Indulge in a slice of heaven with our Strawberry Velvet Cake! This delightful dessert blends the rich cocoa flavor of velvet cake with the fresh, fruity essence of strawberries, creating a moist and luxurious treat. Topped with creamy buttercream frosting and garnished with fresh strawberries and edible sprinkles, this cake is perfect for any special occasion or just because.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 1/2 cups vegetable oil
2 cups strawberries, pureed
1 teaspoon vanilla extract
1 cup boiling water
1/2 cup strawberry jam
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pink food coloring (optional)
Fresh strawberries, for garnish
Edible gold and pink sprinkles, for garnish
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Mix the Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Incorporate the Boiling Water: Gradually add the boiling water to the batter, mixing continuously until the batter is smooth.
Add Strawberry Flavor: Fold in the strawberry puree and strawberry jam until well incorporated.
Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy. If desired, add pink food coloring.
Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake.
Garnish: Decorate with fresh strawberries and edible gold and pink sprinkles.
Serving Tips:
Serve at Room Temperature: For the best flavor and texture, serve the cake at room temperature. Allow the cake to sit out for about 30 minutes before serving.
Use a Serrated Knife: To achieve clean slices, use a serrated knife when cutting the cake. This will help prevent the frosting from sticking to the knife and ensure neat slices.
Garnish Just Before Serving: To keep the fresh strawberries and edible sprinkles looking their best, add them just before serving. This prevents the strawberries from becoming soggy and the sprinkles from losing their sparkle.
Pair with Beverages: This cake pairs wonderfully with a variety of beverages. Consider serving it with a glass of milk, a cup of coffee, or a sparkling beverage to complement the flavors.
Storage Tips:
Refrigerate for Freshness: If you’re not serving the cake immediately, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out.
Freeze for Longer Storage: To extend the life of the cake, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight before serving.
Avoid Refrigerating Frosted Cakes for Too Long: While refrigeration helps keep the cake fresh, extended refrigeration can cause the frosting to harden. If you prefer a softer frosting texture, allow the cake to come to room temperature before serving.
Store Cake Slices Individually: If you have leftover cake, consider storing individual slices in airtight containers. This makes it easy to grab a slice whenever you want a quick treat without exposing the whole cake to air.
Keep Away from Strong Odors: Store the cake away from strong-smelling foods in the refrigerator to prevent it from absorbing unwanted odors.
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FAQs:
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in this recipe. Just make sure to thaw and drain them thoroughly before pureeing to avoid excess moisture that could affect the cake’s texture. If you prefer, you can also use store-bought strawberry puree.
How can I make the cake less sweet?
If you prefer a less sweet cake, you can reduce the amount of granulated sugar in the cake batter by up to 1/4 cup. For the frosting, you can also cut down on the powdered sugar to taste. Just keep in mind that reducing sugar may affect the cake’s texture and frosting consistency.
Can I make this cake in advance?
Yes, you can make this cake ahead of time. Bake and cool the cake layers completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the layers as described in the storage tips. Frost the cake just before serving to ensure the best texture and appearance.
Can I use a different type of frosting?
Absolutely! If you prefer a different type of frosting, such as cream cheese frosting or whipped cream, feel free to substitute. Just be sure to adjust the recipe as needed to complement the flavors of the cake and achieve the desired consistency.
Conclusion:
This Strawberry Velvet Cake is not just a feast for the taste buds but also a visual delight, thanks to its beautiful frosting and vibrant garnishes. Perfect for birthdays, anniversaries, or any celebration, this cake will impress your guests and leave them craving more.
📖 Recipe:
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Strawberry Velvet Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Enjoy the decadence of our Strawberry Velvet Cake—a delightful blend of rich cocoa and fresh strawberry flavors. This moist cake, topped with creamy buttercream frosting and garnished with fresh strawberries and edible sprinkles, is perfect for any celebration. Its luscious texture and vibrant appearance will make it the star of your dessert table.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
2 cups strawberries, pureed
1/2 cup strawberry jam
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pink food coloring (optional)
Fresh strawberries, for garnish
Edible gold and pink sprinkles, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
- Gradually mix in boiling water until the batter is smooth.
- Fold in strawberry puree and strawberry jam.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Mix in pink food coloring if desired.
- Frost the cooled cake layers, garnishing with fresh strawberries and edible sprinkles.
Notes
For a softer frosting, let the cake sit at room temperature for 30 minutes before serving.
The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Adjust the amount of sugar in the frosting to taste if you prefer less sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 520 kcal
