Description
This Dark Velvet Strawberry Cake is a moist, rich chocolate cake layered with fresh strawberries and whipped cream. Its deep cocoa flavor combined with the sweetness of strawberries makes it a perfect dessert for any occasion, offering a luscious and visually stunning treat that’s sure to impress.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Filling and Topping
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare Pans: Grease and flour two 9-inch round cake pans thoroughly to prevent sticking and help the cakes release easily.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt, whisking to evenly distribute all ingredients.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and fully combined without lumps.
- Incorporate Boiling Water: Gradually pour in the boiling water while stirring carefully to thin the batter; this step helps create a moist and tender cake texture.
- Pour Batter: Evenly divide the batter between the prepared cake pans, smoothing the tops for uniform baking.
- Bake Cake: Place pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and place on wire racks to cool completely before frosting.
- Whip Cream: In a mixing bowl, whip the heavy cream until soft peaks form, making sure it holds shape without becoming stiff or overbeaten.
- Assemble Cake: Spread a layer of whipped cream on one cake layer, arrange sliced strawberries over the cream, then place the second layer on top. Finish by spreading whipped cream on the top and decorating with additional strawberries if desired.
Notes
- Ensure the boiling water is added gradually to avoid cooking the eggs in the batter prematurely.
- The buttermilk enhances the cake’s moistness and tangy flavor, but you can substitute with regular milk plus a teaspoon of lemon juice or vinegar if needed.
- For best flavor, use fresh ripe strawberries and whip the cream just until soft peaks form to avoid separation.
- This cake is best served the same day to maintain freshness, but can be stored covered in the refrigerator for up to 2 days.
- If you don’t want to use heavy cream, you can substitute with whipped coconut cream for a dairy-free option.
