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Red Velvet Strawberry Cake

This vibrant cake combines the rich, tender crumb of a classic red velvet with fresh, juicy strawberries for a burst of summer flavor. The cake is layered with creamy cream cheese frosting and decorated with more strawberries, creating a visually striking and delicious dessert. Its soft texture and bright appearance make it a perfect celebration treat, even in winter.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder Dutch-processed preferred
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 teaspoons bright red gel food dye or natural beet juice if preferred
  • 1 pound ripe strawberries hulled and quartered
  • 8 oz cream cheese softened at room temperature
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar

Equipment

  • Oven
  • Mixing Bowls
  • Sieve
  • Electric mixer
  • Cake pans
  • Wire racks
  • Spatula
  • Toothpick

Method
 

  1. Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. Set aside to aerate.
  3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture becomes slightly frothy and fragrant, about 2 minutes.
  4. Add the buttermilk to the wet mixture and stir until smooth. Then, incorporate the bright red gel food dye to achieve a vivid red hue.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed, just until combined and smooth. Do not overmix.
  6. Divide the batter evenly between the prepared pans and tap them gently on the counter to remove air bubbles.
  7. Bake in the oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. The cake should be slightly springy when pressed.
  8. Remove the cakes from the oven and cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
  9. Meanwhile, mash some strawberries gently in a bowl, leaving some chunks for texture. Set aside for filling and decoration.
  10. Beat the softened cream cheese and butter together until creamy and smooth, then gradually add the powdered sugar and continue beating until fluffy.
  11. Once the cakes are completely cooled, spread a generous layer of frosting on top of one layer. Scatter some fresh strawberries over the frosting for added flavor and color.
  12. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with whole strawberries and, if desired, a light dusting of cocoa powder.
  13. Chill the cake for at least 30 minutes before slicing to help the frosting set. Slice with a sharp knife, wiping clean between cuts for neat pieces. Serve and enjoy the vibrant, juicy flavor.

Notes

For extra moistness, brush the cooled cake layers with strawberry syrup before frosting. Keep refrigerated but serve at room temperature for optimal flavor.