Easy Red Velvet Berry Cake (With Step-by-Step Pictures)
This Berry Cake has a red velvet base and is layered with delicious frosting and berries for a classic look. It's an easy recipe with step-by-step pictures.
Course Cakes
Cuisine American
Keyword cream cheese frosting, organic produce, red velvet berry cake, red velvet cake
Prep Time 55 minutesminutes
Cook Time 15 minutesminutes
4 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 12
Author Valya's Taste of Home
Ingredients
Cake Batter Ingredients
1 ¾cup– organic all-purpose flour
2tbsp.– cocoa powder
2tsp.– baking powder
1tsp.– baking soda
6large – eggs
1cup– organic sugar (or white granulated)
1tsp.– pure vanilla extract
⅓cup– beet juice red dye
Cream Cheese Frosting Ingredients
8oz.– softened cream cheese
½cup- organic sugar (or white granulated)
1tsp.– pure vanilla extract
½cup– Greek yogurt
2.5cups– heavy whipping cream (40 %)
Fruits
Strawberries
Blackberries
Blueberries
Raspberries
Instructions
How to Make Red Velvet Berry Cake Batter
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.
Baking Red Velvet Berry Cake
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.
How to Make Cake 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.
How to Assemble the Cake
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.