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Vanilla Cake with Strawberry Cream Frosting

Source of Recipe


Bon Appétit magazine



List of Ingredients



• -- Frosting --
  
• 2 (8-ounce) packages cream cheese, room temperature
  
• 1 cup (2 sticks) unsalted butter, room temperature
  
• 4 cups powdered sugar
  
• ½ cup seedless strawberry jam
  
• ¾ cup chilled heavy whipping cream
  
• .
  
• -- Cake --
  
• 3 cups cake flour
  
• ¾ tsp salt
  
• ½ tsp baking powder
  
• ½ tsp baking soda
  
• 3 cups sugar
  
• 1 cup (2 sticks) unsalted butter, room temperature
  
• 7 large eggs
  
• 2 Tbsp vanilla extract
  
• 1 cup sour cream
  
• 6 Tbsp plus 1/3 cup seedless strawberry jam
  
• 2¼ pounds strawberries, hulled, sliced (about 6 cups), divided
  






Instructions



1. For the frosting:
   Using electric mixer, beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
   
   
2. For the cake:
   Preheat oven to 325° F. Butter and flour two 9-inch cake pans with 2-inch-high sides.
   Sift flour, salt, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs, one at at a time, beating to blend after each addition. Divide batter between prepared pans.
   
   
3. Bake cakes until tester inserted into cake comes out clean, about 50 minutes. Cool in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.
   
   
4. Using large serrated knife, cut each cake horizontally in half. Place one cake half, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over, then ¾ cup frosting. Top with ¾ cup sliced berries, arranging in single layer. Repeat 2 more times with cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Spread remaining frosting over top and sides of cake.
   
   
5. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl decoratively into frosting.
   To serve: Cut cake into wedges. Serve with remaining sliced strawberries alongside.
   
   Makes 12 servings.