Red Velvet Cake with Whipped Cream and Raspberry Glaze
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour 北
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cocoa powder
1/2 tsp salt 蓼
1 1/2 cups vegetable oil
2 large eggs 讀
1 cup buttermilk 拏
1 tsp vanilla extract
1 tsp white vinegar
2 tbsp red food coloring
For the Whipped Cream Filling:
2 cups heavy cream 拏
1/4 cup powdered sugar
1 tsp vanilla extract
For the Raspberry Glaze:
1 cup raspberry preserves
2 tbsp water
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Instructions:
1. Preheat Oven:
Preheat to 350F 175C. Grease and flour two round cake pans.
2. Prepare the Batter:
In a bowl, whisk together dry ingredients. In another bowl, combine wet ingredients, adding red food coloring last. Gradually mix dry ingredients into the wet mixture.
3. Bake:
Divide batter into the pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.
4. Prepare Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Prepare Raspberry Glaze:
Heat raspberry preserves with water until smooth. Let cool slightly.
6. Assemble:
Layer the cakes with whipped cream in between. Pour raspberry glaze over the top and pipe whipped cream swirls around the edges.
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A show-stopping dessert for any special occasion! Indulge in the fluffy, creamy layers and the tangy-sweet raspberry glaze.
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