For Cake:

  • Preheat oven to 350°F.
  • Butter 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 buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
  • Using electric mixer, beat sugar and butter 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 buttermilk 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.

For frosting:

  • Beat cream cheese and butter 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 raspberries 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.


  • People who made this cake have made the following amendments: Went with the recommendation of increasing the following ingredients: 4 tbsp cocoa, 3 tbsp red food coloring, 1 tbsp vanilla, 1/4 cup veg. oil (in addition to existing butter), 1 1/3 cup buttermilk