Ingredients

For the Hibiscus Strawberry Ripple

  • 1 cup dried hibiscus flowers
  • 1 cup water
  • 1 cup fresh strawberries, hulled and chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Vanilla Cake

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk, room temperature

For the Whipped Cream Frosting

  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, for garnish (optional)
  • Dried hibiscus petals, for garnish (optional)

Equipment

  • 2 (8-inch) round cake pans
  • Parchment paper
  • Medium saucepan
  • Fine mesh strainer
  • Mixing bowls
  • Electric mixer (stand or hand)
  • Spatula
  • Cooling rack
  • Piping bag (optional, for frosting)

Instructions

Prepare the Hibiscus Strawberry Ripple

  1. In a medium saucepan, bring 1 cup of water to a boil. Add dried hibiscus flowers, remove from heat, and let steep for 10 minutes.
  2. Strain the hibiscus tea through a fine mesh strainer into a clean saucepan, discarding the flowers.
  3. Add chopped strawberries, sugar, and lemon juice to the hibiscus tea. Simmer over medium heat for 5-7 minutes until strawberries soften.
  4. Mash the strawberries with a fork or blend lightly for a smoother texture. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
  5. Remove from heat and let cool completely. The ripple should be thick but spreadable.

Make the Vanilla Cake

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream butter, vegetable oil, and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients (dry, milk, dry, milk, dry). Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly between the two prepared pans. Spoon 2-3 tablespoons of the hibiscus strawberry ripple onto each batter and swirl gently with a knife to create a marbled effect.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.

Prepare the Whipped Cream Frosting

  1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  2. Continue whipping until stiff peaks form, but do not overwhip (the cream should be smooth and spreadable).

Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a thin layer of whipped cream frosting over the top, followed by a drizzle of the hibiscus strawberry ripple.
  2. Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream frosting, creating smooth or decorative swirls as desired.
  3. Optionally, pipe extra whipped cream on top and garnish with fresh strawberries and dried hibiscus petals for a vibrant look.

Serving and Storage

  • Serve immediately or refrigerate for up to 2 hours before serving to keep the whipped cream firm.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream may soften over time, so consume within a day or two for best texture.

Tips

  • For a stronger hibiscus flavor, increase the steeping time to 15 minutes.
  • If fresh strawberries are unavailable, frozen strawberries (thawed and drained) can be used.
  • Ensure all cake ingredients are at room temperature for a smoother batter.
  • For a more dramatic ripple effect, add more hibiscus strawberry mixture and swirl lightly to maintain distinct patterns.