So this was a big event for me baking wise. I have been wanting to make a cake for a really long time, but just haven’t had the time yet. I have made cakes before, but they were smaller. This is my first real layer cake complete with frosting and filling, so I was really excited. Mostly I make individual sized desserts like brownies, bars, and cupcakes.
I wanted to do something different than your traditional chocolate and vanilla. I found this wonderful recipe on Sally’s Baking Addiction, and I knew immediately I had to make it. Originally it called for raspberries, but since I didn’t have any, I substituted with strawberries and it came out wonderful! Its a vanilla cake recipe and then filled with chocolate chips and strawberries…what more could you want?
Also, just to note, the recipe calls for it to be a 3 layer cake; however, I only had two cake pans, so I just made a two layer cake, which was delicious all the same!
I brought it to my family for Easter Sunday last week, and everyone loved it! I think its just a really great recipe that can satisfy a lot of different people.
Original Recipe can be found here.
What you need
3 and ¼ cups (405g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (230g) unsalted butter, melted
1 and ¾ cups (350g) granulated sugar
2 large eggs, room temperature
2 cups (480ml) buttermilk*
2 teaspoons vanilla extract
1 cup strawberries
Chocolate chips (as many as you want!)
MILK CHOCOLATE FROSTING
1 cup (230g) unsalted butter, softened to room temperature
3-4 cups (360-480g) confectioners’ sugar
3/4 cup (63g) unsweetened cocoa powder
3 – 5 Tablespoons (45-75ml) heavy cream (or half-and-half)
1 teaspoon vanilla extract*
salt, to taste*
Preheat oven to 350F degrees. Generously coat three 9x9x2 inch round baking pans with nonstick spray (I used coconut oil spray). Set aside.
To make the cake, whisk the flour, baking powder, baking soda, and salt together in a large bowl and then set aside. Melt the butter in the microwave in a large bowl. Then, vigorously whisk in the granulated sugar, then the eggs, milk, and vanilla extract. Once the wet ingredients are whisked together, slowly whisk the wet ingredients into the dry ingredients until there are barely any lumps. The batter will be very thick – try not to overmix. Fold in the raspberries and chocolate chips – be gentle.
Divide batter evenly between prepared cake pans. Bake for 22-24 minutes. Cakes are done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on a wire rack.
Make the frosting: Cream the butter with a hand or stand mixer on medium speed for 3-4 minutes. This will create a nice creamy base for the frosting. Add 3 cups of powdered sugar and 3/4 cup of cocoa powder. Mix on low. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of powdered sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream. Taste and add salt if you prefer.
Assemble and frost: Place 1 layer on your cake stand. Evenly cover the top with frosting. Place 2nd layer on top, and add more frosting on top and spread around the sides.
*I did not have buttermilk, so I just made it myself. To do this for the 2 cups milk, add 2 two tablespoons white vinegar to it and let sit for 5-10 minutes.
* I forgot to add the salt and vanilla to the frosting and it tasted fine, it was just very rich. These measurements are from the original recipe, so use if you like.
This was such a delicious cake, I really recommend it if you’re looking for something a bit different or a bit more sophisticated.
Let me know how you liked it!