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Red Velvet Strawberry Cake

This cake combines the rich, velvety texture of traditional red velvet with juicy, fresh strawberries baked into each layer. The process involves mixing, baking, and frosting to create a moist, tender crumb topped with smooth cream cheese frosting and fresh fruit. The final appearance is vibrant and inviting, with a soft crumb and glossy frosting, perfect for celebrations or a special treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 2 cups cake flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup unsalted butter, softened
  • 1.5 cups superfine sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red gel food coloring
  • 1 cup buttermilk
  • 1 cup chopped ripe strawberries fresh
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Spatula
  • 8-inch round cake pans
  • Wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans and line with parchment paper, or lightly flour them. Gather all ingredients.
  2. In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. This ensures a smooth, lump-free batter.
  3. In a large bowl, beat the softened butter and superfine sugar with an electric mixer until pale, fluffy, and fragrant, about 3-4 minutes. This creates a light base for your cake.
  4. Add the eggs one at a time, beating well after each addition. The mixture will become smooth and slightly thickened.
  5. Mix in vanilla extract and red gel food coloring, which will turn the batter a vibrant, almost neon red. The aroma of cocoa and vanilla should start to fill your kitchen.
  6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix gently and just until combined; avoid overmixing to keep the crumb tender.
  7. Gently fold the chopped strawberries into the batter, distributing evenly without overmixing so they retain their shape and release just enough juice.
  8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean and the edges are slightly pulling away from the pan.
  9. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. The aroma of cocoa and strawberries will fill the room as they cool.
  10. Meanwhile, prepare the frosting by beating the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy and well combined.
  11. Once the cakes are completely cooled, level the layers if needed. Spread a layer of frosting on the first cake, then sprinkle with some chopped strawberries. Top with the second layer and apply a crumb coat. Chill for 30 minutes to set.
  12. Finish by applying a smooth, final layer of frosting over the entire cake. Decorate with fresh strawberries on top for a vibrant finish. Slice and serve when ready, enjoying the moist crumb and fruity bursts in every bite.