Not Just a Summertime Treat Red Velvet Cake

Nicely plated for a 4th of July picnic

This is a great cake that is super simple to make (my baking assistant was 10 years old and she can bake it herself now) and will make all your friends believe those cooking classes you took, did some good finally.

Although the Red Velvet Cake is traditionally a southern summer time dessert, it can be served anytime of the year and at any place I promise you will get the same response (this is great!!!).

I actually let the cake cool and keep it at room temp; you can put it in the refrigerator to keep longer. If you do, pull it out, cut the individual pieces and let them warm to room temp (for about 30 minutes) before serving.

The raspberries and blueberries ad wonderful fresh flavors that just make your mouth water with delight. The berries are optional, so if someone is not to particular on either you can exclude them from the cake.

Cake:
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons 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
3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

For cake:
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.
 
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:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
 
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.)
 
Makes 12 servings.

A 10 year old decorated this, can't be too tough

A side view

 

 

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