Red Velvet Cake with Raspberries and Blueberries

Name: Red Velvet Cake with Raspberries and Blueberries
Yield: Makes 12 servings
Ingredients: 2 1/4 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

Red Velvet Cake with Raspberries and Blueberries was pinched from <a href="http://www.epicurious.com/recipes/food/views/Red-Velvet-Cake-with-Raspberries-and-Blueberries-108256" target="_blank">www.epicurious.com.</a>

"This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving...."

INGREDIENTS

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2 1/4 cups sifted cake flour (sifted, then measured)

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2 tablespoons unsweetened cocoa powder

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1 teaspoon baking powder

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1 teaspoon baking soda

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1/2 teaspoon salt

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1 cup buttermilk

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1 tablespoon red food coloring

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1 teaspoon distilled white vinegar

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1 teaspoon vanilla extract

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1 1/2 cups sugar

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

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2 large eggs

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2 8-ounce packages cream cheese, room temperature

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

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1 tablespoon vanilla extract

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2 1/2 cups powdered sugar

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3 1/2-pint baskets fresh raspberries

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3 1/2-pint baskets fresh blueberries

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