Red Velvet & Raspberry Supreme Cake

Raspberry & Red Velvet Supreme Cake via Sweetapolita

Cake! It’s been a little while since I’ve shared a cake with you, I just realized. But don’t worry, it’s not for lack of making them. I’ve been experimenting with red velvet layer cake for about 2 weeks now (which usually means a lot confused looks from my husband), because I somehow became rather fixated on creating the most addictive version I could. I made one a day for about 8 days, and then spent a few days coming up with what I felt would be the yummiest flavour and texture combination. (Don’t worry, the runner-up versions are now frozen and eagerly await turning into red velvet cake pops).

I know we’ve chatted about red velvet before (you might remember this Red Velvet & Cinnamon Layer Cake or these Black Velvet Cupcakes with Cherry Cream Cheese Frosting), and as much as I loved those recipes, I just felt compelled to experiment. A lot. And then it happened — just in time for Valentine’s Day, I fell in love. I fell in love with layers of super-moist red velvet cake, fluffy pink whipped vanilla cream filling with fresh raspberries, creamy marshmallow cream cheese frosting , satiny Belgian chocolate frosting and a pile of fresh raspberries on top.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

So what is red velvet cake? Well it’s was said to originate at the Waldorf Hotel in New York, but has become a southern staple. Essentially it’s a vanilla buttermilk cake with a touch of cocoa powder and then boosted with heaps of deep red colour (and typically paired with a classic cream cheese frosting). I have always made the cake using the traditional vanilla extract and super red gel colour paste, but my flurry of red velvet attempts this month were inspired by this Red Velvet Cake Bakery Emulsion Flavor. It’s a colour and flavour all-in-one, but the flavour has this amazing citrus-y-ness to it, that I find rather addictive and pleasing. I love emulsions of this kind because they keep their taste even through baking, yielding the most delicious cakes and cookies. You can certainly make this recipe without it by substituting vanilla extract and red colour, but I feel it’s worth trying. I’ll likely use it every time I make the beloved red velvet cake from now on.

The thing was I couldn’t decide if I wanted the cake to be a towering 6-layer cake with seemingly endless layers of alternating filling (as it is with this cake I made some time ago), or if I wanted to keep those 3 cake layers as they were and make it a little simpler with a really generous layer of each type of filling sandwiched inside. So . . . I did it both ways.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

This is the 6-layer version, which is essentially the same 3 layers split into two each, so each version technically has the same amount of cake, but more filling. I should tell you that this, as far as I can remember, the only cake in the history of Sweetapolita from which my husband has eaten more than one piece. Can you even dream of something so unthinkable? The man doesn’t really like cake. Or chooses not to, I’m not sure. But we’ll try to overlook that (good thing he’s so hot). He said that he couldn’t quite figure out what it was about it, but he couldn’t stop. Yes! Now is that too much to ask on a regular basis?

Red Velvet & Raspberry Supreme Cake via Sweetapolita

One of my favourite components of this cake is the light-as-air pink whipped vanilla cream and fresh raspberry filling. With the moist density of the red velvet cake, the tangy sweetness of the marshmallow cream cheese filling and depth of the dark chocolate frosting, that hit of cloud-like raspberry cream balances every bite.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

So why did I have to make so many cake layers before settling on a winner? Well, I found that if they were butter cakes, they would dry out, especially when I refrigerated them, which wasn’t going to work since this cake should be refrigerated (due to the whipping cream, raspberries and cream cheese). I tried a few that were oil-based, like my favourite one-bowl chocolate cake recipe, but as moist as they were, they tasted so oily to me — almost like carrot cake minus the carrots. Maybe that’s just my heightened taste buds, but I couldn’t get past it.

So I knew I had to go back to a butter-based cake, and then I remembered the devil’s food cake from my Inside-Out Neapolitan Cake — it’s moist and decadent. So I started with that and gave it the old red velvet treatment by altering the quantities and incorporating the flavor emulsion, an extra hit of red colour, etc. With a mix of brown and white sugar along with a dollop of mayonnaise, the cake is so flavourful and moist.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

Here’s the 3-layer version, which is no less delightful, but rather a tad shorter and has more cake representation with its thicker layers.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

Trust me that what this dessert lacks in neat-and-tidyness, it makes up for in taste and addictive messiness. ♥

Red Velvet & Raspberry Supreme Cake

Yield: One 6-layer (6 thin cake layers + 5 thin filling layers) 8-inch round cake *or* one 3-layer, 8-inch round cake

Super-moist and decadent red velvet cake filled with pink whipped vanilla cream with raspberries, creamy marshmallow cream cheese filling and smothered in a satiny and fluffy chocolate frosting topped with more fresh raspberries.


    For the Cake:
  • 3/4 cup (170 g) unsalted butter, at room temperature
  • 1 cup (225 g) packed light brown sugar
  • 1 cup (200 g) white sugar
  • 3 tablespoons (45 ml) *red velvet flavor
  • 1 teaspoon super red soft gel paste, optional
  • 3 eggs, at room temperature
  • 2 cups (260 g) all-purpose flour
  • 1/2 cup (55 g) cake flour
  • 1 tablespoon (8 g) Dutch-process cocoa powder
  • 1 teaspoon (8 g) kosher salt
  • 1-1/2 cups (360 ml) buttermilk, warm
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon (15 ml) vinegar
  • 1-1/4 teaspoons (8 g) baking soda
  • For the Marshmallow Cream Cheese Filling:
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (115 g), at room temperature
  • 1/4 cup (57 g) cream cheese, softened
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1/2 jar (106 g) marshmallow cream (such as Marshmallow Fluff)
  • A pinch of salt
  • For the Pink Whipped Vanilla Cream Filling:
  • 2 tablespoons (30 ml) cold water
  • 1-1/2 teaspoons unflavoured gelatin (such as Knox brand)
  • 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (63 g) icing sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • A pinch of salt
  • A drop or two of red or pink gel paste
  • For the Chocolate Frosting
  • 2 cups (454 g)(4 sticks) unsalted butter, at room temperature
  • 4 cups (500 g) icing sugar sifted
  • 1 tablespoon (15 mL) pure vanilla extract
  • Pinch of salt
  • 8 oz (250 g) quality dark or extra dark chocolate, chopped, melted and slightly cooled
  • 1/2 cup (120 ml) whipping cream (35-37% fat)
  • 2 cups fresh raspberries, washed and dried


    For the Cake:
  1. Preheat oven to 350° F. Butter the bottom of three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, sugars, red velvet flavor, and red gel paste on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour and cocoa powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold in mayonnaise.
  4. In a small cup or bowl, combine the vinegar and baking soda until it fizzes, then quickly add the batter and whisk until blended.
  5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 460 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake on top of a baking sheet (two pans on sheet for first round, then the final pan) until a toothpick inserted in the center comes out clean, about 25 minutes. Try not to over-bake.
  6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  7. For the Marshmallow Cream Cheese Frosting:
  8. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and salt and mix on medium speed for about 3 minutes.
  9. Add marshmallow cream and cream cheese and beat until combined and creamy, about 1 minute.
  10. For the Pink Whipped Vanilla Cream Filling:
  11. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/2 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  12. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Slowly add the gelatin mixture and food colouring and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
  13. For the Chocolate Frosting:
  14. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute.
  15. Assembly of the Red Velvet & Raspberry Supreme Cake:
  16. On an 8"inch round cake board (or cake plate), put a small dollop of frosting.
  17. For a 3-layer cake (3 cake layers + 2 layers of filling):
  18. Place your first layer face-up on the board (or plate) and spread the Marshmallow Cream Cheese Frosting, leaving about 1/2" around the edge, using an offset palette knife. Place the second cake layer face-up and repeat with a thick layer of Pink Whipped Vanilla Cream Filling. Gently press a layer of fresh raspberries into the filling, slightly spaced apart. Top with another thick layer of the Pink Whipped Vanilla Cream Filling and spread evenly using your offset palette knife.
  19. Place your third cake layer atop the pink filling, face-down. Gently adjust the cake so that it is straight and lined up properly. Cover with plastic wrap and refrigerate for about 30 minutes.
  20. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, about 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired.
  21. Keep refrigerated (this cake will stay moist!) but serve at room temperature.
  22. For the 6-layer version:
  23. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers (layers will be thin).
  24. On an 8"inch round cake board (or cake plate), put a small dollop of chocolate frosting. Place your first layer face-up on the board (or plate) and cover with 1/6 of the Pink Whipped Vanilla Cream Filling, leaving about 1/2" clearance around the edge. Gently press a layer of fresh raspberries into the filling, and then cover with another 1/6th of the filling, spreading until even. Place another cake layer face-up and cover with 1/2 of the Marshmallow Cream Cheese Frosting, spreading until even.
  25. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  26. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
  27. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, at least 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired


I have recently started using Lorann Red Velvet Flavor, which gives the cake its dark, red colour and just slightly-citrus taste that doesn't fade once the cake is baked. If you can't get this ingredient, you can replace with 1 oz of red liquid food colouring, or 1-2 tablespoons of a super red gel paste colour along with 1 tablespoon of pure vanilla extract.

[whipped cream filling adapted from Bon Appetit Desserts]

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Sweetapolita’s Notes:

  • I now swear by this Lorann Flavoring Oil Red Velvet Cake Bakery Emulsion Flavor – with its concentrated colour/flavour all in one, it’s worth it (to me).
  • I always bake layer-by-layer (so 3 cake pans for 3 layers). For this cake I used three of these: 8″ Round Cake Pan – it’s a bit of an expense dishing out for 3 pans at once, but if you’re like me, you’ll find they’re always in use!
  • I also use these Parchment Rounds for ease and convenience.
  • If you don’t have access to Marshmallow Fluff (or other marshmallow creme), for the Marshmallow Cream Cheese Filling, you can simply omit it from the recipe and replace with extra cream cheese.
  • You can watch me frost a cake and add the same large frosting border in this video tutorial post.
  • This cake stays incredibly moist even after being refrigerated. Be sure to not leave it out for more than about 4 hours at room temperature (due to the fresh raspberries). Just be sure to remove the cake about two hours before serving, so that it’s at room temperature when eaten.

Good luck & enjoy!

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Red Velvet & Cinnamon Layer Cake {and Red Velvet Link Love!}

Red Velvet & Cinnamon Layer Cake via Sweetapolita

It’s a Red Velvet Cake craze, my friends! I may be a little late to the Red Velvet party, but I’ve arrived, outfitted in a quintessential vintage red polka dot 50′s dress, of course, and with a cake in tow — a Red Velvet Layer Cake with Whipped Cinnamon filling and Rich & Fluffy Cream Cheese Frosting, no less — just in time for Valentine’s Day. Are you gearing up for the big day? I certainly was, as I had so many fun Valentine’s ideas to share with you, and then, bam!, earlier this past week I became super ill and was out of commission. I didn’t even see it coming — it was kind of crazy. The good news is that I had just made and began to photograph this cake that day, so at least I can share my red velvet love with you now.

As you may likely know, Red Velvet Cake is an old-fashioned, chocolate buttermilk cake, of sorts, that is known for its deep red or red-brown colour, typically achieved by a generous dose of red food colouring, or in many cases, cooked beets, or both. Most traditional versions of this cake are paired with either white cooked flour frostings or classic cream cheese frosting, or slightly tweaked variations of them. I would almost say that this cake keeps us loving and respecting the past more than any other cake out there–it appears that most bakers keep tradition close inside their apron pockets when recreating this red gem (when making it in cake form, that is–there are all sorts of incredible & innovative red velvet desserts out there now!).

Red Velvet & Cinnamon Layer Cake via Sweetapolita

I haven’t made this ever-popular (again) cake in quite some time, and there’s a reason: I simply couldn’t find a recipe for the cake layers that I loved. To be totally honest, I made 3 different recipes, and it was hard choosing one that I even really liked. I love the idea of the cake, and I love the flavours it’s known for, but when I tried the most popular recipes floating around the web, they were all standard butter cakes that ended up on the dry side once ready to eat. Then I tried a few alternatives that opted for oil-based cakes, which, with chocolate cakes I usually love, but I just found the ones I tried were too oily for the limited amount of cocoa in the Red Velvet Cake. I finally decided that the best recipe out there is likely a butter cake version, so back on the search I went . . .

That’s when I tried this perfectly moist and classically made cake layer recipe from, and I loved it! Sarah worked hard to create a recipe that wasn’t dry at all, but rather really flavourful and moist, while staying really true to the traditional version.  I decided to switch it up just slightly, by filling the cake with a whipped cinnamon frosting and then frosting the outside with a fluffy cream cheese frosting — the yummiest.

Since any day is a great day to share pretty and love-y treats, I look forward to sharing my other posts with you next week (and stay tuned for a Love Day Roundup post!). In the meanwhile, let’s make one killer Red Velvet & Cinnamon Layer Cake! But first . . .

A few random-but-riveting Red Velvet Cake facts:

  • In Canada the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton’s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton (source). Incidentally, my mom worked at Eaton’s department store during my childhood; this fact is in no way related to Red Velvet Cake, just thought I’d share that exciting tidbit.
  • It is often said that Red Velvet Cake was first popularized at the Waldorf Astoria hotel in New York (where Grant and I spent our engagement weekend, but what? never had the cake!) during the 1920s, although, it seems that it had been popular for many years before then throughout the southern states. The famous Waldorf Red Velvet Cake recipe can be found, among other incredible recipes, in the fabulous The Waldorf-Astoria Cookbook.
  • Red Velvet Cake makes a special appearance (likely one of the reasons the cake regained popularity!) inside the perfectly unusual armadillo groom’s cake in the 1989 movie, Steel Magnolias.

Red Velvet & Cinnamon Layer Cake          {click to print}





Yield: One 4-layer (or two thicker layers), 9″ round cake. Serves 12-16

*August 2013 Update: Since I’ve written this post, is structured differently–you must be a member to view the recipes. If you aren’t a member, you can try my more recent Red Velvet Cake recipe here.

I paired the fabulously moist & yummy Red Velvet Cake layers from my friends over at with my own frosting and filling to create an old-fashioned favourite with a bit of a twist. My Whipped Cinnamon Filling/Frosting and Rich & Fluffy Cream Cheese Frosting recipes are below, and you can find the fabulous Red Velvet Cake recipe, HERE (if you are a member of

Whipped Cinnamon Filling/Frosting

Yield: enough to fill a 9″ round, 4-layer cake


3 sticks + 2 tablespoon (370 g/13 oz) unsalted butter, softened and cut into cubes

3 cups sifted (480 g/1 lb + 1 oz) confectioners’ sugar (icing, powdered)

3 tablespoons (45 mL) whipping cream (heavy cream 35%)

2 teaspoon (10 mL) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)

2 teaspoons (10 mL) ground cinnamon, or to taste

pinch of salt


1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency) and stirred occasionally during the cake-frosting process.

Rich & Fluffy Cream Cheese Frosting

Yield: enough to frost (only frost, not fill) a 9″ round cake, with piped decorations (above)


1/3 cup  (75 g/2.5 oz) unsalted butter, room temperature

1 1/2 lbs (5 1/2 cups/685 g) confectioners’ sugar

1 1/2 packages (8 oz packages) cream cheese (12 oz/345 g), cut into cubes, cold

1/4 cup (60 ml) whipping cream (heavy cream 35%)

2 teaspoons (10 ml) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)

pinch of salt


1. Using electric mixer fitted with the paddle attachment, blend butter and icing sugar on medium low speed, until just combined, about 2 minutes.

2. Add cold cream cheese, all at once, and beat on medium speed for about 5 minutes.

3. Add whipping cream and vanilla, and beat at medium high speed for about 1 minute. Frosting will be fluffy. Be sure to not overbeat, or the frosting will start to become too thin.

Assembly of the Red Velvet & Cinnamon Layer Cake

1. With a long, sharp serrated knife, slice both cooled cake layers in half horizontally, so you now have 4 cake layers (this is optional–you can certainly leave it as 2 thicker layers with one layer of filling).

2. Spread a small dollop of either frosting onto desired cake plate or cake board (this keeps cake from shifting).

3. Place 1 cake layer on it, cut-side up. Place ~1 cup of cinnamon frosting on top, and spread evenly with a Medium Sized Offset Spatula
leaving about a 1″ rim unfrosted (around the edges).

4. Repeat step 3 until you come to your final layer, which you will place cut side down.

5. Pile a generous amount of Fluffy Cream Cheese Frosting on top of the cake and using a clean Medium Sized Offset Spatula
working outward from the top center, adding more frosting to the sides and smooth, using a Medium Sized Straight Spatula, until cake is covered and smooth.

6. Place remaining Fluffy Cream Cheese Frosting in a large Pastry Bag fitted with your preferred large decorating tip. For this cake I used Ateco Decorating Tip 887, and swirl rosettes around the top of the cake. Top with candy heart or anything your little heart desires!

Sweetapolita’s Notes

  • This cake is best enjoyed day 1 or 2. Because of the cream cheese frosting, you will need to refrigerate the cake, but it should always be served at room temperature.
  • For Red Velvet & Cinnamon Cupcakes, you could bake in cupcake liners (24-36) and top with a swirl of each frosting, or even just one or the other.
  • Ready to rock your cake baking? Check out my 50 Tips for Baking Better Cakes post.
  • To learn more about my favourite baking tools, check out Baking Supplies I Love.

As always, I’d love to hear about your experiences and results making this cake, so come on back and let me know!

Does Red Velvet excite you? Here is a serious dose of Red Velvet love from friends around the web:

Happy Weekend!


P.S. No, I’m not really wearing a quintessential vintage red polka dot 50′s dress.

PPS. I don’t even own a quintessential vintage red polka dot 50′s dress, but ooh I wish I did!

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