This golden strawberry layer cake is made with tender vanilla cake layers, fluffy strawberry buttercream, and sweet strawberries.
For the Golden Vanilla Cake Layers
- 1 cup Unsalted butter, room temperature 1 cup Unsalted butter, room temperature
- Domino® Golden Sugar 3 cups 3 cups Domino® Golden Sugar
- 4 Large egg whites, room temperature 4 Large egg whites, room temperature
- 3 cups Cake flour 3 cups Cake flour
- 2 ½ tsp Baking powder 2 ½ tsp Baking powder
- 1 tsp Fine salt 1 tsp Fine salt
- 1 ½ cups Sour cream, room temperature 1 ½ cups Sour cream, room temperature
- ¼ cup Vegetable oil ¼ cup Vegetable oil
- 1 tsp Vanilla extract 1 tsp Vanilla extract
For the Strawberry Frosting
- 7 Large egg whites 7 Large egg whites
- Domino® Golden Sugar 1 3/4 cups 1 3/4 cups Domino® Golden Sugar
- 2 cups Unsalted butter, room temperature 2 cups Unsalted butter, room temperature
- ½ cup Freeze dried strawberry powder ½ cup Freeze dried strawberry powder
- 2 tsp Vanilla extract 2 tsp Vanilla extract
- ½ tsp Fine salt ½ tsp Fine salt
Additional Cake Filling & Decorations
- ½ cup Strawberry jam ½ cup Strawberry jam
- 1 pint Fresh strawberries, washed and sliced 1 pint Fresh strawberries, washed and sliced
For the Golden Vanilla Cake Layers
Preheat the oven to 350°F. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds.
Add the unsalted butter and Domino® Golden Sugar into the bowl of a stand mixer. Mix together on a high speed with a whisk attachment for a few minutes. Scrape down the sides of the bowl as needed with a rubber spatula. The mixture should become lighter in color as air is whipped into it.
Add in the egg whites and mix at a medium speed until they're incorporated. Sift the cake flour, baking powder, and salt into a separate bowl. Add half of the dry ingredients into the butter mixture and mix on a low speed until incorporated. Add the sour cream, oil, and vanilla extract and mix at a low speed until combined. Scrape the sides and bottom of the bowl as needed. Mix in the remaining dry ingredients on a low speed.
Divide the batter evenly between the prepared cake pans. Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans. Use a serrated knife to level the tops and trim the sides to remove any caramelization.
For the Strawberry Buttercream
In a medium sized pot, add about 1 inch of water and bring to a simmer. Add the egg whites and Domino® Golden Sugar into a large mixing bowl.
Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot. Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F.
You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The Domino® Golden Sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
Lift your bowl away from the pot, and dry the bottom with a towel. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!
Mix in the unsalted butter at a medium speed. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula. Add in the freeze-dried strawberry powder, vanilla extract, and fine salt. Mix on medium-high until fully incorporated. Set aside.
To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple minutes. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
Assembly Of Cake
If possible, chill your cake layers in the freezer for 20 minutes before assembling the cake. It makes them cold to the touch, which minimizes crumbing and makes them so much easier to frost and stack them.
Spread about 1 Tbsp of strawberry frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in place as you assemble the cake.
Pipe a ring of strawberry buttercream in a ring around the edge of the cake layer and spread ¼ cup of strawberry jam in an even layer inside the ring. Pipe additional frosting on top of the jam to fully cover it.
Repeat with the remaining cake layers, being sure to flip the top cake layer upside down (cut side down). This makes it easier to frost your cake!
Chill the cake in the fridge (30 minutes) or freezer (15 minutes) until the frosting between the cake layers is firm to the touch and the cake layers aren't able to slide around.
Add a thick layer of strawberry frosting around the cake, then use a large offset spatula to give the frosting a textured look.
Decorate as desired with fresh strawberries and buttercream dollops, and enjoy!
When dividing the cake batter into the cake pans, I like to use a digital kitchen scale to weigh my pans to make sure my layers will be the same height.
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.