There’s something incredibly special about a homemade vanilla cake, especially when it’s topped with a vibrant, fresh strawberry frosting. This Delightful Vanilla Cake with Strawberry Frosting is a soft, moist, and utterly delicious treat, perfect for any celebration or simply to brighten your day. Imagine a fluffy vanilla cake, layered with sweet and tangy strawberry frosting, a true match made in heaven.
Recipe Details
- Flavor Profile: Sweet, with a delicate vanilla flavor and a bright, fruity strawberry frosting.
- Textures: Soft, moist cake contrasted by a creamy, slightly tangy frosting.
- Total Time: Approximately 3 hours 15 minutes, including baking and cooling time.
- Difficulty: Intermediate, involving baking a cake and making frosting.
What You’ll Need
This recipe comes together with simple ingredients, but the result is anything but basic. You’ll need the all-important vanilla cake base, which provides the foundation for the flavors. The fresh strawberry frosting adds a gorgeous touch, giving the dessert its charming appearance and a burst of fruity flavor.
Ingredient Notes
- All-Purpose Flour – This provides the structure for your cake. Make sure to measure it properly, either by weighing it or using the spoon-and-level method, to avoid a dense cake.
- Granulated Sugar – Sweetens the cake and helps with browning.
- Baking Powder – This is your leavening agent, helping the cake rise and achieve a light, airy texture.
- Baking Soda – Works with the baking powder to give the cake a tender crumb.
- Salt – Balances the sweetness and enhances the other flavors.
- Unsalted Butter – Adds richness, moisture, and flavor. Make sure it’s softened to room temperature.
- Eggs – Bind the ingredients and add structure and richness. Use large eggs.
- Vanilla Extract – Key to that classic vanilla flavor, don’t skimp on a good quality extract.
- Milk – Adds moisture and helps the cake bake up soft and tender.
- Fresh Strawberries – The star of our frosting. Make sure they are ripe and flavorful for the best results.
- Powdered Sugar – Sweetens the frosting and gives it a smooth texture.
- Heavy Cream – Adds richness and helps the frosting reach the perfect consistency.
Add-ins and Substitutions
Want to customize your cake? Here are a few ideas:
- Add a touch of citrus: Add the zest of one lemon or orange to the cake batter for a brighter flavor.
- Fold in berries: Gently fold fresh or frozen blueberries, raspberries, or blackberries into the batter after mixing for a fruit-filled cake.
How to Make Delightful Vanilla Cake with Strawberry Frosting
Making this Delightful Vanilla Cake with Strawberry Frosting is a labor of love, but the result is well worth the effort.
First, preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Pro Tip: Make sure your cakes are completely cool before frosting. This will ensure your frosting doesn’t melt and slide off!
While the cakes are cooling, it’s time to make the stunning strawberry frosting. In a food processor, pulse the fresh strawberries until pureed, until you have approximately 1/2 cup of strawberry puree.
In a large bowl, beat the softened butter until creamy. Gradually beat in the powdered sugar until fully combined. Add the strawberry puree and beat until the frosting is smooth. Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand and spread with a generous amount of frosting. Top with the second cake layer and frost the top and sides of the cake. Decorate this beautiful vanilla cake with additional strawberries or other decorations as desired.
Recipe Tips
- Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Use room temperature ingredients: Room temperature butter and eggs emulsify better, creating a smoother batter and a more tender cake.
- Cool the cakes completely: This is essential for preventing the frosting from melting.
- Use a kitchen scale: For the most accurate measurements, especially for baking, consider using a kitchen scale.
- Don’t open the oven door too often: Opening the oven door can cause the cakes to sink, so try to resist the urge to peek until the baking time is almost up.
FAQs
- Can I make this cake in advance? Yes, the cake layers can be baked a day in advance and stored tightly wrapped at room temperature. The frosting can be made a few hours in advance and stored in the refrigerator.
- Can I freeze the cake? Yes, both the unfrosted cake layers and the frosted cake can be frozen. Wrap the unfrosted layers tightly in plastic wrap and freeze for up to a month. Freeze the frosted cake uncovered until solid, then wrap tightly in plastic wrap to prevent freezer burn. Thaw in the refrigerator overnight.
- What if I don’t have fresh strawberries? You can substitute frozen strawberries, but thaw and drain them completely before pureeing. You may also need to adjust the amount of heavy cream to achieve the right frosting consistency.
- Can I use a different kind of frosting? Absolutely! While the strawberry frosting is divine, this vanilla cake tastes great with chocolate, cream cheese, or any frosting you like best.
Serving Suggestions
Serve this delightful vanilla cake with strawberry frosting with these delicious accompaniments:
- Fresh Berries: Serve with extra sliced strawberries or mixed berries for a beautiful presentation.
- Whipped Cream: A dollop of fresh whipped cream is always a welcome treat.
- Coffee or Tea: Perfect with a cup of strong coffee or a delicate tea.
Make This Recipe in Advance
You can make the cake layers a day in advance and store them at room temperature, wrapped in plastic wrap. The frosting can also be prepared a few hours ahead and stored in the refrigerator. Assemble the cake just before serving for the freshest results.
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Delightful Vanilla Cake with Strawberry Frosting Recipe
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
Description
A delightful homemade vanilla cake topped with vibrant, fresh strawberry frosting. This soft, moist, and delicious treat is perfect for any celebration.
Ingredients
For the Vanilla Cake
2 ½ Cups Cake Flour, sifted (not self rising)
1 ½ teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 Cup Unsalted Butter, softened to room temperature
1 ½ Cups Granulated Sugar
2 Large Eggs, whole, room temperature
2 Egg Whites, discard the yolks, room temperature
2 teaspoons Vanilla Extract
1/4 Cup Sour Cream, room temperature
3/4 Cup Milk, room temperature
For the Strawberry Frosting
1 ½ Cups Fresh Strawberries, chopped
1 Cup Unsalted Butter, softened to room temperature
4–5 Cups Powdered Sugar, sifted
1/4 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 Tablespoon Whipping Cream, as needed
Instructions
Vanilla Cake
Preheat the oven to 350F. Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream together the butter and sugar until fluffy, about 2 minutes.
Add the eggs, egg whites, and vanilla extract. Beat until combined, about 30-60 seconds.
Scrape down the sides of the bowl.
Beat in the sour cream, then half of the flour mixture.
Beat in the milk, followed by the remaining flour mixture. Don’t overmix.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cake cool completely before frosting.
Strawberry Buttercream Frosting
Pulse the strawberries in a food processor or blender until smooth.
Strain the puree to remove seeds. You should have about 1 1/4 to 1 1/2 cups.
Heat the puree in a saucepan over low-medium heat until it gently boils, stirring occasionally.
Boil for 10-15 minutes until thick and dark red-pink. You should have about 1/3 cup left. Cool.
In a bowl, beat the butter until fluffy.
On low speed, beat in 2 cups of powdered sugar.
Add the cold reduced strawberry puree, vanilla, and salt. Beat on low.
Beat in an additional 2 cups of powdered sugar.
On medium speed, beat for 30 seconds.
Add extra powdered sugar and cream as needed for consistency.
Frost the cooled cake.
Notes
Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Use room temperature ingredients: Room temperature butter and eggs emulsify better, creating a smoother batter and a more tender cake.
Cool the cakes completely: This is essential for preventing the frosting from melting.
Use a kitchen scale: For the most accurate measurements, especially for baking, consider using a kitchen scale.
Don’t open the oven door too often: Opening the oven door can cause the cakes to sink, so try to resist the urge to peek until the baking time is almost up.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: Approximately 400 per serving
- Fat: 20g per serving
- Carbohydrates: 55g per serving
- Protein: 5g per serving
