Recipe: Berry Red Velvet Cake - Bruce Bradley

Ingredients

• 10 ounces frozen raspberries about 2 cups
• 1 medium beet peeled and grated
• 1 cup raspberry beet puree see below
• 1 1/2 sticks unsalted butter at room temperature
• 1 3/4 cups granulated sugar when I use sugar, I recommend organic, free trade
• 2 large eggs at room temperature
• 1 1/2 tablespoons grated lemon zest 2 to 3 lemons
• 2-4 teaspoons cocoa organic, unsweetened, natural — not dutched or processed with alkaline
• 2 1/4 cups whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 tablespoons freshly squeezed lemon juice
• 1/2 cup buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• 16 ounces cream cheese at room temperature
• 1 stick butter at room temperature
• 2-4 tablespoons half and half or milk
• 2 teaspoons vanilla extract
• 4 + cups powdered sugar
• mint leaves
• raspberries