Ingredients
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon distilled white vinegar
- 1 tablespoon unsweetened cocoa powder
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Red food coloring, as needed
- 2 quarts fresh strawberries, divided
Whipped Cream
- 2 cups heavy whipping cream
- 2 teaspoons cornstarch
- 1/2 to 3/4 cup powdered sugar, to taste
Ganache
- 1 cup chopped dark chocolate or chocolate chips
- 1/2 cup heavy cream
Ingredients and Why They Matter
Cake base (butter, sugar, eggs): Softened unsalted butter creams with granulated sugar for 5+ minutes to trap air, building light tender crumb—room temp prevents greasy batter. Eggs (room temp) emulsify fully, providing lift/structure; cold eggs cause curdling. These create stable emulsion that holds cocoa/vinegar reaction.
Leavening science (vinegar, cocoa powder, baking soda): Distilled white vinegar (acid) reacts with baking soda (base) producing CO2 bubbles for fluffy rise and tender crumb—classic red velvet magic turning dense batter airy. Unsweetened cocoa (1 tbsp) blooms into subtle chocolate hint; natural or Dutch-processed works, but paste form with vinegar prevents clumping/browning. Baking soda (1.5 tsp) amplifies lift—measure precisely or cake sinks.
Structure/flour (cake flour, salt, buttermilk): Cake flour’s low protein (7-9%) yields fine velvety texture vs all-purpose chewiness—sift twice for aeration. Salt (1/2 tsp) balances sweetness/sharpens cocoa. Buttermilk’s acidity tenderizes gluten while reacting with soda; full-fat preferred for richness—DIY: milk + lemon juice.
Flavor/color (vanilla, red food coloring): Pure vanilla rounds cocoa tang. Gel coloring (preferred) delivers vibrant red without watering batter—add gradually to avoid streaks; liquid needs more.
Strawberries: 2 quarts ripe, fragrant berries—slice 8-10 thin (1/8-inch) for filling, reserve whole for dome. Fresh > frozen (thaw/drain to prevent sogginess); smell sweet, deep red hue.
Stabilized whipped cream (heavy cream, cornstarch, powdered sugar): Cold heavy cream (35-40% fat) whips to stiff peaks; cornstarch (2 tsp) gelatinizes during whipping, trapping air for 48+ hour stability—no weeping. Powdered sugar sweetens smoothly—adjust 1/2-3/4 cup; chill bowl/whisk first.
Ganache (dark chocolate, heavy cream): 60-70% dark chocolate melts smoothly into pourable shine; chips ok if high-quality. Heavy cream (1/2 cup) heated to steaming emulsifies without seizing—cool 10-20 minutes for draping.
Step-by-Step Instructions
I start by preheating oven to 350°F (175°C)—convection users drop to 325°F to prevent center gumminess. Grease/flour two 9-inch round pans thoroughly, including rims; parchment bottoms optional but tap pans on counter to release bubbles. All ingredients reach room temp 1-2 hours prior—soft butter ribbons, eggs emulsify cleanly.
In stand mixer with paddle, I cream 1 cup softened butter and 2 cups sugar on medium 5-7 minutes until pale, fluffy, increased volume—scrapes bowl twice. Color lightens significantly, texture like whipped frosting. Add 2 eggs one-by-one, beating 30-60 seconds each until glossy, no streaks—batter smooth/creamy.
Next, I stir 1 tbsp vinegar + 1 tbsp cocoa into thick paste (darkens immediately). Beat into butter on low until uniform chocolate flecks disappear—smells tangy/chocolaty. This activates cocoa without lumps.
I sift 2 1/2 cups cake flour, 1/2 tsp salt, 1 1/2 tsp baking soda twice into bowl—fluffiest results. Alternate adding dry to batter with 1 cup buttermilk: 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, final 1/3 flour—low speed 20 seconds each, scrape bottom/sides. Batter thickens smoothly, no lumps. Stir in 1 tsp vanilla, then red gel coloring drop-by-drop until vibrant red (8-12 drops)—turns electric without fading.
Divide batter evenly (about 2 1/2 cups/pan)—weigh for precision. Smooth tops with offset spatula, tap pans 3x on counter. Bake middle rack 25-30 minutes: edges pull from pan, tops spring back lightly, toothpick clean or moist crumbs (no batter). Centers dome slightly golden-red. Cool pans 30 minutes—steam escapes preventing collapse—then invert onto racks. Peel parchment if used; cool fully 2+ hours—tops flatten naturally.
While cooling, I wash/dry strawberries gently—hull/slice 8-10 into 1/8-inch pieces for filling (juicy but structured). Reserve prettiest whole for dome. Pat slices dry if weepy.
For whipped cream, I chill bowl/whisk 15 minutes. Beat 2 cups cold cream medium until frothy (2 min), add 2 tsp cornstarch + 1/2-3/4 cup powdered sugar gradually. Increase high to stiff peaks (4-5 min total)—holds straight when whisk lifted, glossy not grainy. Overbeating curdles; stop promptly.
Ganache time: Heat 1/2 cup cream to steaming (not boiling)—microwave 45-60 sec bursts or stovetop. Pour over 1 cup chopped chocolate; rest 10 min undisturbed. Stir center-out until silky 70% cocoa shine—no lumps. Cool 15-20 min—thickens to ribbon stage, coats spoon slowly.
Assembly: Level cooled layers if domed (serrated knife). Place first on plate/cake board. Spread half whipped cream (generous 1 cup) edge-to-edge with offset. Layer sliced strawberries evenly—no gaps, slight overlap. Top second layer; crumb coat thin cream layer, chill 15 min optional.
Ice top with remaining cream—swirl decorative peaks. Pile 12-16 whole strawberries center dome. Drizzle cooled ganache from spoon in zigzags—runs down sides elegantly. Chill 30-60 min sets cream/ganache; serve room temp for best flavor—berries soften slightly.