How to make
Prepare two round baking tins with a diameter of 9.4″ (24 cm). Cover their bottoms with baking paper. Turn on the oven to preheat to 360°F (180 degrees).
For the cake layers, beat the butter with the sugar until the mixture turns white. Add the eggs one by one and beat until you have a fluffy cream.
Add the lemon juice, vinegar, baking soda, vanilla sugar and mashed raspberries. Pour in the milk as well.
Sift the flour with the baking powder and cocoa into the mixture and beat it briefly until it is completely homogeneous.
If you want to add a deep red color to your cake, add red confectionery paint. In general, the real Red Velvet cake is named that, because of the slightly reddish hue you get from the reaction between the cocoa and baking soda. Over time, the desire for a more saturated color has necessitated the addition of confectionery paint for greater effect.
Distribute the mixture for the cake layers evenly in equal amounts in the two prepared tins and bake them for about 30 minutes. After taking them out from the oven, allow them to cool completely on a wire rack. If you have used a tin with a diameter of 20 cm and the cake layers are thick, you can cut them and get 4 pcs. for a taller cake.
Beat the cream cheese with the powdered sugar. Separately, whip the cream with the vanilla into a fluffy cream. Pour it over the cream cheese and mix it with smooth movements in a circle until you get a homogeneous mixture. Refrigerate it, in order for it to set.
Pierce one of the cake layers with a fork and pour the the heated and mixed milk with raspberry liqueur. Allow it to cool.
To assemble the cake, spread that same cake layer generously with cream. Put the other one on top and also soak it with milk and liqueur (you can also leave it dry if desired). In case you have 4 cake layers with a smaller diameter, alternate on the same principle - cake layer/cream.
Spread the rest of the cream over the whole cake and decorate it with raspberries.
Enjoy!
