Vanilla Cake with Strawberry Cream Frosting Recipe

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Let me start by saying, I’m a boxed cake kind of gal!  Actually when it comes to cakes and brownies, I rarely make ‘em from scratch. A boxed mix is just too easy! After seeing this Vanilla Cake with Strawberry Cream Frosting from Bon Appetit (May 2009), I thought I would venture outside of my comfortable cake mix box and go for it. I am so glad that I did because this is the best cake I have ever made!  Seriously, when I served it to my family, they all thought it tasted better than what you buy at a bakery. Plus, even though it requires quite a few ingredients, it really isn’t all that hard to make!

The cake was moist and perfect and the frosting was deeee-licious!  I’m not normally good at making homemade frosting either. I almost always use a can because normally most frosting recipes turn out like pure sugar and just don’t taste good. Not this one!  Seriously… BEST. CAKE. and FROSTING. EVER. It’s like strawberry shortcake but better. I just can’t say enough about this recipe.

Plus, it is the perfect Spring event or Easter cake! I made it for a family event this past weekend and it was a hit with everyone! If you like strawberries, you will LOVE this cake!

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

Vanilla Cake with Strawberry Cream Frosting

Ingredients:

Frosting –

  • 2 8-oz packages of cream cheese, room temperature (I used low-fat)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup seedless strawberry jam
  • 3/4 cup chilled heavy whipping cream

Cake –

  • 3 cups cake flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 large eggs
  • 2 TBSP vanilla extract
  • 1 cup sour cream (I used low fat)
  • 6 TBSP plus 1/3 cup seedless strawberry jam
  • 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided

MAKE THE FROSTING

1) 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.)

strawberrycake2 Vanilla Cake with Strawberry Cream Frosting Recipe

MAKE THE CAKE

2) Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch 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.

Strawberrycake Vanilla Cake with Strawberry Cream Frosting Recipe

2) 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.

3) Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.

strawcake2 Vanilla Cake with Strawberry Cream Frosting Recipe

4) Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 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.

Strawcake Vanilla Cake with Strawberry Cream Frosting Recipe

5) 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!

strawcake3 Vanilla Cake with Strawberry Cream Frosting Recipe

strawcake4 Vanilla Cake with Strawberry Cream Frosting Recipe

strawcake6 Vanilla Cake with Strawberry Cream Frosting Recipe

strawberrycakeslice Vanilla Cake with Strawberry Cream Frosting Recipe

BEST. STRAWBERRY. CAKE. EVER.

Strawberry cake not your thing? Try our Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars!

 

 

 

4.6 from 22 reviews
Vanilla Cake with Strawberry Cream Frosting Recipe
 
Ingredients
  • Frosting -
  • 2 8-oz packages of cream cheese, room temperature (I used low-fat)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • ½ cup seedless strawberry jam
  • ¾ cup chilled heavy whipping cream
  • Cake -
  • 3 cups cake flour
  • ¾ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 large eggs
  • 2 TBSP vanilla extract
  • 1 cup sour cream (I used low fat)
  • 6 TBSP plus ⅓ cup seedless strawberry jam
  • 2¼ lbs strawberries, hulled, sliced (about 6 cups), divided
Instructions
  1. 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.)
  2. CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch 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.
  3. 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.
  4. Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
  5. 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.
  6. 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!

Comments

  1. Debbie says

    Thank you for posting this recipe!! I made it for my boyfriend’s birthday and everyone loved it, it’s a beautiful batter and presentation. In this age of cake mixes and cheap bakery cakes from big box stores (not the worst thing, but homemade makes a difference), it’s nice to make, and see, a homemade cake. I baked the cakes and made the frosting the day before and refrigerated, then assembled the next morning. This made the frosting firm enough to apply a crumb coat, back to the refrigerator for an hour then the rest of the frosting was applied. The leftovers are still good on the 3rd day, FYI, from what I hear. I’m vegan so I didn’t taste it while making it or afterwards, so it was risky for me to try this recipe–your description and all the feedback gave me the confidence to go for it. So from my perspective, the batter and frosting came together very nicely, beautiful and creamy smooth, and the cake smelled wonderful, was easy to cut and assemble.

  2. samantha says

    Hi! I saw this and had to try it—it’s phenomenal!! My husband works at a college and so we always have students over and they are always hungry! So, I attempted this and it was loved by everyone!!! We are not big cake eaters at all but this is one that I will be making again!! Thanks!

  3. kelley says

    how do i print a copy of this, it sounds wonderful, think i might try it for our july 4th get together… so please e-mail me a copy pretty please!!!

    • hollieschultz says

      There is a “print friendly” button at the top of the post. Hit that button and it will open up a screen to help you print it. You can even delete things you don’t want to print such as the photos by clicking on the portion of the post.

  4. Jenny says

    I loved making this cake. It was my first attempt at a homemade cake and it turned out perfectly. I substituted (2) vanilla beans for the extract to give it a stronger vanilla flavoring, plus I like the little black speckles the beans add. As for the liquid missing from not using extract. After removing the seeds I boiled the the beans in a 1/4C of water then used 2 tablespoons of that vanilla water to make sure the lack of liquid wouldn’t affect the cake. The cake was well received to say the least :)

  5. Shannon says

    My granny always make me a birthday cake similar to this. You can use frozen strawberries and a portion of their juice instead of the jam. Then we put it into the freezer and eat it frozen. Mr favorite cake ever

  6. Jana says

    Hi, this looks great! Making it , my question is after it is made do I need to store it in the refrigerator because the frosting is a whipped cream base or would it be ok to leave out on the counter?

  7. Tonya says

    Sounds delicious and I will have to make it soon…think the low fat things will be regular in my cake though…. After 7 cubes of butter and 7 cups of sugar not really concerned about a few less grams of fat ;)

    • hollieschultz says

      I totally agree! This isn’t a cake to worry about calories. I just used the low fat versions because I had them on hand. :) – Hollie

    • hollieschultz says

      Yes, I used Vanilla Extract. Depending how big you slice the pieces, it could easily serve 15 people I would think.

      Hollie

    • hollieschultz says

      Absolutely, you can do it with just layers. The recipe calls to cut the layers in half so that it can include more frosting and strawberries but you certainly don’t have to do it. It’s really delicious and i plan to make it again for Easter next weekend! :) – Hollie

    • hollieschultz says

      I guess you could but it probably wouldn’t taste the same. The homemade icing on this recipe is really, really good!! I’m not sure how many cups of frosting the recipe makes. I’ll have to measure next time I make it. – Hollie

    • hollieschultz says

      Yes, you can make it the day before but I would suggest serving it within a day or two of making. It doesn’t last that long because of the fresh strawberries inside. I usually make it the night before I want to serve it. You could make all the ingredients the night before and do the assembling the morning of to have the best result! :)

  8. Penny Hutchinson says

    how did you get your frosting to look like that mine kinda turned out pinkish purple and very very thin just kinda ran down the sides of the cake… any suggestions

    • hollieschultz says

      Hi Penny! Regarding the color, I spread the jam on the outside frosting very lightly and carefully as not to mix it too much which would then turn it all pink or purple. Regarding the frosting being so thin, did you make sure to freeze that bowl for the whipping cream and then beat until the soft peaks form? My frosting was a bit thin when I was done making it at first so I threw it back in the freezer for a bit to harden it up a bit. It’s definitely a thinner frosting than a canned frosting which most people are used to. I would suggest chilling the frosting in the freezer to make it more manageable when icing the sides of the cake. -Hollie

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