This Valentine's Day, go naked with this strawberry red velvet cake or naked heart cake. Made with an oil-based red velvet cake batter. Then, filled with fresh strawberry cake filling and whipped cream. A light, refreshing, and elegant cake to celebrate this special day.
Table of Content
Last year my Aadi learned about Valentine's Day. Yes, he's eleven years old so I shouldn't really be surprised. Right? Well, I think it fascinated him very much that there is a day and a special name for 'love'.
He comes home from school one day and starts talking about it as if he was teaching me and Ziv all about Valentine's Day. To his surprise, his mom showed him all the wonderful gifts dad had got her as Valentine's gifts over the year including flowers. And even the cakes that I had made over the year from simple heart cookies to heart pillow cake, conversation heart cakes as well as a heart strawberry gift box cake filled with chocolate-coated strawberries.
Le'ts just say Aadi is very fascinated with this day and he was completely on board to help make Valentine's Day cake. He chose the heart shape, strawberry flavor and he loves whipped cream. I don't know the rest but he says he and his friends enjoyed the cake. Let's just leave it at that.
About this cake
As you can see, it's a naked cake and very lightly frosted with just my sweet strawberry filling on the cake and a whipped cream border for frosting. You can add as much or as little frosting and filling as you like. As a family, we love lightly frosted cakes so that's what I had done here.
This cake is my moist red velvet cake, which I've shared with you previously as a layer cake. In case you didn't realize I already have two red velvet cakes!! One is an oiled based batter which is very light and refreshing. Where you whip the eggs to increase volume. The second is also light, and yet a rich butter-based cake with a traditional creaming method. Now, don't ask me to choose my favorite. You know I love all my cake recipes. And if you love cake, you must try both these recipes, and then tell me which of these you like better.
Valentine's Day heart cake
Well, I made this as Valentine's heart cake. And yet, you can make it any time of the year as a birthday cake, or any other celebration. If you are looking for Valentine's Day inspiration or heart cake inspiration, then you must check out my Valentine Conversation Heart Mini Cakes. Also, my video tutorial for Valentine's Heart Cake and Heart Pillow cakes both covered in fondant. In addition, there is a delicious chocolate heart gift box cake with chocolate-coated strawberries. And, on a lighter note, here is my Valentine's heart macarons and Valentine's heart cookies.
Ingredients and substitutes
- All-purpose flour - All-purpose works just fine. There is no need to use any cake flour or self-raising flour.
- Cocoa powder - This is not a chocolate cake! The purpose of the cocoa powder in this recipe is to deepen the red food color. So, while it does add a hint of taste let's not make it a chocolate cake.
- Sugar - I know we love brown sugar, and yet keeping the sugar, white will give you that gorgeous deep red color. The brown sugar will give you a muddy red color.
- Oil - Works great to keep the cake moist. I would not recommend substituting the oil in this recipe.
- Buttermilk - Provides a nice tender crumb. You can make buttermilk at home in 5 minutes so there is no need to substitute it. Here's how to make homemade buttermilk in 5 minutes.
- Red food color - You can use the supermarket brand liquid red food color for this cake. If you want a natural alternative you can use beetroot juice. But you will need to cook down the juice from a can of beetroot quite a bit. As a result, you get a very concentrated color in just 2 tbsp.
- Baking soda - works perfectly in this recipe with the buttermilk and oil. So do not substitute for baking powder or anything else.
- Vanilla- Always use good quality vanilla. If it's too expensive you must try making it at home. Here's how I make - vanilla extract, vanilla bean paste or vanilla sugar.
Step by step instructions
Prepare
- Preheat the oven to 160 C / 320 F.
- Grease and line a heart-shaped baking pan ( read chefs tips below).
- Sift together the flour, salt, baking soda, and cocoa powder.
Whip eggs
- Whip eggs with a pinch of salt using a whisk attachment for two minutes.
- Then gently add the sugar one tablespoon at a time.
- Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage).
Add wet ingredients
- Once eggs are whipped slowly add the buttermilk.
- Followed by the oil.
- Then the vanilla, and
- Lastly the red food color.
Fold dry ingredients
- Gently fold the flour mix into the egg mixture - add ⅓ with a whisk to prevent lumps.
- Then fold the rest with a spatula gently - turning the bowl as you fold in (see video) .
- Once the batter has no traces of flour.
- Pour into your prepared baking pans.
Bake
- Bake in a preheated oven on the center rack for 25 to 30 minutes or until the skewer inserted comes clean.
- Cool on a wire rack for 10 minutes before you remove from the pan.
- Cool the cake completely before you decorate with frosting.
Prepare Strawberry filling
- Combine chopped strawberries, sugar, and lemon juice in a saucepan
- Cook over low heat until all the sugar is dissolved
- Combine the water and cornstarch then add to the strawberries
- Cook for 2 to 3 minutes mins more until the cornstarch cooks and the mixture is glossy
- Cool completely before using in the cake (see the video on how to make the strawberry filling)
Whip the cream
- Whip the fresh cream with powdered sugar - see how to whip cream - 4 methods here.
- Prepare sugar syrup for cakes -
Assemble
- Level cake if the dome is too high (mine was not so high).
- Moisten cooled cake with simple syrup (optional)
- Pipe a border with whipped cream starting from the top to the bottom in the same direction on both sides of the cake.
- Pour the strawberry filling in the center and spread evenly. (see video)
Frequently asked questions
Unfrosted this red velvet cake will keep at room temperature for three days. Once frosted with whipped cream and strawberry filling it will keep in the fridge for up to 3 days as well. The cake can be frozen unfrosted for up to a month
Absolutely, the strawberry filling is a wonderful combination with red velvet but you can also try raspberry filling, blackberry filling or blueberry filling if you looking for contrast.
Yes, cream cheese is a classic frosting with red velvet. In fact, I have two cream cheese frostings - the classic with butter as well as a no-butter cream cheese frosting. I even have a red velvet cake recipe with cream cheese frosting.
Perhaps not. The recipe works best with oil but I do have a butter-based recipe for red velvet cake with Italian meringue buttercream as well.
Yes, you can. In fact, I do have delicious red velvet cupcakes with cream cheese frosting if you's like to try.
No, there is no need to stabilize the whipped cream unless you plan to keep it for more than a day in the fridge.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Strawberry Red Velvet Cake - Heart Cake
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Cake
- 1 ½ cup (190 g) All-purpose flour
- ¾ tablespoon Cocoa Powder
- ⅓ cup (80 ml) Oil
- ¾ cup (150 g) Sugar
- ⅛ teaspoon Salt
- 2 Eggs (large)
- ½ cup (120 ml) Buttermilk
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ tablespoon Red food color gel ((or 1 tablespoon liquid food color) )
- 1 teaspoon Vanilla extract
Strawberry Filling
- 7 oz (200 g) Strawberry (8 to 10 strawberries)
- 2 tablespoon (30 g) Sugar
- 1 tablespoon Cornstarch
- ¼ cup Water
- 1 tablespoon Lemon juice
Plus
- ¼ cup (60 ml) Simple syrup (optional)
- 1 cup (240 ml) Whipping cream
Instructions
Prepare
- Pre-heat the oven to 160 C / 320 F.
- Grease and line a heart-shaped baking pan ( read chefs tips below).
- Sift together the flour, salt, baking soda, and cocoa powder.
Whip eggs
- Whip eggs with a pinch of salt using a whisk attachment for two minutes.
- Then gently add the sugar one tablespoon at a time.
- Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage).
Add wet ingredients
- Once eggs are whipped slowly add the buttermilk.
- Followed by the oil.
- Then the vanilla, and
- Lastly the red food color.
Fold dry ingredients
- Gently fold the flour mix into the egg mixture - add ⅓ with a whisk to prevent lumps.
- Then fold the rest with a spatula gently - turning the bowl as you fold in (see video).
- Once the batter has no traces of flour.
- Pour into your prepared baking pans.
Bake
- Bake in a preheated oven on the center rack for 25 to 30 minutes or until the skewer inserted comes clean.
- Cool on a wire rack for 10 minutes before you remove from the pan.
- Cool the cake completely before you decorate with frosting.
Strawberry FIlling
- Combine chopped strawberries, sugar, and lemon juice in a saucepan
- Cook over low heat until all the sugar is dissolved
- Combine the water and cornstarch then add to the strawberries
- Cook for 2 to 3 minutes mins more until the cornstarch cooks and the mixture is glossy
- Cool completely before using in the cake.
Whip the cream
- Whip the fresh cream with powdered sugar - see how to whip cream -4 methods here.
Assemble
- Level cake if the dome is too high (mine was not so high).
- Moisten cooled cake with simple syrup (optional)
- Pipe a border with whipped cream starting from the top to the bottom in the same direction on both sides of the cake.
- Pour the strawberry filling in the center and spread evenly. (see video)
Recipe Notes & Tips
Alternatively
- If you want you can split the cake into two making to layers.
- If you cut the layers in half make sure to divide the filling and frosting accordingly.
- Place the second layer after you have filled and frosted the first layer.
- Repeat the process piping a border and add more filling.
- You can use any remaining frosting on the sides of the cake.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jenny
Your sweet treat is perfect to treat your loved ones with on Valentine's Day. I'll be featuring it tonight at Merry Monday. Hope to see you at the party!
Veena Azmanov
Thank you so much, Jenny.
Debra Hargreaves
Hi, the cake looks gorgeous, but I couldn’t help noticing that the recipe says 2 eggs but in the video there’s 3?
Veena Azmanov
Hey Debra, Yes, the batter in the video is modified for two cakes. I made more batter for two hearts (another mini heart as well) Thanks
Amy
This looks delicious! I may have to make this for my daughter for Valentine's Day. Thanks so much for sharing at Sweet Inspiration!
Veena Azmanov
Thank you, Amy.
Donna
This cake is both pretty and delicious! Thanks for sharing so many tips about baking. I hope your enjoy Valentine's this year. I have pinned this to try out this year. Thanks for sharing at #HomeMattersParty
Veena Azmanov
Thank you, Donna. Let me know how it was.