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Dark Velvet Strawberry Cake

A decadent and delightful cake that combines rich chocolate flavors with fresh strawberries, perfect for impressing friends and family.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dark Velvet Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk Or a buttermilk substitute (milk + vinegar or lemon juice)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Added gradually to thin out the batter
  • ½ cup fresh strawberries, chopped For mixing into batter
For the Strawberry Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
For Garnish
  • to taste fresh strawberries, whole or sliced
  • to taste cocoa powder or chocolate shavings Optional garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.
  4. In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Mixing and Baking
  1. Pour the wet mixture into the dry ingredients and mix on medium speed for about 2 minutes.
  2. Gradually add the boiling water to the batter. Fold in the chopped strawberries gently.
  3. Divide the batter evenly between the prepared cake pans.
  4. Bake for 30-35 minutes, or until a toothpick comes out clean.
Cooling and Frosting
  1. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  2. In a mixing bowl, combine softened cream cheese and butter until smooth. Gradually blend in the powdered sugar, then stir in the pureed strawberries and vanilla extract.
Assembly
  1. Place one cake layer on a serving plate, slather on a generous amount of strawberry frosting, then top with the second layer.
  2. Cover the top and sides of the cake with the remaining frosting.
  3. Decorate with fresh strawberries and a sprinkle of cocoa powder or chocolate shavings, if desired.

Notes

If you are out of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. Store leftovers in an airtight container in the fridge for up to 3 days.