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Vanilla Birthday Cake

Categories: Cakes

Submitted by: Recipe and photography by Brittany Molinder - Cooking with Brittany

In my family vanilla cake is a crowd pleaser and one we make most often, but I love to mix it up a bit by adding in different flavors.  For the birthday cake I am sharing with you, I went with my favorites: strawberries and lemons.  With the simple sprinkle decorations and piping, this is a decorated cake that anyone can pull off for any number of occasions.  Change up the colors, size and/or shape of your sprinkles to match your theme and you’ve got an easy to make birthday cake, tailored just for you!

Ingredients

  • 1 1/2 c. granulated sugar
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. kosher salt
  • 2 c. all-purpose flour
  • 12 Tbsp. unsalted butter (softened)
  • 1 Tbsp. vanilla extract
  • 3 lg. eggs
  • 2 tsp. lemon extract
  • 3/4 c. milk
  • Strawberry Filling
    • 1 Tbsp. Clabber Girl Cornstarch
    • juice of 2 lemons
    • 1 lb. strawberries (stems removed, strawberries cut into quarters)
    • 1 c. granulated sugar
  • Lemon Buttercream Frosting
    • 1 lb. unsalted butter (softened)
    • 2 lbs. powdered sugar (sifted)
    • 2 tsp. lemon extract
    • zest from 2 lemons

Instructions

Preheat oven to 350 degrees F.

Combine the flour, baking powder and salt in a large bowl, whisking to combine.

Place the butter and sugar in the bowl of a stand mixer, fitted with the paddle attached and beat on low for about 5 minutes or until combined and lightened in color.  Add in the vanilla and lemon extract and mix to combine.

In a small bowl, whisk together the eggs and milk and set aside.  Reducing the mixer to low, slowly add in 1/3 of the flour mixture and then ½ of the milk-egg mixture.  Stop and scrap down the bowl on the edges after each addition or as needed.  Add in another 1/3 of the flour mixture and the remaining milk-egg mixture, scrap again as needed and add the remaining 1/3 of the flour mixture.  Scrap the bowl with a large spatula and pour the batter into prepared pans.

Bake in a 350 degrees F oven for 30 to 35 minutes or until they are golden brown and a toothpick inserted in the center comes out clean.  Cool the cakes in the pans on racks for about 5 minutes, then remove from pans and let cool the remaining time on the rack.

For the Strawberry Filling: Combine all of the ingredients in a medium sized pot and toss to combine.  Cook over medium heat, until the strawberries begin to soften and release their juices, stirring occasionally.  Let mixture come to a boil and reduce to simmer for about 5 minutes until thickened and cooked to desired consistency, stirring as needed.  Remove from heat and let cool completely before using.

For the Lemon Buttercream:  Using the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy and lightened in color.  Add 1 cup of powdered sugar to the creamed butter and beat to combine, continue adding the powdered sugar 1 to 2 cups at a time until the mixture is lightly and fluffy.  Add in the lemon extract and mix to combine.  If the mixture is too stiff, mix in 2-3 tablespoons of milk to reached desired consistency.

To assemble the cakes:  Cut the tops of the cakes to create a flat even top.  Place 1 cake layer, cut side down on your cake stand.  Using a piping bag, pipe a circle around the entire rim of the cake top.  Spoon ½ of the Strawberry Filling inside of the buttercream circle (this acts as a wall to keep your filling from spilling out of the cake).  Gently place the second layer, cut side down on top of the first cake, lining up the edges.  Ice and decorate the outside of the cake as desired with the remaining Lemon Buttercream.

**You will have extra Strawberry Filling, serve some on the side so guest and spoon more over their own cake slices as desired or reserved for a later use.

Read the blog and get step by step photos on how to decorate this cake here! Recipe and photography by Brittany Molinder - Cooking with Brittany