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–+ servings

Strawberry Vanilla Cake

This Strawberry Vanilla Cake is so fresh and full of delicious strawberry flavor. It has a soft vanilla cake that is topped with a smooth vanilla buttercream and fresh strawberries that is mixed together with strawberry jam. This cake taste of summer and is super easier to make.
5 fra 2 stemmer
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9 slices
Calories 459 kcal

Equipment

Ingredients
 
 

VANILLA CAKE

  • 90 g butter room temperature
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 180 g all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 120 g sour cream room temperature
  • 30 g vegetable oil e.g. canola oil
  • 2 teaspoon vanilla bean paste

VANILLA BUTTERCREAM

  • 100 g butter room temperature
  • 165 g powdered sugar
  • 1 teaspoon vanilla paste
  • 1 teaspoon vanilla extract
  • 1 teaspoon whole milk room temperature

DECORATION

  • 250 g fresh strawberries
  • 2 tablespoon smooth strawberry jam

Instructions
 

VANILLA CAKE

  • Preheat the oven at 170ºC conventional oven and prepare a 22x20 cm square baking pan with parchment paper.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    180 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
    90 g butter, 150 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    2 large eggs
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, vegetable oil, vanilla bean paste and and mix until just combined, make sure not to over mix the cake batter.
    120 g sour cream, 30 g vegetable oil, 2 teaspoon vanilla bean paste
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

VANILLA BUTTERCREAM

  • Sift the powdered sugar and set it aside.
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    100 g butter
  • Add the powdered sugar, vanilla bean paste, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.
    165 g powdered sugar, 1 teaspoon vanilla paste, 1 teaspoon vanilla extract, 1 teaspoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.

ASSEMBLING

  • TIP: If serving with 1 hour assembling, mix together the strawberries and jam and spoon it over the cake. If not, store the frosted cake in the fridge in an air-tight container or covered by plastic wrap and wait to add the strawberries until you’re ready to serve.
  • Dice the strawberries into small pieces. In a bowl mix together the diced strawberries and the strawberry jam.
    250 g fresh strawberries, 2 tablespoon smooth strawberry jam
  • Add the vanilla buttercream to the cooled cake and spread it out in an even layer. Top the buttercream with the strawberries and it is ready to be served.

Nutrition

Calories: 459kcalCarbohydrates: 57gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 264mgPotassium: 105mgFiber: 1gSugar: 40gVitamin A: 668IUVitamin C: 17mgCalcium: 40mgIron: 1mg
Keyword strawberry, vanilla buttercream, vanilla cake
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