Cakes

Strawberry Vanilla Valentine Cake

Hello, lovely blog world! How are you all doing? I can’t even tell you guys how excited I am to finally be sharing this recipe with you. I tried it out over winter break, and it’s been on my mind since then. It’s the perfect Valentine’s Day treat to make for your loved ones, your galentines, or just to treat yourself! There’s some serious sweetness in this cake… read on!

Strawberry Vanilla Valentine Cake

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I love making cakes – it’s so satisfying whipping all of the different elements and then putting them together to make a beautiful dessert. Plus, I used 6-inch cake tins for this cake, so I didn’t have a ton of leftover to toss out.

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What makes the vanilla layers of this cake so special is how moist they are. Rather than becoming crumbly and dry in the oven, as some vanilla cakes tend to do, this recipe ensures that they’re perfectly light and fluffy.

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The frosting of this cake is the real standout of this recipe, though. I chopped up and pressed the moisture out of fresh strawberries and incorporated them into my classic vanilla buttercream. The texture is light and whipped, and the natural strawberry flavoring is so much better than dyed frosting that uses fake strawberry flavor. And look how pretty the little speckles of berries are!

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I didn’t use a piping bag to make any fancy frosting decorations for this cake – a straight-edge spatula, cake scraper, or even a butter knife will do the trick to give you smooth edges. Feel free to chop up some strawberries and make an arrangement on top of the cake as a garnish, like I did. You definitely can’t add too many strawberries, at least in my opinion. They’re my favorite fruit.

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Bake up this sweet and fruity cake and slice a piece to share with someone you love. Happy Valentine’s Day!

xx

Juliet

Strawberry Vanilla Valentine Cake

Prep time: 20 minutes

Cook time: 25 minutes

Yield: One frosted cake (either 3 six-inch layers or 2 eight-inch layers)

Ingredients

Cake

  • 1 cup oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup milk
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt

Frosting

  • 2 sticks butter, softened (1 cup)
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup of strawberries, finely chopped and pressed dry

To bake

  1. Preheat your oven to 350*F and line your baking pans with parchment paper, grease them with baking spray, or coat them with butter and flour – anything to prevent sticking!
  2. In the bowl of a stand mixer, cream together the oil, sugar, and eggs. Add in the vanilla and milk.
  3. Gently pour in the cake flour, baking powder, and salt, and mix until just combined.
  4. Divide your batter evenly between the cake tins and bake for 25 minutes, or until they’re golden on top.

To frost

  1. In your stand mixer, whip up your softened butter on medium-high speed until it’s light in color.
  2. Reduce to a low speed and gradually add in the powdered sugar, vanilla, and salt.
  3. Using a spatula, very gently fold in the strawberry pieces until just combined. Stack and frost your cooled cake, garnish with strawberries, and enjoy!
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