Vanilla Cake With Strawberry Frosting
Vanilla cake with strawberry frosting combines a soft, moist vanilla cake layered and covered with creamy, fresh strawberry frosting. The cake’s light texture pairs perfectly with the sweet, fruity flavor of the frosting. This dessert offers a delightful balance of richness and freshness, making it a crowd-pleaser for celebrations or simple treats at home.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- 2 x 8-inch round cake pans
- Cooling rack
- knife
- Saucepan (for strawberries)
- Whisk
- Cake turntable or frosting spatula
Ingredients
For the Vanilla Cake:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large egg whites at room temperature
- ¼ cup canola oil or vegetable oil
- 1 tbsp vanilla extract or vanilla bean paste
- ¾ cup whole milk at room temperature
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp baking powder
- 1 tsp salt reduce to ½ tsp if using salted butter
For the Strawberry Whipped Yogurt Frosting:
- 1 ½ cups fresh strawberries chopped
- 1 cup unsalted butter softened to room temperature
- 4 –5 cups powdered sugar sifted
- ¼ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp whipping cream optional, as needed for consistency
Instructions
Prep Your Pans & Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Set aside.
Cream the Butter & Sugar:
- In a large mixing bowl, beat the softened butter with the sugar using an electric mixer on medium-high speed until light, fluffy, and pale in color about 3–4 minutes.
Add Wet Ingredients:
- Add in the egg whites one at a time, mixing well after each addition. Pour in the canola oil and vanilla extract, and mix until fully incorporated. The mixture should be smooth and creamy.
Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined. Don’t over mix.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Strawberry Frosting:
- In a small saucepan over medium heat, cook the chopped strawberries for 10–12 minutes, stirring occasionally, until they break down and form a thick sauce. Allow this to cool completely before using.
Make the Frosting:
- In a mixing bowl, beat the softened butter until fluffy. Add the cooled strawberry puree and mix well. Gradually beat in the sifted powdered sugar, 1 cup at a time, until you reach your desired consistency. Add the vanilla extract, salt, and whipping cream if needed to loosen the texture. Beat for 2–3 more minutes until smooth and creamy.
Assemble and Frost:
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous amount of strawberry frosting over the top. Place the second cake layer on top and frost the top and sides. Decorate with fresh strawberries if desired. Chill the cake for 30 minutes before serving for cleaner slices.
Notes
Make sure ingredients like eggs, butter, and milk are at room temperature for best results. The strawberry filling can be made in advance and stored in the fridge. If using frozen strawberries, thaw and drain excess liquid first.