Golden Strawberry Layer Cake

This golden strawberry layer cake is packed with real strawberry flavor! It’s made with tender golden cake layers & frosted with delicious strawberry buttercream.

image of a golden strawberry layer cake decorated with small strawberry hearts

Ingredients

Vanilla Cake Recipe

  • 1 cup or 2 stick unsalted butter, room temperature (226g)
  • 3 cups Domino® Golden Sugar (600g)
  • 1 cup pasteurized egg whites from a carton or 7 egg whites (240ml)
  • 3 cups cake flour (360g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 1/2 cups full-fat sour cream, room temperature (360g)
  • 1/4 cup vegetable oil (60ml)
  • 1 tsp vanilla extract (4ml)

Strawberry Buttercream Frosting

  • 7 large egg whites, room temperature (240ml)
  • 1 3/4 cups Domino® Golden Sugar (350g)
  • 2 cups unsalted butter, room temperature (452g; 1 lb. box)
  • 1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon (12ml)
  • 1/2 cup freeze dried strawberry powder (55g)
  • 1 tsp vanilla extract (4ml)
  • 1/2 tsp salt (3g)
  • 1/2 cup strawberry jam (160g)

Cake Filling and Decoration

  • 1/2 cup strawberry jam (160g)
  • 1 pint fresh strawberries, washed and sliced

Tools and Equipment Needed

  • Stand mixer or electric hand mixer
  • Whisk attachment
  • Greaseproof Cake Board
  • Spinning Cake Stand
  • Large Offset Spatula
  • Bench Scraper

image of a golden strawberry cake made with vanilla cake layers and strawberry swiss meringue buttercream

Instructions

Golden Vanilla Cake Layers:

  1. Preheat oven to 350°F / 175°C. Line and grease three 8-inch cake pans with parchment rounds.
  2. Add 1 cup of unsalted butter and 3 cups of Domino® Golden Sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a couple minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into it.
  3. Add 1 cup egg whites and mix at a medium-high speed until the mixture looks fluffy and increases in volume.
  4. Whisk together 3 cups of cake flour, 2 1/2 tsp baking powder and 1 tsp salt in a medium-sized bowl, then mix half into the butter-egg mixture on a low speed until just incorporated.
  5. Add 1 1/2 cups of sour cream, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Mix at a medium speed until combined, scraping the sides and bottom of the bowl as needed.
  6. Mix in the remaining half of the dry ingredients on a low speed.
  7. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
  8. Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.
  9. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  10. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  11. Use a serrated knife to level the tops and trim the sides to remove any caramelization.

Strawberry Buttercream Frosting:

  1. In a medium sized pot, add about 1-inch of water and bring to a simmer.
  2. Add the egg whites and Domino® Golden Sugar into a large mixing bowl.
  3. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
  4. Whisk the mixture constantly for about 3 minutes, until it reaches 160°F / 71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The Domino® Golden Sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
  5. Lift your bowl away from the pot and dry the bottom with a towel. Lock the bowl into place on your stand mixer and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
  6. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
  7. Mix in the unsalted butter at a medium speed. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula.
  8. Add in the freeze-dried strawberry powder, lemon juice, vanilla extract, and fine salt.
  9. Mix on medium-high until fully incorporated.
  10. Mix in 1/2 cup of strawberry jam on a medium speed.
  11. To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple minutes.
  12. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
  13. Place half of the buttercream in a large piping bag, seal the top with a rubber band or clip, and cut an opening that’s roughly 3/4 inch wide. Set aside.

Assembling This Golden Strawberry Layer Cake:

  1. If possible, chill your cake layers in the freezer for 20 minutes before assembling the cake. It makes them cold to the touch, which minimizes crumbing and makes them so much easier to frost and stack them.
  2. Spread about 1 Tbsp of strawberry frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in place as you assemble the cake.
  3. Pipe a ring of strawberry buttercream around the edge of the cake layer
    and spread ¼ cup of strawberry jam in an even layer inside the ring. Pipe additional frosting on top of the jam to fully cover it.
  4. Repeat with the remaining cake layers, being sure to flip the top cake layer upside down (cut side down). This makes it easier to frost your cake!
  5. Chill the cake in the fridge (30 minutes) or freezer (15 minutes) until the frosting between the cake layers is firm to the touch and the cake layers aren’t able to slide around.
  6. Add a thick layer of strawberry frosting around the cake, then use a large offset spatula to give the frosting a textured look.
  7. Decorate as desired with fresh strawberries and buttercream dollops and enjoy!

Notes

Tips for Making the Best Golden Strawberry Layer Cake

  • Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour. Spoon into the cup measure, then level or better yet, use a kitchen scale to measure your dry ingredients.
  • Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
  • Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
  • Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month.
  • The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Source: Chelsweets

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