Blue and Red Velvet Cake

Moist, delicious red velvet cake is a classic. We've taken it to the next level by topping the cake with beautiful fresh fruit.

Serves: 16Prep: 40 minutesCook: 1 hour 35 minutesTotal: 2 hours 15 minutes

Serves: 16

Ingredients

  • 1/2 cup plus ½ cup butter, softened, divided
  • 1 teaspoon plus 1 tsp. vanilla, divided
  • 2 eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 1/2 cups granulated sugar
  • 1 teaspoon apple cider vinegar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1 bottle (1 oz.) red food color
  • 1 package (8 oz.) cream cheese, softened
  • 3 teaspoons milk
  • 1/4 cup fresh raspberries
  • 5 cups powdered sugar
  • 4 strawberries, quartered
  • 1/4 cup fresh blueberries

Directions

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8” or 9”) round cake pans. Line bottoms with 3 circles of waxed paper or parchment paper. Grease paper; flour pans lightly.
  • In large bowl, beat ½ cup of butter, sugar, 1 teaspoon of vanilla and vinegar with electric mixer on medium speed until smooth. Beat in eggs until creamy.
  • Add cocoa, baking powder, buttermilk, flour, salt, baking soda, vegetable oil and red food color. Beat on low speed until dry ingredients are moistened. Beat on medium speed 2 minutes.
  • Divide batter evenly among 3 pans. Bake 23-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool on cooling rack 1 hour or until completely cooled.
  • In large bowl, beat cream cheese, ½ cup of butter and 1 teaspoon of vanilla with electric mixer on medium speed until creamy. Add powdered sugar; beat on low speed until moistened. Beat on medium speed until creamy, adding enough milk for spreading consistency.
  • Spoon about 1½ cups of the frosting into a pastry bag fitted with medium star tip. Brush any loose crumbs from all cake layers. Place one cake layer on cake plate, top side down; spread with ⅓ of the remaining frosting.
  • Using frosting in pastry bag, pipe a decorative border around edge of cake. Place another cake layer over frosting, top side down. Spread with ⅓ of the frosting; pipe a decorative border around edge of cake.
  • Place the last cake layer over frosting, top side up. Frost with remaining frosting and pipe decorative border around edge of cake. Cover loosely and refrigerate at least 30 minutes.
  • Arrange strawberries in circle on top of cake. Top with raspberries and blueberries. Store cake covered in refrigerator.

Recipe Information

Serves: 16

Ingredients

  • 1/2 cup plus ½ cup butter, softened, divided
  • 1 teaspoon plus 1 tsp. vanilla, divided
  • 2 eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 1/2 cups granulated sugar
  • 1 teaspoon apple cider vinegar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1 bottle (1 oz.) red food color
  • 1 package (8 oz.) cream cheese, softened
  • 3 teaspoons milk
  • 1/4 cup fresh raspberries
  • 5 cups powdered sugar
  • 4 strawberries, quartered
  • 1/4 cup fresh blueberries

Directions

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8” or 9”) round cake pans. Line bottoms with 3 circles of waxed paper or parchment paper. Grease paper; flour pans lightly.
  • In large bowl, beat ½ cup of butter, sugar, 1 teaspoon of vanilla and vinegar with electric mixer on medium speed until smooth. Beat in eggs until creamy.
  • Add cocoa, baking powder, buttermilk, flour, salt, baking soda, vegetable oil and red food color. Beat on low speed until dry ingredients are moistened. Beat on medium speed 2 minutes.
  • Divide batter evenly among 3 pans. Bake 23-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool on cooling rack 1 hour or until completely cooled.
  • In large bowl, beat cream cheese, ½ cup of butter and 1 teaspoon of vanilla with electric mixer on medium speed until creamy. Add powdered sugar; beat on low speed until moistened. Beat on medium speed until creamy, adding enough milk for spreading consistency.
  • Spoon about 1½ cups of the frosting into a pastry bag fitted with medium star tip. Brush any loose crumbs from all cake layers. Place one cake layer on cake plate, top side down; spread with ⅓ of the remaining frosting.
  • Using frosting in pastry bag, pipe a decorative border around edge of cake. Place another cake layer over frosting, top side down. Spread with ⅓ of the frosting; pipe a decorative border around edge of cake.
  • Place the last cake layer over frosting, top side up. Frost with remaining frosting and pipe decorative border around edge of cake. Cover loosely and refrigerate at least 30 minutes.
  • Arrange strawberries in circle on top of cake. Top with raspberries and blueberries. Store cake covered in refrigerator.