Strawberry Preserves Cake
No fresh berries? No problem! Use quality preserves for outstanding flavor!
Servings: 12
Equipment
- 9-inch round cake pans
Ingredients
For the Cake
- 2 ½ cups cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon Kosher salt
- ¾ cup (6 ounces) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup strawberry preserves
- 4 extra-large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon red food coloring paste or more or less for color preference
- ½ cup buttermilk at room temperature
For the Frosting
- 1 cup (8 ounces) unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- ¼ cup strawberry preserves
- 1 teaspoon pure vanilla extract
- 4 cups confectioners' sugar sifted
- Pinch of Kosher salt
- ⅕ teaspoon red food coloring paste or more or less for color preference
Instructions
For the Cake
- Preheat the oven to 350ºF. Line the bottoms of two (9-inch) round cake pans with parchment paper and lightly spray with non-stick baking spray; set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the preserves and then the eggs, one at a time, beating well after each addition of an egg. Scrape down the sides of the bowl, add the vanilla and red food coloring paste to achieve desired shade of pink. Reduce the mixer speed to low and add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans. Bake until a wooden pick inserted in the center comes out clean, about 25-30 minutes. Let the cakes cool in the pans for 10 minutes. Remove the cakes from the pan and let cool completely on wire racks.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth, about 2-3 minutes. Add the preserves and vanilla, beating well until combined. With the mixer on low, add the confectioners' sugar and salt, beating until smooth. Add the red food coloring paste to achieve desired shade of pink.
- Remove the parchment from the cake layers. Spread the frosting between the layers and on top and sides of cakes. Enjoy!
Nutrition
Calories: 711kcal | Carbohydrates: 105g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 413mg | Potassium: 144mg | Fiber: 1g | Sugar: 80g | Vitamin A: 934IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 1mg
