more for dusting
    2 1/2 cups cake flour, not self-rising
    1 tsp salt
    1 1/2 cups sugar
    1 1/2 cups canola oil
    2 large eggs
    1 jar Pink (rose) food coloring by wiltons
    1 tsp pure vanilla extract
    2 tsp rasberry extract
    1 cup low-fat buttermilk
    1 1/2 teaspoons baking soda
    2 teaspoons white vinegar
    Batter for each 3-inch-deep pan: 4-inch, 1 1/2 cups; 6-inch, 3 1/2 cups; 9-inch, 5 cups; 12-inch, 8 cups; 15-inch, 12 cups

Directions

  1. Directions Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside. Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring, raspberry and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.

Comments (28)

I would use half of the jar color
This looks delicious, but I'm confused about the amount of batter it makes because you have so many pans listed.
Also, what size jar of color? How many ounces? Thanks
I'm new to this website, are there pictures of these recipes?
yummy sounds delious, gotta try this one
I imagine you meant the 1 ounce jar of Wilton's food color; is this correct?
this looks so good.. Can you email me the Rasberry Chambord Buttercream receipe to go along with this? Thank you so much, I am going to make this weekend!!
So has anyone tried to make it and how did it come out?
This sounds delicious!! Can you please post or email the recipe for the Raspberry Chambord Buttercream? Thanks!
Where are the recipes for the raspberry sauce and the buttercream? Can't wait to try this!
This sounds delish but since I'm in a high altitude area and scratch baking is hit or miss, I think I'm going to try tweaking the WASC recipe by adding the food coloring and rasp. extract instead of the almond ext. I'm also going to try it with lemon curd since I usuall do lemon cake with Rasp. filling, this will be a twist. Thanks for the recipe.
I am not sure if you add a layer of BC then a layer of rasberry chambord?? I too, would like the recipes if you have them :) Sounds super yummy!!!
I would assume you just add the Chambord, which is a Raspberry liquor, to the buttercream. I use Swiss Meringue and add up to 3 tbs per batter. Raspberry sauce is pureed and seeded raspberries. You can reduce with some sugar to make it thicker.
I would love to make this recipe!! IT sounds Fantastic!! Could you e-mail me the recipes for raspberry buttercream and the Chambord?? Thanks
I am with everybody else, could I possibly get a copy of the Raspberry puree and Raspberry Chambord Buttercream filling recipes?? Sounds amazing! Thanks!!
Is it just me or does this sound like it would be even better with a chocolate ganache but still use the chambord buttercream filling? **faint** OMG I'm gonna try it!
I do have one question that I hope someone can answer.... does 1 1/2 cup of oil sound ..." way too much "?? or is it just me not thinking this morning?? Thnaks
I'm so curious as to whether anyone has tried these recipes yet and your responses. Thanks
I have this in the oven right now. I will let everyone know...
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