INGREDIENTS
(makes 3, 8” layers)
for the red velvet cake
½ cup hot coffee
¼ cup cocoa powder, unsweet
2 ¼ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups granulated sugar
½ cup vegetable oil
1 stick butter, unsalted, melted
2 large eggs, room temperature
1 large egg yolk, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
3 teaspoons red gel food coloring (more if needed)
1 teaspoon distilled white vinegar
for the frosting
16 ounces Philadelphia cream cheese, room temperature
2 sticks butter, unsalted, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar, sifted
for the garnish
strawberries
blueberries
mint sprigs, fresh
METHOD
for the red velvet cake
Prepare your oven to 325°F. Place a parchment round into the bottom of each 8” pan, then spray sides with nonstick spray. In a small bowl, combine hot coffee and cocoa powder, cover and let stand. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, combine sugar, vegetable oil, and melted butter. To the sugar mixture, add eggs and yolk, then stir until well combined. Add buttermilk, vanilla, and food coloring, stir to combine. Next, add vinegar and the coffee mixture, stir gently to combine. Gradually sift the flour mixture into batter stirring after each addition until well combined.
Pour batter evenly into each pan. Tap the pan a few times to remove any air bubbles. Bake for 20-25 minutes or until a toothpick comes out clean. Remove and place pans on a cooling rack. Once pans have cooled slightly, run a knife around the edge of each pan to loosen the cake from the sides. Invert the cakes onto a wire rack or parchment paper. Allow to cool completely.
for the frosting
Cream together cream cheese and butter on medium-high speed until light and fluffy and well combined. Add vanilla and beat until combined. Slowly add in sugar, on low speed, and mix for 2-3 minutes, until creamy. If too thick, add a bit of milk. If too thin, add more powdered sugar.
to assemble
Place frosting in a piping bag with a round piping tip. Place a single layer of cake on a stand or plate. Pipe a ring of dollops along the outside edge of the cake. Continue piping dollops in another ring inside the ring you just piped, then another until the whole layer is covered. Place another layer of cake on top and pipe another layer of dollops. Always start with the outer ring. Repeat the process of adding dollops and cake layers until you reach the desired height. On the top layer of cake, pipe dollops on the outer edge, leaving the center for the fruit. Gently arrange strawberries, blueberries, and mint sprigs.
