Ingrédients pour Vanilla Cake With Strawberry Cream Frosting
- 8 ounces (225g) cream cheese
- 1 1/2 cups (340g) unsalted butter
- 3 cups (360g) powdered sugar
- 1/2 cup (120ml) + 6 tablespoons strawberry jam
- 2 cups (475ml) heavy whipping cream
- Cake Flour
- Salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups (400g) granulated sugar
- 4 large eggs
- Vanilla Extract
- 1 cup (240ml) sour cream
- At least 2 1/4 cups thinly sliced fresh strawberries (plus additional for garnish)
- 2 1/2 cups (300g) all-purpose flour
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Comment préparer Vanilla Cake With Strawberry Cream Frosting
- **Frosting:**
- In a large bowl, beat together 8 ounces (225g) cream cheese and 1/2 cup (115g) unsalted butter using an electric mixer until smooth and creamy. Scrape down the sides of the bowl as needed.
- Gradually beat in 3 cups (360g) powdered sugar until fully incorporated.
- Stir in 1/2 cup (120ml) strawberry jam.
- In a medium bowl, beat 2 cups (475ml) heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Cover the frosting and chill in the refrigerator for at least 2 hours, or until firm enough to spread.
- **Cake:**
- Preheat your oven to 325°F (165°C).
- Grease and flour two 9-inch round cake pans with 2-inch high sides, or three 9-inch round cake pans with 2-inch high sides.
- In a medium bowl, sift together 2 1/2 cups (300g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks, 225g) unsalted butter and 2 cups (400g) granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 cup (240ml) sour cream and beat for 30 seconds.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined after each addition.
- Divide the batter evenly among the prepared cake pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
- Once completely cooled, use a serrated knife to slice each cake layer horizontally in half.
- **Assembly:** Place one cake layer, cut-side up, on a cake plate or serving stand.
- Spread 2 tablespoons of strawberry jam over the cake layer, followed by 3/4 cup of frosting and 3/4 cup of thinly sliced fresh strawberries, arranged in a single layer.
- Repeat layers 2 more times, ending with a cake layer.
- Frost the top and sides of the cake with the remaining 2 cups of frosting.
- Optionally, spread any remaining jam over the top and sides of the frosted cake.
- Garnish with the remaining sliced strawberries and chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
326g
Fat
125g
Carbs
36g
