Ingredients
Method
Make the Red Velvet Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix together oil, buttermilk, eggs, vanilla, vinegar, and food coloring.
- Combine the wet and dry ingredients until smooth. Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack.
Make the Vanilla Cake
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes. Let cool.
Prepare the Frosting
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
Assemble the Cake
- Once the cakes are completely cool, place one layer of red velvet on a serving plate.
- Spread a layer of frosting on top, then add a layer of vanilla cake.
- Repeat the layers, finishing with frosting on top and sides of the cake.
- Decorate with fresh strawberries, blueberries, and whipped cream.
Nutrition
Notes
For best results, ensure all ingredients are at room temperature before starting. This cake can be made a day in advance and stored in the refrigerator.