Description
A delightful twist on the classic red velvet cake, infused with fresh strawberries for a burst of flavor.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 cup pureed strawberries
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Fresh strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, vanilla extract, and pureed strawberries.
- Combine the wet and dry ingredients, mixing until just combined.
- In a small bowl, mix the baking soda and vinegar, then add to the batter and stir gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract.
- Once the cakes are cool, spread frosting between the layers and on top of the cake.
- Decorate with fresh strawberries before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, let the cake sit overnight before serving.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg