Ingredients: |
Ingredients: 2 1/4 cups sifted cake flour (sifted, then measured)
2 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 Tbsp. red food coloring
1 tsp. distilled white vinegar
1 tsp. vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
FROSTING:
2 (8 oz.) pkg. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 Tbsp. vanilla extract
2 1/2 cups powdered sugar
3 (1/2 pint) baskets fresh raspberries
3 (1/2 pint) baskets fresh blueberries
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Directions: |
Directions:Preheat oven to 350°. Butter and flour two 9-inch cake pans. Sift sifted flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, 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. Add in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Mix well after each addition.
Divide batter between 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.
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 on top of 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. Refrigerate leftovers. |
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