Raspberry red velvet cake

Step 1: Preparing Cake Pan – Preheat oven to 350°F. – Grease and flour three 8-inch round cake pans.

Step 2: Mixing Dry Ingredient – Sift together flour, cocoa powder, and salt in a bowl. – Stir in baking powder and baking soda.

Step 3: Creaming Butter and Sugar – In a separate bowl, cream softened butter and sugar until light and fluffy. – Beat in eggs one at a time, then add vanilla extract.

Step 4: Creating Red Velvet Batter – Mix buttermilk and red food coloring in a small bowl. – Gradually add the buttermilk mixture to the butter mixture, alternating with the dry ingredients.

Step 5: Adding Raspberry Puree – Fold in raspberry puree until well incorporated. – Be careful not to overmix to maintain the cake's texture.

Step 6: Filling Cake Pan – Divide batter evenly between the prepared cake pans. – Smooth the surface with a spatula for even baking.

Step 7: Baking and Assembling – Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. – Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.

– Frost and assemble the cake layers with your favorite cream cheese frosting. – Garnish with fresh raspberries for a beautiful presentation. Enjoy your delicious raspberry red velvet cake!