the best strawberry cake ever
I feel like you're going to think I'm exaggerating. But I am not. This cake is THE BEST. People who don't actually like me that well in real life love this cake. And they tell me they love the cake. Trust me - they wouldn't do that if they didn't love the cake. This cake is the best.
The best part is that it's barely any ingredients. I think you spend more time fixing a box cake than it takes to make this from scratch.
I have found that it's best with homemade jam. But I realize that's not something that everyone keeps in their pantry. I have loads because it's my favorite and my children hate strawberry jam. Who could hate strawberry jam? Something is wrong with them.
STRAWBERRY JAM CAKE
Preheat oven to 350 degrees. Grease the bottom (not the sides) of two 9" round pans. In a small bowl, whisk together flour and baking powder and set aside.
In a large mixing bowl, neat together the butter and sugar until smooth. Ad the vanilla until incorporated. Add eggs, one at a time, beating well after each one is added. With the mixer on medium speed, add the flour and the jam alternately beginning and ending with flour until both are fully incorporated.
Divide the batter between the pans and bake about 30 minutes until a toothpick inserted in the cake comes out clean.
3 cups flour
1 tablespoon baking powder
1 cup unsalted butter, melted
2 cups sugar
1 teaspoon vanilla
1 cup strawberry jam
SIMPLE BUTTERY FROSTING
In a mixing bowl, beat the butter until it's smooth.
Add the powdered sugar and beat on low speed until incorporated. Once the sugar is incorporated turn the mixer to high speed and let it whip for about 5 minutes or until the mixture is light and fluffy.
Mix in the vanilla and any food coloring. Use immediately!
4 sticks unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla