Description
A luxurious fusion dessert combining a moist red velvet sponge base with a silky strawberry cream cheese layer. The tangy cocoa-vinegar cake contrasts with bright strawberry purée, creating a show-stopping cake perfect for celebrations.
Ingredients
1 ½ cups all-purpose flour, sifted
1 cup granulated sugar
1 tbsp unsweetened Dutch-process cocoa powder
1 cup buttermilk, room temperature
2 tbsp red gel food coloring
16 oz full-fat cream cheese, softened
1 cup fresh strawberry purée (about 8–10 large strawberries)
1 cup heavy whipping cream
¼ cup powdered sugar
⅛ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Sift flour, sugar, and cocoa powder into a bowl.
In a separate bowl, whisk buttermilk and red food coloring until smooth.
Gently fold wet ingredients into dry mixture until just combined. Avoid overmixing.
Divide batter into two 6-inch round pans. Bake for 25-30 minutes until toothpick inserted comes out clean.
Meanwhile, beat cream cheese until smooth. Fold in strawberry purée.
In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold into cream cheese mixture.
Chill cream cheese layer for 1 hour to firm. Assemble the cake: place one layer on serving plate, top with chilled cream cheese mixture, and gently place the second cake layer on top. Chill for 2-3 hours before serving.
Notes
Use room temperature cream cheese for smooth blending.
Gel coloring provides vibrant red without diluting batter.
Chill cake overnight for optimal texture.
Store refrigerated for up to 3 days.
- Prep Time: 45
- Cook Time: 30
- Category: Easy Homemade Dessert Recipes & Treats
- Method: Baking
- Cuisine: Fusion / Modern Pastry
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg