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!
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.
Red Velvet Raspberry Lime Cake with Cream Cheese Frosting
- Mixing Bowl
- 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
- 2 cups All Purpose Flour
- 2 tbs Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 cups Sugar
- 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
- Cream Cheese Frosting
- ⅛ cup Powdered Sugar
- 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.
- 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.