Strawberry Preserves Cake

makes 1 (9-inch) two layer cake


For the Cake

2 1/2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup (6-ounces) unsalted butter, softened

1 1/2 cups granulated sugar

3/4 cup strawberry preserves

4 extra large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon red food coloring paste or more (or less) for color preference

1/2 cup buttermilk, at room temperature


For the Frosting

1 cup (8-ounces) unsalted butter, softened

1 (8-ounce) package cream cheese, softened

1/4 cup strawberry preserves

1 teaspoon pure vanilla extract

4 cups confectioners' sugar, sifted

Pinch of kosher salt

1/8 teaspoon red food coloring paste or more (or less) for color preference


For the Cake

Preheat the oven to 350º F.  Line the bottoms of two (9-inch) round cake pans with parchment paper and lightly spray with non-stick baking spray; set aside.


In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes.  Add the preserves and then the eggs, one at a time, beating well after each addition of an egg.  Scrape down the sides of the bowl, add the vanilla and red food coloring paste to achieve desired shade of pink.  Reduce the mixer speed to low and add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture.  Divide the batter evenly between the prepared pans.  Bake until a wooden pick inserted in the center comes out clean, about 25-30 minutes.  Let the cakes cool in the pans for 10 minutes.  Remove the cakes from the pan and let cool completely on wire racks.


For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth, about 2-3 minutes.  Add the preserves and vanilla, beating well until combined.  With the mixer on low, add the confectioners' sugar and salt, beating until smooth.  Add the red food coloring paste to achieve desired shade of pink.


Remove the parchment from the cake layers.  Spread the frosting between the layers and on top and sides of cakes.  Enjoy!


Printed from thegalleygourmet.net