Easter Sunday bliss: Sweet Raspberry Pink Velvet Cake just for you

Easter Sunday is back! Is your Easter bunny ready? What’s on your Easter table? Check this out. Here’s a sweet Raspberry Pink Velvet Cake just for you. Try it. You will surely love this pretty cake.

Easter Sunday is a day of rejoicing and celebration. Christians all the world over celebrate the resurrection of Jesus Christ from the death. They wait for the beautiful Easter sunrise to receive Christ and welcome the day with hymns and songs of joy.

Join in the celebration with this Easter cake-- Sweet Raspberry Pink Velvet Cake. Here’s a recipe from CountryLiving that is so easy to make.

Preparation time: 30 minutes, Total time: 2.30 minutes

Ingredients for Sweet Raspberry Pink Velvet Cake:-

3 cup cake flour

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

How to bake Sweet Raspberry Pink Velvet Cake

1- Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.

2- Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.

3- Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.

4- Toss together preserves and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.

5- To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

Enjoy the delicacy and have a happy Easter!