- VANILLA CAKE
- 1 cup (225 grams) granulated sugar
- 1 tbsp high quality vanilla extract
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream (I used light sour cream and they were still very good)
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1 tablespoon pure (not imitation) vanilla extract
- 2/3 cup buttermilk
- * If you want a thicker cake and some extra cupcakes, I would recommend doubling the recipe
- STRAWBERRY FILLING
- 1 carton of fresh strawberries
- 2-4 tbsps granulated sugar
- WHIPPED CREAM FROSTING
- 2 cups heavy whipping cream
- 1/2 cup confectioner's sugar
- 1 tsp vanilla extract
I think I’ve finally found Romain’s favorite cake recipe. Honestly, I don’t know who wouldn’t love this light & fluffy vanilla cake filled with juicy crushed strawberries and smothered in freshly whipped cream. I would have loved to spend a bit more time decorating this cake, but since I was in a rush to get to a BBQ, it didn’t end up as frilly as I would have liked. This was my first time testing my new giant cupcake mold and I was really happy with the results. I decided on the silicone mold from Bed Bath & Beyond because it has middle attachment piece that leaves a hole in the cake that makes it super easy to fill. I also thought this mold was better than the Wilton pan because the two parts are not attached. Since they take different amounts of time to cook, I’m not really sure how the cake cooks evenly. This cake really was divine. I even made some mini cupcakes with the extra batter to test out the recipe. Romain ate 8 of them.
Preheat oven to 350 F (175 C).
In a small bowl, combine sugar and vanilla extract..
Using the back of a wire whisk, mix the vanilla with the sugar until it is infused.
Sift in the cake flour, baking powder, baking soda, and salt and combine with a whisk.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined.
Fill 2 9inch greased round cake pans or a giant cupcake mold.
Bake cake for 25-20 minutes until a toothpick comes out clean. If using a giant cupcake mold the top will take between 35-40 minutes and the bottom will take between 45-50. Keep a close eye on the cakes because every oven is different.
While the cake is baking, roughly chop the strawberries and combine with a sugar in a bowl. Use a fork to smash the strawberries and the sugar together and set the mixture aside. This creates a yummy syrupy filling.
To make the whipped cream frosting, make sure your bowl and whisk attachments are very cold. I usually put them in the freezer before hand. Beat the heavy cream with a whisk attachment until it begins to thicken. Whisk in the sugar and vanilla. Add more sugar if you prefer the whipped cream to be sweeter.
When the cake is completely cool, fill the giant cupcake with the strawberry mixture and spread with whipped cream. Spread the rest of the whipped cream evenly over the cake and decorate as desired. I actually made this cake twice. Once as a classic cake with chocolate dipped strawberries and the second time as a giant cupcake. I love how the strawberries soak into the cake making it extra moist and flavorful. You definitely have to try this!