Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 1/2 cups fresh strawberries, sliced (plus extra for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another large bowl, beat sugar, eggs, oil, buttermilk, vinegar, vanilla, and red food coloring until smooth.
- Add dry ingredients to wet and mix until just combined.
- Divide batter between prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until light and fluffy.
- Layer cake with frosting and sliced strawberries between layers. Frost top and sides. Garnish with extra strawberries if desired.
Notes
- Add strawberry jam between layers for extra flavor.
- Use whipped cream for a lighter frosting option.
- Bake as cupcakes for individual servings.
- Mix chopped strawberries into the batter for more fruit throughout.
- Let cake sit at room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 270mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg