Red Velvet Birthday Cake

Velvet cake with berry and creamcheese filling

Photo taken by Patrick Maloney


There’s been many birthdays to celebrate for me this August. This year my friend Fran was having a low key BBQ for her 31st. I asked her if there was anything I could bring and she proceeded to tell me that her BFs one job was not accomplished. He forgot to get her a red velvet cupcake from her favorite bakery. Yeah…not good! I decided to step in and help him out. I thought I would make a tradition of baking her birthday cake since I bake one for her last year.

I found a recipe that looked pretty delicious perusing the internet and it turned out awesome! I hope you have fun baking this, I know I did. I enjoyed every bite of my one slice I was allotted. There weren’t any leftovers…boohiss. Well, I guess I’ll have to make another… or if you make one, invite me over for a slice!

Red Velvet Cake (minus the Red) with Blueberries and Raspberries (adapted by

Tools Needed:

- 3 1/2″ Spreading Knife

- Cake Server

- Heavy weight measuring spoon set

- measuring cups

- Triangle decorating comb

- Poly pastry bag

- Star pastry tip #2



- 2 1/2 cups sifted cake flour (sifted, then measured)

- 2 tablespoons unsweetened cocoa powder

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup buttermilk

- 1 tablespoon red food coloring

- 1 teaspoon distilled white vinegar

- 1 teaspoon vanilla extract

- 1 1/2 cups sugar

- 1/2 cup (1 stick) unsalted butter, room temperature

- 2 large eggs


- 2 8-ounce packages cream cheese, room temperature

- 1/2 cup (1 stick) unsalted butter, room temperature

- 1 tablespoon vanilla extract

- 2 1/2 cups powdered sugar

- 3 1/2-pint baskets fresh raspberries

- 3 1/2-pint baskets fresh blueberries


For cake:

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring (I left it out), vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with 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 racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket 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.* (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

*I played around with the pastry bag and the star tip. Use your imagination and send in any pictures of your creations!

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