Ingredients

For the Sponge Cake

2 eggs
250 ml (1 cup) kefir
250 grams (1.25 cups) sugar
120 grams (0.5 cups) vegetable oil
1 tbsp vanilla sugar
350 grams (2.5 cups) flour
0.75 tsp baking soda
Red food coloring (amount depends on the coloring)
We recommend:

For Raspberry Jelly

300 grams (10.5 oz) raspberries
50 grams (0.25 cups) water
90 grams (0.5 cups) sugar
90 grams (3 oz) white chocolate
100 grams (3.5 oz) heavy cream
8 grams (0.5 tbsp) gelatin powder
50 grams (0.25 cups) water
1 tsp vanilla extract
We recommend:

For the Cream

500 grams (17.5 oz) cream cheese
250 grams (1 cup) heavy cream (30%)
100 grams (0.75 cups) powdered sugar
1 tsp vanilla extract
We recommend:

Instructions

Step 1

Sponge Cake

Preheat the oven to 180°C (350°F).
Combine vegetable oil and sugar in a mixer bowl, and beat.
Add eggs, kefir, vanilla sugar, and red food coloring. Beat until combined.
Sift flour, baking soda, and salt, mix well.
Pour the batter into one or two 18 cm (7 inches) round baking pans lined with parchment paper and greased with oil and flour.
Bake for about 25 minutes for two pans or 35-40 minutes for one pan until a toothpick inserted in the center comes out clean.
Cool and slice into 4 layers.

Step 2

Raspberry Jelly

Line two 15 cm (6 inches) baking pans with plastic wrap.
Mix gelatin with water and let it bloom for 15 minutes.
Heat cream to 80°C (175°F), remove from heat, add white chocolate in small pieces, and stir until combined. Add bloomed gelatin and vanilla extract, and mix well.
In a saucepan, bring raspberries, water, and sugar to a boil. Stir and strain through a sieve.
Combine with the creamy mixture, pour into prepared pans, cool, and let set in the fridge or freezer.

Step 3

Raspberry Confit

In a saucepan, bring raspberries, water, and sugar to a boil.
Remove 50 ml of the raspberry liquid and mix with cornstarch.
Pour back in a thin stream, stir, cook for 2-3 minutes until thickened, remove from heat, and cool.

Step 4

Cream

Beat cold cream cheese with heavy cream, powdered sugar, and vanilla extract until combined and smooth.

Servings

🎂 **Transform Your Party Table!** Serve this delightful Red Velvet Cake with Raspberry Jelly as the centerpiece for your next celebration. Its vibrant red color and the fresh burst of raspberry make it perfect for birthdays, anniversaries, or any special occasion.

🫖 **Elegant Pairing**: For an afternoon delight, pair a slice of this cake with a cup of herbal tea or a rich espresso to complement its creamy texture and fruity layers.

🕊️ **Light and Refreshing**: Add a refreshing twist by garnishing your cake slices with fresh raspberries and a sprinkle of powdered sugar. **Double the raspberry, double the fun!**

🌸 **Spring Picnic**: Pack this cake for a picnic to enjoy a burst of seasonal flavors in the great outdoors. Its sturdy yet moist layers make it an ideal treat for sharing with family and friends.

Equipment

Variations

🌾 **Gluten-Free Option**: Replace regular flour with a gluten-free flour mix. Make sure to use a blend that substitutes cup-for-cup to achieve the right texture. **Your cake will be just as delicious and safe for those with gluten sensitivities!**

🌱 **Vegan Variation**: Swap eggs with a flaxseed or chia seed mixture (1 tbsp ground seeds + 3 tbsp water per egg). Use a plant-based krema and vegan cream cheese for the frosting. **Same rich taste without any animal products!**

Faq

  • How do I ensure my sponge cake is moist?

    Start with room temperature ingredients and don't overmix the batter. Baking until just done (when a toothpick comes out clean) helps maintain moistness.

  • Can I make this cake ahead of time?

    Yes! You can bake the sponge cake and prepare the jelly layers a day ahead. Assemble and frost on the day you plan to serve it.

  • How do I avoid a dense cake?

    Make sure to beat the sugar and oil thoroughly and avoid overmixing once the flour is added. Sifting ingredients helps, too!

  • What’s the best way to store leftovers?

    Store the cake in an airtight container in the refrigerator for up to 3 days. Allow slices to come to room temperature before serving.

  • Can I substitute fresh raspberries with frozen?

    Absolutely! Just make sure to thaw and drain the frozen raspberries before using them in the recipe.

  • How do I get a smooth cream frosting?

    Ensure all your frosting ingredients are cold and beat them until they reach a smooth, spreadable consistency. Avoid over-beating to prevent a runny texture.

Nutrition facts

Red Velvet Raspberry Cake
Recipe Yield:8 servings
Calories:Estimated calories per serving
Calories (Min - Max):450 - 500
Total Fat:28g
Saturated Fat:14g
Protein:7g
Total Carbohydrate:47g
Total Sugars:30g