Name: Raspberry Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs; 1/2 tsp vanilla extract; 1/2 cup buttermilk; 1/4 cup raspberry puree; 1 tbsp red food coloring; 1/2 tsp white vinegar

How To Make Raspberry Red Velvet Cake

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Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1/2 tsp vanilla extract
1/2 cup buttermilk
1/4 cup raspberry puree
1 tbsp red food coloring
1/2 tsp white vinegar

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the butter, sugar, and vegetable oil until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture.
In a small bowl, mix together the raspberry puree and red food coloring. Gently fold it into the cake batter until evenly distributed.
Stir in the white vinegar. Pour the batter into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Frost the cake with cream cheese frosting and decorate as desired.