Red Velvet Cake with Fresh Berries
Recipe courtesy of Lynn CrawfordWatch how to make this recipe.- Level: Easy
- Yield: 10 to 12 servings
- Nutritional Analysis Per Serving Serving Size 1 of 12 servings Calories 637 Total Fat 30 g Saturated Fat 18 g Carbohydrates 88 g Dietary Fiber 3 g Sugar 62 g Protein 7 g Cholesterol 114 mg Sodium 426 mg
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 25 min
Red Velvet Cake:
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for pan
- 2 1/4 cups sifted cake flour (sifted, then measured), plus more for pan
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 1/2 cups granulated sugar
- 2 large eggs
Cream Cheese Frosting:
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- Two 8-ounce packages cream cheese, at room temperature
- 1 tablespoon pure vanilla extract
- 2 1/2 cups confectioners' sugar
- 4 pints fresh berries, such as raspberries and blueberries
- For the cake: Heat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans with 1 1/2-inch sides.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. In another small bowl, combine the buttermilk, red food coloring, vanilla extract, and vinegar, whisking until mixed. With an electric mixer, cream the granulated sugar and butter in a large bowl until fluffy and combined. Add eggs one by one, mixing thoroughly after each until incorporated. Gradually mix in the dry ingredients in four batches, alternating with the buttermilk mixture in three batches.
- Pour the batter evenly into the prepared pans. Bake until a toothpick inserted in the center emerges clean, around 25 minutes. Let cool in the pans on wire racks for 10 minutes, then invert onto racks to cool fully.
- For the frosting: In a large bowl, beat the butter and cream cheese until creamy and smooth. Mix in the vanilla extract. Gradually add the confectioners' sugar, beating until the mixture is velvety.
- To put together: Set one cake layer flat-side up on a serving plate. Spread 1 cup of frosting evenly over the top. Layer 1 pint of raspberries and 1/2 pint of blueberries on the frosting, gently pressing them in place. Place the second cake layer on top, flat-side down. Frost the top and sides of the cake with the remaining frosting. Decorate the top with the leftover berries in an attractive pattern.
Imagine slicing into this Red Velvet Cake with Fresh Berries, where vibrant red layers meet fluffy cream cheese frosting and juicy raspberries and blueberriespure bliss in every bite! Crafted by Chef Lynn Crawford, this easy recipe delivers a tender, cocoa-kissed cake with iconic red hue, elevated by seasonal berries for a fresh, irresistible twist that wows at any gathering.
With simple steps and pantry staples, you'll create a showstopper: sift for lightness, buttermilk for moisture, and chill briefly for perfect assembly. Pro tips: Sift dry ingredients to avoid lumps, use room-temp butter and cream cheese for silky results, and swap in strawberries for variety. Stores up to 3 days in the fridgeserve at room temp for peak flavor. Indulge in 637 calories of decadent joy per slice, balancing rich fats, sweet carbs, and berry fiber. Fire up your oven and let the compliments roll inthis cake inspires effortless kitchen magic!
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