Red Velvet Cake For A Birthday

Sunday was my daughter's birthday and she has requested for a Red Velvet Cake. I have been wanting to make this cake for ages. Since my daughter requested this as her birthday cake, I have no excuse not to make it! 

A nice cake with cream cheese frosting and a simple decoration of fresh fruits. The original recipes calls for raspberries and blueberries. I use strawberries and grapes instead.

 Happy 13th Birthday to our dear daughter! 

The cake is moist and has a lovely velvety soft smooth texture, it goes really well with the cream cheese frosting. And the strawberries and grapes adds a wonderful addition. This is a lovely cake to have for any occasion! Really good!

Red Velvet Cake with Raspberries and Blueberries
(adapted from "Bon Appetit Desserts" by Barbara Fairchild)
Cake
2-1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food colouring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1-1/2 cups sugar (I use 180gm)
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs


Frosting
2 - 8ounce packages Philadelphia-brand cream cheese, room temperature
1/2 cupm (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2-1/2 cups powdered sugar (I use 2 cups)
 
3 - 1/2 pint containers raspberries
3 - 1/2 pint containers blueberries


Cake :

Preheat oven to 350degrees F. Butter and flour two 9-inch diameter cake pans, with 1-1/2 inch-high sides. Sift flour, cocoa, baking powder, baking soda and salt into medium bowl. Whisk buttermilk, food colouring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs  1 at a time. Beat in dry ingredients in 4 additions alternately with the buttermilk mixture in 3 additions. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on wire rack 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks, cool completely.

Frosting :

Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Arrange 1 container raspberries and 1/2 container blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake.

Do Ahead : Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.