Topped with fluffy meringues and edible flowers, this pretty-in-pink raspberry velvet cake is about as springy as it gets. TOTAL TIME: 2:30 PREP: 0:30 LEVEL: Easy YIELD: 10 to 12 servings Ingredients Raspberry Pink Velvet Cake Cooking spray3 c. cake flour, spooned and leveled, plus more for pans1 tbsp. baking powder1/2 tsp. Kosher salt1 c. (2 sticks) unsalted butter, at room temperature2 c. granulated sugar4 c. fresh raspberries, divided, plus more for decorating4 large eggs2 tsp. pure vanilla extract3/4 c. Buttermilk3 drops pink food coloring, optional3 tbsp. seedless raspberry preservesRaspberry Cream Cheese Frostingmeringue kisses and edible flowers, for decorating Raspberry Cream Cheese Frosting 1/2 c. (1 stick) unsalted butter, at room temperature4 oz. cream cheese, at room temperature1/4 c. fresh raspberries1 tsp. pure vanilla extract1/2 tsp. Kosher salt3 c. confectioners’ sugar DirectionsPreheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.Toss together preserves and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.To 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 (at Arife lamoulde Dombivali)