A light and airy raspberry-infused sponge layered with a tangy raspberry cream cheese filling, topped with silky white ganache and crowned with garden-fresh raspberries—this Raspberry Pink Velvet Cake is the perfect mix of fruity, creamy, and elegant. Whether you’re celebrating or just treating yourself to a taste of summer, this cake delivers beauty and flavor in every bite.
🍓 Ingredients
For the Raspberry Pink Velvet Sponge (2 x 8-inch layers):
- 6 eggs, room temperature
- 180 g sugar
- 1½ tsp vanilla extract
- 60 ml raspberry milk (blend milk with raspberries sauce)
- 3 tbsp raspberry sauce
- 180 g all-purpose flour
- 1½ tsp baking powder
- Pinch of salt
- 3-4 drops of pink gel food coloring (optional)
For the Raspberry Cream Cheese Filling:
- 400 g cream cheese, softened
- 150 g powdered sugar (to taste)
- 1½ tsp vanilla extract
- 300 ml whipping cream, cold plus 2 tbsp powder sugar
- 4–5 tbsp raspberry sauce
For Decoration:
- Reserved raspberry cream filling for rosettes
- Fresh raspberries and currants
🥣 Instructions
Step 1: Make the Sponge Layers
- Preheat oven to 175°C (350°F). Grease and line two 8-inch cake pans
- Beat eggs with sugar and vanilla until pale and thick (ribbon stage).
- Gently mix in raspberry milk and sauce.
- Sift flour, baking powder, and salt together. Fold into the batter in batches.
- Add gel coloring if using.
- Pour into pans and bake 20-25 minutes or until a toothpick comes out clean.
- Cool completely and cut the cake horizontally.
Step 2: Prepare the Filling
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Add raspberry sauce and mix just to combine.
- In a separate bowl, whip cream and powder sugar until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
Step 3: Assemble the Cake
- Place one sponge layer on a cake board or plate.
- Brush each layer lightly with raspberry sauce for extra moisture.
- Pipe or spread an even layer of raspberry cream filling.
- Repeat with remaining layers. Cover the entire cake with a thin layer (crumb coat) and chill in the freezer for 30 minutes..
- After chilling, apply a final coat of the filling or use whipped cream for a smoother finish.
Step 5: Decorate
- Pipe rosettes with remaining filling around the top edge.
- Place fresh raspberries on top of each rosette and currants on every second rosette.
🍽️ Serving Suggestions
Best served chilled with a cup of raspberry tea or lemonade. Slice with a warm knife for clean cuts.
🧊 Storage
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze the sponge layers and assemble fresh.
❓ FAQ
Can I use frozen raspberries?
Yes, just thaw and strain if using for sauce or raspberry milk.
What is raspberry milk?
Blend milk with raspberries and strain to create a naturally flavored and colored milk.
🔁 Variations and Substitutions
- Use mascarpone instead of cream cheese for a milder flavor.
- Try strawberry or mixed berries instead of raspberry.
- Add lemon zest to the filling for brightness.
- Make it gluten-free with a 1:1 gluten-free flour blend.
🍰 Raspberry Pink Velvet Torta
Ova Raspberry Pink Velvet torta je lagana, kremasta i puna ukusa svežih malina iz bašte. Kombinacija biskvita sa malinovim mlekom, svilenkastog fila od krem sira sa malinama, i dekoracije od svežih malina i ribizli čini je pravom letnjom poslasticom za posebne prilike — ili samo kada želite nešto posebno i lepo.
📝 Sastojci
Za biskvit (4 kore, 2 x 20 cm kalup za tortu):
- 6 jaja (sobne temperature)
- 180 g šećera
- 1 ½ kašičica ekstrakta vanile
- 60 ml malinovog mleka (mleko izblendirano sa malinovim sosom)
- 3 kašike sosa od malina
- 180 g brašna
- 1 ½ kašičica praška za pecivo
- Prstohvat soli
- Po želji: 3-4 kapi roze iprehrambene boje (za intenzivniju nijansu)
Za fil od krem sira i malina:
- 400 g krem sira (sobne temperature)
- 150 g šećera u prahu (po ukusu)
- 1 ½ kašičica ekstrakta vanile
- 300 ml slatke pavlake (hladne) plus 2 kasike secera u prahu
- 4–5 kašika sosa od malina
Za dekoraciju:
- Ostatak fila za ružice
- Sveže maline i ribizle
🍽️ Uputstvo
1. Priprema biskvita
- Rernu zagrejati na 175°C. Pripremiti 2 kalupa za tortu prečnika 20 cm.
- Umutiti jaja sa šećerom i vanilom dok ne postanu penasta i svetla.
- Dodati malinovo mleko i sos od malina pa lagano sjediniti.
- Prosejati brašno, prašak za pecivo i so, pa umešati u smesu.
- Po želji dodati par kapi prehrambene boje.
- Sipati u kalupe i peći 20-25 minuta, ili dok čačkalica ne izađe suva.
- Ostaviti da se kore ohlade.
2. Priprema fila
- Umutiti krem sir, šećer u prahu i vanilu dok ne postane glatko.
- U drugoj posudi umutiti slatku pavlaku do čvrstih vrhova.
- Umućenu pavlaku lagano umešati u krem sir.
- Dodati i blago umešati džem ili sos od malina, po želji ostaviti talase u boji.
3. Slaganje torte
- Na tacnu staviti prvu koru.
- Kore premazati sa malo malinovog sosa radi dodatne sočnosti.
- Dodati sloj fila.
- Ponavljati sa ostalim korama.
- Odozgo i sa strane premazati tanko (crumb coat) i staviti da se stegne u frižider.
- Zatim premazati završni sloj i staviti u zamrzivac 30 minuta da se ohladi.
5. Dekoracija
- Ostatak fila staviti u poslastičarsku kesu i napraviti ružice oko ivice torte.
- Na svaku ružicu staviti svežu malinu i ribizlu.
🍓 Predlozi za serviranje
Torta se najbolje služi rashlađena, uz limunadu, čaj od malina ili čašu proseka. Seći oštrim nožem umočenim u toplu vodu za uredne parčiće.
🧊 Čuvanje
Čuvati u frižideru u zatvorenoj kutiji do 3 dana. Kore možete zamrznuti i unapred pripremiti.
❓ Često postavljana pitanja
Mogu li da koristim smrznute maline?
Da, samo ih prethodno odmrznite i procedite.
Šta je malinovo mleko?
Mleko u koje se izblendiraju sveže maline, zatim se procedi – daje prirodnu boju i aromu.
🔁 Varijacije i zamene
- Umesto krem sira možete koristiti mascarpone za blaži ukus.
- Isprobajte i sa jagodama ili mešanim bobičastim voćem.
- Dodajte koricu limuna u fil za osvežavajuću notu.
- Može se napraviti i u bezglutenskoj verziji sa odgovarajućim brašnom.
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