This is one of my favorite Easter desserts.  The berries make it tasty and pink, and the lemon curd makes it sunshine yellow. Who wouldn’t enjoy biting into springtime?

PINK VELVET CAKE WITH BERRY CREAM CHEESE FROSTING

INGREDIENTS

Cake Batter

• 2 c. granulated sugar
• ½ cup vegetable oil
• 1 tsp each vanilla, almond, lemon flavorings
• 3 eggs
• 1 ½ cups buttermilk
• 2 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• 1 ¾ teaspoons baking powder
• ½ teaspoon salt
•  4 to 6 drops of red food coloring

Berry Cream Cheese Frosting

• 1/2 c. (1 stick) unsalted butter, at room temperature
• 4 oz. cream cheese, at room temperature
• 1/2 c. fresh diced raspberries or strawberries
• 1 tsp. pure vanilla extract
• 1/2 tsp. salt
• 3 cups confectioners’ sugar

DIRECTIONS

Cake Batter

• Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans.
• Combine the sugar, oil and flavorings in a large mixing bowl and whisk vigorously to combine.
• Add the eggs one at a time, whisking after each. Add the buttermilk and continue to mix.
• Sift the flour, baking soda, baking powder and salt into the mixing bowl. With a rubber spatula, folding gently to combine. Don’t over mix.
• Add the food coloring a drop at the time until it is the shade of pink you desire.
• Put the batter into the pans. Bake for 22 to 24 minutes until a toothpick comes out clean.
• Let the cake completely cool before frosting.

Frosting:

• Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes.
• Beat in the berries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds.
• Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition.

Lemon Curd

I usually make this the day before or at least a few hours before I plan to assemble the cake.

Ingredients

• 3 eggs
• 1 cup sugar
• ½ cup lemon juice (usually 2 lemons will be enough)
• 2 Tablespoons butter sliced into small pieces
• 1 Tablespoon grated lemon zest

Directions

• In a heavy saucepan over medium heat, whisk eggs, sugar, and lemon juice until blended well.
• Add butter and lemon zest.
• Whisky constantly until mixture is thickened. When ready it will coat the back of a metal spoon.
• Pour into a small bowl and cool for a few minutes before refrigerating. Make sure it is covered.

ASSEMBLE THE CAKE

• On the bottom layer, spread a thin layer of the frosting and top with 1/3 of the lemon curd. Spread to cover.
• Do the same with the second layer.
• For the third layer, omit the frosting and only spread the lemon curd on the top.
• When all layers are together, frost the sides. Decorate with three berries and a sprig of mint on top.

It is best to keep this cake refrigerated.

Enjoy and serve to someone you love to see a big smile,

Phyllis