The Ultimate Red Velvet Strawberry Cake Recipe!

Recipe Details

Prep Time:
40 mins
Cook Time:
30 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 20 mins
Servings:
10
Yield:
1 9-inch layer cake

Ingredients

  • 3cupsall-purpose flour

  • 1 ½tablespoonsunsweetened cocoa powder

  • 1teaspoonbaking soda

  • ½teaspoonsalt

  • ½cupunsalted butter, softened

  • 1 ½cupswhite sugar

  • 1cupvegetable oil

  • 4eggs, separated

  • 1 ½tablespoonsvanilla extract

  • 1teaspoonwhite vinegar

  • 1dropfood coloring, or as desired

  • 1cupbuttermilk

  • 1cupwhite sugar

  • ¼cupall-purpose flour

  • ¼teaspoonsalt

  • 1 ½cupswhole milk

  • 1tablespoonlemon juice

  • 1teaspoonvanilla extract

  • 5ouncescream cheese

  • ½cupbutter, softened

  • 7fresh strawberries, sliced

Cooking Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if the pans don’t have a smooth bottom.

  2. Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.

  3. Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.

  4. Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach the desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure not to overmix the batter.

  5. Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.

  7. Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.

  8. Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.

  9. Frost cooled cake and place sliced strawberries between the 2 layers.

Tips

You can substitute 1 cup of milk with 1 tablespoon of white vinegar for buttermilk.

I recommend you use both oil and butter so you have a moist cake as well as a buttery flavor and soft texture.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe10
Calories820
% Daily Value *
Total Fat
49g
63%
Saturated Fat
19g
96%
Cholesterol
143mg
48%
Sodium
479mg
21%
Total Carbohydrate
86g
31%
Dietary Fiber
2g
5%
Total Sugars
54g
Protein
10g
20%
Vitamin C
6mg
7%
Calcium
107mg
8%
Iron
3mg
14%
Potassium
214mg
5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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