Name: Red Velvet Cake With Raspberries and Blueberries
Yield: 12 Servings
Ingredients: 2¼ cups sifted cake flour (sifted, then measured); 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup buttermilk; 1 tablespoon red food coloring; 1 teaspoon distilled white vinegar; 1 teaspoon vanilla extract; 1½ cups sugar; ½ cup (1 stick) unsalted butter, room temperature; 2 large eggs; 2 (8-ounce) packages cream cheese, room temperature; ½ cup (1 stick) unsalted butter, room temperature; 1 tablespoon vanilla extract; 2½ cups powdered sugar; 1½ pints fresh raspberries; 1½ pints fresh blueberries

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A red velvet cake with frosting and topped with blueberries and raspberries.

Photo by Con Poulos

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