It’s been forever since I’ve done this.
Baked a cake that is!
I absolutely adore cake. I love it for the moisty cake layers. I love it for the fillings that can be layered in between those moisty cake layers. I love it for the creamy frosting that encompasses that filling and those moisty cake layers. Cake. I love it.
But sometimes I hate making it.
Cake can be very temperamental. [Kind of like my cat…sometimes he’s the sweetest thing, other times he acts like a psycho]. A lot of my cakes have a little rising problem. I mean, they rise, but they get this little sink in the center. I hate it. And that turns me off to baking cake.
I always just want everything to come out perfectly. And when it doesn’t it drives me crazy. But I’m horrible about trying to correct my problems and giving it another go. Instead I just give up and leave it alone. Kind of like when I killed all the flowers in my garden…I turned that “chore” over to the hubby. I wish I could change that about myself.
Any-who. This week, Monday actually, was my mama’s birfday. <— yes, that’s right. Since I’m currently a stay at home mama I figured that I have enough time on my hands, in between hourly feedings, constant dirty diapers, baby bouncing, dog walking, and laundry folding, to bake her a scratch made birfday cake. Multitasking right, it’s what us mamas do.
As I whipped up this incredibly girly pink batter I couldn’t help but say a prayer. I wanted this cake to come out perfectly since it was for a celebration. Not to mention that if it didn’t work out I had no back up plan. I’d have to take over peanut butter and graham crackers with tootsie rolls to sing happy birfday to my mom.
Obviously you can see that the cake gods shined [shone?] down on me! There was no center divots to be found AT ALL in this pretty pink cake. Fitted with creamy vanilla frosting and rimmed with sprinkles, I think I might be over my cake baking fear!
Recipe adapted from Sweetapolita
- 1 cup milk
- 1 tablespoon pure vanilla extract
- 1/4 cup strawberry puree **instructions below**
- 3 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1 [85 g] package strawberry flavored gelatin, like Jell-O
- 1 cup [2 sticks] unsalted butter, softened
- 4 eggs
- 2 cups [4 sticks] unsalted butter, softened
- 4 cups powdered sugar, sifted
- 4 tablespoons milk
- 1 tablespoon vanilla extract
- pinch of salt
- **To make the strawberry puree, wash and hull 2 handfuls of strawberries. Place them in the blender and puree until smooth. Measure out 1/4 cup of puree to use for the cake**
- Preheat oven to 350 degrees F. Butter and flour 3 cake pans and set aside.
- In a medium bowl whisk together the vanilla, strawberry puree, and milk, set aside.
- In a separate bowl combine the flour, baking powder, and salt, set aside.
- In the bowl of a stand mixer beat the butter, gelatin, and sugar together on medium speed for about 5 minutes until mixture is light and fluffy. Beat in the eggs one at a time, mixing well and scraping down the sides after each addition.
- Add the wet and dry ingredients to the creamed butter, by alternating between the two. Start and end with the dry.
- Divide the batter equally between the three pans and place in the oven. Bake for 22-25 minutes or until toothpick inserted in center comes out clean. Do not over bake! Remove from oven and let cool on a wire rack for 10 minutes before removing cakes from the cake pan.
- In the bowl of a stand mixer beat the butter on medium speed for 5 minutes until pale and creamy. Add in the remaining ingredients and beat on low at first so you don't create a powdered sugar cloud, then bump the speed up to medium beating for a few minutes until frosting is soft and velvety. [If frosting is too thick, add a little more milk]
- Frost your cake, add some sprinkles, and eat away!