Ingredients

The following ingredients have 12 Servings
  • Red Velvet Cake
  • 4 oz 1 stick unsalted butter, softened
  • ¼ cup vegetable oil
  • 1½ cups sugar
  • 2 eggs
  • 2 Tbsp red food coloring
  • 1 cup buttermilk
  • 2 cups all-pupose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • Cream Cheese Icing
  • 12 oz cream cheese (softened (brick cream cheese, not whipped))
  • 6 oz unsalted butter (softened)
  • 1 1/2 lbs confectioners sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 pint blueberries
  • 1/2 pint raspberries

Instruction

  • Cake: Preheat oven to 350 degrees and coat 2 - 8 inch round baking pans with non-stick spray. Measure and cut parchment rounds to fit in the bottom of each pan and place in bottom.
  • Cream together the butter, oil and sugar until light and fluffy.
  • Add the eggs, one at a time, blending well after each addition.
  • Add the food coloring and buttermilk and mix until incorporated.
  • In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
  • Slowly add in the flour mixture and mix until just combined.
  • Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.
  • Divide batter equally between the two prepared pans.
  • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  • Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
  • Gradually add in confectioners sugar, mixing well to combine.
  • Stir in vanilla extract until incorporated.
  • Putting it all together: Slice the top off of each cake to create a nice, flat surface.
  • Divide each cake in half to create four layers.
  • Place one layer (save your best for the top layer) on a cake plate and top with one fourth of the cream cheese icing.
  • Repeat two more times and finally top with the last cake layer. Run a large offset spatula around the cake to smooth. It should look rustic and not too perfect.
  • Garnish with blueberries and raspberries placed in concentric circles. You can pipe little icing stars using a small star tip in between the berries if desired.