Tuesday, August 10, 2010

Sweet Treat Tuesday-Strawberry Cake

This cake was SO delicious! I made it as one of the layers in my son's birthday cake. It is easy and tasty. Unfortunately, I don't have a picture of it, since I used it as a birthday cake covered in Mickey Mouse fondant. You'll just have to trust me, it's great! I iced it with buttercream frosting, only because I used it for a birthday cake, but I think next time I will either use a cream cheese frosting or Cool Whip frosting. I've included the cool whip frosting recipe, because that is what the person used who I got the recipe from. You could also use chocolate icing, like I've used before in my other strawberry cake recipe. So good!

Strawberry Cake

2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups sifted cake flour (click here for a substitute)
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
1/2 cup strawberry puree (made by mashing strawberries with a fork)

Preheat the oven to 350. Grease and flour two 9 inch round cake pans, or just use the baking spray made by Pam that has flour in the spray. It is awesome!

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Lastly, add strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. Frost as desired.

Cool Whip Frosting

1 (8 ounce) container frozen whipped topping, thawed (or use homemade)
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

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