Cake! It’s been a while since I’ve shared a cake with you. But don’t worry, it’s not because I haven’t been making them. I’ve been on a mission to create the most addictive red velvet layer cake, and after weeks of experimenting, I finally found the perfect combination of flavors and textures. Just in time for Valentine’s Day, I present to you the Red Velvet & Raspberry Supreme Cake.
A Sweet Love Affair
What exactly is red velvet cake? It’s a vanilla buttermilk cake with a hint of cocoa powder, tinted with vibrant red color and traditionally paired with cream cheese frosting. While I have always used the classic vanilla extract and red gel color paste in my recipes, this time I was inspired by Red Velvet Cake Bakery Emulsion Flavor. It not only provides both the color and flavor but also adds a delightful citrus-y twist. Trust me, it’s worth a try!
Layers of Indulgence
Now, let’s talk about the cake itself. I couldn’t decide whether to make a towering 6-layer cake with alternating fillings or keep it simpler with generous layers of each filling. So I did it both ways! The 6-layer version ensures you get the perfect balance of cake and filling in every bite. Believe me when I say this is the only cake my husband has ever devoured multiple pieces of. It’s that good!
A Perfect Harmony of Flavors
One of the highlights of this cake is the light and fluffy pink whipped vanilla cream with fresh raspberry filling. It complements the moist red velvet cake, tangy marshmallow cream cheese filling, and rich dark chocolate frosting perfectly. Each bite is a heavenly balance of flavors and textures.
The Quest for Perfection
You might be wondering why I went through so many cake layers before settling on a winner. Well, I wanted to ensure the cake stayed moist, especially when refrigerated. Butter-based cakes tend to dry out, and oil-based cakes tasted too oily for my liking. Eventually, I found the perfect balance with a butter-based devil’s food cake infused with red velvet flavors. The result? A moist and decadent cake that will leave you craving more.
Share the Love
Whether you opt for the 6-layer version or the slightly shorter 3-layer variation, this Red Velvet & Raspberry Supreme Cake is guaranteed to leave you with a messy but deliciously addictive experience. It may not be the neatest dessert, but the taste speaks for itself.
I swear by Lorann Flavoring Oil Red Velvet Cake Bakery Emulsion Flavor for its concentrated color and flavor. It’s truly worth it. If you decide to try this recipe, make sure to use three 8″ round cake pans for the best results. And don’t forget to stock up on parchment rounds for easy assembly. If you can’t find marshmallow fluff, don’t worry. Simply omit it from the Marshmallow Cream Cheese Filling and add extra cream cheese instead.
Remember, this cake stays incredibly moist even after refrigeration. Just be sure to remove it from the fridge a couple of hours before serving, allowing it to reach room temperature. Trust me, it’s the perfect treat for any occasion.
Good luck and enjoy!