Strawberry Velvet Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup vegetable oil
02 -
1/2 teaspoon salt
03 -
1 1/2 cups all-purpose flour
04 -
1 teaspoon white vinegar
05 -
1 teaspoon baking soda
06 -
2 tablespoons red food coloring
07 -
1 cup granulated sugar
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon cocoa powder
10 -
1 cup buttermilk, room temperature
11 -
1 teaspoon baking powder
12 -
2 large eggs, room temperature
→ Cheesecake Filling
13 -
1 cup powdered sugar
14 -
16 oz cream cheese, softened
15 -
1 cup fresh strawberries, pureed
16 -
1 teaspoon vanilla extract
17 -
1 cup heavy whipping cream
→ Topping
18 -
Whipped cream
19 -
Fresh strawberries, halved
# Instructions:
01 -
Turn your oven to 350°F. Coat a 9-inch springform pan lightly with grease and line it with parchment.
02 -
Put the flour, cocoa powder, salt, sugar, baking powder, and baking soda into a sifter and sift everything together.
03 -
Stir together the oil, vanilla, room-temperature buttermilk, eggs, red coloring, and vinegar. Slowly mix in the dry ingredients until combined.
04 -
Pour the cake mix into the prepped pan. Bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool fully.
05 -
Beat the cream cheese until smooth. Gradually add in the powdered sugar and vanilla while mixing. Stir in the strawberry puree, and gently fold in whipped cream at the end.
06 -
Spread the filling over the cooled cake top. Chill in the fridge for 4 hours to let it firm up. Finish by decorating with whipped cream and strawberries.
# Notes:
01 -
Chilling for at least 4 hours is essential before eating.
02 -
Room-temp ingredients make mixing smoother.