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
Fresh fruit hits the dessert table in this delicious, colorful, and patriotic cake. It's beautiful on display and delicious after a hearty dinner.
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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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