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Vanilla & Strawberry Layer Cake Recipe

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3.9 from 13 reviews

This decadent Vanilla and Strawberry Cake recipe features fluffy vanilla cake layers paired with a luscious strawberry buttercream frosting. Perfectly moist and tender, the cake is enhanced by the subtle tang of sour cream and a vibrant strawberry flavor in the frosting, making it a stunning centerpiece for any celebration or special occasion.

Ingredients

Vanilla Cake Layers

  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 3 cups granulated sugar (600g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
  • 3 cups self-rising cake flour (360g)
  • 1 1/2 cups full-fat sour cream, room temperature (360g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 cup vegetable or canola oil (56g)

Strawberry Buttercream Frosting

  • 2 cups unsalted butter, room temperature (452g; 1 lb box)
  • 1/2 cup freeze dried strawberry powder (55g)
  • 1/2 tsp fine salt (3g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon (12g)
  • 7 cups powdered sugar (907g; 2 lb bag)
  • 2/3 cup heavy whipping cream, room temperature (160g)
  • 1/4 cup strawberry jam (80g) (for frosting)

For Assembly

  • 1/2 cup strawberry jam (160g) (for layering)

Equipment

  • Stand mixer or electric hand mixer
  • Whisk attachment
  • Paddle attachment
  • Greaseproof Cake Board
  • Spinning Cake Stand
  • Large Offset Spatula
  • Bench Scraper

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line three 8-inch cake pans with parchment rounds. Grease the pans to ensure the cakes don’t stick after baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, beat 1 cup of unsalted butter and 3 cups of granulated sugar on high speed for a couple of minutes until the mixture turns lighter in color and fluffy, scraping the bowl as needed.
  3. Add Egg Whites: Slowly add 1 cup of egg whites and mix on medium-high speed until the batter is fluffy and volume has increased.
  4. Incorporate Flour: Reduce mixer to low and slowly add 1 1/2 cups of self-rising cake flour, mixing just until incorporated to avoid overmixing.
  5. Add Sour Cream, Vanilla, and Oil: Mix in 1 1/2 cups of sour cream, 1 tsp vanilla extract, and 1/4 cup vegetable oil on medium speed until well combined, scraping the sides and bottom of the bowl.
  6. Add Remaining Flour: Add the remaining 1 1/2 cups of self-rising cake flour on low speed until just mixed.
  7. Divide Batter: Evenly divide the batter between the prepared pans using a kitchen scale to ensure even layers.
  8. Bake Layers: Bake the cake layers for 34-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Rotate pans halfway through for even baking.
  9. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Run an offset spatula around the edges, then place the pans in the freezer for 45 minutes to cool the layers thoroughly.
  10. Remove and Level: Carefully remove the cake layers from pans, then use a serrated knife to level the tops and trim sides, removing any caramelized edges.
  11. Make Strawberry Buttercream: Using a paddle attachment, beat 2 cups unsalted butter on medium-high speed for 1-2 minutes until lighter in color. Add 1/2 cup freeze-dried strawberry powder, 1/2 tsp salt, 1 tsp vanilla extract, and 1 Tbsp lemon juice, mixing on low speed until combined.
  12. Incorporate Sugar and Cream: Slowly add 7 cups powdered sugar, halfway through add 2/3 cup heavy cream to aid mixing. Add 1/4 cup strawberry jam and beat on low until smooth and well incorporated. Adjust consistency with additional cream or powdered sugar as needed.
  13. Prepare Cake Layers for Assembling: Chill cake layers in freezer for 20 minutes to reduce crumbling and ease frosting process.
  14. Assemble Cake Layers: Spread 1 Tbsp strawberry frosting on a cake board or plate to secure the bottom layer. Place first cake layer on top, then spread 1/4 cup strawberry jam on the cake leaving 1 inch border. Pipe a ring of strawberry buttercream around the jam and cover jam with more frosting.
  15. Add Remaining Layers: Repeat layering process with remaining cake layers. Flip the top cake layer upside down (cut side down) for easy frosting.
  16. Chill Cake: Refrigerate the cake for 30 minutes or freeze for 15 minutes until the frosting between layers firms and layers don’t shift.
  17. Frost Entire Cake: Apply a thick layer of strawberry buttercream around the cake, then use a large offset spatula to add a textured look to the frosting.
  18. Decorate and Serve: Garnish the cake with fresh strawberries and buttercream dollops as desired. Serve and enjoy!

Notes

  • Using room temperature ingredients ensures smoother batter and frosting.
  • Freezing cake layers prior to assembling helps minimize crumbling and stabilizes the cake.
  • Adjust frosting consistency with heavy cream or powdered sugar for easier spreading or piping.
  • Self-rising cake flour already contains leavening – do not add extra baking powder or baking soda.
  • For best results, use fresh freeze-dried strawberry powder for intense strawberry flavor in the buttercream.
  • The top cake layer is flipped upside down to create a flat surface, easing frosting application.
  • If you don’t have a stand mixer, a good electric hand mixer can be used but mixing times may be slightly longer.

Find it online: https://bitezly.com/vanilla-and-strawberry-layer-cake-recipe/