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Red Velvet Strawberry Cake

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A dreamy twist on the classic red velvet cake, featuring layers of moist red velvet cake filled with fresh strawberry compote and creamy frosting.

Ingredients

Scale

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 cups fresh strawberries, diced
  • 1/4 cup sugar (for compote)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
  3. In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Combine wet and dry ingredients until smooth.
  4. Divide batter between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  5. For compote: Cook strawberries and 1/4 cup sugar over medium heat until thickened, about 10 minutes. Cool.
  6. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
  7. Assemble cake by spreading strawberry compote between layers and frosting the top and sides.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/red-velvet-strawberry-cake/