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Vampire Bite Red Velvet Layer Cake
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • 6-inch cake pans
  • electric mixer
  • wire rack

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup raspberry preserves
  • Fresh raspberries for garnish

Instructions
 

  • Preheat the oven to 350 degrees F. Grease and line two 6-inch round cake pans.
  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  • In a separate bowl, mix the buttermilk, vegetable oil, egg, red food coloring, white vinegar, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the prepared pans.
  • Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
  • Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and mix until smooth to make the frosting.
  • Place one cooled cake layer on a plate. Spread the raspberry preserves over the top. Add the second layer and frost the top and sides with the cream cheese frosting.
  • Garnish with fresh raspberries before serving.

Notes

Slice the cake at the table so guests see the raspberry filling ooze out like a bite mark. The raspberry preserves work best chilled slightly before spreading so they stay in place. Store leftovers in an airtight container in the fridge for up to two days and let slices sit at room temperature for 15 minutes before serving to soften the frosting.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, 6-inch cake pans, electric mixer, wire rack