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Strawberry Red Velvet Cake without Food Coloring!

Amy
Strawberry red velvet cake made without red food coloring is a one pan, two layer incredibly delicious cake. The only equipment needed is a handheld electric mixer.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 33 minutes
Refrigeration 1 day
Total Time 1 day 53 minutes
Course Dessert
Cuisine American
Servings 9
Calories 681 kcal

Equipment

  • 1 13x9 glass baking pan
  • 1 medium bowl
  • 1 Large bowl
  • 1 spoon
  • 1 handheld electric mixer
  • 1 Rubber spatula
  • aluminum foil
  • 1 Airtight container

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 cup 1 % milk
  • ½ cup extra virgin olive oil
  • ¼ cup cocoa powder
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tbs white vinegar
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder

Strawberry vanilla frosting

  • 2 cups confectioners' sugar
  • ¼ teaspoon vanilla extract
  • ½ cup sliced fresh strawberries
  • 2 tablespoon 1% milk
  • ½ cup unsalted butter, softened

Instructions
 

  • Preheat the oven to 350 degrees.
  • To make the cake batter, in a large mixing bowl, add all the dry ingredients and stir with a spoon. When there are no lumps, add all of the wet ingredients.
  • Using an electric hand mixer on medium speed, mix until all is blended well and is a smooth batter.
  • Then pour the batter, scraping the sides of the bowl into a greased 9x13 glass pan. Bake for approximately 33 minutes. Check for doneness with a toothpick or fork. When it comes out clean, it should be ready.
  • Set aside to cool. You can leave it in the pan.
  • While the cake is cooling, in a bowl, combine all of the ingredients for the icing, except for the strawberries. Using the electric mixer on medium speed, mix until there are no lumps, and all is smooth.
  • Add the fresh strawberries to the frosting. Using the mixer blend them well. Place the finished frosting into the refrigerator.
  • Once the cake has cooled, cut it in half making two layers of cake, and place in the refrigerator.
  • Remove the cake and frosting from the refrigerator. Remove one half of the cake and place on a pan or plate. Frost the entire cake layer.
  • Then add the other half making the top of the cake. Frost that layer as well.
  • Then frost the sides of the cake too.

Notes

Storage

This delicious cake should be stored in the refrigerator in an airtight container for up to four days.
Hint: Do you prefer a thicker layer of frosting in between the two layers and on top of your cake? You may consider doubling the frosting recipe.
Keyword strawberry red velvet cake