Serves 8 to 10
Use blueberries & strawberries for garnish.
For the red velvet cake:
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder (do not use Dutch-processed cocoa)
2 tablespoons (one 1-ounce bottle) red food coloring
12 tablespoons unsalted butter, softened
1-1/2 cups granulated sugar
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk the flour, baking soda, and salt in a medium bowl. Whisk the buttermilk, vinegar, vanilla, and eggs in a large measuring cup. Mix the cocoa with the food coloring in a small bowl until a smooth paste forms.
With an electric mixer on medium-high speed, beat the butter and granulated sugar together until fluffy, about 2 minutes. Add the flour mixture and the buttermilk mixture alternately in two batches, beating after each addition until combined. Add the cocoa mixture and beat on medium speed until completely incorporated. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes in the pans 10 minutes, then turn out onto a rack to cool completely, at least 30 more minutes.
For the whipped cream filling:
1 teaspoon unflavored powdered gelatin
2 tablespoons water
3 cups heavy cream
1/4 cup confectioners’ sugar
Combine gelatin and water in medium bowl. Let stand 5 minutes to soften gelatin. Bring 1/4 cup cream to simmer in small saucepan over medium heat, then whisk in gelatin mixture until no lumps remain; let cool 3 minutes. With electric mixer on medium-high speed, beat cooled gelatin mixture, sugar, and remaining cream to stiff peaks, about 2 minutes.
To assemble:
Using serrated knife, cut each cake horizontally into 2 even layers. Place 1 cake layer on serving platter spread one quarter of whipped cream filling over cake. Repeat, alternating layers of cake and filling. Garnish with blueberries and strawberries and refrigerate until set, about 2 hours. Serve within 6 hours of assembly for best quality.
For a printable version of this recipe, go here.