Red Velvet Coffee Infused Cake

After having an amazing red velvet cake from a bakery in Houston, Texas, that is now unfortunately out of business I have searched every bakery I come across for the perfect red velvet. But nothing has come close. Until now! I looked at a lot of red velvet recipes and took little bits of ideas here and there to craft this little beauty and I promise you she does not disappoint! 

These are the cookie cutters I used to get these tiny cakes perfectly uniform. I also need to mention my wonderful husband who dutifully grated the lime zest for me so I could take a little break and capture these lovely images. I couldn’t find the exact sifter we used but here’s another one that would be great for sifting the powdered sugar as well as this one I use for making macarons.

Print Recipe

Red Velvet Raspberry Lime Cake with Cream Cheese Frosting

A moist cake made with coffee, spread with cream cheese frosting, and topped with lime zest and a raspberries for a truly delightful bite!

Prep Time15 minutes mins

Cook Time1 day d 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: cream cheese, frosting, lime zest, raspberry, red velvet

Equipment

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Electric Stand Mixer
• Cake Release
• Baking Pan(/s)
• Frosting Knife
• Piping Bag/Plastic Zip Bag
• Fine Cheese Grater
• Cookie Cutter
• Mesh Sifter

Ingredients

Dry Ingredients

• 2 cups All Purpose Flour
• 2 tbs Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 cups Sugar

Wet Ingredients

• 1 cup Vegetable or Canola Oil
• 1 cup Buttermilk
• ½ cup Coffee room temp
• 2 tsp Vanilla Extract
• 1 tsp White Vinegar
• 1-2 oz Red Food Coloring
• 1 Eggs

Frosting

• Cream Cheese Frosting
• Lime
• Raspberries
• ⅛ cup Powdered Sugar

Instructions

Cake

• Pre-heat oven to 325°.
• Whisk powder ingredients together in a bowl. Set Aside.
• Mix liquid ingredients together in a stand mixer.
• Slowly add dry ingredients into the wet ingredients.
• Spray desired pan with cake release and pour mixture into pan, filling only ⅓ of the pan (less or more depending on how tall you'd like your layers to be).
• Bake until the edges release from the pan. Approximately 20 minutes.
• Freeze for 30 minutes.

Frosting

• After cake has cooled completely, frost the bottom layers and stack the cakes.
• Freeze for .
• Using you desired cookie cutter cut out the bite sized portions.
• Fill the mesh sifter with the powdered sugar. Gently tap the sifter to "snow" on top of the cakes.
• Pipe a small amount of frosting on the top of each bite and gently secure the raspberry within the frosting.
• Grate lime zest over the cake bites.

Notes

Feel free to mix it up and get creative use a different frosting or berry to make it your own!