This vanilla cake with strawberry cream frosting is a delightful treat that brings joy to any table. It’s moist, fluffy, and topped with creamy, delicious frosting. Plus, it’s easy to make and perfect for gatherings or family celebrations!
Table of Contents
Vanilla Cake with Strawberry Cream Frosting Overview
Why This Vanilla Cake is a Must-Try
This vanilla cake is a celebration of flavors and textures. The rich vanilla cake layers are perfectly complemented by the light, creamy strawberry frosting. Each bite combines sweetness with the fresh, fruity notes of strawberries, making it irresistible. It’s a dessert that everyone will love!
Perfect for Any Occasion
This cake is perfect for birthdays, anniversaries, or even just a weekend treat. It’s a beautiful centerpiece that impresses guests while being simple enough for everyday enjoyment. The combination of vanilla and strawberry is classic yet refreshing, appealing to both kids and adults alike.
Ingredients for Vanilla Cake with Strawberry Cream Frosting
Ingredients for the Cake
- 3 cups cake flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 7 large eggs
- 2 tablespoons vanilla extract
- 1 cup sour cream
Ingredients for the Strawberry Cream Frosting
- 2 (8 oz) packages cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup seedless strawberry jam
- ¾ cup chilled heavy whipping cream
Garnish Ingredients
- 6 tablespoons plus ⅓ cup seedless strawberry jam
- 2 ¼ pounds strawberries, hulled and sliced (about 6 cups), divided
Step-by-Step Instructions for Making the Cake
Preparing the Strawberry Cream Frosting
Start by beating the cream cheese and butter in a large bowl until smooth. Use an electric mixer for best results. Gradually add in the powdered sugar, then mix in the strawberry jam. In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the frosting. Cover and chill for a couple of hours until it’s firm enough to spread.
Baking the Vanilla Cake
Preheat your oven to 325°F (163°C) and grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and sour cream, mixing for 30 seconds. Gradually add the flour mixture in three parts, mixing just until combined.
Assembling the Cake Layers
Divide the batter evenly among the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, level the tops of the cakes if domed. Place one layer on a serving plate, spread 2 tablespoons of strawberry jam, followed by ¾ cup of frosting and ¾ cup of sliced strawberries. Repeat with the next layers. Finally, top with the last cake layer, apply a thin layer of frosting, and then frost with the remaining mixture. Swirl in the remaining jam as desired.
Tips for the Best Vanilla Cake with Strawberry Cream Frosting
Achieving the Perfect Frosting Consistency
Ensure your heavy cream is whipped to stiff peaks for the frosting to hold its structure. If the frosting is too loose, avoid swirling in jam, as it may add excess moisture.
Tips for Layering and Presentation
Take your time when layering the cakes, spreading frosting evenly and ensuring the strawberries are well distributed. This not only enhances the flavor but also elevates the cake’s presentation.
Storage Recommendations for Leftovers
If you have any leftover cake, store it in the refrigerator until you’re ready to serve. The cake stays delicious for up to 3 days. Chilling it for an hour before serving helps it hold its shape nicely.
Variations and Adaptations
Flavor Variations for the Cake
Feel free to experiment with flavors! You can add lemon zest for a citrusy twist or substitute part of the vanilla with almond extract for a nutty depth. For another delightful dessert, try this lemon blueberry cake.
Alternative Frosting Options
If you’re in the mood for something different, consider using a whipped cream frosting or a chocolate ganache. Each variation brings a unique flavor profile to the cake.
Serving Suggestions
How to Serve the Cake
When serving, slice the cake into generous portions. Each slice reveals beautiful layers of cake, frosting, and strawberries, making it visually appealing.
Garnishing Ideas
Finish with a sprinkle of extra berries on top or a drizzle of strawberry sauce for added flair. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
FAQs
What ingredients do I need for vanilla cake with strawberry cream frosting?
To make vanilla cake with strawberry cream frosting, you’ll need cake flour, sugar, eggs, butter, sour cream, vanilla extract, cream cheese, and strawberries, among other ingredients.
How long does it take to bake the vanilla cake?
The vanilla cake takes about 35-40 minutes to bake at 325°F (163°C).
Can I use frozen strawberries for the frosting?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the frosting.
What is the best way to store leftover cake?
Store leftover cake in the refrigerator for up to 3 days. Cover it to keep it fresh.
How can I make the frosting more flavorful?
You can enhance the frosting’s flavor by adding more strawberry jam or a splash of vanilla extract for an extra kick.
Related Recipes to try
Conclusion
This vanilla cake with strawberry cream frosting is a delightful dessert that you can easily whip up for any occasion. With its moist layers and refreshing frosting, it’s sure to be a hit. For more delicious ideas, be sure to check out our inspirations on Pinterest. Enjoy baking and creating sweet memories!
Delicious Vanilla Cake with Strawberry Cream Frosting
Equipment
- electric mixer
- large bowl
- medium bowl
- stand mixer
- wire rack
- 9-inch round cake pans
Ingredients
- 2 packages cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup seedless strawberry jam
- ¾ cup chilled heavy whipping cream
- 3 cups cake flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups sugar
- 1 cup unsalted butter, room temperature
- 7 large eggs
- 2 tablespoons vanilla extract
- 1 cup sour cream
- 6 tablespoons seedless strawberry jam
- 2 ¼ pounds strawberries, hulled and sliced about 6 cups, divided
Instructions
- Beat cream cheese and butter until smooth, then gradually add powdered sugar and strawberry jam.
- Whip heavy cream until stiff peaks form and fold into the frosting mixture, then chill.
- Preheat oven to 325°F and prepare three 9-inch round cake pans.
- Whisk together dry ingredients, then cream butter and sugar, adding eggs, vanilla, and sour cream.
- Divide batter among pans and bake for 35-40 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a wire rack.
- Level the cakes, layer with jam, frosting, and strawberries, repeating for all layers.
- Frost the top and sides of the cake, swirling in remaining jam if desired.
- Store in the refrigerator until ready to serve.
