Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

• 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
• meringue kisses and edible flowers, for decorating
• 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

Instructions

1. 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.