Description
A delicious and visually stunning Red Velvet Strawberry Glaze Cake, perfect for any celebration.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tbsp red food coloring, depending on desired color
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/3 cup granulated sugar (for glaze)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/2 tsp vanilla extract (optional, for glaze)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1–2 tbsp milk or heavy cream (if needed)
- 6–8 fresh strawberries, sliced or halved (for decoration)
- Red velvet cake crumbs (optional, for decoration)
Instructions
- Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easier removal.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, vinegar, and red food coloring until smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir gently until the batter is smooth and no dry flour remains. Avoid overmixing. Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks. Let them cool completely before frosting.
- Place the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the strawberries soften and release their juices.
- In a small bowl, mix the cornstarch with the cold water until smooth. Stir this mixture into the strawberries and cook for another 1–2 minutes, until thick and glossy. Remove from the heat and stir in the vanilla extract, if using. Let the glaze cool completely before adding it to the cake.
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed at first to prevent a cloud of sugar. Add the vanilla extract and beat until fluffy. If the frosting is too thick, add milk or heavy cream 1 teaspoon at a time.
- Place one completely cooled cake layer on a serving plate. Spread an even layer of cream cheese frosting over the top.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of red food coloring based on your desired cake color.
- Store any leftover cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg