Raspberry and Blueberry Red Velvet Cake

Photo: Epicurean Mom

As with all red velvet cakes, brownies or red velvet cheesecakes, make sure you use a good quality red food colouring. The red food colouring has to be intense enough to overcome the brown of the cocoa and give you that deep garnet shade you are looking for. The Americolor brand is good and has a well-deserved cult following in the cake and cake decorating world. You can find it here: Americolor Super Red Food Coloring

The supremely talented Epicurean Mom shares this lovely Raspberry and Blueberry Red Velvet Cake.

Raspberry and Blueberry Red Velvet Cake

 

Ingredients

For the cake:

• 2¼ cups sifted cake flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1¾ cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1½ cups granulated sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs
• 3 tablespoons thick Greek yogurt

For the frosting:

• 2-8 ounce packages cream cheese, room temperature
• ½ cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2½ cups powdered sugar, sifted

To finish:

• 1½ pints fresh raspberries
• 1½ pints fresh blueberries

Instructions

1. For the full recipe go here: Raspberry and Blueberry Red Velvet Cake.

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