Red Velvet Cake with Raspberries, Strawberries, and Blueberries

I have to start by saying YUM! This recipe comes from Bon Appétit Desserts by Barbara Fairchild. Jeanette gave this book to me for Christmas and everything that I make from it is AMAZING!!

I made this beautiful cake for 4th of July--it seemed that everyone enjoyed it so I can recommend it to you. 

The only adjustment I made with this cake was adding strawberries to the top. Oh, and I only had whole grain cake flour, which I'm sure made a difference but not to me!!

PS- I am so excited I now have a working camera and internet at my house!! So hopefully that means much more to come....

Red Velvet Cake with Berries

Ingredients:

Cake

2 1/4 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

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

Frosting

2 8-ounce packages cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 Tablespoon vanilla extract

2 1/2 cups powdered sugar

1/2 cup sliced strawberries, 1/2 cup whole strawberries (without leaves)

2 1/2 pint containers of blueberries

1 1/2 pint container of raspberries

(note: my berry measurements are different than listed in the original recipe)

Directions:

Cake

1. Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. 

2. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl.

3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.

4. 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.

5. 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. 

*Note: I made the cakes the night before, and made the frosting about an hour before the party.*

Frosting

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

2. Place 1 cake layer, flat side up, on a platter. Spread 1 cup frosting over. 

3. Arrange 1/2 of the raspberries, blueberries, and the sliced strawberries atop the frosting, pressing lightly to adhere.

4. 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. Optional: Scatter some berries around the base of the cake.

Enjoy!!