Vanilla cake with strawberry buttercream is a timeless dessert that combines the delicate flavor of vanilla with the sweet, tangy notes of fresh strawberries. This cake is perfect for various occasions, from birthdays to casual gatherings, offering a delightful treat that appeals to all ages.
Ingredients
For the Vanilla Cake:
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 cups (240g) all-purpose flour
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (12g) baking powder
- 3/4 teaspoon (4g) salt
- 1 cup (240ml) whole milk
- 2 teaspoons (10ml) pure vanilla extract
- 1/4 cup (60g) Greek yogurt or sour cream
- 5 large egg whites
For the Strawberry Buttercream:
- 1 cup (227g) unsalted butter, softened
- 4-5 cups (480-600g) powdered sugar
- 1/2 cup (75g) fresh strawberries, diced
- 1 teaspoon (5ml) pure vanilla extract
- 2-3 tablespoons (30-45ml) heavy cream
Preparation
Vanilla Cake:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Wet Ingredients: Mix in the whole milk, pure vanilla extract, and Greek yogurt (or sour cream) until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Fold in Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, ensuring a light and airy texture.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Strawberry Buttercream:
- Prepare Strawberry Puree: In a food processor, blend the fresh strawberries until smooth. Transfer the puree to a saucepan and cook over medium heat until it thickens and reduces by half, about 10 minutes. Let it cool completely.
- Beat Butter: In a large bowl, beat the softened butter until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Incorporate Strawberry Puree: Add the cooled strawberry puree and vanilla extract to the butter mixture, mixing until fully combined.
- Adjust Consistency: If the buttercream is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is achieved.
Mistakes to Avoid
- Overmixing the Batter: Mixing the batter too vigorously can lead to a dense cake. Mix until just combined to maintain a light texture.
- Underbaking: Ensure the cake is fully baked by checking with a toothpick. Undercooked cake can result in a soggy texture.
- Skipping the Cooling Process: Allow the cakes to cool completely before frosting. Applying frosting to a warm cake can cause it to melt and slide off.
- Using Overripe Strawberries: Overripe strawberries can be too sweet and may affect the frosting’s consistency. Use fresh, ripe strawberries for the best flavor.
- Not Sifting Dry Ingredients: Sifting the dry ingredients helps prevent lumps and ensures an even distribution of leavening agents.
Ingredient Alternatives
- Greek Yogurt Substitute: If you don’t have Greek yogurt, sour cream can be used as an alternative to add moisture and richness to the cake.
- All-Purpose Flour Substitute: For a lighter texture, cake flour can replace all-purpose flour in the cake batter.
- Butter Substitute: Unsalted butter can be substituted with an equal amount of margarine or vegetable oil.
- Egg Whites Substitute: Aquafaba (the liquid from canned chickpeas) can be whipped and used as an egg white substitute for a vegan version.
- Heavy Cream Substitute: Coconut cream can replace heavy cream in the buttercream for a dairy-free option.
Tips and Tricks
- Enhance Strawberry Flavor: To intensify the strawberry flavor in the buttercream, macerate the diced strawberries with a bit of sugar before blending. This process draws out the natural juices and enhances the taste.
- Prevent Cake Sticking: Line the bottoms of your cake pans with parchment paper and grease the sides to ensure easy removal after baking.
- Achieve Perfect Frosting Consistency: If the buttercream is too thick, add heavy cream one tablespoon at a time until the desired spreadable consistency is reached.
- Decorative Touch: For an elegant finish, garnish the top of the cake with fresh strawberry slices or a dusting of powdered sugar.
- Storage: Store the assembled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and allow the cake to come to room temperature before serving.
Suggestions
- Cupcake Variation:
This vanilla cake recipe can easily be adapted to make cupcakes. Simply divide the batter evenly into a 12-cup muffin tin lined with cupcake liners. Bake for 16-17 minutes, or until a toothpick inserted into the center comes out clean. Frost with the strawberry buttercream for a fun and portable version of the cake. - Flavor Variations:
You can experiment with different fruit flavors in the buttercream. Consider using other berry purees such as raspberry, blueberry, or blackberry for a unique twist. You could also add a touch of citrus zest like lemon or orange to enhance the flavor profile of the cake. - Layered Cake:
For an even more impressive presentation, you can turn this into a layered cake. Use three 9-inch cake pans instead of two, dividing the batter evenly between the pans. Stack the layers with strawberry buttercream in between for a stunning and decadent multi-layer cake. - Adding Texture:
For extra texture and flavor, consider adding fresh strawberries between the layers of the cake. Simply slice the strawberries and arrange them on top of the frosting for a fruity burst in every bite. - Decorative Touches:
Decorate the cake with additional fresh strawberries on top or sprinkle some edible glitter for a festive and eye-catching finish. You could also pipe rosettes or swirls of buttercream around the edges for a beautiful and professional-looking cake. - Alternative Frosting Options:
If you’re looking for a different frosting, consider using a cream cheese frosting instead of strawberry buttercream. The tangy flavor of cream cheese pairs wonderfully with vanilla cake and fresh strawberries, offering a slightly richer taste. - Pair with Beverages:
This cake pairs beautifully with a variety of beverages. Consider serving it alongside a chilled glass of sparkling water with lemon, a cup of freshly brewed coffee, or a light fruit tea to complement the sweetness of the cake.
FAQ
- Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or guar gum to help provide structure to the cake. - Can I use frozen strawberries instead of fresh?
Frozen strawberries can be used in place of fresh strawberries, but be sure to thaw and drain them thoroughly before blending to avoid excess moisture in the frosting. - How can I make this cake ahead of time?
You can bake the cake layers a day or two in advance and store them in an airtight container at room temperature. Prepare the buttercream fresh on the day you assemble the cake for the best results. - Can I substitute the butter in the frosting with margarine?
Yes, margarine can be used as a substitute for butter in the frosting. However, butter typically gives a richer flavor and smoother texture. - How do I store the leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate it for longer storage. Be sure to let it come to room temperature before serving if refrigerated. - Can I add more flavor to the strawberry buttercream?
Yes, you can enhance the strawberry flavor by adding a bit of strawberry extract or using a strawberry jam or preserves for an extra punch of sweetness and fruitiness. - Can I freeze this cake?
Yes, you can freeze the cake layers separately, wrapped in plastic wrap and foil. To prevent the frosting from freezing in a messy way, it’s best to frost the cake after it’s thawed
Conclusion
Vanilla cake with strawberry buttercream is a delicious and versatile dessert that never goes out of style. The soft, moist vanilla cake pairs beautifully with the creamy, fruity strawberry buttercream for a dessert that’s sure to impress. With a few simple ingredients and some careful attention during preparation, you can create a stunning cake perfect for any occasion. Whether you choose to experiment with flavors or stick to the classic recipe, this cake is a wonderful treat that will be loved by all. Enjoy the process and have fun decorating with your personal touches
Print
Delicious Vanilla Cake with Strawberry Buttercream
Ingredients
Scale
Ingredients for Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Ingredients for Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree (fresh or frozen strawberries blended)
- 1 tsp vanilla extract
- A pinch of salt
- A few drops of red food coloring (optional)
Instructions
Instructions for Vanilla Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Instructions for Strawberry Buttercream:
- In a large bowl, beat the softened butter with an electric mixer until creamy (about 2-3 minutes).
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth and fluffy.
- Add the strawberry puree, vanilla extract, and a pinch of salt. Beat until combined and the frosting is light and fluffy.
- If you’d like a more vibrant color, add a few drops of red food coloring and mix well.
- Once the cakes are completely cooled, spread a layer of the strawberry buttercream on top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream.
- Decorate with fresh strawberries or other toppings as desired.