A pretty little cake with big flavor...
I am a big fan of snacking cakes, and while this looks fancy, it’s really just a snacking cake in layered form. The cake batter is easy, and is made with basic kitchen staples. And the roasted strawberry frosting is so simple, you just have to have patience to roast the berries. If you’re in a pinch you can always use strawberry jam in the frosting instead of roasting the berries, but you will have to cut back on the powdered sugar, or it will be really sweet.
I made this cake on a day when Shari Lebowitz, from Bespoke Designs, came over. She was so excited to taste the frosting, she couldn’t wait for a slice! All of the gorgeous tablescape items are from her shop in Sconset Square. If you want to read about our day, and shop all of these items, read my blog post “A Summer Day with Bespoke Designs”.
Sour Cream Layer Cake with Roasted Strawberry Frosting
- Prep Time: 45 min
- Cook Time: 45 min
- Total Time: 1 hr & 30 min
Description
This one bowl cake recipe couldn’t be any easier. The batter comes together in minutes and makes the most delicious, moist white cake. This recipe makes 2 8-inch round cakes, but could also made into a 9×13 rectangle, or even a 12-cup bundt cake. The strawberry frosting is lovely and light and can be made several days ahead if needed. Roast the strawberries while you get the cake ingredients together and the whole cake can be made in an hour (not including cake cooling time). If you want your cakes to cool faster, put them in the fridge, uncovered.
Ingredients
Roasted Strawberry Frosting:
- 3 cups hulled and quartered strawberries, plus more strawberries for garnish
- ¼ cup sugar
- 1 tablespoon vanilla extract
- 2 sticks (1 cup) unsalted butter, at room temperature
- 4 cups confectioners’ sugar
- ½ teaspoon salt
Sour Cream Cake:
- 1 cup avocado oil, or other neutral flavored oil like vegetable
- 2 cups full fat sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups (390 grams) all-purpose flour
- 4 teaspoons baking powder
- 1½ cups sugar
- ½ teaspoon salt
Instructions
Preheat the oven to 350° F. Brush the inside of your cake pans with oil or butter, line the bottom with a parchment round and dust with flour. Set aside.
Frosting:
Spread the strawberries on a baking sheet and sprinkle with sugar, tossing to coat. Roast for 15 to 20 minutes, or until the strawberries are very soft and their syrup is thickened and bubbling. Cool. Put the strawberries and vanilla extract into a blender and purée until smooth. Add the butter to a mixing bowl and beat until creamy. Add the strawberry purée, confectioners’ sugar and salt to the bowl and beat until the buttercream is bright pink and smooth. If the frosting is too thick add a little bit of water. If it’s too lose add a little bit more confectioners’ sugar.
Cake:
In a large mixing bowl blend the oil, sour cream, eggs and vanilla until creamy. Add the flour and remaining dry ingredients and mix until smooth. Transfer the mixture to the prepared cake pans. Bake for 30 to 40 minutes, or until the top bounces back when pressed and a skewer inserted into the center comes out clean. Allow the cakes to cool for a few minutes in the pans before removing and cooling completely on a wire rack.
Assembly:
Once the cakes are completely cool place one cake on a cake stand or plate. Top it with 1/3 of the frosting, spreading evenly. Place the second cake on top and cover with the remaining frosting. Decorate with strawberries and serve.
Notes
If you need your cakes to cool faster, put them in the fridge, uncovered.
If you’re in a pinch and don’t have time to roast the strawberries for the frosting, you can use strawberry jam, but you will have to reduce the powdered sugar, and the color might not be as bright.
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