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Triple Layer Butter Cake with Strawberry Buttercream Frosting

This cake is a show-stopper.  The delicious and moist butter cake is topped with a beautiful, pink buttercream frosting.  The cake is perfect for many occasions.  Bake it for a friend awaiting the birth of a baby girl.  Have a friend battling breast cancer?  A gift of this pink cake expresses your love and support without words.  Or welcome a new neighbor on move-in day.  The cake is not difficult to make, so gather the ingredients and start baking!

Ingredients - Cake

  • 1 and 1/2 cups (3 sticks) unsalted room temperature butter
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk at room temperature
  • 1/2 cup whole buttermilk at room temperature
  • 1 tablespoon vanilla

Ingredients - Strawberry Puree

  • 16 ounces fresh strawberries, organic preferred

Ingredients - Strawberry Buttercream

  • 4 sticks unsalted butter at room temperature
  • 1 teaspoon good quality vanilla
  • (2) 16 ounce boxes of confectioners sugar
  • 3/4 cup strawberry puree
  • pinch of salt

Preparation

    1. Preheat oven to 350 degrees F
    2. Grease, flour and line 3 pans with parchment paper
    3. Cream together butter and sugar until light and fluffy with an electric mixer, about 2 to 3 minutes
    4. Add eggs one at a time, scraping the bowl after each egg is added
    5. Whisk together flour, baking powder and salt in another bowl
    6. Pour the milk, buttermilk and vanilla into a measuring cup and stir until combined
    7. Add flour mixture and wet ingredients alternately to the butter mixture, beginning and ending with flour. Make sure you scrape the bowl down as you go
    8. Do not overmix once all ingredients are combined. Remember that this will cause the gluten to develop, thus making a very tough cake!
    9. Pour the batter evenly into the 3 prepared pans
    10. Bake for 25-30 minutes, until the tops turn a light golden brown
    11. Place cooled cakes on a wire rack and refrigerate while you make the frosting

Strawberry Buttercream & Cake Assembly

  1. Wash and dry 16 ounces of strawberries and blend until smooth
  2. Cook puree in a small saucepan over medium – low heat until reduced about 10 to 14 minutes. Make sure to stir it often, as it will burn easily
  3. Cool in the fridge until completely chilled. If not, it will make your frosting runny
  4. Beat butter until smooth. Add vanilla and confectioners sugar in small batches
  5. Add approximately 3/4 cup of the strawberry puree and a pinch of salt
  6. Frost cooled cake with even amounts of frosting between the layers
  7. Decorate with sliced strawberries or your favorite piping tips. Chill until ready to serve.

Makes: One 3-layer cake

Prep time: 45 minutes

Bake time: 25-30 minutes

Recipe and photo reprinted with the permission of Liz Horne

$ 0.00

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