More Great Recipes: Cake

Red Velvet Cake with Raspberry Cream Filling and Cream Cheese Icing

User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

For Christmas I received, from a co-worker, a darling cake pan mold with hallow heart shape center for filling with fun stuff. And from another co-worker I received an adorable cake server shoe. So of course I had to put them both to use. And of course I had to try my hand at the ever popular Red Velvet Cake. I got the original recipe from The Food Network but I did make a few minor alterations based on some of the reviews.

If you don't have the fun pans I have, just omit the Raspberry filling (or use it between layers) and bake the cake in your regular cake pans.

Ingredients You'll Need

Red Velvet Cake:

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 tablespoons cocoa powder
1 cup vegetable oil
1/2 cup unsalted butter
1 cup buttermilk
2 lg eggs (room temperature)
1 oz. red food dye
1 tsp white vinegar
1 tsp vanilla extract

Raspberry Filling:

12 oz. thawed whipped cream
1 cup raspberry jam (or preserves if you like seeds)

For the icing, use your favorite Cream Cheese Icing or what ever kind of icing you decide


Preheat your oven to 350'. Spray the cake pans with cooking spray

In a large bowl, sift together your dry ingredients

In a large mixing bowl, cream your butter then add the oil, buttermilk, eggs, food coloring, vinegar and vanilla

Add the dry ingredients

Combine until batter is smooth

Divide the cake evenly between your two pie pans

Cook for about 25 - 30 minutes or until a toothpick comes out clean

Let the pans cool on a wire rack for 10 minutes, then I remove the cakes from pans and let cool completely

Meanwhile mix together your whipped cream and jam. Once the cakes are completely cool...fill up the hallow centers

This next step really had me nervous. First of need to make sure you have the (correct) bottom of the heart on your cake plate (you don't want an upside heart, do you?) and now you have to carefully place the top section onto the bottom half. Thank god for cooling racks. I used it as leverage and support as I matched up the edges and put my cake together.

Apply your icing and enjoy

Questions, Comments & Reviews

Thanks guys. It really was a lot of fun to make. If you're interested, the pan can be found on the Wilton website:

Danielle, what fun gifts you got. I would say you put them to excellent use. What a fantastic looking cake. This would be the perfect cake for Valentine's Day of course.

Too cool! The funny thing is that I just saw that cake server in a magazine when I was in New Orleans and pulled out the page so I could order one. :)

Adorable. Do you know where they found the cake pan?

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot -- here to help with all your cooking questions -- anytime and instantly!

Way beyond a chatbot, I can seamlessly interact with our recipes and cookbooks, making modifications a breeze.

While you’re here, check out the BakeBot AI Recipe Maker in the menu bar and watch me whip up new recipes (even scan old recipe cards) effortlessly!
Want to create a recipe? Try our BakeBot AI Recipe Maker!