Vanilla Cake with Strawberry Cream Frosting Recipe
Category
Desserts - Breads
Sub
Category
None
Ingredients
Frosting-
2 8oz pkg cream cheese, room temp
1 c unsalted butter, room temp
4 c powdered sugar
1/2 c seedless strawberry jam
1/3 c chilled heavy whipping cream
cake-
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c unsalted butter, room temp
7 lg eggs
2 tbsp vanilla
1 c sour cream
6 tbsp plus 1/3 c seedless strawberry jam
2 1/4 lbsstawberries, hulled, sliced, divided
Instructions
FROSTING- Put a small/medium bowl in the freezer to chill. In a
separate large mixing bowl, beat cream cheese and butter until
smooth. Beat in sugar, then jam. Remove that chilled bowl from
the freezer and beat cream in that chilled bowl until peaks form.
Fold whipped cream into frosting. Cover; chill for a couple of
hours until it’s firm enough to spread. If you are in a hurry, you
could put the frosting in the freezer to chill quickly.
CAKE- Preheat the oven to 325 degrees F. Butter and flour two 9-
inch cake pans with 2inch high sides. I used 10 cheesecake pans
aka springform pans, because they were the only round pans I
had with high enough sides and they worked great! In a medium
bowl, whisk together flour, salt, baking powder, and baking
soda. In a large bowl, cream butter and sugar together until light
and fluffy. Add eggs, one at a time, beating after each addition.
Beat in vanilla. Add sour cream, and beat for 30 seconds. Add
flour mixture in three additions, beating to blend after each
addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out
clean, 50-60 minutes. Remove from oven and cool for 10
minutes. Run a sharp knife around the edges of the pans, then
turn cakes out onto a rack to cool completely. I threw the two
cake layers in the freezer for about an hour to make the cake
assembly easier.
Using a serrated knife, divide each layer in half horizontally.
Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c
of the frosting over the jam. Arrange ¾ c of the sliced
strawberries on top of the frosting in a single layer. Repeat two
more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups
of frosting over the top and sides of the cake in a thin layer, then
frost with remaining frosting. Stir remaining jam to loosen, then
spoon teaspoonfuls onto the top and sides of the cake. Use the
back of a spoon to swirl jam decoratively into the frosting. This
recipe makes a very big 4-layer cake that will feed a lot of
people. It says it has 12 servings but I definitely think it feeds
even more!
Originally Submitted
4/26/2013
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