Description
Indulge in the delightful flavors of this Strawberry Velvet Cake, a moist and tender cake loaded with fresh strawberry goodness. Topped with a luscious cream cheese frosting, this cake is a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup buttermilk
- ½ cup strawberry purée (from fresh or frozen strawberries)
- Red or pink gel food coloring (optional)
- 1 cup finely chopped strawberries
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare Wet Mixture: In a large bowl, cream the butter, oil, and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
- Combine Ingredients: In a small bowl, combine the buttermilk and strawberry purée. Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk mixture. Fold in the chopped strawberries and food coloring if using.
- Bake: Divide the batter between the pans and bake for 25–30 minutes. Cool cakes in pans before transferring to a wire rack.
- Make Frosting: Beat cream cheese and butter, then gradually add powdered sugar. Mix in vanilla and enough cream to reach desired consistency.
- Frost and Garnish: Frost the cooled cakes and garnish with fresh strawberries if desired.
Notes
- For extra strawberry flavor, brush the cake layers with strawberry syrup before frosting.
- The cake can be made ahead and refrigerated for up to 3 days.
