Three Berry Red Velvet Cake

Directions

Cake:

Note: The original recipe calls for two 9″ layers or you can divide batter into three 8″ cake pans for a taller more dramatic cake.

1. For The Cake: Set oven rack in the middle position and preheat oven to 350.°
2. Grease cake pans with baking spray and line the bottom with a round sheet of parchment paper and lightly spray again.
3. Sift flour again with baking powder, baking soda, salt and cocoa powder in a medium bowl and set aside.
4. In a small bowl whisk together buttermilk, vanilla, vinegar and food coloring until evenly blended.
5. In a large bowl mix sugar and butter together using hand mixer on medium speed. Stop the mixer once, scraping the bowl with a rubber spatula and continue mixing until light fluffy.
6. On medium speed add eggs one at time to sugar mixture, stopping each time to scrape the bowl. Blend for about 10 seconds each time.
7. On low speed gradually add flour mixture in four additions, alternating with buttermilk for three additions. Stop to scrape the bowl and mix by hand until dry and wet ingredients are completely blended.
8. Pour batter into prepared pans and bake for about 40-45 minutes until cakes turn golden and spring back in the middle when touched or cake tester inserted in the middle comes out clean.
9. Cool in the pan for about 15 minutes and then invert onto a wire rack. Allow to cool completely before frosting. To assemble at a later time, you can wrap each cake in plastic cling wrap and refrigerate. Cakes will keep for up to 5 days in the refrigerator and 3 months in the freezer.
10. To Make Frosting: In a medium size bowl, beat the cream cheese and sugar with a hand mixer on medium speed until light and fluffy. To insure sugar and cream cheese are fully mixed scrape down the sides and bottom of bowl once or twice with a rubber spatula.
11. On low speed, gradually add heavy cream and mix until light and fluffy, scarping down the bowl again.
12. Increase mixer speed to medium/high and beat frosting for 5-10 minutes, stopping and scraping the sides of the bowl about 3-4 times.
13. Frosting is ready to use at this stage, although I like to have it sit in the refrigerator for a few hours before working with it. If you decide to refrigerate, allow frosting to sit out at room temperature for at least an hour before using it.
14. To Frost and Assemble Cake: Place one cake layer on a cake cardboard or serving platter. Spread about 1 1/2 cups of frosting on top of the cake with an offset spatula.
15. Spread about 1/2 of the diced strawberries, raspberries, blueberries evenly over the frosting.
16. Place the second cake layer firmly on top with bottom facing up (to give a flat even surface) and press against the sides to insure bottom and top layers are lining up. Spread frosting evenly over the cake layer and then another layer of berries on top.
17. Place the third layer firmly on top with bottom facing up. Spread the remaining frosting over the top and sides of cake.
18. Start with a thin crumb coat over entire cake, (cake color will come through frosted coating at this stage)and then refrigerate for about 10-15 minutes until frosting is chilled and firm.
19. Add the remaining frosting until cake is completely covered.
20. Arrange remaining fruit and mint leaves, including the whole strawberries on top of cake.
21. Cake is ready to serve up or you can store in the refrigerator until ready to serve. Allow cake to sit at room temperature for about 15-30 minutes before serving, if it has been refrigerated.