The Best Red Velvet Cake You've Ever Had

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by Nicole Fabian-Weber 21 hours ago in Food & Party

I'm going to say something controversial here: I'm not the biggest fan of red velvet. I mean, I think it's good, but I'd never choose it if I had a plethora of other sweets to pick from. That said, things change when it's a layered red velvet berry cake. There's all kinds of goodness going on there.

Whether you're a die-hard red velvet/cream cheese frosting fan, or merely jonesing for something new, this unbelievably tasty, incredibly beautiful layered red velvet berry cake is totally worth trying. Trust me.

Red Velvet Berry Cake

Ingredients:

Cake:

2 1/4 cups sifted cake flour (sifted, then measured)2 tablespoons unsweetened cocoa powder1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 tablespoon red food coloring1 teaspoon distilled white vinegar1 teaspoon vanilla extract1 1/2 cups sugar1/2 cup (1 stick) unsalted butter, room temperature2 large eggs

Frosting:

2 8-ounce packages cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature1 tablespoon vanilla extract2 1/2 cups powdered sugar3 1/2-pint baskets fresh raspberries3 1/2-pint baskets fresh blueberriesFor cake:

1. Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, 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. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

2. 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. Turn cakes out onto racks; cool completely.

For frosting:

1. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

2. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket 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. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Image via Sara AlMutawa/Flickr

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