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Red Velvet Cake with Strawberry and Cream Cheese Layered Delight

This dessert features moist red velvet cake layers infused with cocoa, baked until tender and vibrant in color. It is assembled with fresh strawberries and a creamy cream cheese frosting, resulting in a visually striking and textured layered cake with contrasting soft cake and smooth filling.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 480 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans
  • Cooling rack
  • Spatula

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs at room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons red food coloring gel or liquid
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 pint fresh strawberries hulled and sliced

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper for easy removal.
  • Combine the sifted flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl. Whisk until evenly blended, creating a dry ingredient mixture.
  • Add vegetable oil, buttermilk, eggs, vinegar, food coloring, and vanilla to the dry ingredients. Mix with an electric mixer on medium speed until the batter is smooth and slightly thickened, about 2-3 minutes.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack and cool completely to room temperature, observing the layers set and color deepen.
  • In a mixing bowl, beat softened cream cheese and butter until creamy and smooth. Gradually add sifted powdered sugar and continue to beat until fluffy, about 2 minutes. Set aside.
    2 cups all-purpose flour
  • Place one cake layer on a serving plate. Spread a layer of the cream cheese frosting over the top. Arrange sliced strawberries on the frosting, then top with the second cake layer.
    2 cups all-purpose flour
  • Apply a thin crumb coat of frosting over the assembled cake and refrigerate for 15 minutes to set. Then, evenly spread the remaining frosting over the top and sides of the cake.
    2 cups all-purpose flour
  • Decorate the top with additional fresh strawberries if desired. Slice and serve once the frosting is set and the cake has stabilized structurally, around 30 minutes after frosting.
    2 cups all-purpose flour