Wednesday, May 1, 2013

Birthday Cake + Buttercream Frosting

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There's something you should know about me. I have an issue with birthday cake; the issue being I really, really enjoy baking my own birthday cake. I like to decide what kind of cake I want and then I search the internet for the perfect recipe. The day of my birthday you can find me in the kitchen baking away. 

This year I was in the mood for a strawberry shortcake cake. Turns out those don't really exist, ulness you want the Strawberry Shortcake themed little girl's character cake. That wasn't exactly what I wanted, so I improvised. I searched for a strawberry shortcake cupcake recipe and found a winner. The one and only modification I made was baking the batter in one round cake pan.


Strawberry Shortcake Cake

1 cup + 2 tablespoons flour
2 tablespoons cornstarch
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs, at room temperature
1 1/4 teaspoon vanilla
1/4 cup butter, melted and cooled slightly
1/4 cup vegetable oil
1/2 cup whole milk, at room temperature

Preheat oven to 350 degrees. 

In a mixing bowl whisk together flour, cornstarch, baking powder, and salt. Set aside. 

In a separate mixing bowl beat eggs, sugar, and vanilla until mixture is very pale, fluffy, and thickened slightly {about 4 minutes}. Mix in melted butter and oil.

Add in 1/3 of the flour mixture. Mix well. Add 1/2 the milk. Mix well. Add another 1/3 of the flour mixture. Mix well. Add the remaining milk. Mix well. Add the last of the flour mixture. Mix well. 

Butter and flour one round baking pan. Pour batter into prepared pan. 

Bake for 35-45 minutes or until cake is just slightly golden. Flip cake out of pan and onto a wire rack. 

When cool, carefully cut the cake in half to make two layers. 

Spread 1/2 of the buttercream frosting onto the bottom layer of the cake. Top with the second cake layer and frost the top. Serve with a dollop of fresh whip cream and a strawberry heart. 

Enjoy! 


Strawberry Buttercream Frosting

3/4 cup butter, softened
1 cup fresh strawberries, sliced
2 1/2 tablespoons heavy cream
2 cups powdered sugar

Please do me a favor and use a stand mixer for this recipe. If you don't have one then be prepared to use your hand mixer for a while.  My favorite part of this recipe is that it's not too sweet!

Whip butter until very pale and fluffy, approximately 6-8 minutes. Scrap down the sides and the bottom of the bowl frequently. 
Mix in the heavy cream and fresh strawberries until the strawberries are combined with the butter. Add the powdered sugar and beat for 4-5 minutes, until very pale and fluffy. 

Top your favorite cake with this delicious frosting and enjoy!


{recipes adapted from cookingclassy.com here and here}

5 comments:

  1. Adding this one to my list of recipes to try! The last one {Oatmeal cream pie cookies} was a hit!!!! Can't wait! Thanks for posting such yummy recipes!

    ReplyDelete
  2. if i wasn't allergic to gluten, i'd be in trouble!!!!

    ReplyDelete
  3. This sounds so good!! That's awesome that you worked with a smaller recipe but made it into a cake because that's what YOU wanted. :-)

    ReplyDelete

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