Raspberry infused red velvet cake is soft, fluffy, and bright red with just a hint of cocoa powder. Mixed with luscious cream cheese frosting, these are the red velvet cake balls ever! This recipe makes one 9 inch cake or 12 cupcakes. Used for red velvet cake balls.
Preheat your oven to 350 degrees. Butter a 9 inch cake pan.
Use a hand or stand mixer to cream your room temperature butter and sugar together until pale and fluffy.
Meanwhile, sift together your flour, cocoa powder, salt, and baking soda and baking powder. Set aside.
In a separate bowl, whisk together your buttermilk, vinegar, red food coloring, and vanilla extract. Reserve 2 tablespoons of buttermilk for the raspberry puree.
Use a blender or food processor to get the raspberries into a puree. Add in the reserved buttermilk so the chunks of fruit get smoother.
Then once your butter and sugar is well creamed, add your eggs and beat on medium speed until well incorporated. Scrape down the bowl and set mixer to lowest setting. Add half of flour mixture. Mix in slowly. Then add the wet ingredients. End with the rest of the dry ingredients. Lastly, fold in the pureed raspberries.
Pour your red velvet cake batter into a pan and bake for approximately 28-30 minutes. Then allow the cake to cool while you make your cream cheese frosting.
Alternatively, this recipe will also make 12 cupcakes.
For Cream Cheese Frosting:
Once your red velvet cake is cooled, make your cream cheese frosting using all room temperature ingredients.
Use the whisk attachment of your stand mixer.
Cream together your cream cheese and salted butter. Then turn to lowest setting and gradually add in powdered sugar. Add vanilla extract and once it comes together, turn up to medium high and allow to whip for a few minutes, until fluffy.