Strawberry Velvet Cake Recipe
This strawberry velvet cake recipe delivers a tender, moist texture with a naturally sweet strawberry flavor that feels fresh and delightful.The light pink layers paired with creamy strawberry cream cheese frosting create a visually appealing and flavorful dessert.The cake is airy because of the whipped egg whites folded into the batter, giving it a soft, melt-in-your-mouth quality. The frosting is rich yet balanced, not too sweet, with a subtle tang from cream cheese.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 2 x 8-inch round cake pans (or equivalent)
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 360 g all-purpose flour 3 cups
- 240 ml buttermilk 1 cup
- 115 g unsalted butter softened (½ cup)
- 15 g unsweetened cocoa powder 1 ½ tablespoons
- 4 eggs separated
- 1 teaspoon baking soda
- 300 g white sugar 1 ½ cups
- 1 teaspoon white vinegar
- 240 ml vegetable oil 1 cup
- 1 ½ tablespoons vanilla extract
- ½ teaspoon salt
- 1 drop food coloring optional, pink or red
For the Strawberry Cream Cheese Frosting:
- 600 g full-fat cream cheese
- 300 g unsalted butter softened
- 1 tablespoon freeze-dried strawberry powder
- 300 g icing sugar sieved
- 2 teaspoons vanilla extract
Instructions
Preheat the oven and prepare pans
- Set the oven to 175°C (350°F). Grease two 8-inches round cake pans and line the bottoms with parchment paper so the cakes don’t stick.
Mix the dry ingredients
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this aside for later.
Prepare the wet ingredients
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, vegetable oil, vanilla extract, and food coloring, mixing well after each addition. Slowly stir in the buttermilk until the mixture is smooth and fully combined.
Combine wet and dry ingredients
- Gradually fold the dry ingredients into the wet mixture. Mix until smooth, but be careful not to overmix to keep the cake light.
Whip the egg whites
- In a separate bowl, beat the egg whites with the white vinegar until stiff peaks form. Gently fold the egg whites into the cake batter in three parts, keeping the batter airy.
Bake the cake
- Divide the batter evenly between the two prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.
Make the frosting
- Beat the softened cream cheese and butter together until smooth. Add the sieved icing sugar, strawberry powder, and vanilla extract. Mix until creamy and fluffy.
Assemble the cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting over it. Add the second cake layer on top and cover the top and sides with frosting. Decorate with extra strawberry powder, fresh strawberries, or sprinkles if you like.
Notes
Notes: Ensure the cakes are completely cooled before frosting to prevent the frosting from melting. The frosting can be chilled slightly before spreading if it’s too soft. For extra strawberry flavor, fold small pieces of fresh strawberries into the frosting.