Red velvet birthday berry cake
Red velvet berry cake
Red velvet cake is a Southern favorite and a tradition. Remember, red velvet cake is not a chocolate cake, so don't be tempted to go overboard on the cocoa!
For the cake:
- 2-1/2 cups sifted cake flour
- 1 tablespoon plus 1 teaspoon cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 bottle (1 ounce) red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 1-1/2 sticks butter, softened at room temperature
- 1-1/2 cups sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- Preheat oven to 350 degrees F.
- Generously grease two (9-inch) cake pans.
- Press parchment paper into the bottom of the pans. Grease the parchment paper and sides of the pan very well.
- Sift the cake flour. Then sift again with the cocoa, salt, baking powder and baking soda into a medium-sized bowl and set aside.
- Use a medium sized glass measuring cup with a pour spout.
- Whisk together buttermilk, red food coloring, vinegar and vanilla. Set aside.
- In a large, third bowl, using a hand mixer, beat sugar and butter until well blended.
- Add eggs one at a time, mixing well, then add sour cream.
- Slowly add the dry and wet ingredients alternately, starting and ending with the dry. (Pour a little of the flour mixture in, beat, then add the buttermilk mixture and beat well. Repeat, making certain that your last addition is the flour mixture.)
- Evenly divide batter into the two prepared pans and bake 26 to 28 minutes.
- Cool for 10 minutes in pan, then remove from pan and cool completely before icing.
Cream cheese frosting
- 2 (8 ounce) packages cream cheese, softened at room temperature
- 1 stick of butter, softened at room temperature
- 2 cups powdered sugar
- 1 overflowing teaspoon vanilla
- Strawberries, blueberries, raspberries (and blackberries if you would like) for the filling and topping.
- Beat the cream cheese and butter until smooth.
- Add the vanilla, then slowly add the powdered sugar, beating until smooth and lump free.
- Place first layer of cake flat side up on your cake stand/plate and frost.
- Add thinly-sliced strawberries, raspberries and blueberries, to cover the entire first layer. This does not have to be done in a decorative fashion. Just cover the layer so that each bite will have fruit. (You can omit the berries completely if you do not want to add them.)
- Next, add the second cake layer, flat side down, covering the entire cake with frosting. Start at the top, then work your way down and around the sides, using a large spreader.
- Add the berries to the top (decoratively) and refrigerate for at least 4 hours.
*This is a time consuming cake to make, but each step is important to ensure a delicious outcome!