16 tablespoons unsalted butter, softened, plus more for greasing pans
3 cups flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup milk
1/2 cup seedless strawberry jam
3 tablespoons red food coloring (optional, also amounts will vary depending on the dye you use)
1 3/4 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
3 eggs
8 ounces cream cheese, softened
1 pound confectioners’ sugar, sifted
1 teaspoon strawberry extract
Heat oven to 350°. Grease and flour two 9″ round cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk, jam, and 2 tablespoons food coloring in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.
In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add remaining food coloring, confectioners’ sugar, and strawberry extract; beat until smooth. Place one cake upside down on a cake stand, and spread 13 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting; refrigerate for 1 hour before serving. Serve at room temperature.
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