The Ultimate Strawberry Velvet Cake: A Sweet Slice of Joy
If you’re anything like me, a rich, velvety cake that features sweet, juicy strawberries can turn an ordinary day into something extraordinary. Enter the Strawberry Velvet Cake, a dessert that’s as picturesque as a sun-drenched picnic and just as delicious. This recipe is perfect for everything from birthday celebrations to just a casual Tuesday, when you need a little something sweet to lift your spirits. Trust me, this cake is a slice of happiness that you’ll want to share!
Why You’ll Love This Strawberry Velvet Cake
Nothing says “I love you” quite like a homemade cake, and this Strawberry Velvet Cake hits the mark in all the right ways. The flavors are bright, the texture is beautifully moist, and it’s surprisingly simple to whip up. Plus, nothing beats the sight of a beautifully frosted cake adorned with fresh strawberries—it’s like celebrating every day with a slice of summer!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cocoa powder
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, pureed
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream (adjust for consistency)
- 1 teaspoon vanilla extract
- Fresh strawberries for topping
Directions to Cake Heaven
Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Trust me, you don’t want your masterpiece to stick!
Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk it together until it’s well combined—you want those dry ingredients to mingle!
Combine Wet Ingredients: In another bowl, mix together buttermilk, vegetable oil, eggs, vanilla extract, and your beautiful pureed strawberries. If you have any extra fruit, feel free to sneak a taste. You know, just to make sure it’s good.
Blend It All Together: Gradually add the wet ingredients to the dry mixture. Beat on medium speed for about 2 minutes until everything is well combined, and you can already smell the chocolatey goodness.
Bake those Layers: Pour the batter equally into your prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring them to wire racks.
Frosting Time!: While your cakes cool, let’s whip up that frosting. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Blend until fluffy. Add more cream if you want it fluffier!
Assemble with Love: Once your cakes are completely cool, place one layer on a serving plate, spread a generous layer of frosting on top, and place the second layer on top. Don’t be shy with the frosting—life is too short for thin frosting!
Decorate: Top your cake with some lovely fresh strawberries for that Instagram-worthy finish.
Cooking Tips
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature—this helps achieve that heavenly texture.
- Don’t Rush the Cooling: Waiting for the cakes to cool properly is crucial. A warm cake and frosting can be a big mess, and nobody wants that on a Tuesday.
- Frosting Variations: Want to jazz it up a bit? Try adding a touch of lemon zest to your frosting for a refreshing twist!
A Little Personal Touch
I vividly remember making this cake for the first time for a family gathering. I felt like a baking superhero, complete with an apron and flour in my hair! The smiles and the deliciousness of this cake made it clear that I had a winning recipe on my hands.
Frequently Asked Questions
Can I substitute all-purpose flour with a gluten-free option?
Absolutely! You can use a 1:1 gluten-free baking flour instead.
How can I store leftovers?
Keep your leftover cake in an airtight container at room temperature for up to 3 days. If you’ve added fresh strawberries, it’s best to refrigerate it.
What if I don’t have buttermilk?
No worries! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà—homemade buttermilk!
Making Sweet Memories with Strawberry Velvet Cake
Every bite of this Strawberry Velvet Cake is a reminder of fond memories and joyful gatherings. This dessert isn’t just about the flavors; it’s about creating moments with those you love. So, grab your apron, and let’s bake some joy together! You might also find my chocolate chip cookie recipe perfect for those unexpected afternoons with friends, or you might enjoy a refreshing fruit smoothie to accompany your cake. Happy baking!
Meta Description:
Strawberry Velvet Cake delights with its velvety texture and fresh strawberries. Quick, easy, and delicious, this cake is a perfect treat for any occasion!
Strawberry Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk until well combined.
- In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, and pureed strawberries.
- Gradually add the wet ingredients to the dry mixture, beating on medium speed for about 2 minutes.
- Pour the batter equally into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks.
- In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla, blending until fluffy.
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top.
- Place the second layer on top, adding more frosting if desired.
- Decorate with fresh strawberries on top.