Red Velvet Berry Cake Recipe

This Red Velvet Berry Cake recipe is super moist, pillow soft and is made with natural red beet juice dye instead of the typical store-bought red food coloring. The naked cake layers are piped with an absolutely creamy and smooth cream cheese frosting and heavily loaded with delicious berries. 

The cake looks absolutely stunning! Perfect for parties, anniversaries, or just simply enjoy a slice or two for a tea with a friend. The berry addition in this cake not only adds eye-grabbing beauty but makes it just a bit healthier as well, right? 

Since we love chocolate in our family a little too much, I added

... a bit extra of cocoa powder to this cake as well. For a more reddish color reduce the amount of cocoa powder in half but keep the red beet juice as per recipe. The cocoa powder is optional, if you don't add any, the cake sponge will result in a dark pink color. Beautiful, with no chemical additives. 

I can guarantee that you will absolutely love this cake. As many taste testers as I have, this cake flies off the table literally in minutes. I’m not even exaggerating guys! So, enjoy this chemical-free red velvet cake. 🙂

Ingredients

I used home eggs for this recipe. You may use organic or white granulated sugar.

Organic or white granulated sugar will work for the cream.

You may use berries of your choice.

I used natural red food coloring obtained from beets. Check out the recipe HERE.

Instructions

Combine all dry ingredients: flour, salt, baking powder, baking soda, cocoa powder and sift into a bowl and set aside until ready for use. 

Preheat 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. Reduce speed to low and mix in vanilla extract (or add just vanilla right before mixing in the flour).

Add flour mixture in three additions and using hand whisker gently folding from the bottom up just until combined.

Next, add bet juice red dye in 3 additions, and using silicon spatula folding gently into the batter (try not deflating air bubbles as much as possible).

Finally, divide batter evenly into 3 – 8” round baking sheets greased with butter or cooking spray (Note: if 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 ones for 15 minutes at 350 F (180 C). Remove from the oven, cool for 5 minutes before removing cake sponges from baking pans. Cool sponges completely before frosting.

Frosting Instructions

Beat softened cream cheese and sugar together for a couple of minutes on high speed until sugar dissolves.

Next, reduce 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 gradually increase the mixing speed as the cream becomes thicker. 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 (do not overbeat the cream; it should be thick and pipe easily).

Assembling Instructions

Rinse, paper dry berries. Place cake sponge onto a cake platter of your choice. 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. 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.

If you make this Red Velvet Berry Cake Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ????

Enjoy with a cup of hot tea of coffee .

5 from 2 votes

Print

Red Velvet Berry Cake Recipe

Prep Time

55 mins

Cook Time

15 mins

Total Time

48 mins

 

This Red Velvet Berry Cake recipe is super moist, pillow soft and is made with natural red beet juice instead of the typical store-bought red food dye. The naked cake layers are piped with an absolutely creamy and smooth cream cheese frosting and heavily loaded with delicious berries. The cake looks absolutely stunning! Perfect for parties, anniversaries, or just simply enjoy a slice or two for a tea with a friend. The berry addition in this cake not only adds eye-grabbing beauty but makes it just a bit healthier as well, right? 

Keyword: cream cheese frosting, No artificial dye recipe, organic produce, red velvet berry cake, red velvet cake, soft and moist cake

Servings: 12

Author: Valya of Valya's Taste of Home

Ingredients

• 1 ¾ cup (225 g) – organic all-purpose flour
• 2 tbsp. to ¼ cup – cocoa powder
• 2 tsp. – baking powder
• 1 tsp. – baking soda
• 6 large – eggs
• 1 cup (200g) – organic sugar (or white granulated)
• 1 tsp. – pure vanilla extract
• ⅓ cup (80 ml) – beet juice red dye
• Cream Cheese Frosting Ingredients
• 8 oz. (227 g) – softened cream cheese
• ½ cup (100 g) - organic sugar (or white granulated)
• 1 tsp. – pure vanilla extract
• ½ cup (142 g) – Greek yogurt
• 2.5 cups (600 ml) – heavy whipping cream (40 %)
• Fruits
• Strawberries
• Blackberries
• Blueberries
• Raspberries

Instructions

1. Combine all dry ingredients: flour, salt, baking powder, baking soda, cocoa powder and sift into a bowl and set aside until ready for use.
2. Preheat 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. Reduce speed to low and mix in vanilla extract (or add just vanilla right before mixing in the flour).
3. Add flour mixture in three additions and using hand whisker gently folding from the bottom up just until combined.
4. Next, add bet juice red dye in 3 additions, and using silicon spatula folding gently into the batter (try not deflating air bubbles as much as possible).
5. Finally, divide batter evenly into 3 – 8” round baking sheets greased with butter or cooking spray (Note: if using baking pans without removable sides you will need to line them with parchment paper on the bottom of the pan only).
6. Bake all 3 pans at ones for 15 minutes at 350 F (180 C). Remove from the oven, cool for 5 minutes before removing cake sponges from baking pans. Cool sponges completely before frosting.
7. Frosting Instructions
8. Beat softened cream cheese and sugar together for a couple of minutes on high speed until sugar dissolves.
9. Next, reduce mixing speed then add vanilla and Greek yogurt. Mix well again. Scrape the sides of the mixer bowl to remove cream cheese lumps.
10. Finally, add all cold liquid heavy cream then start beating on low speed gradually increase the mixing speed as the cream becomes thicker. 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 (do not over beat the cream; it should be thick and pipe easily).
11. Assembling Instructions
12. Rinse, paper dry berries. Place cake sponge onto a cake platter of your choice. 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. 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.

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