I followed this recipe although I have a red velvet cake recipe I use regularly. While this looks nice and is fine, I found the cake to be a bit dry and overall the whole thing was a bit fussy. I generally want a more yummy taste for a special occasion dessert. Probably wouldn't make again. Or would use my moister RVC recipe and finish with this whipped cream and berry combo.
Red, White, and Blue Cake
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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Cool: 30 Minutes
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (1-ounce) bottle red food coloring
- 1 teaspoon vinegar
- 2 1/2 cups cake flour or all-purpose flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 3 pints fresh strawberries, halved
- 2 cups fresh blueberries
- 1. Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.
- 2. Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture, stirring until well blended. Pour batter into 2 greased and floured 8-inch round cake pans.
- 3. Bake 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Cut each cake layer in half horizontally to make 4 layers.
- 4. Beat whipping cream and powdered sugar until soft peaks form. Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with one-fourth berries. Repeat with remaining cake layers, whipping cream mixture, and berries.
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