Red Velvet Cake with Raspberry Buttercream

Red Velvet Cake with Raspberry Buttercream Icing.jpg

President’s Choice Red Velvet Cake with Raspberry Buttercream Icing


A few weeks ago, I received a HUGE gift basket from President’s Choice with all kinds of goodies from the new holiday Insider’s Report. I’m a sucker for the Insider’s Report, mostly because they always feature so many cool new products and things to eat.


According to stats sent to me by President’s Choice, 57% of Ontarians plan on purchasing read-made appetizers or party food at the holiday season, and 80% attend more than two parties every year. The best stat? SIXTY percent of Canadians said they would love food as a gift, with four in five of those preferring something homemade over something purchased.


If you said yes to any of those stats, you’ll want to have a look at that Insider’s Report.  Take note of the (OMG) Sea Salt & Toffee Chocolate Squares, Moroccan Cigars, Pad Thai Spring Rolls, very interesting and unique Sushi Bites, the Praline Pecan Caramel Cheesecake Lollipops, and my personal absolute heaven, the Red Velvet Cake Mix.


Last weekend I hosted a family Hanukah party. I went all out, and baked up something I could be proud of. Even though the instructions for this Red Velvet Cake said ‘Cooking Level: Advanced‘, my kids picked it, so that’s what I tackled. The recipe does take a while, and is a bit of work, but the results are well worth it. People will be impressed with you, no doubt. The only drawback? Knowing exactly what is in buttercream icing.


Red Velvet Cake with Raspberry Buttercream (Recipe Source: President’s Choice)


Prep time: 25 minutes


Cook time: (50 minutes)


Cool Time: 1 hr


What You’ll Need:


1 pkg (500 g) PC Red Velvet Cake Baking Mix


3/4 cup water


1/2 cup vegetable oil


2 eggs


4 cups frozen PC Whole Red Raspberries


1/2 cup icing sugar


1 1/2 cups unsalted butter


pinch of salt


5 cups sifted icing sugar (I’ve never sifted anything in my life and I didn’t start that day)


What You’ll Do:


  1. Preheat oven to 350 degrees. Lightly grease two 8 inch round cake pans and line bottoms with parchment paper.
  2. In mixing bowl, combine cake mix, water, oil and eggs. Using electric beaters, beat on low speed for 30 seconds to moisten. (User tip: when employing a hand beater, use a deep bowl and don’t lift the beaters. Or else anyone within a 10 yard circumference of you will be covered in red velvet cake mix. Not saying that happened…)  Scrape down sides of bowl. Beat on medium speed for one minute or until smooth divide batter evenly between cake pans
  3. Bake cakes in centre of oven for 25 – 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and cool for about 10 minutes before removing from cake pan. Cool on a wire rack for at least an hour before icing. Leave  parchment on while cooling.
  4. Meanwhile, place frozen raspberries in a saucepan. Cook over medium-low heat for 5 minutes, stirring constantly, or until berries are thawed and come to a simmer. Stir in 1/2 cup icing sugar. Cook, stirring, for 10-15 minutes, or until mixture thickens and has reduced. Set a fine-meshed sieve over a bowl. Pour some raspberry mixture into sieve, and using a spatula, press puree through sieve. Add more mixture, until you’ve strained all of it. Discard the seeds and refrigerate raspberry mixture, uncovered, until cold, about 30 minutes, stirring a couple of times.
  5. In a stand mixer fitted with a paddle attachement, (LOVE MY KITCHENAID!) beat butter, salt, and 2 cups of 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 2-4 minutes. Beat in 2 tbsp of chilled raspberry puree. The light pink icing looks gorgeous with the red velvet cake, but for a darker pink icing, if you prefer,add more puree, 1 tbsp at a time. For softer icing, add 1 tbsp at a time of whipping cream. For stiffer icing, add additional icing sugar a bit at a time.
  6. Using a serrated knife, split each cake horizontally into two even layers (mine were not even. We all lived.) Carefully slice the rounded bit off one of the top layers to make it level. Give your whiny kids that piece of cake to eat. Place one of the level cake layers, bottom side down on your cake plate. Spread with 2 tbsp of raspberry puree. Top with 3/4 cup of raspberry buttercream. Using a cake spatula, spread to edge of cake. Repeat cake layer, raspberry puree, and buttercream twice. If it don’t look fancy, don’t worry. Nobody seemed to mind what mine looked like when they were talking with their mouths full.  Top with last cake layer, rounded side up. Spread with 2 tbsp of raspberry puree. Swirl or pipe (or just generally smush around) remaining buttercream on top, leaving the sides of the cake unfrosted. Garnish with fresh raspberries, if desired. I desired. Save the raspberry puree for later or just eat with a spoon because it’s really good.


Stand there, swelled head, chest puffed, as people gush over your cake.


Accomplishment level: Priceless


Calories consumed: SHUT UP! It’s the holidays!


Note: I received a basket of goodies plus a $20 gift card to buy some items that wouldn’t have fared well in a box. I wasn’t compensated otherwise, or required to write this post.I just have an addiction to the PC Insider’s Report. My family says I’m like a commercial. Am I? 





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