Vanilla Cake With Strawberry Cream Frosting Recipes

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Steps:

• For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
• Cake:.
• Preheat oven to 325°F.
• Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
• Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
• Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
• Repeat this 2 more times with each layer of cake.
• Spread 2 cups frosting on top of cake and over sides of cake.
• Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
• Cut cake into wedges and top with remaining strawberries.

Steps:

• 1. FOR CAKE: Prepare two 9-in cake pans with a coating of butter and flour; set aside.
• 2. Whisk together flour, salt, baking soda and powder; set aside. In a separate, larger bowl, cream together your sugar and butter. You want it to reach a light, fluffy consistency. Add eggs, one at a time, beating after each addition. Add vanilla and combine well. Next, do the same with your sour cream. Finally, beat in your flour mixture, 1/3 at a time. Pour batter evenly into prepared pans.
• 3. Bake in a 350 degree pre-heated oven cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove and let cool for about 10 minutes. Loosen cake from pan by carefully running the edge of a knife around the pan. Turn out onto a cooling rack; let cool completely.
• 4. FOR FROSTING: Chill a medium bowl in the freezer. Meanwhile, beat together your cream cheese and butter until completely smooth. Add in sugar and jam, beting until well combined. Beat in sugar, then jam.
• 5. Remove bowl from freezer, pour in cream and beat until peaks form. (Whipped cream!) Fold into cream cheese mixture. Cover and chill until spreadable - will take a few hours.
• 6. ASSEMBLY: Once cake is thoroughly cool, use a serrated knife to carefully cut each cake round in half, horizontally.
• 7. Place once half onto your serving platter, cake side down. Start layering on your filling, beginning with a smear of 3 tablespoons of jam. Follow that by spreading on 3/4 cup of your frosting and finally 3/4 cup of the sliced berries (make a single layer of the berries, don't just toss them on.) Repeat this process two more times with cake layer, jam, frosting, and strawberries.
• 8. When you reach the top cake layer, you're nearly done! Frost the outside of the entire cake with a thin layer of icing, about 2 cups worth. This is your crumb coat. Use the remaining icing to thoroughly frost the cake and make it pretty. We took the suggestion of swirling the remaining strawberry jam over the iced cake... so pretty!