Best Red Velvet Cake With Raspberries And Blueberries Recipes

Red Velvet Cake with Fresh Berries image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 10 to 12 servings

Number Of Ingredients 17

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for pan
2 1/4 cups sifted cake flour (sifted, then measured), plus more for pan
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons red food coloring
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 1/2 cups granulated sugar
2 large eggs
1 stick (8 tablespoons) unsalted butter, at room temperature
Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pure vanilla extract
2 1/2 cups confectioners' sugar
4 pints fresh berries, such as raspberries and blueberries

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.

Red Velvet Cake with Raspberries and Almonds image

Provided by Fisher® Nuts

Time 50m

Yield 12 Servings

Number Of Ingredients 15

Cake:
2 sticks (8 ounces) unsalted butter, room temperature
1½ cups sugar
2 large eggs
1 tablespoon red food coloring 2 teaspoons vanilla2 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup whole buttermilk
1¼ cups Fisher® Chef's Naturals Sliced Almonds, toasted
Cream Cheese Frosting
16 ounces cream cheese, room temperature
1pound box (about 3½ cups) powdered sugar, sifted
1 teaspoon vanilla extract
2 pints fresh raspberries

Steps:

Preheat the oven to 350ºF. Line the bottoms of 2 9-inch cake pans with parchment or waxed paper and spray with non-stick cooking spray.
Make the cake: in the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, 5-8 minutes. Add eggs one by one and mix until each is fully incorporated, scraping the bowl as needed.
In a separate bowl, whisk together the food coloring and vanilla. Blend into butter mixture. Sift together the flour, cocoa, baking soda and salt. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. Stir in half of the almonds.
Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20-25 minutes or until the tip of a small knife inserted in the center emerges clean. Cool.
Make the frosting: In the large bowl fitted with the paddle, beat the cream cheese, confectioner's sugar and vanilla until smooth, scraping the sides of the bowl as needed. Stir in raspberries until they separate and break into small pieces.
Assemble the cake: Place one layer of the cake on a flat surface. Frost the top with a scant third of the frosting. Sprinkle with about half of the remaining almonds. Top squarely with the second cake and gently press the two layers together. Frost the top and sides with the remaining frosting and top with remaining almonds and raspberries.

Red Velvet Cake With Raspberry Filling image

Provided by SharleneW

Categories Dessert

Time 48m

Yield 1 9inch 2layer cake, 16 serving(s)

Number Of Ingredients 15

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 teaspoon vanilla extract
7 ounces low-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
1/2 cup seedless raspberry jam

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.