Are you thinking you would like to make a show stopping dessert this holiday season, but you don’t want to spend all day baking or mortgage your house to pay for the ingredients? I have just the recipe for you, PC® Red Velvet Cake with Raspberry Buttercream!
Notes:
- Raspberry buttercream icing has a lovely pale-pink hue that sets off red velvet cake. For a darker pink icing, add more raspberry purée to buttercream 1 tbsp (15 mL) at a time.
- CHEF’S TIP: For a softer icing, add 35% whipping cream to buttercream 1 tbsp (15 mL) at a time until desired consistency. For a stiffer icing, add additional icing sugar a bit at a time.
- 1 pkg (500 g) PC Red Velvet Cake Baking Mix
- ¾ cup (175 mL) water
- ½ cup (125 mL) vegetable oil
- 2 eggs
- 4 cups (1 L) frozen PC Whole Red Raspberries
- ½ cup (125 mL) icing sugar
- 1-1/2 cups (375 mL) PC Country Churned Unsalted Butter, softened
- Pinch of salt
- 5 cups (1.25 L) sifted icing sugar
- Preheat oven to 350°F (180°C). Lightly grease two 8-inch (1.2 L) round cake pans and line bottoms with parchment paper.
- In mixing bowl, combine cake mix, water, oil and eggs. Using electric beaters, beat on low speed for 30 seconds to moisten. Scrape down side of bowl. Beat on medium speed for 1 minute or until smooth. Divide batter evenly between prepared cake pans.
- Bake cakes in centre of oven for 25 to 30 minutes or until a toothpick inserted in centre comes out clean. Remove from oven and let cool for 10 minutes before removing from cake pans. Transfer to wire rack to cool completely before icing, about 1 hour.
- Meanwhile, place frozen raspberries in saucepan. Cook over medium-low heat for 5 minutes, stirring constantly, or until berries are thawed and come to a simmer. Stir in ½ cup (125 mL) icing sugar; cook, stirring, for 10 to 15 minutes or until mixture thickens and reduces. Set fine-meshed sieve over bowl. Pour raspberry mixture into sieve; using rubber spatula, press purée through sieve. Discard seeds in sieve. Refrigerate raspberry purée uncovered until cold, about 30 minutes, stirring once or twice.
- In stand mixer fitted with paddle attachment, beat butter, salt and 2 cups (500 mL) of the icing sugar on low speed until combined. One cup at a time, beat in remaining icing sugar; continue to beat until light and fluffy, about 2 to 4 minutes. Beat in 2 tbsp (25 mL) of chilled raspberry purée.
- Using serrated knife, split each cake horizontally into two even layers. Carefully slice top of one of rounded layers to make it level; set the remaining rounded cake layer aside. Place one of level cake layers bottom side down on cake plate. Spread with 2 tbsp (25 mL) of remaining raspberry purée. Top with ¾ cup (175 mL) raspberry buttercream, spreading just to edge of cake. Repeat cake layer, raspberry purée, raspberry buttercream layers twice. Top with rounded cake layer, top side up. Spread with 2 tbsp (25 mL) raspberry purée; swirl or pipe remaining raspberry buttercream on top, leaving side of layer cake unfrosted. Discard remaining raspberry purée or save for another use. Garnish cake with fresh raspberries, if desired.
Can you believe this decadent Red Velvet Cake with Raspberry Buttercream uses a baking mix and just a few other very common ingredients? You can find this as well as many other festive holiday recipes simply by going to PC® Recipe Listings!
For more great information on how PC can help to make your merrier and less stressful you can connect with them via:
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Wishing you and your family a wonderful and stress free holiday!
OK, after reading your post I decided that I too will “cut to the chase” of what is important for the holidays! My gift to me will be to reduce stress and worry and enjoy those around me. If I an pull off a dessert like that in such a short time, that will be the icing on the cake….. pun intended!
lol….that’s pun is funny! Really pat the last few months have put life into perspective and I have decided to enjoy all the moments!