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Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Marian Cooper Cairns
  • 150 minutes
  • Serves 10 to 12

INGREDIENTS

4 1/4 cups

Raspberry, fresh

4

Eggs, large

3 tbsp

Raspberry preserves, seedless

1 tbsp

Baking powder

3 cups

Cake flour

3 cups

Confectioners' sugar

2 cups

Granulated sugar

1 tsp

Kosher salt

3

drops Pink food coloring

1

Raspberry cream cheese frosting

3 tsp

Vanilla, pure

1

Cooking spray

1 1/2 cups

Butter, unsalted

3/4 cup

Buttermilk

4 oz

Cream cheese

meringue kisses and edible flowers, for decorating