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Pink Velvet Cake with Raspberry Cheesecake Layer

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A delightful pink velvet cake layered with a creamy raspberry cheesecake, perfect for celebrations and cozy gatherings.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp vinegar
  • 1/2 tsp pink gel food coloring or beet powder
  • 1 egg white
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 2/3 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup raspberry purée
  • Optional: 1 tbsp lemon juice
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp raspberry purée

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
  2. Combine the flour, granulated sugar, baking soda, and a pinch of salt in a bowl.
  3. Mix the buttermilk, vegetable oil, vanilla extract, vinegar, pink gel food coloring, and egg white in another bowl.
  4. Pour the wet mixture into the dry ingredients and mix until smooth.
  5. Bake the batter in the prepared cake pan for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Beat the softened cream cheese until smooth, then add sour cream, sugar, eggs, vanilla extract, and raspberry purée.
  7. Layer the cheesecake mixture over the cooled cake and bake for an additional 30-35 minutes.
  8. Beat heavy cream with the powdered sugar and raspberry purée until soft peaks form.
  9. Serve slices of the cake with dollops of whipped raspberry cream on top.

Notes

Ensure ingredients are at room temperature for best texture. You can switch up fruit purees for different flavors.

Nutrition

Find it online: https://thestationrecipes.com/pink-velvet-cake-raspberry-cheesecake-layer-recipe/

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