Another Red Velvet Cake

(this one with berries)

The original recipe comes from Bon Appetit but we adapted it to make it pareve and substituted strawberries for the raspberries. I like it because it has less red coloring than other red velvet cakes and is just as gorgeous and delicious.

Serves 12

2-1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee rich or soy milk
1 tablespoon red food coloring
2 tablespoons plus 1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1-1/2 cups sugar
1/2 cup (1 stick) unsalted margarine, room temperature
2 large eggs

2 (8-ounce) packages tofutti pareve cream cheese, room temperature
1/2 cup (1 stick) unsalted margarine, room temperature
1 tablespoon vanilla extract
2-1/2 cups powdered sugar
3-1/2-pint baskets fresh strawberries (optional)
3-1/2-pint baskets fresh blueberries (optional)


Preheat oven to 350°F. Grease and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk coffee rich, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and margarine in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with coffee rich mixture in 3 additions.
Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

Beat pareve cream cheese and margarine in large bowl until smooth.
Beat in vanilla. Add powdered sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter.
Spread 1 cup frosting over top of cake. Arrange 1 basket strawberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

4 thoughts on “Another Red Velvet Cake

  1. Made this recipe for Shabbos and it was a big success. I have 2 suggestions for this recipe. 1. the frosting may come out a little runny so just put in the in the refrigerator before icing the cake and that will do the trick. 2. if you decide to put fruit in between the layers, make sure you press the fruit down into the cake so the next layer sits evenly.
    Enjoy this delicious cake.

    • Use a whipped cream frosting instead of a soy cream cheese one. You can also mix a box of powdered sugar with 1 stick of margarine, add 1 teaspoon vanilla extract and a little lemon zest to make a frosting too.

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