Red Velvet Cake with Raspberries and Blueberries
(for cake)
2 1/4 cups sifted cake flour (sifted, then measured)
2 T unsweetened cocoa poqder
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
1 T red fod coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
(for frosting)
2x8oz packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 T vanilla extract
2 1/2 cups powdered sugar
(for decoration)
3x1/2 pt containers raspberries
3x1/2 pt containers blueberries
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Butter and flour two 9" cake pans with 1 1/2" 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 mizer, 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.
(for forsting)
*Using electric mixer, beat cream cheese and butter in large bowl until smooth.
*Beat in vanilla.
*Add sugar and beat until smooth.
(for assembling)
*Place 1 cake layer, flat side upp, 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.
-serves 12-
Note: This recipe was taken from
"bon appetit desserts".
Labels: Independence Day cake recipe, Independence Day dessert recipe, Red Velvet Cake recipe