Description

This vibrant Strawberry Velvet Cake is a delightful twist on the classic red velvet, featuring a rich cocoa-infused batter enhanced with fresh strawberry puree and jam. The moist layers are perfectly complemented by a creamy strawberry buttercream frosting, adorned with fresh strawberries and edible gold and pink sprinkles for an elegant finish. Ideal for celebrations or any special occasion, this cake combines the luscious flavors of chocolate and strawberries into a stunning dessert.

Ingredients

Scale

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

Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pink food coloring (optional)

Garnish

Fresh strawberries, for garnish
Edible gold and pink sprinkles, for garnish

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Instructions

Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt to combine evenly and remove lumps.
Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is smooth and well combined.
Incorporate Boiling Water: Gradually pour in the boiling water while mixing slowly until the batter becomes smooth and slightly thin.
Fold in Strawberries: Gently fold the pureed strawberries and strawberry jam into the batter to infuse it with fresh strawberry flavor without deflating the batter.
Bake the Cake Layers: Divide the batter evenly between the three prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened unsalted butter until creamy and light. Gradually add the powdered sugar, heavy cream, and vanilla extract. Mix until smooth and fluffy. Add pink food coloring if desired to enhance the strawberry theme.
Assemble and Garnish: Once the cake layers are completely cooled, frost the layers evenly with the strawberry buttercream. Decorate the top with fresh strawberries and edible gold and pink sprinkles to add a festive and elegant touch.

Notes

Ensure the cake layers are completely cooled before frosting to prevent the buttercream from melting.
For a stronger strawberry flavor, use ripe, fresh strawberries for the puree.
Adjust the pink food coloring to your preferred shade or omit for a natural tone.
Store the cake refrigerated if not consuming immediately and bring to room temperature before serving.
This cake can be made a day ahead to allow flavors to meld beautifully.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American