Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

Raspberry Pink Velvet Cake
  • Cooking spray
  • 3 c. cake flour, spooned and leveled, plus more for pans
  • 1 tbsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 2 c. granulated sugar
  • 4 c. fresh raspberries, divided, plus more for decorating
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 3/4 c. Buttermilk
  • 3 drops pink food coloring, optional
  • 3 tbsp. seedless raspberry preserves
  • Raspberry Cream Cheese Frosting
  • meringue kisses and edible flowers, for decorating
Raspberry Cream Cheese Frosting
  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 4 oz. cream cheese, at room temperature
  • 1/4 c. fresh raspberries
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. Kosher salt
  • 3 c. confectioners’ sugar

White Velvet Cutouts

Ingredients

  • 2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
FROSTING:
  • 3 tablespoons butter, softened
  • 1 tablespoon shortening
  • 1/2 teaspoon vanilla extract
  • 3-1/2 cups confectioners’ sugar
  • 4 to 5 tablespoons 2% milk
  • Food coloring, optional