Blue and Red Velvet Cake

Moist delicious red velvet cake is a classic. We've taken it to the next level by topping the cake with beautiful fresh fruit.

Hands-on Time: 40 min. | Total Time: 2 hrs. 15 min. | Serves: 16 | Difficulty: Medium

  • ½ cup butter, softened
  • 1½ cups granulated sugar
  • 1 tsp. vanilla
  • 1 tsp. apple cider vinegar
  • 2 eggs
  • 2½ cups all-purpose flour
  • 2 Tbsp. unsweetened cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 bottle (1 oz.) red food color
  • 1 package (8 oz.) cream cheese, softened
  • ½ cup butter, softened
  • 1 tsp. vanilla
  • 5 cups powdered sugar
  • 2-3 tsp. milk
  • 4 strawberries, quartered
  • ¼ cup fresh raspberries
  • ¼ cup fresh blueberries
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8” or 9”) round cake pans. Line bottoms with 3 circles of waxed paper or parchment paper. Grease paper; flour pans lightly.
  2. In large bowl, beat ½ cup butter, sugar, vanilla and vinegar with electric mixer on medium speed until smooth. Beat in eggs until creamy.
  3. Add all remaining cake ingredients. Beat on low speed until dry ingredients are moistened. Beat on medium speed 2 minutes.
  4. Divide batter evenly among 3 pans. Bake 23-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool on cooling rack 1 hour or until completely cooled.
  5. In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. Add powdered sugar; beat on low speed until moistened. Beat on medium speed until creamy, adding enough milk for spreading consistency.
  6. Spoon about 1½ cups of the frosting into a pastry bag fitted with medium star tip. Brush any loose crumbs from all cake layers. Place one cake layer on cake plate, top side down; spread with ⅓ of the remaining frosting.
  7. 1. Using frosting in pastry bag, pipe a decorative border around edge of cake. Place another cake layer over frosting, top side down. Spread with ⅓ of the frosting; pipe a decorative border around edge of cake.
  8. Place the last cake layer over frosting, top side up. Frost with remaining frosting and pipe decorative border around edge of cake. Cover loosely and refrigerate at least 30 minutes.
  9. Arrange strawberries in circle on top of cake. Top with raspberries and blueberries. Store cake covered in refrigerator.
Nutrition Analysis:

Per serving: Calories 570, Calories from Fat 270, Total Fat 30g (46% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 45mg (15% DV), Sodium 320mg (13% DV), Carbohydrates 73g (24% DV), Dietary Fiber 1g (4% DV), Sugars 57g, Protein 4g, Vitamin A 10%, Vitamin C 4%, Calcium 4%, Iron 6%.

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