Raspberry Red Velvet Cake

With vanilla Bavarian cream, cream cheese whipped ganache, and raspberry glaze

A moist red velvet sponge cake layered with vanilla Bavarian cream and cream cheese whipped ganache, finished with a glossy raspberry glaze. Creamy, tangy, with a bright fruit note — a refined and colorful twist on classic red velvet cake.

The sponge is soft and moist, with just enough cocoa to bring depth and structure for clean, even layers. The cream cheese ganache adds a gentle tang, while the airy Bavarian cream brings lift and lightness between each bite. On top, a vibrant raspberry glaze and fresh raspberries add a fruity, slightly tart finish that brightens every bite.

It’s the kind of cake that feels both familiar and fresh — with neat layers and a satisfying balance of textures and flavors. Hope you enjoy this raspberry red velvet cake recipe! ❤️

I used a 14.5 cm x 5 cm square ring mold for this cake.

Cream cheese whipped ganache:

100g white chocolate, melted

70 g cream cheese, softened