Raspberry White Velvet Cake Recipe

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A delicious and moist cake, perfect for weddings. Any bride doing the cake herself, or having a family/friend make it, should use this cake. It is easily doubled, and makes fantastic cupcakes!

This cake is so versatile, there are several variations that I have done that are wonderful:
*Fresh berries to batter and icing
* Torte or fill with raspberry filling or jam
* Add 2/3 c. of cocoa powder for chocolate raspberry cake

For best results, use rasspberry buttercream icing. Always make sure that all of your ingredients are room temperature.

Prep time:
Cook time:
Servings: 2 9" pans


  • 1 box white cake mix
  • 1 c. sugar
  • 1 c. + 2 tbsp. cake flour
  • 1/8 tsp. salt
  • 1/3 c. evaporated milk
  • 1/2 c. melted butter, unsalted
  • 1 c. sour cream
  • 3-5 tsp. raspberry extract (depends on how strong you want the flavor)
  • 2 tsp. butter extract
  • 3 eggs


  1. Preheat oven to 330*
  2. In large bowl, combine evaporated milk, extracts, butter & sour cream. Mix with mixer until frothy. ( it will be runny)
  3. Add cake mix, cake flour, sugar, salt, and eggs. Mix well, but make sure that there are still a few clumps left.
  4. Pour batter into greased/floured pans.
  5. Bake for 45 minutes until center is pricked clean.


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