This recipe was originally published in the June 2003 issue of Bon Appetit Magazine. By itself, Red Velvet Cake is not all that interesting, It is really just a plain yellow butter cake. Not enough cocoa powder to make it taste like chocolate, but just enough to make it a tad dry. This recipe stands out because of the addition of the fruit along with cream cheese frosting.
For the Cake:
2 ¼ cups cake flour
2 Tbs unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tbs red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 ½ cups sugar
1 stick unsalted butter
2 extra large eggs
- Butter and flour two 9 inch cake pans. Cut parchment paper rounds and place in bottom of pans, then butter and flour the parchment.
- Preheat oven to 350 degrees
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl.
- Whisk together the buttermilk, food coloring, vinegar and vanilla in a bowl or a container with a pour spout.
- Using an electric or stand mixer, beat the butter until it is fluffy.
- Add the sugar and beat for another 2 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, beating after each addition until the egg is completely incorporated.
- Starting with the dry ingredients, add approximately 1/4 of the dry mixture to the butter and sugar, and mix together.
- Add about 1/3 of the buttermilk mixture and mix until just combined.
- Alternate adding 1/4 portions of the dry ingredients and 1/3 portions of the wet ingredients, ending with the final dry ingredients.
- Divide the cake batter between the two pans.
- Bake cakes approximately 25-30 minutes, or until a toothpick comes out clean. Cool in the pans for about 10 minutes, then turn the cakes out onto a rack and cool completed. You can wrap the cakes with plastic and foil and store them in the refrigerator for up to one month in advance.
For the Frosting:
2 8 ounce packages cream cheese, room temperature
1 stick unsalted butter
1 tps vanilla extract
2 ½ cups powdered sugar
1 pint fresh raspberries
1 pint fresh blueberries
- Beat the cream and butter in a large bowl until smooth. Beat in the vanilla, then add the powdered sugar and beat until very smooth.
Assemble the Cake
- Place one cake layer, flat side up, on a platter or cake stand. Tuck strips of foil or waxed paper under the cake for removal once the cake is completely frosted. This will keep your dish clean from frosting and crumbs for presentation.
- Spread one cup of frosting over the bottom layer. Arrange half of the berries on top of the frosting, then place the second layer on top.
- Spread the remaining frosting on top of the cake, pulling down over the sides. Arrange the remaining berries on top and around the sides of the cake.
- Keep refrigerated until approximately ½ hour before serving.