Red Velvet Cake with Raspberries and Blueberries

In 5-Mary Cooley Roberts 1968-, FAMILY: BROTHER & SISTERS (BEE) on February 10, 2010 at 7:39 am

———- Cake ———-
2 1/4 cups 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
2 sticks unsalted butter 2 large eggs

———- Frosting ———-
2 8-ounce packages cream cheese, room temperature 1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

2 1/2-pint baskets fresh raspberries
2 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.

Assemble Cake:
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.)

Per Serving (excluding unknown items): 665 Calories; 38g Fat (50.0% calories from fat); 7g Protein; 78g Carbohydrate; 135mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 3 1/2 Other Carbohydrates.

(Editor’s note: Mary says, “Grandma always used to bake a red velvet cake for my birthday. I have the recipe if you need it, although I doctored on it a bit and Grandma pronounced it the best red velvet cake she had ever had :). Of course, she is very supportive of my cooking attempts!”

The recipe above is Mary’s red velvet version, and it comes to us by way of the June 2003 issue of Bon Appetit. The editors note that “This cake is a southern tradition for festive occasions. It can be completey assembled and chilled one day before serving.”)

  1. Thanks for the birthday wishes, everyone! I merged the Bon Appetit recipe with Grandma’s (so you will see some similarities) and then changed it a little for my own tastes (added more butter to make it lighter). It’s a fun cake to make!

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