A soft and airy vanilla cake with a creamy, sweet strawberry frosting—this dessert is a crowd-pleaser that strikes the perfect balance between rich and refreshing. Whether you’re making it for a birthday, a special occasion, or just a sweet treat, this cake will have everyone asking for seconds. Let’s dive in!
Vanilla Cake:
Ingredients:
- 2 1/2 cups all-purpose flour – The base of the cake, giving it structure and light texture.
- 2 1/2 tsp baking powder – Provides the rise and lightness of the cake.
- 1/2 tsp salt – Balances the sweetness and enhances the flavors.
- 1 cup unsalted butter, softened – Adds richness and a moist texture to the cake.
- 1 1/2 cups granulated sugar – Sweetens the cake and helps create a soft crumb.
- 4 large eggs (room temperature) – Adds moisture and structure to the cake.
- 1 tbsp vanilla extract – The essential flavoring for a rich, aromatic base.
- 1 cup whole milk (room temperature) – Keeps the batter smooth and helps create a tender crumb.
- 1/2 cup sour cream – A secret ingredient that ensures a moist, tender cake.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
- In a large bowl, use an electric mixer to beat the butter and sugar together on medium-high speed for about 3-4 minutes until it becomes light and fluffy. This process helps incorporate air into the batter for a lighter texture.
- Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for a deliciously fragrant base.
- Gradually add the dry ingredients to the butter mixture in two or three additions, alternating with the milk. Start and finish with the dry ingredients to maintain the batter’s structure. Mix until just combined—don’t overmix, or the cake may turn out dense.
- Gently fold in the sour cream for extra moisture, ensuring the batter stays light and fluffy.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The tops should be golden, and the cakes should spring back lightly when touched.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Strawberry Cream Frosting:
Ingredients:
- 1 cup fresh strawberries (about 6-7 medium-sized), hulled and chopped – These provide the fresh, vibrant strawberry flavor for the frosting.
- 1 tbsp sugar (optional) – Adds sweetness if your strawberries are a bit tart.
- 1 cup heavy cream, chilled – Whipped to stiff peaks, it gives the frosting a light, airy texture.
- 8 oz cream cheese, softened – Forms the creamy base for the frosting, providing richness and tang.
- 1/2 cup unsalted butter, softened – Helps create a smooth and spreadable frosting.
- 2 cups powdered sugar – Sweetens the frosting and gives it structure.
- 1 tsp vanilla extract – Enhances the strawberry flavor and adds depth to the frosting.
- Pinch of salt – Balances the sweetness of the frosting.
Instructions:
- Make the strawberry puree: In a blender or food processor, blend the chopped strawberries until smooth. If you want a more concentrated strawberry flavor, you can cook the strawberries with sugar for 3-4 minutes over medium heat before blending. This method will intensify the strawberry taste.
- In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Gradually add the powdered sugar and continue beating until the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and a pinch of salt, then stir in about 2-3 tablespoons of strawberry puree. Mix until everything is well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. This step ensures that the frosting has a light, airy texture.
- Gently fold the whipped cream into the strawberry mixture. Be careful not to deflate the whipped cream too much; you want the frosting to remain light and fluffy.
Assembling the Cake:
- If your cakes have domed on top, use a serrated knife to level them off. This will give you even layers and a more professional look.
- Place the first layer of cake on your serving plate. Spread a generous amount of strawberry cream frosting on top, smoothing it out with a spatula.
- Carefully place the second layer of cake on top, then frost the entire cake with the remaining frosting. Don’t be afraid to be generous with the frosting—it’s the star of the show!
- Optional: Garnish the cake with fresh strawberry slices, edible flowers, or extra frosting decorations for a beautiful finish.
Enjoy!
This Vanilla Cake with Strawberry Cream Frosting is the epitome of comfort and elegance. The lightness of the cake and the silky frosting make each bite a perfect combination of flavor and texture. Whether you’re serving it for a celebration or enjoying it with friends over coffee, this cake is sure to impress!
Benefits of This Recipe:
- Fresh Ingredients: This cake uses fresh strawberries, which are full of antioxidants and vitamin C, helping to boost your immune system and promote healthy skin.
- Moist and Light: The combination of sour cream in the cake and whipped cream in the frosting ensures that the texture is both light and moist—no dry bites here!
- Customizable: You can easily adjust the sweetness of the frosting by using more or less sugar in the strawberry puree, making it suitable for different palates.
- Made From Scratch: Using whole ingredients rather than store-bought mixes means you’re avoiding unnecessary preservatives and additives. It’s as fresh as it gets!
Q&A
Can I use a different type of fruit for the frosting?
Yes, absolutely! If you’re not a fan of strawberries, you can easily swap them for raspberries, blueberries, or even peaches. Just be sure to adjust the sweetness as needed, since different fruits have varying levels of tartness.
Can I make this cake ahead of time?
Yes! The cake layers can be baked a day ahead. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. Frost the cake just before serving for the best texture and flavor.
Can I freeze this cake?
Yes, this cake freezes well! You can freeze the unfrosted cake layers for up to 3 months. Simply wrap them tightly in plastic wrap and then foil. Thaw the layers in the fridge overnight, then frost them when ready to serve.
What if I don’t have sour cream?
If you don’t have sour cream, you can substitute with plain yogurt or buttermilk. Both options will help maintain the moisture and tenderness of the cake.
Why is the cake so light and fluffy?
The light texture of the cake comes from a few key ingredients: the combination of sour cream for moisture, the careful mixing of the batter (to avoid overworking the flour), and the use of room temperature eggs and milk to create a smooth batter that traps air. The baking powder also helps the cake rise beautifully!
Enjoy baking this delightful dessert! Let me know how it turns out, or if you have any more questions along the way.