Strawberry Velvet Cake
Enjoy the decadence of our Strawberry Velvet Cake—a delightful blend of rich cocoa and fresh strawberry flavors. This moist cake, topped with creamy buttercream frosting and garnished with fresh strawberries and edible sprinkles, is perfect for any celebration. Its luscious texture and vibrant appearance will make it the star of your dessert table.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 2 cups strawberries pureed
- 1/2 cup strawberry jam
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring optional
- Fresh strawberries for garnish
- Edible gold and pink sprinkles for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
- Gradually mix in boiling water until the batter is smooth.
- Fold in strawberry puree and strawberry jam.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Mix in pink food coloring if desired.
- Frost the cooled cake layers, garnishing with fresh strawberries and edible sprinkles.
Notes
- For a softer frosting, let the cake sit at room temperature for 30 minutes before serving.
- The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Adjust the amount of sugar in the frosting to taste if you prefer less sweetness.