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Raspberry Pink Velvet Cake with Easy Homemade Vanilla Bean Frosting

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This raspberry pink velvet cake features real raspberries for a naturally vibrant color and fruity flavor, paired with a luxurious vanilla bean buttercream. Perfect for celebrations, it’s tender, moist, and sure to impress with its stunning appearance and delicious taste.

Ingredients

Scale
  • 1 1/2 cups (195g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk
  • 1 cup (150g) fresh or frozen raspberries (thawed and drained if frozen)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • Zest from 1 medium lemon
  • Pink or red gel food coloring (optional, a few drops)
  • For the Vanilla Bean Buttercream:
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or whole milk
  • Seeds from 1 vanilla bean pod (or 2 teaspoons vanilla bean paste)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Dust sides lightly with flour or sugar.
  2. Puree raspberries in a blender or food processor until smooth. For a seedless cake, strain the puree. Set aside.
  3. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine.
  4. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
  6. Mix in raspberry puree until just combined. Add a few drops of pink or red gel food coloring if desired.
  7. With mixer on low, add half the dry ingredients, then all the buttermilk, then the remaining dry mix. Mix just until no flour streaks remain.
  8. Divide batter evenly between prepared pans. Smooth tops with a spatula.
  9. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto a wire rack. Remove parchment and cool completely before frosting.
  11. For the buttercream: In a clean bowl, beat softened butter until creamy and pale, about 2 minutes. Add sifted powdered sugar a cup at a time, mixing on low. Add vanilla bean seeds (or paste) and a pinch of salt. Beat until fluffy, adding cream or milk as needed for spreadable consistency.
  12. Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Add the second layer and frost the top and sides.
  13. Decorate with fresh raspberries, edible flowers, or lemon zest if desired. Slice and serve.

Notes

For best results, use room temperature ingredients. If using frozen raspberries, thaw and drain well. For a gluten-free version, substitute a 1:1 gluten-free flour blend and add an extra egg. The cake can be made ahead and stored tightly wrapped; flavors improve overnight. Don’t overmix the batter after adding flour to keep the crumb tender. Frost only when cakes are completely cool.

Nutrition

Keywords: raspberry pink velvet cake, pink velvet cake, raspberry cake, vanilla bean buttercream, birthday cake, celebration cake, homemade cake, berry cake, easy cake recipe, spring dessert, summer dessert

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