Red Velvet Strawberry Cake (Print Version)
Red velvet layers with whipped cream, strawberries, and rich chocolate ganache. A delightful cake for any occasion.
# Ingredients:
→ Cake
01 -
1 cup unsalted butter, softened
02 -
2 cups granulated sugar
03 -
2 large eggs
04 -
1 tablespoon distilled white vinegar
05 -
1 tablespoon unsweetened cocoa powder
06 -
2 1/2 cups cake flour
07 -
1/2 teaspoon salt
08 -
1 1/2 teaspoons baking soda
09 -
1 cup buttermilk
10 -
1 teaspoon vanilla extract
11 -
Red food coloring, as needed
12 -
2 quarts fresh strawberries, divided
→ Whipped Cream
13 -
2 cups heavy whipping cream
14 -
2 teaspoons cornstarch
15 -
1/2 to 3/4 cup powdered sugar, to taste
→ Ganache
16 -
1 cup chopped dark chocolate or chocolate chips
17 -
1/2 cup heavy cream
# Steps:
01 -
Allow all ingredients to reach room temperature before beginning.
02 -
Grease and flour two 9-inch round cake pans and set aside.
03 -
In a stand mixer, beat butter and granulated sugar together until light and fluffy. Incorporate eggs one at a time, mixing well after each addition.
04 -
Stir together vinegar and unsweetened cocoa powder to form a paste. Add cocoa paste to the butter mixture and blend until fully incorporated.
05 -
Sift cake flour, salt, and baking soda together in a bowl.
06 -
Alternately add the sifted dry ingredients and buttermilk to the batter, mixing to combine after each addition and scraping the bowl as needed. Stir in vanilla extract and add red food coloring to reach the desired shade of red.
07 -
Divide the batter evenly between prepared pans. Bake in a preheated 350°F oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
08 -
Remove the cakes from the oven and allow them to cool in the pans for 30 minutes. Then invert onto wire racks to cool completely.
09 -
Wash and dry strawberries. Hull and slice 8 to 10 berries into 1/8-inch thick pieces for the filling. Reserve the remaining whole berries for garnish.
10 -
In a chilled mixing bowl, beat heavy cream, cornstarch, and powdered sugar (adjusting sugar to desired sweetness) until stiff peaks form. Avoid overbeating.
11 -
In a small saucepan or microwave, heat 1/2 cup heavy cream to just below boiling. Pour over chopped dark chocolate and let stand 10 minutes. Stir until chocolate is fully melted and smooth. Allow to cool.
12 -
Place one cake layer on a serving plate. Spread half of the whipped cream evenly over the surface. Arrange sliced strawberries in a single layer over the cream.
13 -
Set the second cake layer on top. Spread the remaining whipped cream over the top. Arrange reserved whole strawberries in the center, creating a decorative dome.
14 -
Drizzle cooled ganache over the assembled cake. Chill until ready to serve. Store leftovers in the refrigerator.
# Notes:
01 -
Best assembled within a few hours of serving for optimal texture.