Hello, everyone. Fresh fruits and vegetables are gracing our plates lately as Spring begins to finally show up. I know I haven't been posting many recipes as the semester consumes me, but I've got a few up my sleeve for all of you. First, I'd like to share this delicious, moist, fruit-filled White cake. Have you seen my Recipes Page? It is very full of dessert recipes, so it is pretty obvious what I like to eat...sweets! I have a few more actual meals coming soon, though. I promise.
I made this cake for Alec's 24th Birthday. I was out of butter (yikes!) and used Crisco (healthy, right?) for the "butter-like cream frosting." It tasted fine, but you can use a plain buttercream frosting for your cake. I made you some recipe cards to print for this recipe, but you can fill it and top it with whatever you'd like! This is just your stand-by, homemade vanilla/white cake recipe that you can use for any occasion.
First, you mix the butter and sugar until it looks like this. Then, add in all of the other ingredients. At the end, you alternate adding the buttermilk and flour. If you are like me and never (ever) have buttermilk, just add a splash of lemon juice to regular milk and let it sit for a little bit. That sounds very scientific. I'm sure there is some website that will tell you how much and how long but, I just splash it in and let it sit until I'm read to use it.
Pour your batter into round cake pans. Each of the pans I used here holds 1 cake-mix amount, but this recipe makes a lot of batter anyway so I just split it between the two pans. If you are using smaller pans, you may need to make 3 instead of 2 to use up all the batter, or you could make cupcakes with the leftovers. The pans are greased and lightly coated with flour. I also lined the bottom of each pan with waxed paper for a little extra non-stick coverage.
Bake at 350 for 30 minutes or until done.
And let these beauties cool before you frost them.
I put a thin layer of frosting on top of the first half of the cake so that they filling didn't make the cake soggy. For the fresh strawberry filling I put some fresh strawberries into my food processor with a little bit of strawberry jam. Then, I spread it evenly on top of the first layer, removing any large chunks of strawberry. You don't want your wake to be uneven because of some huge berries that were left in the middle, just eat those ones ahead of time.
Mix up your frosting and do a crumb coat on your cake. Let that dry before frosting completely. Then, go ahead and decorate it however you would like!
I forgot to cross the "t" on "Birthday", but that is okay. It is the thought that counts, right?