Strawberry Red Velvet Heart Cake
A delightful blend of red velvet and fresh strawberries, perfect for special occasions with its charming presentation and moist texture.
Ingredients
For the cake
- 2 cups all-purpose flour Spoon and level for accuracy
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cocoa powder Use natural unsweetened for classic flavor
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk Or use 1 cup milk + 1 tbsp vinegar as a quick substitute
- 2 large eggs Room temperature
- 2 tablespoons red food coloring Or beet powder for natural color
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon white vinegar
- 1 cup fresh strawberries, mashed Thawed frozen strawberries can be drained and used
For the frosting and garnish
- Cream cheese frosting Store-bought or homemade
- 1 cup fresh strawberries For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour heart-shaped cake pans; line bottoms with parchment if desired.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cocoa powder, and salt.
- In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla, and white vinegar until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few small streaks of flour are okay. Avoid overmixing.
- Fold in the mashed strawberries with a spatula, distributing them evenly without beating air into the batter.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, rotating pans once halfway through. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Frosting and Serving
- Once cooled, frost with cream cheese frosting and decorate with halved or sliced fresh strawberries.
Notes
Serve slightly chilled or at room temperature for the best texture. Store cake covered in the refrigerator if frosted; use within 3–4 days.