Strawberry Vanilla Cake
This strawberry vanilla cake is a 6-inch layer cake with tons of fresh strawberry flavor. The fluffy vanilla cake layers are super soft and tender. It's topped and filled with strawberry Swiss meringue buttercream, making a perfect light, beautiful dessert.
Equipment
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Ingredients
Vanilla Cake
- 300 grams cake flour
- 300 grams granulated sugar
- 1 ½ teaspoon baking powder
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- 114 grams unsalted butter softened
- 114 grams oil canola or vegetable oil
- 2 large eggs
- 1 egg white
- 1 tablespoon vanilla extract
- 240 grams buttermilk room temperature
Strawberry Swiss Meringue Buttercream
- 113 grams pasteurized egg whites
- 453 grams powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 453 grams unsalted butter softened
- 32 grams freeze-dried strawberries crushed
Instructions
Vanilla Cake
- Preheat the oven to 350°F/180°C. Spray three 6-inch cake pans with nonstick baking spray. Line the pans with 6-inch parchment paper circles. Spray again.
- Add the cake flour, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low 5 spins.300 grams cake flour, 300 grams granulated sugar, 1 ½ teaspoon baking powder, ⅜ teaspoon baking soda, ½ teaspoon salt
- Add the butter to the bowl and beat on low for 5 minutes until the texture looks like wet sand.114 grams unsalted butter
- Add the oil, eggs, egg white, and vanilla. Mix on low until a batter forms. Pour in the buttermilk and mix until well combined.114 grams oil, 2 large eggs, 1 egg white, 1 tablespoon vanilla extract, 240 grams buttermilk
- Pour the cake batter evenly in the three cake pans. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Remove from the oven and let the cakes sit in the hot pans for 20 minutes. Then, transfer to a cooling rack and let the cake layers cool completely.
Strawberry Swiss Meringue Buttercream
- Place egg whites and powdered sugar in a clean 5-quart stand mixer bowl. With the wire whip attachment, beat the ingredients on low for 30 seconds.113 grams pasteurized egg whites, 453 grams powdered sugar
- Increase the speed to medium high and beat for 8-10 minutes until a thick and opaque meringue forms.
- Beat in the vanilla and salt on medium speed for about 20 seconds.1 teaspoon vanilla extract, ½ teaspoon salt
- Turn the speed down to low and add the softened butter 1 tablespoon at a time. Mix on low for 10 minutes.453 grams unsalted butter
- Stop the mixer and switch the wire whip for the paddle attachment. Add the freeze-dried strawberry powder and beat for 1 minute on medium speed.32 grams freeze-dried strawberries
Assembly
- Spread a small amount of frosting on the cake board to keep the cake from sliding around.
- Place the first cake layer in the middle of the board. Spread ½ cup of frosting on top. Place the second layer on top of the first and repeat.
- Place the last layer of cake on top with the bottom facing up. Spread a very thin layer of frosting all over the cake. Freeze for 20 minutes to seal in crumbs.
- Spread a thick second layer of frosting all over the cake. Pipe with decorations, garnish with fresh strawberries, and enjoy.
Video
Notes
Make sure flour is spooned and leveled or use a kitchen scale. Packing in the flour and over measuring it can dry out the cake.
Take dairy ingredients out of the refrigerator an hour before baking.
Storage: The cake keeps in the refrigerator for up to 1 week stored in an airtight cake carrier. Cover the cut section with frosting to keep it moist.
Freezing: Wrap leftover cake slices in plastic wrap and place in an airtight container. They'll keep in the freezer for up to 3 months. When ready to enjoy, unwrap a slice and let it thaw on the counter for 1 hour.
Nutrition
Serving: 1sliceCalories: 800kcalCarbohydrates: 84.6gProtein: 6.3gFat: 49.7gSaturated Fat: 25.6gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 16.4gTrans Fat: 1.6gCholesterol: 131.1mgSodium: 341.8mgPotassium: 116.6mgFiber: 0.9gSugar: 65gVitamin A: 1335.8IUVitamin C: 32.6mgCalcium: 73.2mgIron: 1.2mg
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