I loved this cake. It was just the type of cake for a nice midsummer treat. If you buy fresh berries it enhances the flavor so much. Out of all the cakes I have made, if I had to choose one to make again it would most likely be this cake. The reason I like this cake so much is because it tastes spectacular. It's not chocolaty, and it is something the whole family will like. I've made this cake multiple times and have loved it every time.
Putting the top layer on.
The final product.
The final product again.
The second time it was made.
Cake
2 ¼ cups sifted cake flour (sift, then measure)
2 Tblsp natural unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tblsp red food coloring (liquid not gel)
1 tsp distilled white vinegar
1 tsp vanilla extract
1 ½ cups sugar
½ cup (1 stick) unsalted butter, room temp
2 large eggs
Frosting
2 8oz packages Philadelphia-brand cream cheese, room temp (get out about 1-2 hours early)
½ cup (1 stick) unsalted butter, room temp
1 Tblsp vanilla extract
2 ½ cups powdered sugar
3 1/2-pint containers raspberries
3 1/2-pint containers blueberries
Cake: Preheat oven to 350 degrees. Butter and flour two 9 inch-diameter cake pans with 1 ½-inch-high sides. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.
Bake cakes until tester comes out clean, about 27 minutes. Cool in pans on rack for 10 minutes. Cut around sides of pan to loosen the cakes. Turn cakes onto racks; cool completely.
Frosting: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.
Place one cake layer, flat side up, on platter. Spread 1 cup frosting over. Arrange 1 container of raspberries and ½ container of blueberries atop frosting, pressing lightly to adhere. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake (or along sides).
Do Ahead: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
