Raspberry Red Velvet Cake

Name: Raspberry Red Velvet Cake
Ingredients: FOR THE RED RASPBERRY SYRUP:; 1 cup Raspberries; 1/2 cups Water; FOR THE CAKE:; 2 cups Sugar; 2 whole Eggs; 1 cup Vegetable Or Canola Oil; 1 teaspoon Vanilla; 1 Tablespoon White Vinegar; 1 cup Buttermilk; 2 ounces, fluid Raspberry Syrup (approx.) - Recipe Below; 2-1/2 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 3 Tablespoons Unsweetened Cocoa Powder; 1 cup Raspberries; FOR THE CHOCOLATE RASPBERRY GLAZE:; 1 cup Raspberries; 1/2 cups Water; 1 Tablespoon Sugar (or More To Taste); 1/2 cups Semi-Sweet Chocolate Chips; 1 dash Salt; 2 Tablespoons Milk Or Cream

23 ingredients

1 steps

Ingredients

FOR THE RED RASPBERRY SYRUP:
1 cup Raspberries
1/2 cups Water
FOR THE CAKE:
2 cups Sugar
2 whole Eggs
1 cup Vegetable Or Canola Oil
1 teaspoon Vanilla
1 Tablespoon White Vinegar
1 cup Buttermilk
2 ounces, fluid Raspberry Syrup (approx.) - Recipe Below
2-1/2 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 Tablespoons Unsweetened Cocoa Powder
1 cup Raspberries
FOR THE CHOCOLATE RASPBERRY GLAZE:
1 cup Raspberries
1/2 cups Water
1 Tablespoon Sugar (or More To Taste)
1/2 cups Semi-Sweet Chocolate Chips
1 dash Salt
2 Tablespoons Milk Or Cream

Directions

1

["Preheat the oven to 325 F.", "For the red raspberry syrup:", "Add the raspberries and water to a pan and simmer on low heat for 10-15 minutes, stirring occasionally. Strain the mixture into a bowl through a fine mesh strainer and return the liquid to the pot. Simmer for an additional 10 minutes or so until the liquid is reduced by about half. Remove from heat. Allow to cool while you make the cake batter.", "For the cake:", "Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Beat in the oil until smooth. Add the vanilla, vinegar and buttermilk and mix thoroughly. Stir in the listed amount of raspberry syrup (you probably won't use it all). Set aside.", "In a separate bowl, sift together the flour, salt, baking soda and cocoa powder.", "In a small bowl, toss the raspberries with 1 tablespoon of the flour/cocoa mixture. This will help prevent the raspberries from sinking to the bottom of the cake. Add the flour mixture into the wet batter and mix. Fold in the raspberries.", "You can bake this cake in a variety of different ways: a 10-12 cup bundt pan, a tube pan, a 9\" spring form or four 4 1/2\"" mini spring-forms