Oh my goodness, let me tell you about this dark velvet strawberry cake! It’s an absolute showstopper, rich and decadent, perfect for those special occasions when you want to impress. Picture this: layers of velvety chocolate cake, fluffy whipped cream, and fresh strawberries all coming together to create a dessert that’s not just a treat for your taste buds, but also a feast for your eyes! Trust me, once you take a bite, you’ll be hooked. It’s the kind of cake that makes any celebration feel a little extra special, whether it’s a birthday, anniversary, or just a Tuesday that needs brightening up!
Ingredients List
Before we dive into the baking magic, let’s gather our ingredients for this luscious dark velvet strawberry cake. Having everything ready makes the process so much smoother and more enjoyable! Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (make sure it’s at room temperature!)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream (for that dreamy whipped topping)
Make sure all your ingredients are at room temperature for the best results. This helps everything mix together beautifully and ensures a moist, rich cake. Now, let’s get ready to bake this beauty!
How to Prepare the Dark Velvet Strawberry Cake
Now that we’ve got our ingredients ready, let’s roll up our sleeves and get baking! This process is so much fun and, trust me, the aroma that fills your kitchen will be heavenly. Follow these steps, and you’ll have a stunning cake that everyone will rave about!
Preheat and Prepare Pans
First things first—preheat your oven to 350°F (175°C). This is super important because it helps the cake rise beautifully! While that’s heating up, grab two 9-inch round cake pans. Grease them generously with butter or cooking spray, then dust them with flour to make sure the cakes come out easily once baked. No one wants a cake stuck in the pan, right?
Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk these together really well—this helps to aerate the mixture and ensures even distribution of the leavening agents. You want everything perfectly blended before adding any wet ingredients, so go ahead and get your arm workout in!
Combine Wet Ingredients
Now it’s time to add the fun stuff! To the dry mixture, add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix everything together until it’s super smooth. I usually use a hand mixer for this part, but a whisk works just fine too. Just make sure there are no lumps hiding out in there! And remember, keep the mixing gentle and avoid overdoing it.
Combine and Bake
Here comes the exciting part! Gradually stir in the boiling water. This step might seem a little strange, but it’s key for achieving that moist cake texture we all love. Be careful—mix it in slowly to avoid any splashes! Once everything’s well combined, pour the batter evenly into your prepared pans. Bake in the preheated oven for about 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Seriously, the smell will be irresistible!
Cooling and Whipping Cream
Once the cakes are baked, let them cool in the pans for about 10 minutes. This is crucial, so they don’t fall apart when you try to flip them out! After that, gently turn them out onto wire racks to cool completely. While they’re cooling, let’s whip up some dreamy whipped cream. Pour the heavy cream into a mixing bowl and whip it until soft peaks form. You want it fluffy, but not too stiff—just perfect for spreading!
Assemble the Cake
Alright, it’s time for the fun part—assembling our dark velvet strawberry cake! Place one layer of cake on a serving plate, spread a generous layer of whipped cream on top, and then sprinkle on those fresh strawberries. Lay the second cake layer on top and repeat the process, finishing with a lovely dollop of whipped cream and more strawberries on top. Wow, doesn’t that look gorgeous? Your cake is now ready to impress!
Why You’ll Love This Recipe
- Rich and decadent flavor that’s perfect for chocolate lovers!
- Beautifully layered with fresh strawberries and whipped cream for a delightful contrast.
- So easy to make with straightforward steps—ideal for bakers of all skill levels!
- Perfect for special occasions, from birthdays to anniversaries, or just because!
- The moist texture keeps every bite incredibly satisfying.
- It looks stunning, so it’s sure to impress your guests!
- Leftovers (if there are any!) stay delicious for days in the fridge.
Tips for Success
Now that you’re all set to make this dark velvet strawberry cake, let me share some pro tips to ensure it turns out absolutely perfect!
- Room Temperature Ingredients: Make sure all your ingredients—like eggs and buttermilk—are at room temperature. This helps them mix more easily and leads to a smoother batter that bakes evenly.
- Don’t Skip the Boiling Water: This step is essential for moisture! It might feel odd, but trust me, it makes the cake incredibly soft and velvety. Just be careful when you add it, and mix slowly to avoid any splashes!
- Cool Completely: Allow your cakes to cool completely before frosting. If they’re even slightly warm, the whipped cream might melt, and we definitely want that fluffy topping to stay put!
- Enhance the Flavor: For an extra burst of flavor, consider adding a splash of almond extract to the batter or infusing your whipped cream with a hint of vanilla or a bit of powdered sugar for sweetness.
- Serving Tips: If you’re serving the cake later, keep the whipped cream and strawberries separate until just before serving. This keeps everything fresh and prevents sogginess!
With these tips in your back pocket, you’re well on your way to creating a show-stopping dark velvet strawberry cake that everyone will adore. Happy baking!
Nutritional Information Disclaimer
While I love sharing my recipes, it’s important to remember that nutritional values can vary significantly based on the specific ingredients and brands you use. So, consider this an estimate! For each slice of this delectable dark velvet strawberry cake, you can expect approximately:
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keep in mind that these values are based on standard ingredients, so your own cake might differ a bit. It’s always a good idea to check the labels on your ingredients if you’re keeping a close eye on nutrition!
FAQ Section
Can I make this cake in advance?
Absolutely! You can bake the layers a day ahead and store them wrapped in plastic wrap at room temperature. Just keep the whipped cream and strawberries separate until you’re ready to assemble and serve. This way, your cake will still taste fresh and delightful!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà! You’ve got your own buttermilk ready to go.
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using them in the cake. Fresh strawberries add a lovely texture and flavor, but frozen ones work in a pinch, especially if you’re making the cake out of season!
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Just remember, if you have leftover whipped cream and strawberries, it’s best to keep them separate to avoid sogginess. You want to keep that luscious texture intact!
Can I freeze this cake?
Absolutely! You can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just make sure to let them cool completely before freezing. When you’re ready to enjoy, thaw them in the fridge overnight, then assemble with whipped cream and strawberries once they’re at room temperature.
Dark Velvet Strawberry Cake: 7 Reasons You’ll Love It
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and decadent dark velvet strawberry cake, perfect for special occasions.
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
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Gradually stir in boiling water until well combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes, then turn them out onto wire racks.
- Whip the heavy cream until soft peaks form.
- Spread whipped cream and strawberries between the layers and on top of the cake.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, let the cake sit overnight before serving.
- Store leftovers in the refrigerator.
- Prep Time: 20 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: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: dark velvet strawberry cake, chocolate cake, dessert, strawberry dessert