Description
This Heart-Shaped Red Velvet Layer Cake with Berries is a stunning dessert perfect for special occasions. Featuring moist red velvet cake layers complemented by rich, creamy cream cheese frosting, and topped with an assortment of fresh berries, this recipe delivers both beautiful presentation and delicious flavor. Easy to assemble and customizable with edible flowers or cake crumbs, this cake will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
Red Velvet Cake
- 2 ½ cups (315g) all-purpose flour
- 2 tablespoons cocoa powder (unsweetened)
- 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 hearts later. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, then set aside. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, red food coloring, and white vinegar. Add the dry flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling and level 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 continue beating for 2 to 3 minutes until the mixture is fluffy and well combined. Gradually add the sifted powdered sugar, beating until the frosting is smooth and creamy. Stir in the vanilla extract and a pinch of salt. Transfer the frosting to a piping bag fitted with a large round tip for easier decorating.
- Assemble the Cake: Place one cake layer on your serving board. Pipe large dollops of the cream cheese frosting evenly over the top. Gently place the second cake layer on top and repeat the frosting process. If you have a third layer, add it and repeat the frosting steps once more. Finish by piping a final layer of frosting dollops on top. Garnish the cake with a mixture of fresh strawberries, raspberries, blueberries, and blackberries. For added decoration, optionally sprinkle with red velvet cake crumbs or add edible flowers and fresh mint leaves. Chill the assembled cake before serving to reduce crumbling when cutting.
Notes
- Chilling the cake layers before stacking helps reduce crumbling and makes assembly easier.
- If you don’t have heart-shaped pans, bake in round pans and use a serrated knife to cut the cakes into heart shapes.
- Add lemon zest to the cream cheese frosting for a fresh citrusy flavor twist.
- Store the cake in the refrigerator for up to 3 days and let it come to room temperature before serving for the best taste.
