Description
Heavenly strawberry velvet cake delivers pure dessert magic with rich crimson layers and silky vanilla bean frosting. Creamy, elegant slices promise delightful indulgence that transports you straight to sweet paradise.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup finely chopped fresh strawberries
Dry Ingredients:
- 2 cups cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Liquid and Flavoring Ingredients:
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and preparing two 9-inch round cake pans with grease and flour.
- Create the cake base by sifting dry ingredients together, ensuring a uniform mixture of cake flour, sugar, leavening agents, and salt.
- Incorporate softened butter into the dry mixture until it resembles coarse, sandy texture.
- Whisk wet ingredients separately, blending buttermilk, vegetable oil, eggs, and vanilla extract into a smooth liquid mixture.
- Merge wet and dry ingredients, stirring gently until a uniform batter forms without overmixing.
- Carefully fold chopped strawberries into the batter, distributing them evenly throughout.
- Divide the batter equally between prepared cake pans, ensuring smooth surface distribution.
- Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the cake’s center.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Prepare frosting by whipping softened butter until creamy and light.
- Gradually integrate powdered sugar, beating thoroughly after each addition to create a smooth consistency.
- Enhance frosting with heavy cream, vanilla bean seeds, and vanilla extract, whipping until fluffy and spreadable.
- Assemble the cake by placing first layer on serving plate and spreading a generous frosting layer.
- Position second cake layer and coat entire cake with remaining frosting, creating an even, smooth finish.
- Decorate with fresh strawberries as a final garnish before serving.
Notes
- Choose ripe, sweet strawberries for the most vibrant flavor and color in your cake.
- Ensure all ingredients are at room temperature to create a smoother, more even cake batter.
- Gently fold strawberries into the batter to prevent them from sinking and maintain their texture.
- For a gluten-free version, substitute cake flour with a gluten-free all-purpose flour blend and add 1/2 teaspoon of xanthan gum.
- To make the cake less sweet, reduce the sugar by 1/4 cup and add a pinch of salt to balance the flavors.
- Freeze leftover cake slices individually for up to 2 months, wrapped tightly in plastic wrap and aluminum foil.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 255 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg