Irresistibly Indulgent Strawberry Velvet Cake Recipe
This Strawberry Velvet Cake combines rich cream cheese frosting and fresh strawberries for a delightful dessert.
Equipment
- 9-inch round cake pans
- mixing bowls
- whisk
- spatula
- Oven
Ingredients
For the Cake
- 2.5 cups all-purpose flour the foundation for a soft and tender cake
- 2 cups granulated sugar sweetens the cake beautifully
- 1 teaspoon baking soda ensures the cake rises to perfection
- 1 teaspoon cocoa powder adds depth to the cake
- 1 teaspoon salt enhances the sweetness
- 1.5 cups vegetable oil keeps the cake moist
- 1 cup buttermilk at room temperature
- 2 large eggs bind everything together
- 2 tablespoons red food coloring intensifies the vibrant color
- 1 teaspoon white vinegar activates the baking soda
- 1 teaspoon vanilla extract infuses a delightful warmth
For the Frosting
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 5 cups powdered sugar sweetens and thickens
- 2 teaspoons vanilla extract enhances the overall flavor
For the Assembly
- 4 cups fresh strawberries sliced
- whipped cream for garnish
- whole strawberries for topping
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, sift together the dry ingredients: flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together the wet ingredients: vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients and mix until the batter is smooth.
- Evenly divide the batter between your prepared cake pans and bake for 25-30 minutes.
- For the frosting, beat together cream cheese and butter until creamy, then gradually add powdered sugar and vanilla until fluffy.
- Once layers are cool, assemble by placing one layer on a plate, spreading frosting, and adding sliced strawberries. Repeat with remaining layers.
- Frost the outside of the cake with the remaining frosting, add dollops of whipped cream and top with whole strawberries.
- Chill the cake in the fridge for about 30 minutes before serving.
Notes
Ensure to use room temperature ingredients and avoid overmixing the batter for best results. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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