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
Method:
- 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
Recipe courtesy of Ananda