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Red Velvet Cake with Raspberries and Blueberries



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 dstilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature


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 1/2 pint baskets fresh raspberries
3 1/2 pint baskets fresh blueberries



1) Preheat oven to 350 degree F 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.

2) Divide batter between prepared pans.

3) 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.


1) Beat cream cheese and butter in large bowl until smooth.

2) Beat in vanilla. Add powdered sugar and beat until smooth

3) Place 1 cake layer, flat side up, on platter.

4) Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and ½ 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.

Serve with:

Kunde Family Winery 1904 Dessert Cuvée