Description
A luscious Strawberry Velvet Cake that combines the classic richness of velvet cake with the fresh, sweet flavor of strawberries. This moist, tender cake features layers infused with pureed strawberries and strawberry jam, topped with a creamy, pink-tinted buttercream frosting, and garnished with fresh strawberries and edible sprinkles for a festive finish. Perfect for celebrations or any occasion that calls for a show-stopping dessert.
Ingredients
Scale
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
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
Garnish
- Fresh strawberries, for garnish
- Edible gold and pink sprinkles, for garnish
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. This step ensures a light, lump-free batter.
- Add wet ingredients: To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until the mixture is thoroughly combined and smooth.
- Incorporate boiling water: Gradually pour in the boiling water while mixing. This will thin the batter slightly, resulting in a moist cake crumb.
- Fold in strawberry flavors: Gently fold the pureed strawberries and strawberry jam into the batter, distributing the fruit flavors evenly without deflating the batter.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract while mixing. Incorporate pink food coloring if desired, blending until you achieve a smooth, pastel pink frosting.
- Assemble and decorate: Once the cake layers are completely cooled, frost each layer evenly with the strawberry buttercream. Garnish the finished cake with fresh strawberries and edible gold and pink sprinkles for an elegant and festive touch.
Notes
- Make sure the cakes are completely cooled before frosting to avoid melting the buttercream.
- Using boiling water in the batter helps to bloom the cocoa powder, enhancing the cake’s chocolate flavor even though it’s subtle.
- Strawberry puree can be made by blending fresh or thawed frozen strawberries until smooth.
- The pink food coloring is optional but adds a lovely visual appeal to the frosting.
- Store the cake covered in the refrigerator if not serving immediately; bring to room temperature before serving for best texture and flavor.
