Continuing, I add the baking soda and vinegar into the batter, which creates a beautiful reaction that further lends to the cake’s texture. After gently folding everything together, I divide the batter evenly into the prepared pans. I bake these in the oven for 25-30 minutes or until a toothpick inserted comes out clean. Once they are baked, the vibrant red cakes start to cool, and I can hardly wait to frost them.
While the cakes cool completely, I prepare the strawberry frosting. In a mixing bowl, I beat the softened butter until fluffy, then gradually add powdered sugar, continuing to beat until it’s smooth. Once this is mixed, I fold in the strawberry puree, creating a lovely pink frosting infused with natural fruit flavor. The scent of fresh strawberries is just divine!
Finally, once the cakes are completely cool, I place the first layer on my cake stand, spreading a generous amount of frosting on top. I then layer the second cake and frost the top and sides as beautifully as I can muster. For that final touch, I garnish with slices of fresh strawberries. Voilà, my Red Velvet Strawberry Cake is ready to steal the show!
Pro Tips for Best Results
I tested this recipe using different brands of food coloring, and I found that gel food coloring provided the richest color without altering the taste or texture of the cake. If you have access to it, I recommend using that for the best results.
Another tip I discovered is to let your ingredients come to room temperature before mixing. This little step dramatically improves the cake’s texture, making it moist and fluffy. It honestly makes such a difference!
Lastly, I urge you to be patient when layering. It’s tempting to rush in with frosting, but allowing the cakes to cool completely ensures they won’t fall apart, making your final cake just as stunning as it is delicious.
Common Mistakes to Avoid
One of the most common missteps when baking a cake like this is not measuring ingredients adequately. I remember the first time I made this cake; I was a bit too generous with the flour, and it left the cake dense rather than light and airy. My advice? Always scoop your flour and level it off with a knife instead of packing it in.(See the next page below to continue…)