Red Velvet Strawberry Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup of vegetable oil
02 -
1 teaspoon of baking soda
03 -
1 teaspoon of baking powder
04 -
1 and 1/2 cups of plain flour
05 -
1 tablespoon of cocoa powder
06 -
1 cup of sugar
07 -
1/2 teaspoon of salt
08 -
1 cup of buttermilk (room temperature)
09 -
2 eggs, also at room temperature
10 -
2 tablespoons of red food dye
11 -
1 teaspoon of white vinegar
12 -
1 teaspoon of vanilla essence
→ Cheesecake Filling
13 -
16 ounces of softened cream cheese
14 -
1 cup of pureed fresh strawberries
15 -
1 cup of powdered sugar
16 -
1 teaspoon of vanilla
17 -
1 cup of heavy cream, whipped
→ Topping
18 -
Whipped cream
19 -
Fresh strawberries sliced in half
# Instructions:
01 -
Turn the oven on to 350°F. Grease a 9-inch springform pan and line it with parchment paper.
02 -
Sift the flour, sugar, cocoa powder, salt, baking soda, and baking powder into a bowl.
03 -
Combine the vegetable oil, buttermilk, eggs, red food dye, vanilla, and vinegar by whisking them together. Stir the wet mix into the dry ingredients till everything’s just combined.
04 -
Pour the cake mix into the pan and bake it for about 25 to 30 minutes. Take it out when it’s cooked through and let it cool all the way down.
05 -
Using a mixer, beat the cream cheese while slowly adding in the sugar and vanilla. Mix in the pureed strawberries, then gently fold in the whipped cream.
06 -
Spread the cheesecake filling over the cooled cake. Let it chill in the fridge for at least 4 hours till it firms up. Top it with whipped cream and fresh strawberry halves.
# Notes:
01 -
Cool the cake for at least 4 hours in the fridge before slicing or serving.
02 -
Getting your ingredients to room temp makes everything blend better.