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Raspberry Velvet Mother’s Day Pancake Cake

A tall layered pancake cake made with red velvet-style pancakes, cream cheese frosting, and fresh raspberries, perfect for Mother’s Day brunch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Breakfast & Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Velvet Pancakes
  • 1.5 cups flour
  • 2 tbsp cocoa powder
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 2 eggs
Cream Cheese Layer
  • 8 oz cream cheese
  • 1/2 cup powdered sugar
  • 1 cup whipped cream
Fruit Layer
  • 1.5 cups raspberries
  • 2 tbsp raspberry jam

Equipment

  • Non-stick pan
  • mixing bowls
  • whisk

Method
 

  1. Mix and prepare velvet pancake batter until smooth.
  2. Cook pancakes evenly in a non-stick pan.
  3. Beat cream cheese frosting until fluffy.
  4. Layer pancakes with cream and raspberries.
  5. Stack into a tall cake and add raspberry drizzle.
  6. Slice and serve chilled or room temperature.

Notes

Cool pancakes before stacking to prevent sliding. Use uniform sizes for stability.