I made my husband’s birthday cake yesterday. It’s both of our favorite kind of cake– Vanilla Cake with Strawberry Whipped Cream Icing.
It turned out amazingly delcious!! I mean, the best cake I’ve ever put in my mouth. That’s saying a lot– I’ve eaten a lot of cake in my (almost) forty years. Chris even had two pieces, which also says a lot. He says he’s not a dessert man, but I beg to differ.
I’m not one to play around with baking recipes, like I do with my savory dishes, so I go to the fabulous cooking/baking blogs out in the internet universe to help me. For this cake, I used one blogger’s recipe for the cake and another blogger for the whipped icing. You can use the cake recipe that comes with the recipe for the icing, but it’s a three layer, and we didn’t need a three layer cake for the two of us. I’ve made it before and it’s very, very good.
The link for the cake recipe is here: Vanilla Dream Cake
The link for the icing recipe is here: Strawberry Whipped Cream Icing
Tips for making the cake:
- Don’t use any larger cake pan than an 8 inch round.
- The recipe calls for you to put the sugar water, with added butter, into the fridge to cool for at least twenty minutes. I suggest you do that in the beginning, that way it’ll be ready for you to add to the recipe, and you won’t have to wait for it to cool in the middle of cooking.
- The batter is on the wet, runny side. I was worried I had done something wrong, but it turned out fine.
- Make sure you hit the pan on the counter and smooth the batter evenly in the pan before baking. Otherwise, you’ll have lop-sided layers.
- This is a very moist cake. Don’t over cook it.
Tips for the strawberry whipped icing:
- Use a metal bowl. Put it in the freezer for at least thirty minutes before whipping the cream. This helps the cream whip faster and keeps it cold during the process. Use a hand mixer or KitchenAid mixer. If you try to attempt this with a whisk, your arm will get very tired and I’ve found I can never get the firm peaks I want.
- When it’s time to add the chopped strawberries, fold them in with a spatula. You don’t want to crush them with the mixer.
- When it’s time to add the whipped cream to the cream cheese and sugar mixture, fold it in gently with a spatula. This will keep it fluffy and the whipped cream will stay together and not break.
- Use an offset icing knife. It will make icing the cake so much easier. One like this:
- Once you have your cake all pretty, store in the refrigerator.
Again, I can’t stress how good this cake is. Follow all the directions exactly and you should have the same results. It’s the perfect summertime cake!