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!
Keyword cream cheese frosting, No artificial dye recipe, organic produce, red velvet berry cake, red velvet cake, soft and moist cake
Prep Time 55minutes
Cook Time 15minutes
Total Time 5hours10minutes
Author Valya's Taste of Home
Cake Batter Ingredients
1 ¾cup(225 g) – organic all-purpose flour
2tbsp.– cocoa powder
2tsp.– baking powder
1tsp.– baking soda
6large – eggs
1cup(200g) – organic sugar (or white granulated)
1tsp.– pure vanilla extract
⅓cup(80 ml) – beet juice red dye
Cream Cheese Frosting Ingredients
8oz.(227 g) – softened cream cheese
½cup(100 g) - organic sugar (or white granulated)
1tsp.– pure vanilla extract
½cup(142 g) – Greek yogurt
2.5cups(600 ml) – heavy whipping cream (40 %)
How to Make Cake Batter
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 beet 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.
How to Make Cake Frosting
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 over beat the cream; it should be thick and pipe easily).
How to Assemble the Cake
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.
Red Velvet Berry Cake Recipe https://www.valyastasteofhome.com/red-velvet-berry-cake-recipe/