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Jenn made this cake for Pat's birthday
party. It was a hit and a conversation piece.
Yield 10 - 12 servings
May be made one day ahead and refrigerated. Let stand at room temp one
hour before serving. |
| Quantity |
Ingredients |
Preparation Notes |
|
Cake |
- Preheat oven to 350 degrees.
- Butter and flour two 9" 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, vinegar and
vanilla in a small bowl to blend.
- Using electric mixer, beat sugar and butter in
large bowl until well blended.
- Add eggs one at a time until well blended
after each addition.
- Beat in dry ingredients in four additions
alternating with buttermilk mixture in three additions.
- Divide batter between prepared pans.
- Bake cakes until tester inserted in center
comes out clean, about 27 minutes.
- Cool in pans on racks for 10 minutes
- Turn cakes out onto racks and 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 one cake layer flat side up on platter.
- Spread 1 cup of frosting over top of cake.
- Arrange 1/2 of raspberries and 1/2 of blueberries atop
frosting, pressing slightly to adhere.
- Top with second layer flat side down.
- Spread remaining frosting over top and sides of
cake.
- Arrange remaining berries decoratively over to of cake
|
| 2 1/4 C |
Sifted cake
flour |
| 1/4 C |
Unsweetened
Cocoa Powder (heaping) |
| 1 tsp |
Baking Powder |
| 1 tsp |
Baking Soda |
| 1/2 tsp |
Salt |
| 1 C |
Buttermilk |
| 2 Tbsp |
Red Food
Coloring |
| 1 tsp |
Distilled White
Vinegar |
| 1 tsp |
Vanilla Extract |
| 1 1/2 C |
Sugar |
| 1 C |
2 sticks
unsalted butter (room temp) |
| 1/3 C |
Oil |
| 2 lg |
Eggs |
| 1 pt |
Fresh
Raspberries |
| 1 pt |
Fresh
Blueberries |
|
Frosting |
| 2 - 8oz pkgs |
Cream Cheese
(room temp) |
| 1/2 C |
(1 stick)
unsalted butter (room temp) |
| 1 Tbsp |
Vanilla Extract |
| 2 1/2 C |
Powdered Sugar |
|
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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