Dark Velvet Strawberry Cake

by

Description:
The Dark Velvet Strawberry Cake is a delicious twist on the classic red velvet cake, incorporating the rich flavor of dark chocolate and the freshness of strawberries. The moist, tender cake layers are perfectly complemented by a smooth strawberry-infused frosting, creating a vibrant dessert that’s both decadent and refreshing. This cake is perfect for birthdays, special occasions, or anytime you want to impress with a bold and flavorful treat.

Origin:
The velvet cake originated in the United States, with the classic “red velvet” being a popular choice. The “dark velvet” version incorporates cocoa powder for a deeper, richer flavor, while the addition of strawberries brings a sweet, fruity element, creating a modern and indulgent take on a traditional dessert.

Ingredients:

For the cake:

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (dark or regular)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 tablespoon vegetable oil
  • 1 cup pureed fresh strawberries (about 6-8 large strawberries)
  • 2 tablespoons red food coloring (optional, for traditional velvet color)
  • ½ cup hot water (to dissolve cocoa powder)

For the strawberry frosting:

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3-4 cups powdered sugar (adjust for desired sweetness)
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (if needed, to adjust frosting consistency)

For garnish (optional):

  • Fresh strawberries (sliced)
  • Chocolate shavings or curls (optional)

Instructions:

  1. Prepare the cake:
    • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
    • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    • In a separate bowl, combine the hot water and cocoa powder, stirring until smooth. Set aside to cool slightly.
    • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and oil.
    • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
    • Stir in the pureed strawberries and cocoa-water mixture until fully combined. If desired, add food coloring to give the cake a vibrant red color.
    • Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
  2. Bake the cake:
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
    • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  3. Prepare the strawberry frosting:
    • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
    • Gradually add powdered sugar, 1 cup at a time, and beat until smooth and fluffy.
    • Stir in the pureed strawberries and vanilla extract. If the frosting is too thick, add a tablespoon of heavy cream to reach the desired consistency.
  4. Assemble the cake:
    • Once the cakes have cooled completely, level them with a serrated knife if necessary to ensure even layers.
    • Place the first layer of cake on a serving platter and spread a generous layer of strawberry frosting on top.
    • Place the second cake layer on top and frost the entire cake with the remaining strawberry frosting.
  5. Decorate:
    • Garnish the cake with fresh sliced strawberries and chocolate shavings or curls, if desired.
  6. Chill and serve:
    • For the best flavor, refrigerate the cake for about 30 minutes to allow the frosting to set.
    • Slice and enjoy your delicious Dark Velvet Strawberry Cake!

Tips for Success:

  • Fresh strawberries: Use fresh, ripe strawberries for the pureed filling and frosting to get the best flavor.
  • Frosting consistency: If the frosting is too thin, add more powdered sugar; if it’s too thick, a little heavy cream will loosen it up.
  • Moist cake: The combination of buttermilk and fresh strawberries will keep the cake moist and tender.
  • Food coloring: The food coloring is optional, but it gives the cake a more traditional “velvet” look. You can omit it for a more natural appearance.

Recommendations:

  • Pair with fresh fruit: For a light side, serve with a few extra fresh strawberries or even raspberries to balance the richness of the cake.
  • Serve with a drink: This cake pairs wonderfully with a light iced tea, lemonade, or even a glass of sparkling wine for a special touch.
  • Make mini cakes: You can make mini versions of this cake in cupcake form for a fun, individual dessert!

Nutrition (per serving):
Note: The nutrition values are approximate and will vary depending on specific ingredients and portions.

  • Calories: 350-400 kcal
  • Fat: 20g
  • Carbohydrates: 45g
  • Sugar: 35g
  • Protein: 3g
  • Sodium: 150mg

Enjoy the indulgent combination of dark velvet and strawberry in every bite of this Dark Velvet Strawberry Cake! Perfect for any special occasion or when you just want a decadent dessert to treat yourself and your loved ones.

Leave a Comment