Strawberry Red Velvet Cake
This strawberry red velvet cake has an ultra-moist and velvety texture! It has tangy strawberry cream cheese frosting and is filled with real chopped strawberries. It's perfect served for Valentine's Day, at birthday parties, or at any special event.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Strawberry Red Velvet Cake
- 300 grams all purpose flour
- 300 grams granulated sugar
- 45 grams cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 225 grams buttermilk room temperature
- 180 grams sour cream room temperature
- 186 grams neutral oil
- 3 large eggs room temeprature
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Strawberry Cream Cheese Frosting
- 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 teaspoon vanilla extract
- 100 grams chopped strawberries
Instructions
Red Velvet Cake
- Preheat the oven to 350°F/180°C. Grease or line three 6-inch cake pans with parchment paper and set aside.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl until thoroughly combined.300 grams all purpose flour, 300 grams granulated sugar, 45 grams cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt
- In a separate mixing bowl, whisk the buttermilk, sour cream, oil, eggs, vinegar, and vanilla until smooth. Then whisk in the food coloring.225 grams buttermilk, 180 grams sour cream, 186 grams neutral oil, 3 large eggs, 1 teaspoon white vinegar, 2 teaspoon vanilla extract, 1 teaspoon red gel food coloring
- Slowly pour the wet ingredients into the dry ingredients. Whisk until the dry streaks of flour disappear into the batter and there are no lumps.
- Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove the cakes from the oven and allow them to cool for 10 minutes. Loosen the sides of the pans, flip onto a wire cooling rack, and release. Let cool completely before assembling.
Strawberry Cream Cheese Frosting
- Beat softened butter and cream cheese on medium-high speed in the bowl of a stand mixer or hand mixer until smooth.226 grams unsalted butter, 454 grams full fat cream cheese
- Slowly add powdered sugar on low speed one cup at a time until combined.800 grams powdered sugar
- Scrape down the sides of the bowl with a rubber spatula and mix in the crushed freeze-dried strawberries and vanilla on medium-low speed.28 grams freeze-dried strawberries, 2 teaspoon vanilla extract
Assembly
- Place one cake layer on a cake board or cake stand and spread ½ cup frosting on it. Pipe a circle around the edges and fill the center with chopped strawberries. Repeat with the second layer.100 grams chopped strawberries
- Place the last layer with the bottom (or flat) side up so the top is flat.
- Use an offset icing spatula to spread a thin layer of frosting (crumb coat) all over the cake. Run a bench scraper along the sides to make it even.
- Chill the cake in the freezer for 15-20 minutes or until the frosting is dry to the touch.
- Apply a final thick layer of frosting. Pipe swirls, a border, or any other decoration you like with the remaining frosting.
- Garnish the cake with fresh strawberries or sprinkles, slice, and enjoy!
Video
Notes
Weigh the flour in grams with a scale for best results.
Use room temperature dairy ingredients and eggs for an even bake.
Use gel food coloring for the most vibrant color.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the cut section with extra frosting so it doesn't dry out.
Freezing: Slice and wrap the pieces in plastic wrap. Store in an airtight container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before eating.
Nutrition
Serving: 1sliceCalories: 932.5kcalCarbohydrates: 119.4gProtein: 8.2gFat: 49.2gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 18.6gTrans Fat: 0.7gCholesterol: 130.5mgSodium: 452.6mgPotassium: 245.2mgFiber: 2.5gSugar: 95.3gVitamin A: 1163.5IUVitamin C: 33.5mgCalcium: 110.4mgIron: 2.6mg
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