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Berry Velvet Delight

Berry Velvet Delight: The Most Irresistible Dessert You'll Ever Taste

Indulge in the Berry Velvet Delight, a vibrant red velvet cake with tangy berry filling and creamy frosting. Perfect for any occasion, this showstopping dessert is as delicious as it is beautiful.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours
Servings: 12 people
Calories: 320kcal
Cost: $25

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Two 9-inch round cake pans
  • Wire cooling racks

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • ½ tsp salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp red food coloring or beet juice
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 cup mixed fresh berries
  • ¼ cup powdered sugar
  • 1 tbsp lemon juice
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • a pinch salt

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cocoa powder, and salt.
  • In a separate large bowl, beat the wet ingredients: oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
  • Gradually mix the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • For the berry filling, combine the fresh berries, powdered sugar, lemon juice, and vanilla extract in a small saucepan and heat over medium, stirring until softened (about 5-7 minutes). Cool before using.
  • For the frosting, beat the cream cheese and butter together until smooth, then gradually add powdered sugar and vanilla until fluffy.
  • Once cakes are cool, slice each in half horizontally to create four layers.
  • Assemble the cake by placing the first layer on a serving platter, spreading a layer of berry filling, then a layer of cream cheese frosting. Repeat with remaining layers and finish with frosting on top.
  • Garnish with fresh berries and edible flowers if desired. Chill in the refrigerator for at least 30 minutes before slicing.

Notes

For a gluten-free option, use gluten-free all-purpose flour. Dairy-free versions can substitute buttermilk with almond milk mixed with lemon juice and use dairy-free cream cheese and butter. For natural coloring, beet juice can replace red food coloring. Store the cake in the refrigerator for up to 3 days. For freezing, wrap individual layers tightly and thaw overnight before assembly. Bring the cake to room temperature for the best flavor before serving and ensure clean cuts by using a sharp, heated knife. Enjoy your baking!

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 100mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg
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