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This Dark Velvet Strawberry Cake is a decadent twist on the classic red velvet cake, with the addition of rich chocolate and a hint of strawberry. The moist, velvety cake is complemented by a smooth, creamy strawberry frosting that’s both indulgent and refreshing. It’s the perfect dessert for special occasions, or just when you want a luxurious treat.
Ingredients:
For the Dark Velvet Strawberry Cake:
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 ½ tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 ½ tbsp strawberry jam or strawberry puree
- 1 tbsp red food coloring (optional, for extra vibrant color)
- 1 tsp distilled white vinegar
- ¼ cup boiling water (to dissolve the cocoa powder)
For the Strawberry Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust to desired consistency)
- 2 tbsp strawberry jam or strawberry puree
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk (for desired frosting texture)
- Fresh strawberries (for garnish, optional)
Instructions:
1. Preheat the Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line them with parchment paper).
2. Prepare the Cake Batter:
- In a small bowl, dissolve the cocoa powder in boiling water and set it aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and strawberry jam (or puree).
- Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Beat until just combined.
- Stir in the dissolved cocoa mixture, red food coloring (if using), and vinegar. The batter should be smooth and rich.
3. Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the Strawberry Frosting:
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until smooth.
- Add the strawberry jam (or puree), vanilla extract, and heavy cream. Continue to beat until the frosting is light and fluffy, adding more powdered sugar or cream if needed to reach your desired consistency.
5. Assemble the Cake:
- Once the cakes are completely cool, place one layer on a cake stand or serving plate.
- Spread a layer of strawberry frosting on top of the first cake layer.
- Place the second cake layer on top and frost the entire cake with the remaining strawberry frosting.
- Garnish with fresh strawberry slices, if desired.
6. Serve and Enjoy:
- Slice the cake and enjoy the perfect balance of rich chocolate and sweet strawberry flavors.
Tips:
- For a deeper strawberry flavor: You can add a tablespoon of freeze-dried strawberry powder to the frosting or cake batter.
- Make it a layered masterpiece: If you prefer a taller cake, you can bake the batter in three 8-inch cake pans and stack the layers with more frosting in between.
- Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days.
This Dark Velvet Strawberry Cake combines the richness of chocolate with the freshness of strawberries, making it an unforgettable dessert that’s sure to impress!
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