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Raspberry Red Velvet

I really didn't like the idea of so much food colouring in my cake, so for ages I've been meaning to come up with an alternative to the more traditional red velvet. this one seems to tick all the boxes.
165 g softened butter
280 g caster sugar
3 Eggs
280 g S/R flour
50 g cocoa powder
150 ml buttermilk
80 g full fat cream cheese
150g pureed raspberries 
1/4 tsp red food gel
Preheat the oven to @ 180
1. Mix together the caster sugar and butter until light and fluffy

2. Add the eggs one at a time, beating in between each egg

3. Sieve the flour and cocoa powder into a bowl

4. Add half to the egg and sugar mixture, fold in

5. Mix together the buttermilk, food gel raspberry puree and cream cheese

6. Add half of buttermilk & cream cheese into the cake batter, fold in

7. Repeat the process with both flour and buttermilk

8. Spoon into 2x 8 inch prepared sandwich tins

9. Cook for about 30-40 mins, leave to cool for 10  mins before turning out onto a wire rack. 

For the Cream Cheese Frosting
50g unsalted softened butter
150g cream cheese
200g icing sugar 

Mix together the icing sugar and butter until soft and creamy, then mix in the cream cheese, sandwich the cooled cakes together with half of the frosting adding 150g of fresh raspberries if desired, then spread the remaining frosting over the top.
A very moist and much redder sponge in the flesh