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red velvet berries & cream cake

Red Velvet Berries and Cream Cake

A sweet and simple red velvet layer cake with plenty of creamy frosting and fresh berries to celebrate Memorial Day.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


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

Mascarpone Frosting

  • 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.


Recipe and all images and text ©Bethcakes.