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Pink Velvet Cake with Raspberry Cheesecake Layer

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A whimsical and vibrant cake combining soft pink velvet layers with creamy raspberry cheesecake, perfect for any occasion.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp vinegar
  • 1/2 tsp pink gel food coloring or beet powder
  • 1 egg white
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 2/3 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup raspberry purée
  • Optional: 1 tbsp lemon juice
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp raspberry purée

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. Combine the flour, granulated sugar, baking soda, and a pinch of salt in a mixing bowl.
  3. Whisk together the buttermilk, vegetable oil, vanilla extract, vinegar, pink gel food coloring, and egg white until smooth.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Pour the batter into the prepared cake pan and bake for 20-25 minutes.
  6. Beat the softened cream cheese until smooth and add sour cream, sugar, eggs, vanilla, raspberry purée, and lemon juice (if using).
  7. Pour the raspberry cheesecake mixture over the baked pink velvet cake.
  8. Bake for another 25-30 minutes, until the cheesecake layer is set.
  9. Let the cake cool completely before serving.
  10. Whip the heavy cream with powdered sugar until soft peaks form, then fold in raspberry purée for optional topping.

Notes

Use fresh raspberry purée for the best flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recypez.com/pink-velvet-cake-raspberry-cheesecake-layer/

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