Red Velvet Cake with Raspberries and Blueberries

Ingredients:
Cake:
2¼ cups sifted cake flour (sifted, then measured)
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tbsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting:

2 8oz packages cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 Tbsp vanilla extract

2½ cups powdered sugar

3½ pt baskets fresh raspberries
3½ pt baskets fresh blueberries

Method:

1. Preheat oven to 180°C. Butter and flour two 9" diameter cake pans with 1½" high sides. 
2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. 
3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. 
4. 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. 
5. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
6. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. 
7. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
8. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
9. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and ½ basket blueberries atop frosting, pressing lightly to adhere. 
10. 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.