It’s kind of hard to believe the month of May is halfway over. I know the internet jokes that March 2020 has lasted a whole year, but it really does feel that way. The good news is that it’s almost Memorial Day, and I think we could all use a holiday weekend! That’s where this Red Velvet Berries and Cream Cake comes in!
What better way to celebrate Memorial Day than with your family and a good, festive dessert that everyone will love? Originally I was going to just make a sponge cake with lots of layers, whipped cream, and berries, but the red really seemed more fitting. Especially with the creamy white frosting and the red and blue berries! All the colors of the American flag present and accounted for. It’s perfect for honoring and remembering the men and women who have given their lives for our country, while also providing your friends and family with a little sweetness and comfort.
ABOUT THIS RED VELVET CAKE
I am a big fan of red velvet cake, so really this made the most sense in that regard too. Any excuse for something red velvet and I will make it.
This recipe is adapted from my go-to two-layer yellow cake recipe. I love this recipe because the cake batter is one bowl, so minimal mess. It’s an oil-based cake, so it’s easy to mix together and produces a nice and moist crumb. A dash of cocoa powder, a splash of vinegar, and some red food coloring equals your new favorite easy red velvet cake!
ABOUT THE MASCARPONE FROSTING
Red Velvet is classically paired with cream cheese frosting, but I swapped the block of cream cheese for some mascarpone just because it seemed a little fancier.
The mascarpone goes so well with this cake. (Although you can absolutely sub cream cheese here if you want to or already have some!) It’s perfect with the berries and the light cocoa flavor, plus it adds sweet creaminess to the soft texture of the cake. To me, mascarpone is a little lighter in flavor than cream cheese, and it’s also naturally creamier and less dense. So it makes a super creamy frosting that you can easily swoop all over your cake layers.
ASSEMBLY AND STORAGE
The layers can be made a day in advance and wrapped in plastic wrap.
Because we’re putting fresh berries on this cake, I think it’s best if you assemble this cake the day you plan to serve it. You can keep it in your fridge until you’re ready! If you don’t have a cake cover that will fit in your fridge (I don’t!), you can loosely cover with plastic wrap so nothing gets messed up.
And that is that on this Red Velvet Berries and Cream Cake! I think it would be a lovely addition to your Memorial Day weekend. Sweet, flavorful, and covered in delicious, fresh berries. That is my kind of cake, y’all.
Red Velvet Berries and Cream Cake
Red Velvet Cake
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ¼ cups milk
- 1 tbsp white vinegar
- 1 - 1 1/2 tbsp red gel food coloring
- 1 cup unsalted butter softened
- 1 8-oz pkg mascarpone cheese
- 1 tbsp vanilla extract
- 2 tbsp heavy cream
- 5-6 cups powdered sugar
- Fresh strawberries, raspberries, and blueberries for garnish
For the red velvet cake:
- Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick spray.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine sugar, eggs, oil, and vanilla. Mix on medium speed with an electric mixer until just blended.
- Add half of milk and half of flour mixture to the wet ingredients. Mix until just combined. Add remaining milk and flour mixture; add vinegar. Mix until incorporated.
- To add the food coloring, start by stirring in 1 tablespoon. You can add an additional 1/2 tablespoon if you'd like or if the color isn't quite vibrant enough.
- Divide batter evenly between cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
- Let cakes cool in pans for about 5 minutes before transferring to a wire rack to cool completely.
For the mascarpone frosting:
- Cream butter on medium-high speed with an electric mixer. With mixer running, spoon in the mascarpone. Mix until smooth and creamy.
- Add half of the powdered sugar and mix until well blended. Repeat with second half of powdered sugar, and mix for an additional minute, or until frosting is fluffy.
- Place one cooled cake layer on a cake stand or cake plate. Spread half of frosting over the cake. Top with a layer of mixed berries, slightly pressing down into the frosting. Place the second cake layer on top, spread with remaining half of frosting, and garnish with remaining berries.
- Cake is best if serving the same day. Store covered or (loosely covered) in the refrigerator.
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