Description
Strawberry Velvet Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 tbsp strawberry puree
Red food coloring (optional)
For the Frosting:
2 cups heavy whipping cream
1 cup powdered sugar
1/2 cup strawberry puree
For the Glaze:
1/2 cup powdered sugar
2 tbsp strawberry puree
For Garnish:
Fresh strawberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. Beat butter until fluffy. Add eggs one at a time, followed by vanilla, buttermilk, and strawberry puree. Gradually add dry ingredients. Add food coloring for a rich red color.
4. Divide batter evenly into pans and bake for 25-30 minutes. Let cool completely.
5. Whip heavy cream and powdered sugar to soft peaks. Fold in strawberry puree for the frosting.
6. Layer the cakes with frosting between each layer. Spread remaining frosting on the top and sides.
7. Mix glaze ingredients and drizzle over the cake. Garnish with fresh strawberries.
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing three 8-inch round cake pans. For the dry mix, whisk together 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl. In a separate large bowl, use an electric mixer to beat 1 cup of softened butter until light and fluffy, about 3 minutes. Add the 4 eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract, 1 cup buttermilk, and 2 tbsp strawberry puree. With the mixer on low, gradually add the dry ingredients until just combined. For a vibrant “velvet” color, add red food coloring a few drops at a time. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
This elegant cake is perfect for celebrations. Serve slices on individual plates with a dollop of extra whipped cream and a mint leaf for contrast. For a summer party, pair it with a glass of sparkling rosé or lemonade. The cake can also be presented as a stunning dessert centerpiece surrounded by a ring of whole fresh strawberries and edible flowers.
How-to Summary
To make Strawberry Velvet Cake: 1) Mix dry ingredients. 2) Cream butter and sugar, then add wet ingredients. 3) Combine wet and dry mixes, add coloring. 4) Bake three cake layers and cool completely. 5) Whip cream with powdered sugar and fold in puree for frosting. 6) Assemble layers with frosting. 7) Drizzle with a simple strawberry glaze and garnish with fresh berries.
Frequently Asked Questions
Can I use frozen strawberries for the puree? Yes, thawed frozen strawberries work perfectly. Just ensure you drain any excess liquid before pureeing to avoid a runny batter or frosting.
How do I store this cake? Due to the fresh cream frosting, it must be refrigerated, covered, for up to 3 days. Let slices sit at room temperature for 10 minutes before serving for the best texture.
Can I make this cake without buttermilk? Absolutely. Make a DIY buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Why is my cake dense, not velvety? This is often caused by overmixing the batter after adding the flour. Mix only until the dry ingredients are just incorporated.
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before assembling.
Common Mistakes to Avoid
- Using cold butter: It won’t cream properly. Ensure it is truly softened to room temperature.
- Not cooling cakes completely: Frosting a warm cake will cause the whipped cream to melt and slide.
- Over-beating the whipped cream frosting: Stop at soft peaks to maintain a spreadable, smooth consistency.
- Adding too much liquid puree to the frosting: This can break the cream. Use a thick, reduced puree.
- Rushing the glaze: Let the frosted cake set in the fridge for 15 minutes before drizzling the glaze for cleaner lines.
Conclusion
This Strawberry Velvet Cake is a show-stopping dessert that masterfully balances rich, tender texture with the bright, fresh flavor of strawberries. By following the detailed steps and heeding the common pitfalls, you can confidently create a professional-looking cake perfect for any special occasion. The combination of moist velvet layers, light strawberry cream, and a sweet glaze is guaranteed to impress. Enjoy the process and the delicious results!