Vanilla Cake with Strawberry Filling and Lemon Buttercream Icing
Calories:
Ingredients
- 3 cups all-purpose flour
- 2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons unsalted butter 2 sticks, room temperature
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 4 large egg yolks room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- ½ cup use ¼ cup for a 2-layer cake of your favorite strawberry jam (I used my Strawberry Freezer Jam.)
Instructions
- Adjust oven rack to middle position; heat oven to 350˚ F. Grease 2 round 9-inch cake pans or 3 8-inch cake pans by spraying thoroughly with baking spray, then line pans with parchment paper.
- Place all ingredients in the bowl of an electric stand mixer. Turn mixer on and off quickly a few times to prevent the flour from flying all over. Once flour is beginning to be incorporated, beat mixture at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
- Divide batter evenly among prepared pans. Bake until cake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 30 minutes, or until golden brown. (Set your timer for 20 minutes and check by gently touching the top of the cake, it should spring back.) Remove from oven and let cool in pan for 10 minutes, then flip cake out onto a wire rack; cool to room temperature before frosting.
- To assemble, place one round cake layer onto a cake stand or serving platter. Spread ¼ cup raspberry jam over the top surface and place the second layer on top. Repeat if using 3 layers. Spread Meyer lemon butter cream over top and sides of cake or pipe with a decorator tip*.
Notes
To swirl icing as in picture, fit a pastry bag with a 2D Wilton tip (or a large drop petal tip). If multicolored swirl (pictured) is desired, paint thin stripes with gel food coloring on the inside of the pastry bag, from the tip to about 2-inches from the top. Stripes should be about 1½ inches apart. Spoon icing into bag and twist top to secure. Beginning at any point on the bottom of the cake, begin piping in a random back and forth and up and down swirl pattern, stopping from time to time to readjust your hand grip on the pastry bag. You want to eventually cover all of the cake. Don't worry about trying to make any pattern, it should be whimsical and random.