Description
This delightful Heart-Shaped Red Velvet Layer Cake with Berries is perfect for special occasions or romantic celebrations. Featuring rich, moist red velvet cake layers tinted with cocoa and red food coloring, it is generously frosted with smooth, creamy cream cheese frosting. Topped with a vibrant mix of fresh strawberries, raspberries, blueberries, blackberries, and optional edible flowers and mint leaves, this cake combines classic flavors with an elegant presentation that is sure to impress.
Ingredients
Scale
Red Velvet Cake
- 2 ½ cups (315g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons red food coloring (gel or liquid)
Cream Cheese Frosting
- 6 oz (170g) cream cheese, cold
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Topping
- Fresh strawberries, halved
- Raspberries
- Blueberries
- Blackberries
- Optional: edible flowers, red velvet cake crumbs, mint leaves
Instructions
- Make the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line 2 to 3 heart-shaped cake pans or round pans if you plan to cut out heart shapes later. In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt; set this dry mixture aside. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which takes about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Then stir in vanilla extract, red food coloring, and white vinegar. Incorporate the dry flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembly, leveling the tops if necessary.
- Make the Cream Cheese Frosting: In a large bowl, beat the cold cream cheese until smooth, about 30 seconds. Add the room temperature butter and beat together until fluffy and well combined, approximately 2 to 3 minutes. Gradually add the sifted powdered sugar while beating until the frosting is smooth and creamy. Stir in vanilla extract and a pinch of salt. Transfer the frosting to a piping bag fitted with a large round tip for easy application.
- Assemble the Cake: Place one cake layer on a serving board or plate. Pipe large dollops of the cream cheese frosting evenly over the top. Gently place the second layer over the frosted one and repeat the frosting step. If using three layers, add the third layer and frost again. Finish with a final layer of frosting dollops on top. Decorate with a generous mix of fresh berries. Optionally, sprinkle with reserved red velvet cake crumbs, edible flowers, and mint leaves for an elegant touch. Chill the cake before serving to firm up the frosting and reduce crumbling. For a citrus twist, feel free to add lemon zest into the frosting mix.
Notes
- Chilling the cake layers before stacking helps reduce crumbling during assembly.
- If you don’t have heart-shaped pans, bake in round pans and use a serrated knife to cut the cake into heart shapes once cooled.
- Add lemon zest to the cream cheese frosting to introduce a fresh, citrusy flavor.
- Store the assembled cake in the refrigerator for up to 3 days; allow it to come to room temperature before serving for the best taste and texture.
- Ensure all ingredients like eggs and buttermilk are at room temperature for optimal texture.
