Vanilla cake with strawberry filling Recipe
This Vanilla Cake with Strawberry Filling is a light and fluffy treat with a sweet strawberry filling, complemented by creamy buttercream frosting. Perfect for any occasion, this cake brings a delightful balance of flavor and texture.
Ingredients
For the Vanilla Cake Layers:
- 3 cups 336 g cake flour – for a soft, tender crumb.
- 4 teaspoons baking powder – to give the cake its fluffy lift.
- 1 teaspoon salt
- 1 ¾ cups 345 g granulated sugar – for a sweet, structured base.
- 1 cup 226 g unsalted butter – softened for easy creaming.
- 6 large 180 g egg whites – at room temperature for maximum volume.
- 1 cup 227 g whole milk – room temperature ensures smooth blending.
- 1 tablespoon pure vanilla extract – to infuse the cake with aromatic warmth.
For the Whipped Buttercream Frosting:
- 1 cup 226 g unsalted butter, softened – the foundation of the frosting.
- 2 teaspoons pure vanilla extract – a flavor enhancer.
- 4 cups 454 g confectioner’s sugar – adds sweetness and structure.
- ⅓ cup 75 g heavy cream – gives the frosting its airy texture.
- ⅛ teaspoon salt – balances the sweetness.
For the Strawberry Filling:
- 8 ounces 226 g strawberries, diced – the star of this fruity layer.
- 2 tablespoons 25 g granulated sugar – enhances the strawberry’s natural sweetness.
- ½ tablespoon lemon juice – brightens the flavor.
- ½ tablespoon cornstarch – thickens the filling to perfection.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparing the Cake Layers
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Mix the dry ingredients: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: Beat softened butter and granulated sugar until light and fluffy. This step ensures a tender cake.
- Add the vanilla and egg whites: Incorporate the vanilla extract, followed by the egg whites, one at a time. Mix until smooth.
- Combine wet and dry ingredients: Alternate adding the flour mixture and milk to the batter, beginning and ending with the dry ingredients. Be careful not to overmix.
- Divide and bake: Pour the batter evenly into the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack.
Making the Strawberry Filling
- While the cake layers cool, prepare the strawberry filling:
- In a saucepan over medium heat, combine diced strawberries, sugar, lemon juice, and cornstarch.
- Cook until the mixture thickens and turns glossy about 4–5 minutes. Stir continuously to prevent burning.
- Remove from heat and let it cool to room temperature.
Preparing the Buttercream Frosting
- Beat the softened butter until creamy.
- Gradually add confectioner’s sugar, mixing at low speed to avoid mess.
- Add vanilla extract, salt, and heavy cream. Whip on high speed until light and fluffy, about 3–4 minutes.
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