Red Velvet Cake with Raspberries and Blueberries

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Red Velvet Cake is a wonderful Southern tradition made with cocoa and a delicious cream cheese frosting. The moist cake is a chocolaty red color from the addition of red food coloring. In this easy to make recipe, we add fresh berries between the layers for an extra level of sweetness!

Reprinted with permission from Bon Appetit Desserts by Barbara Fairchild (Andrews McMeel, 2010). []

  • Cake
  • 21/4 cups sifted cake flour (sifted, then measured)
  • 2 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 11/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room
  • temperature
  • 2 large eggs
  • Frosting
  • 2 8-ounce packages Philadelphia-brand cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 21/2 cups powdered sugar
  • Three 1/2-pint containers raspberries
  • Three 1/2-pint containers blueberries

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

  • Total Time: 45 minutes
  • Yield: Serves 10


Cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time.

Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.

Frosting: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Arrange 1 container raspberries and 1/2 container blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake.

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