Raspberry Pink Velvet Cake
Hello viewers, How are you all doing?
Have been so stress out lately, because I'm busy making preparation for my birthday, which is today, I'm so happy, cos I added another year today, and am grateful to God for keeping me alive.
I decided to share some of my birthday food recipe with my viewers.
So let start with Yummy Raspberry Pink Velvet Cake which I have already bake for my birthday which is today.
So let start with the procedure.
Ingredients needed;
1. 3 cups cake flour, spooned and leveled, plus more for pans spraying,
2. 1 tablespoon of baking powder,
3. 1/2 teaspoon of kosher salt,
4. 1 cup (2 stucks) unsalted butter, at room temperature,
5. 2 cups of granulated sugar,
6. 4 cups of fresh raspberries, divided, plus more for decorating,
7. 4 large eggs,
8. 2 tsp pure vanilla extract,
9. 3/4 cup if buttermilk,
10. 3 drops of pink food coloring, (optional),
11. 3 tablespoons of seedless raspberry preserves,
Raspberry cream cheese frosting meringue kisses and edible flowers, for decorating,
Raspberry cream cheese frosting ingredients;
1. 1/2 cup (1 stick) unsalted butter, at room temperature,
2. 4 oz cream cheese, at room temperature,
3. 1/4 cup of fresh raspberries,
4. 1 tsp of pure vanilla extract,
5. 1/2 kosher salt,
6. 3 cups of confectioner's sugar.
Directions:
1. Preheat your oven to 350°F. Greese and flour 3(8_inch) cake pans, whisk together flour, baking powder, and salt in a clean bowl.
2. Beat butter and sugar on medium speed with an electric mixer until light and creamy for 1 to 2 minutes, Add 1 cup of raspberries, and beat until smooth doing that for abt 15 to 20 seconds, add eggs, one at a time, beating until blended after each addition. (Mixture will look curdled).
Beat in vanilla extract, reduce mixer speed to low and beat in flour mixture, and buttermilk alternately, beginning and ending the process with flour mixture, just until flour is incorporated, Mix in food coloring if you like, Divide batter among prepared pans.
3. Bake cake until a wooden pick inserted in centre comes out clean, for the next 23 to 25 minutes, cool in pans or wire racks for 10 minutes, then invert onto wire racks to cool completely.
4. Toss together preserves and remaining 3 cups raspberries in a bowl, place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time, top with remaining cake layer. Frost top and sides of cake with frosting, Decorate with meringue kisses, edible flowers and raspberries.
5. To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes beat in raspberries, vanilla, salt, until raspberries are broken down, 15 to 20 seconds .
Reduce mixer speed to low and gradually add confectioners sugar until blended and smooth after each addition; after leaving for 45 seconds to 1 minute.
Your Yummy Raspberry Pink Velvet Cake is ready.
Don't forget to drop your comments and questions.
And I will answer them.
