Description
A delicious and visually stunning Strawberry Red Velvet Cake with layers of strawberry buttercream and a chocolate drip.
Ingredients
Scale
- 2.5 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- ¼ cup cocoa powder (I use 2 tablespoons of dutch or natural unsweetened and 2 tablespoons of dark)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1.5 cups granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- 1 ⅓ cups milk, keep ⅓ separate
- 1 tablespoon plus 1 teaspoon white vinegar, kept separate
- 1 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon red liquid food coloring (I use McCormick)
- 3 ½ cups strawberries, fresh or frozen (for the buttercream)
- 1 ½ cups granulated sugar (for the buttercream)
- 8 cups confectioners’ sugar (for the buttercream)
- 1 cup unsalted butter or vegan baking stick (for the buttercream)
- ¼ cup plus 2 tablespoons water (for the buttercream)
- 2 teaspoons pure vanilla extract (for the buttercream)
- 2 pinches kosher salt (for the buttercream)
- ¾ cup chocolate chips (for the drip)
- 6 tablespoons unsalted butter or vegan baking stick (for the drip)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the gluten free flour, cocoa powders, baking powder, baking soda and salt.
- Measure out 1 cup of milk in a large measuring cup and add in 1 tablespoon of white vinegar. Mix with a spoon and let sit for 5-10 minutes to create vegan buttermilk.
- In a small bowl, mix together the cornstarch and water until it is thin and watery. Set aside.
- Beat together the butter or vegan baking stick and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the cornstarch mixture in two parts, mixing until combined.
- Stir your vegan buttermilk and add the other ⅓ cup of milk, the teaspoon of white vinegar, red food coloring, and vanilla. Whisk to combine.
- With the mixer on low speed, alternate adding dry and wet ingredients in three sections, starting and ending with dry ingredients. Mix until fully combined.
- Divide the batter between the two cake pans and smooth the tops.
- Bake for 45 minutes until slightly springy when touched. Cool in the pan then transfer to a cooling rack.
- Once completely cooled, slice each cake in half horizontally to create 4 layers.
- For the frosting, combine quartered strawberries and granulated sugar in a saucepan, stirring for 5-8 minutes until liquefied. Strain the strawberry liquid to remove seeds.
- Beat room temperature butter until creamy, then add confectioners’ sugar, water, strained strawberry liquid, salt, and vanilla. Beat until smooth.
- To assemble, place one cake layer on a stand, frost with ⅕ of the frosting, and repeat for remaining layers.
- Place the last layer of cake bottom side up for a flat top. Frost the top and sides with a thin layer of icing.
- Chill the cake uncovered in the fridge for 15-20 minutes to stabilize.
- For the chocolate drip, melt chocolate chips with butter and let cool before decorating the cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Keep an eye on the cake during baking to avoid overbaking.
- Use a sifter for the confectioners’ sugar to avoid lumps in the frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg