Strawberry Vanilla Cake
A moist vanilla cake enhanced with fresh strawberries and strawberry jam.
Equipment
- mixing bowls
Ingredients
Vanilla Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 5 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups buttermilk
Vanilla Icing
- 1 pound unsalted butter at room temperature
- 6 cups confectioners' sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons whole milk
Strawberry Vanilla Cake
- 1 recipe Vanilla Cake
- 1 recipe Vanilla Icing
- 1 cup strawberry jam
- 1 cup fresh strawberries hulled and cut to a medium dice
Instructions
Vanilla Cake Instructions
- Preheat the oven to 350˚F. Grease 3 8-inch round cake pans with butter or nonstick cooking spray and set aside. (You can also use two 9-inch pans or 36-count cupcake pans.
- Sift the flour, baking powder, and salt in to a mixing bowl and set aside.
- Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
- Add the sugar and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure that the butter and sugar are well mixed.
- Add the eggs, one at a time, mixing thoroughly after each addition. Again, scrape down the sides and bottom of the bowl to make sure the ingredients are fully combined.
- Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combined, about 15 seconds.
- Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that all the flour is fully incorporated.
- Pour the batter evenly into the prepared pans. The batter should come about halfway up the sides of the pans.
- Bake for 40 - 45 minutes, rotating the pans once halfway through.
- When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow to cool in the pans for 5 to 10 minutes. Run an offset spatula or dull knife around the edge of the cakes and the pans Transfer the cakes, right side up to a wire cooling rack to bring them to room temperature.
- Once the cakes are at room temperature, ice as desired.
Vanilla Icing Instructions
- Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes.
- Add the confectioners' sugar and mix on low speed until incorporated, about 2 minutes. (At this point, the mixture will be somewhat thick and pasty.)
- Add the vanilla and milk and mix on medium~high speed until smooth, about 2 minutes.
- Use the icing immediately, or keep it in an airtight container at room temperature for up 3 days. Before using, beat the icing in a mixer or stir vigorously with a rubber spatula for about 2 minutes.
Strawberry Vanilla Cake Assembly
- Bake the Vanilla Cake per the instructions.
- While the cake is baking and cooling, prepare the Vanilla Icing. Set aside.
- If necessary, trim the top of each cake layer with a serrated knife to make it even and flat.
- Place the first cake layer on your cake stand or cake plate. Use an offset spatula to spread a thin layer of strawberry jam across the top of the cake.
- Take a scoop of Vanilla Icing and spread it across the top of the jam, using a cake spatula and adding more as needed until it makes a layer about 1/2~inch thick.
- Center another layer of cake on top of the first layer and gently press it into the icing below. Repeat the process of spreading the jam and then the icing. Repeat with the last layer of cake.
- Finish the top layer with a crumb coat and more icing to cover the entire top of the cake and sides.
- Arrange the diced strawberries in a ring around the top edges of the cake.
- Serve the cake immediately or keep it refrigerated for up to 3 days. Bring the cake to room temperature for about 1 hour before serving.
Notes
I used 3 9-inch cake pans. They are done at 35 minutes.
Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing. Uniced cake layers can be frozen for up to 2 weeks. I always add a layer of foil over the plastic wrap.
I used strawberry preserves between the cake layers. That's what I had on hand.
Tried this recipe?Let us know how it was!