Ingredients

for the red velvet layers:
• 2 and 1/2 cups cake flour
• 1/4 cup unsweetened cocoa (not Dutch-processed)
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• red gel food coloring
• 1 and 1/2 tsp apple cider vinegar
• 2 tsp pure vanilla extract
• 3/4 cup sour cream mixed with 1/4 cup water
for white lemon cake layer:
• 1 and 1/3 cup cake flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large egg whites
• 1/4 cup sour cream mixed with 2 tbsp water
• 5 tbsp unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• zest from 1 large lemon
• 1 tsp pure vanilla extract
for lemon cream cheese frosting:
• 20 ounces (2 and 1/2 packages) cream cheese, at room temperature
• 1 and 1/4 cups (2 and 1/2 sticks) unsalted butter, at room temperature
• juice from 1 large lemon
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 3 cups confectioners' sugar
to top:
• 2 and 1/2 pints various berries (I used small strawberries, blueberries, and tayberries)

Instructions

for the red velvet cake layers:
1. Preheat oven to 350 degrees. Butter two 9-inch cake pans, line them with parchment paper rounds, and butter the paper. Dust the pans with flour and knock out the excess.
2. In a medium bowl, combine the flour, cocoa, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the oil and beat for another 5 minutes, until pale and creamy. Add in the eggs, one at a time. Next add in enough food coloring to reach your desired hue, followed by the vinegar and vanilla.
4. Reduce the mixer speed to low and alternately add in the flour mixture and sour cream, beginning and ending with the flour mixture.
5. Divide the batter between the two pans. Knock the pans on the counter a few times to get rid of any air bubbles.
6. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes. Run a knife along the edges of the cakes and then invert peel off the parchment paper. Cool completely.
   for the white lemon cake layer:
7. Butter a 9-ince cake pan, line with parchment, butter the paper, then dust with flour and knock out the excess.
8. In a medium bowl, combine the flour, baking soda, and salt.
9. In another bowl, whisk the eggs whites into the sour cream mixture.
10. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a few minutes. Add in the oil and beat for 5 more minutes until pale and creamy. Beat in the lemon zest and vanilla.
11. Reduce the mixer speed to low, and alternately add in the flour and sour cream mixtures beginning and ending with the flour mixture.
12. Pour the batter into the pan, and knock the pan on the counter a couple times to get rid of any air bubbles.
13. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes. Run a knife along the edges of the cakes and then invert peel off the parchment paper. Cool completely.
    for the lemon cream cheese frosting:
14. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add in the lemon juice, vanilla extract, and salt. Sift in the confectioners' sugar and beat until smooth.
    to assemble:
15. Place a layer of red velvet on a serving tray. Top with 1/3 of the frosting. Place the lemon layer on top and frost with another 1/3 of the frosting. Place the final red velvet layer on top, and then spread on the remaining frosting. Decorate the top with berries. Serve any remaining berries on the side.

Notes