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Red Velvet Strawberry Cake

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Ingredients

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3 cups all-purpose flour
1 1/2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
1 cup vegetable oil
4 eggs, separated
1 1/2 tablespoons vanilla extract
1 teaspoon white vinegar
1 drop food coloring, or as desired
1 cup buttermilk
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
5 ounces cream cheese
1/2 cup butter, softened
7 fresh strawberries, sliced

Nutritional information

820 calories
49.3 g fat
85.9 g carbohydrates
10.2 g protein
143 mg cholesterol
479 mg sodium
214 mg potassium
107 mg calcium
6 mg vitamin C
3 mg iron
25 mg magnesium

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Red Velvet Strawberry Cake

Features:
    Cuisine:

      "I made this strawberry cake for my friend's surprise birthday party. Everybody thought it's from a professional bakery and they absolutely loved it! Hope you all enjoy serving and of course eating this delicious cake! You can decorate with additional strawberries and cake crumbs."

      • 2 hr 20 mins
      • Serves 10
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if pans don't have a smooth bottom

      2
      Done

      Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.

      3
      Done

      Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.

      4
      Done

      Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure to not overmix the batter.

      5
      Done

      Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.

      6
      Done

      Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to over-bake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.

      7
      Done

      Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.

      8
      Done

      Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.

      9
      Done

      Frost cooled cake and place sliced strawberries between the 2 layers.

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