Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 ounces cream cheese
- 1 cup unsalted butter
- 4 to 5 cups powdered sugar
- 1/2 cup fresh strawberry puree
- 1 cup fresh or frozen strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Chocolate chips or shaved chocolate
Directions
Preheat the oven to 350°F (175°C).
Grease and flour four 6-inch round cake pans.
Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
Whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar in a separate bowl.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly among the four prepared pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Beat the softened cream cheese and butter together until smooth and creamy in a large bowl.
Gradually add the powdered sugar, one cup at a time, mixing until the frosting is light and fluffy.
Mix in the strawberry puree, vanilla extract, and salt.
Combine the strawberries, granulated sugar, and lemon juice in a small saucepan.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Cook for about 5 minutes until the strawberries have softened.
Stir in the cornstarch slurry and cook for another minute until the glaze thickens.
Remove the glaze from the heat and let it cool completely.
Frequently Asked Questions
How should I store this Four-Layer Red Velvet and Strawberry Cake to keep it fresh?
Once fully cooled, store the assembled cake in an airtight container. If frosted with a dairy-based frosting, keep it refrigerated for up to 4 days, allowing it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Can I substitute buttermilk in this red velvet recipe if I don't have any on hand?
Yes, you can easily create a substitute for the 1 cup of buttermilk required by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles before incorporating it into your batter.
What is the best way to ensure my four 6-inch cake layers bake evenly at 350°F?
For even baking, ensure your oven is fully preheated to 350°F (175°C) before placing the pans inside. Also, make sure the batter is equally divided among the four greased and floured 6-inch pans to help maintain consistent cooking times during the 26-minute bake.
