Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Topped with fluffy meringues and edible flowers, this pretty-in-pink raspberry velvet cake is about as springy as it gets.
Topped with fluffy meringues and edible flowers, this pretty-in-pink raspberry velvet cake is about as springy as it gets.

INGREDIENTS
Raspberry Pink Velvet Cake
Cooking spray
  • 3 c. cake flour, spooned and leveled, plus more for pans
  • 1 tbsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 2 c. granulated sugar
  • 4 c. fresh raspberries, divided, plus more for decorating
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 3/4 c. Buttermilk
  • 3 drops pink food coloring, optional
  • 3 tbsp. seedless raspberry preserves
  • Raspberry Cream Cheese Frosting
  • meringue kisses and edible flowers, for decorating

Raspberry Cream Cheese Frosting
  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 4 oz. cream cheese, at room temperature
  • 1/4 c. fresh raspberries
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. Kosher salt
  • 3 c. confectioners’ sugar



DIRECTIONS
  1. Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.