Take your dessert game to the next level with this showstopping Strawberry Velvet Cake! This cake boasts a vibrant pink hue, fresh strawberry flavor, and a moist, tender crumb. Topped with a rich cream cheese frosting, it’s perfect for birthdays, anniversaries, or any time you want a slice of sweetness.
Ingredients
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) vegetable oil
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) pureed fresh strawberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Pink gel food coloring (optional, for a vibrant hue)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) pureed fresh strawberries
Equipment Needed
- 2 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Cooling racks
Instructions
1. Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter, Oil, and Sugar:
In a large bowl, use an electric mixer to beat the butter, oil, and sugar until light and fluffy.
4. Add Eggs and Extracts:
Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
5. Combine Wet Ingredients:
Mix the buttermilk and pureed strawberries in a small bowl.
6. Alternate Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the strawberry-buttermilk mixture. Begin and end with the dry ingredients. If desired, add a few drops of pink gel food coloring for a vibrant hue.
7. Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. Make the Frosting:
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and strawberry puree.
9. Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake.
10. Decorate and Serve:
Garnish with fresh strawberries, edible flowers, or sprinkles. Slice and serve your heavenly Strawberry Velvet Cake!
Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- For extra strawberry flavor, add a thin layer of strawberry jam between the cake layers.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
This Strawberry Velvet Cake is a true celebration of flavors and textures. Whether you’re hosting a party or simply craving something sweet, this cake is guaranteed to impress. A sweet slice of heaven awaits!
Strawberry Velvet Cake Recipe
Equipment
- 2 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Cooling racks
Ingredients
- For the Cake:
- 2 1/2 cups 310g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 120ml vegetable oil
- 1 3/4 cups 350g granulated sugar
- 4 large eggs room temperature
- 1/2 cup 120ml buttermilk
- 1/2 cup 120ml pureed fresh strawberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- Pink gel food coloring optional, for a vibrant hue
- For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- 1/2 cup 115g unsalted butter, softened
- 4 cups 500g powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup 60ml pureed fresh strawberries
Instructions
- Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter, Oil, and Sugar:
- In a large bowl, use an electric mixer to beat the butter, oil, and sugar until light and fluffy.
- Add Eggs and Extracts:
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Combine Wet Ingredients:
- Mix the buttermilk and pureed strawberries in a small bowl.
- Alternate Dry and Wet Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the strawberry-buttermilk mixture. Begin and end with the dry ingredients. If desired, add a few drops of pink gel food coloring for a vibrant hue.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and strawberry puree.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake.
- Decorate and Serve:
- Garnish with fresh strawberries, edible flowers, or sprinkles. Slice and serve your heavenly Strawberry Velvet Cake!
Leave a Reply