Description
This Strawberry Velvet Cake is a moist, tender chocolate cake with a delightful twist of fresh strawberry puree and jam for a unique fruity flavor. Topped with a creamy, pink-hued buttercream frosting and decorated with fresh strawberries and edible sprinkles, this cake is perfect for celebrations and dessert lovers looking for a beautiful, delicious treat.
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
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent the cake from 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. Sifting helps to combine these ingredients evenly and aerate the flour for a lighter cake.
- Add wet ingredients: Add the large eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until the mixture is thoroughly combined and smooth.
- Incorporate boiling water: Gradually pour in the boiling water while mixing. This step helps to melt the cocoa powder and make the batter smooth and thin for a moist cake.
- Fold in strawberry elements: Gently fold in the pureed strawberries and strawberry jam to infuse the batter with fresh berry flavor and sweetness.
- Bake the cake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: Using a mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract while continuing to beat until you achieve a smooth and fluffy frosting. If desired, mix in pink food coloring to add a visual pop.
- Assemble and decorate: Once the cake layers are completely cooled, frost each layer evenly with the buttercream. Finish by garnishing the top with fresh strawberries and edible gold and pink sprinkles for an elegant and festive look.
Notes
- Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
- For best results, use fresh ripe strawberries for pureeing to maximize flavor.
- You can substitute buttermilk with plain yogurt or milk mixed with 1 tablespoon lemon juice if needed.
- Pink food coloring is optional but adds a beautiful color contrast to the frosting.
- Store the cake in the refrigerator if not serving immediately, and bring it to room temperature before serving for optimal taste and texture.
