Description
A decadent and festive red velvet cake adorned with cream cheese frosting and topped with fresh strawberries and blueberries, perfect for Independence Day celebrations.
Ingredients
Scale
- 1 (15.25 ounce) box Red Velvet Cake Mix
- 4 large eggs
- 1 cup sour cream
- 1 (3.9 ounce) package Instant Vanilla Pudding Mix
- 1/2 cup water
- 8 ounces cream cheese (at room temperature)
- 1/4 cup butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup strawberries (sliced)
- 1/2 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Combine the Red Velvet Cake Mix, eggs, sour cream, instant vanilla pudding mix, and water in a large mixing bowl. Beat on medium speed for about 2 minutes until well blended.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese and butter together in a large bowl until smooth and creamy.
- Add the powdered sugar and vanilla extract gradually, and beat until fluffy and well blended.
- Place one cake layer on a serving platter and spread a layer of cream cheese frosting on top.
- Carefully place the second cake layer on top and frost the entire cake.
- Decorate the top with sliced strawberries and blueberries in a pattern resembling the American flag.
Notes
For a lighter frosting option, consider using light cream cheese or Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg