Big Red Cake Recipe

Indulge in this irresistible Big Red Strawberry Swirl Cake! A moist and fluffy vanilla cake swirled with a luscious strawberry compote, topped with fresh strawberries for an elegant and unforgettable dessert. Perfect for birthdays, celebrations, or a special treat.

Prep Time 30 mins
Cook Time 60 mins
Calories 583.8 kcal
Protein 17g
Rating 3.0 (2 Reviews)
Big Red Cake 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Big Red Cake

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How to Make Big Red Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then add the vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. In a small bowl, gently mash the strawberries for the compote. Stir in the sugar and cornstarch until combined.
  6. Divide the cake batter evenly between the prepared cake pans. Spoon spoonfuls of the strawberry compote over the batter in each pan, swirling gently with a knife or toothpick to create a marbled effect.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Once cooled, frost the cake with your favorite frosting (recipe not included). Decorate the top with fresh strawberries for an extra touch of elegance.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

238g

Fat

43g

Carbs

29g

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