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Strawberry Red Velvet Cake Recipe

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★★★★★

4.5 from 145 reviews

This Strawberry Red Velvet Cake combines the classic rich, moist red velvet layers with a delightful strawberry cream cheese frosting. The cake is infused with the perfect balance of cocoa and sweetened with a hint of tang from buttermilk and sour cream, enhanced by the natural strawberry flavor in both the frosting and garnish. This recipe results in a decadent, visually stunning dessert perfect for celebrations or special occasions.

Ingredients

Scale

Cake Ingredients

  • 300 grams all purpose flour
  • 300 grams granulated sugar
  • 45 grams cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 225 grams buttermilk (room temperature)
  • 180 grams sour cream (room temperature)
  • 186 grams neutral oil
  • 3 large eggs (room temperature)
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 tsp red gel food coloring

Frosting Ingredients

  • 226 grams unsalted butter (room temperature)
  • 454 grams full fat cream cheese (room temperature)
  • 800 grams powdered sugar
  • 28 grams freeze-dried strawberries (crushed)
  • 2 tsp vanilla extract
  • 100 grams chopped fresh strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Prepare three 6-inch cake pans by greasing them or lining with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Prepare Wet Ingredients: In a separate bowl, whisk the buttermilk, sour cream, neutral oil, eggs, white vinegar, and vanilla extract until smooth. Add the red gel food coloring and mix thoroughly to achieve the vibrant red color.
  4. Mix Batter: Gradually pour the wet ingredients into the dry ingredients, whisking steadily until the batter is completely smooth with no lumps or dry flour visible.
  5. Divide and Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  6. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, loosen the sides with a knife and invert the cakes onto wire cooling racks. Let them cool completely before frosting.
  7. Make Strawberry Cream Cheese Frosting: Using a stand mixer or hand mixer, beat the softened unsalted butter and cream cheese on medium-high speed until smooth and creamy.
  8. Add Powdered Sugar: Gradually add the powdered sugar one cup at a time on low speed until fully incorporated and the frosting is smooth.
  9. Incorporate Strawberries & Vanilla: Scrape down the bowl sides with a rubber spatula, then mix in the crushed freeze-dried strawberries and vanilla extract on medium-low speed until evenly combined.
  10. Assemble Cake Layers: Place the first cake layer on a cake board or stand. Spread about 1/2 cup of frosting evenly over the top. Pipe a border with frosting around the edges, then fill the center with chopped fresh strawberries. Repeat this process for the second layer.
  11. Place Top Layer: Position the last cake layer with the flat side facing up to create a level top for frosting.
  12. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Smooth the sides using a bench scraper. Chill the cake in the freezer for 15-20 minutes until the frosting firms up.
  13. Finish Frosting: Apply a thick, even final layer of frosting over the cake. Decorate with piping swirls, borders, or other preferred designs using the remaining frosting.
  14. Garnish and Serve: Decorate the top and sides with fresh strawberries or sprinkles. Slice and enjoy this luscious Strawberry Red Velvet Cake!

Notes

  • Ensure all dairy ingredients are at room temperature to prevent curdling in the batter and frosting.
  • Use red gel food coloring instead of liquid to achieve a vibrant color without affecting batter consistency.
  • Freezing the cake briefly after the crumb coat helps in smoother final frosting application.
  • The freeze-dried strawberries add intense flavor without thinning the frosting.
  • Chopped fresh strawberries inside the layers add refreshing texture and natural sweetness.
  • Store the cake refrigerated and consume within 3 days for best freshness.

Keywords: Strawberry Red Velvet Cake, cream cheese frosting, red velvet dessert, layered cake recipe, strawberry dessert

Find it online: https://servedbynora.com/strawberry-red-velvet-cake-recipe/