Red Velvet Cake With Raspberries And Blueberries Recipes

EASY RED VELVET BERRY CAKE (WITH STEP-BY-STEP PICTURES)

Steps:

• Let's make the Berry Cake batter first. Combine all dry ingredients, that is flour, salt, baking powder, baking soda, and cocoa powder, and sift into a large bowl. Set it aside until ready for use.
• Next, preheat the oven to 350 F (180 C). Beat together eggs and sugar for 10 minutes on high speed or until the mixture is thick and fluffy. Then reduce speed to low and stir in vanilla extract. You can also add vanilla right before mixing in the flour.
• Now add the flour mixture in three additions. Using a hand whisker gently fold from the bottom up just until combined.
• Next, add beet juice red dye in 3 additions, and using a silicone spatula fold gently into the batter. Try to make sure to not deflate the air bubbles as much as possible.
• Finally, divide and pour the batter evenly into 3 - 8" round cake pans greased with butter or cooking spray. In case you're using baking pans without removable sides you will need to line them with parchment paper on the bottom of the pan only).
• Bake all 3 pans at the same time for 15 minutes at 350 F (180 C). Remove from the oven, and cool for 5 minutes before removing cake sponges from the cake pans. Cool sponges completely before frosting.
• Now let's make the cake frosting! Add softened cream cheese and sugar to a bowl of a stand mixer with a paddle attachment. Beat them together for a couple of minutes on high speed until sugar dissolves.
• Next, reduce the mixing speed then add vanilla and Greek yogurt. Mix well again. Scrape the sides of the mixer bowl to remove cream cheese lumps.
• Finally, add all cold liquid heavy cream then start beating on low speed and gradually increase the mixing speed as the cream becomes thicker up to a medium high speed.
• Once more, scrape the sides of the mixer bowl to make sure all the ingredients get incorporated and beat again for 30 seconds or so.
• Make sure to not overwhip the cream. It should be thick so it can be piped easily but if you keep beating it too much, heavy cream can start turning into butter which will ruin the consistency of your frosting.
• Now let's put it all together! Rinse and paper dry berries. Place a cake sponge onto a cake platter of your choice.
• Next, pipe cream out on top of the sponge starting on the edge of the cake and working your way towards the middle. Push berries inside the cream. You may use as many berries as you like.
• If you don't want to pipe the cream, you can also layer it using an offset spatula, but I personally love how elegant piped cream looks.
• Now place another sponge cake on top of cream and berries and repeat the same steps. The top layer needs to be a little more presentable. Layout berries nicely on top of the cream instead of pushing them in. Place half-cut strawberries with stems for a beautiful touch of green.
• Your beautiful Berry Cake is ready to be served!

RED VELVET CAKE WITH FRESH BERRIES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch high sides.
• Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Whisk the buttermilk, food coloring, vanilla and vinegar in a small bowl to blend. Using an electric mixer, beat the granulated sugar and butter in a large bowl until well blended. Add the eggs one at a time, beating until well blended after each addition. Beat in the dry ingredients in four additions alternately with the buttermilk mixture in three additions.
• Divide the batter between the prepared pans. Bake until a tester inserted into the center of the cakes comes out clean, about 25 minutes. Cool in the pans on racks, 10 minutes. Turn the cakes out onto racks to cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl until smooth. Beat in the vanilla. Add the confectioners' sugar and beat until smooth.
• To assemble: Place one cake layer, flat-side up, on a platter. Spread 1 cup frosting over the top of the cake. Arrange 1 pint raspberries and 1/2 pint blueberries atop the frosting, pressing lightly to adhere. Top with the second cake layer, flat-side down. Spread the remaining frosting over the top and sides of the cake. Arrange the remaining berries decoratively over top of the cake.

RASPBERRY RED VELVET CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
• Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
• Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
• For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

RED VELVET CAKE WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
• Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
• Combine flour, cocoa, baking soda, baking powder and salt.
• Set aside.
• In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
• Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
• Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
• Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
• Pour batter into prepared pans.
• Tap pans sharply on counter to remove any large air bubbles.
• Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
• Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
• For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
• Beat with a mixer at high speed for 3 minutes or until fluffy.
• Add powdered sugar and beat at low speed just until blended.
• To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
• Spread frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.

RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES

Steps:

• FOR CAKE: Preheat oven to 350. Butter and flour two 9-inch 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 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. Servings: 12