Cake #2 - Red Velvet Cake with Raspberries and Blueberries

The subtitle of this post could be either:

Really, Epicurious? You can't just give us the flour amount in weight?

or

Purple velvet cake; holy crap, that's a lot of food coloring

To the first point: In this recipe for Red Velvet Cake, the directions call for you to sift the cake flour not once, but twice. Sift, measure, and then sift again with the other dry ingredients. It's a major pain the arse to sift cake flour and then measure (not that I personally did this step. Chris, my third kitchen helper [see previous post for my other two], took care of this portion of the recipe, not without a lot of swearing). If the recipe had given us the weight of the cake flour, life would have been much easier.

And then to subtitle two -- a tablespoon of red food color is a hell of a lot of food coloring. It's essentially a whole one of those little tear-shaped thingies. Needless to say, I did not have enough red food color and substituted with purple, thus our cake was purplish.


But, all that being said, this was one super yummy cake. Even Chris, who is not a fan of cream cheese frosting, ate leftovers. I am not ashamed to say that I had Purple Velvet Cake with Raspberries and Blueberries for breakfast three days in a row (cream cheese and fruit -- that's breakfast food, right?).

Oh, and totally suitable for celebrating fifth birthdays, if you need a cake for such an occasion.