Ingredients

• 3/4 cup - unsalted butter
• 2.5 cups - cake flour
• 3 tbsp - unsweetened cocoa powder
• 1.5 tbsp - baking powder
• 2 cups - sugar
• 3 - large eggs
• 1 tsp - pure vanilla extract
• 1/4 tsp - salt
• 2 - 1 oz, liquid red food colouring
• 3 tbsp - lukewarm water
• 1 cup - buttermilk
• 1 tsp - baking soda
• 1 tbsp - white vinegar
• For frosting:
• 2 8 - oz - packages cream cheese
• 1/2 cup - unsalted butter
• 1 tbsp - vanilla extract
• 2.5 cups - powdered sugar
• 3.5 pint - baskets fresh raspberries
• 3.5 pint - baskets fresh blueberries

How to Make Red Velvet Cake with blueberries

• Preheat oven to 350 degrees.
• Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess set aside.
• In a medium bowl, sift together cake flour, cocoa, and baking powder, set aside.
• With an electric mixer combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 mins.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla, salt, food colouring, and water.
• In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds.
• Divide batter between prepared pans, and bake until a cake tester inserted into the centre comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack, cool.
• Make 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
• Recipe Courtesy: A Pinch Of love