bakery cake

This secret bakery recipe melts in your mouth with a deliciously fresh and natural strawberry flavor. The extra-moist strawberry cake is paired with a creamy and light strawberry buttercream that dreams are made of.  Made with nearly 12 ounces of frozen strawberries, it’s like biting into a fresh strawberry in cake form!1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

The Ultimate Fresh Strawberry Cake

x batch prepared Strawberry Compote

stick(s) (4 ounces) Salted Butter

(1 3/4 cups) All-Purpose Flour (I use Gold Medal)

Baking Powder

teaspoon(s) Baking Soda

Salt

Tablespoons Vanilla Instant Pudding Mix

(1 cup) Sugar

(around 3/4 cup) Frozen Strawberries (unsweetened)

Eggs

Buttermilk

+ 1 Tablespoon Vegetable Oil

Tablespoons Light Corn Syrup

Vanilla Extract

Liquid Red Food Coloring

(4 cups) Powdered Sugar

Tablespoons Instant Clearjel

Cream Cheese

(8 ounces) Salted Butter (at room temperature)

Pure Vanilla Extract

Fresh Strawberries

Make the 1 x batch strawberry compote according the recipe instructions.  Reserve 1/2 cup (118 g) prepared compote for the cake batter, another 1/2 cup (118 g)for the frosting, and the remaining approximate heaping 1 Tbsp for layering the cake.  If you make the compote in advance, keep refrigerated until using.

Make Strawberry Compote

Preheat

Preheat oven to 325 degrees.  Line 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray.

Heat the Salted Butter in the microwave in a microwave safe dish until just melted.

Make strawberry puree by heating the 3 oz (3/4 cup) Frozen Strawberries until thawed in the microwave.  Then puree the thawed strawberries in the food processor until it&#39;s a smooth puree.  It should make about 1/4 cup puree.

Mix Wet Ingredients

Combine the Strawberry Puree with the remaining Wet Ingredients in a large bowl and whisk until smooth and well-blended.

Mix Dry Ingredients

Using a sifter or fine mesh strainer, sift the Dry Ingredients into a separate large bowl.  Whisk until well blended.

Whisk Together

Pour Wet Ingredients into Dry Ingredients and whisk until incorporated.  Pour Melted Salted Butter over batter and whisk in until incorporated.  Add 1/2 cup Prepared Strawberry Compote and whisk until batter looks uniform and shiny.

Spread into pan

Pour batter into the prepared sheet pan and smooth out batter until even (an offset icing spatula works well for this).  The batter will be about 1/4 inch from the top of a 1&quot; tall sheet pan.  (You can also bake in round pans or sheet-cake pans--see Note #3).

Allow pan to set for 5-10 minutes before putting it in the oven.  This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.

Bake

Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes.  Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes.  Check the cake at this point.  See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink.  If jiggly at all to your touch, bake for another 1-5 minutes.  The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake.  A few moist crumbs on your knife are fine, but they shouldn&#39;t look wet.

Cut the cake rounds

Allow cake to cool completely.  To make a sheet cake, follow the Baker&#39;s Shortcut (Note #5), or choose your round cake size using the Cut and Stack method.  Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.)  Brush lightly with simple syrup (optional, Note #4).

Wrap and Freeze cake

Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight.  (You can even bake the cake up to a week ahead of time and freeze).  The cake will be much easier to layer if it is cold or frozen.  To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap.  (I pull the plastic wrap out and place the pan on top of it.  Then I wrap two ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).

Make Strawberry Cake

Whisk Powdered Sugar Mixture

If using instant clearjel, whisk it thoroughly with the powdered sugar and set aside.

Beat Cream Cheese

Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.

Add Powdered Sugar Mixture

Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.

Beat 3 minutes

Add the pure vanilla, strawberry extract, and 1/2 reserved strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn&#39;t use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.

Make Strawberry Buttercream

Layer cake from frozen

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it.  If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen.

Fill and Frost Cake

Use your two half-circles of cake to make the bottom cake layer (fill in with scraps if needed to make a level surface). Before topping with buttercream, spread each cake layer with a thin layer of your remaining strawberry compote.  This just adds a little moisture and flavor boost.  Fill your cake layers with around 1/4 inch strawberry buttercream.  An offset icing spatula (I use the small and medium size on all my cakes) helps with this.  I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.  Read more in my article: How to Bake and Layer Cakes Like a Pro: 5 Easy Steps.  Remaining cake scraps can be used for cake truffles, cake parfaits or trifles.

Spread a final layer of buttercream over your set-up crumbed cake, and decorate as desired.  I used a small offset icing spatula to make a horizontal texture, then topped the cake with strawberry buttercream rosettes using a disposable piping bag and 1M star tip.  Decorate the top of your cake with Fresh Strawberries.

Serve at Room Temperature

You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures).  This cake has the best texture at room temperature.  Enjoy!

Layer, Decorate, and Serve

https://www.youtube.com/watch?v=U4WPzPCNdG4

Get the recipe at https://amycakesbakes.com/fresh-strawberry-cake. 

This secret bakery recipe melts in your mouth with a deliciously fresh and natural strawberry flavor. The extra-moist strawberry cake is paired with a creamy and light strawberry buttercream that dreams are made of.  Made with 22 ounces of strawberries, it’s like biting into a fresh strawberry in cake form!

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I share at least one new secret made-from-scratch bakery recipe weekly!  For shorter recipe video summaries and the latest updates, you can follow me here:

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The Ultimate Fresh Strawberry Cake: a Secret Bakery Recipe

This bakery recipe makes an incredibly moist vanilla cake with strawberry filling.  It starts with soft, fluffy cake layers, easy fresh strawberry compote, and creamy vanilla buttercream.A 1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

Moist Vanilla Cake with Strawberry Filling

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Baking Soda

Water

Almond Extract Vanilla extact

Apple Cider Vinegar

(4 oz) Salted Butter (at room temperature)

Vegetable Oil

Light Corn Syrup

Egg(s)

Egg Whites

Cream of Tartar

x batch prepared Vanilla Bakery Buttercream Frosting

Preheat Oven to 325 degrees.  Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Sift Dry Ingredients in a bowl and then whisk until well blended.  Combine and stir Wet Ingredients in a separate bowl or pitcher.

With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy.  Add oil and corn syrup and beat until incorporated.  Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.

On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time.  I do 1/3 Dry, 1/3 Wet, and so on, adding one-third at a time and blending on low after each addition.  Continue to mix just until the batter looks well blended and smooth (avoid overbeating).  Scrape sides of the bowl as needed.

Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).

Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time.  The batter is ready when no egg white streaks remain and it should look smooth and uniform.

Spread into prepared pan and make sure the batter is evenly distributed.  An offset spatula works well for this.

Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees.  Set the timer for an additional 6-8 minutes.  Check the cake at this point.  If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes.  The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake.  A couple moist crumbs on your knife are fine, but they shouldn&#39;t look wet.  Some ovens may require a longer baking time, and 2x batches usually take a few more minutes in the oven.   Allow to cool completely.

Make the Vanilla Cake

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #2).

Freeze the cake layers

Make the 1x batch of strawberry compote cake filling and the 1x batch vanilla frosting according to the recipe instructions.  Allow the strawberry filling to fully cool.

Prepare the Strawberry Filling and Vanilla Buttercream

The easiest way to layer the vanilla cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

When filling this cake with strawberry filling, you’ll want to pipe a ring of buttercream around the edge before spooning in your filling.  Pipe the buttercream 2-3 rings high to ensure no filling escapes. Some buttercream will push over the edge when topped with the cake layers, which is fine–just use your spatula to smooth it against the side of the cake to seal it in.  (To be extra cautious with filled cakes, I like to let them set up in the freezer for 10 minutes after filling them but before adding a crumb coat of icing.)

I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.   An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.  Then spread on the second layer of buttercream and decorate as desired.

You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature.  Top the cake with fresh strawberries, if desired.  This cake has the best texture at room temperature. Enjoy!

Frost the Cake

This recipe blew my taste buds away! The combination of flavors was absolutely divine. Can't wait to try more recipes from your website!

I ran out of all purpose flour can I use wheat or self rising instead?

Thank you for posting this recipe.  This is the best vanilla cake recipe I have ever tried!  My son was very happy with his birthday cake!  Looking forward to trying your Golden Chocolate cake for another birthday next week!

https://www.youtube.com/watch?v=FSU_ydkWgdo

Get the recipe: https://amycakesbakes.com/vanilla-cake-with-strawberry-filling/

🍓 Super moist, soft and fluffy vanilla cake filled with an easy strawberry cake filling and frosted with creamy vanilla buttercream frosting.

It tastes similar to a strawberry shortcake cake with the creamy layers and burst of fresh strawberry flavor.

The strawberry compote filling is made with frozen strawberries so you can make it any time of the year! 🍰

This reverse creaming method vanilla cake recipe is an updated version of my fan-favorite vanilla almond cake made even easier for home bakers! Instead of using the more complicated traditional creaming method, this method is easier to follow and will give you a softer, taller cake too! Perfect for baby showers, wedding, and more!

Moist Vanilla Cake (Reverse Creaming Method)

(1 3/4 cups) All-Purpose Flour ((I use Gold Medal))

Tablespoon Instant Clearjel (*Please make sure it is labeled as INSTANT)

(3 ounces) Salted Butter (soft to the touch)

Tablespoon Almond Extract

+ 2 Tablespoons Vegetable Oil

Preheat Oven to 325 degrees.  Line 1/4 Sheet pan with parchment paper, and then lightly spray the bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Combine and whisk Wet Ingredients in a medium bowl or pitcher until smooth and blended.  Whisk the Eggs together in a separate small bowl and set aside.

Sift and whisk together the Dry Ingredients, then add them with the soft-to-the-touch salted butter to the bowl of a stand mixer. (Or use a large bowl and an electric mixer).

With a stand mixer (preferred) or handheld mixer on low speed, blend the dry ingredients and softened butter until it has a sand-like texture, scraping the sides of the bowl as needed.  Make sure there are no large lumps of butter--it should look like uniform sand.

On low speed, slowly pour in the Wet ingredients until it is well combined.  Scrape sides of the bowl as needed.  Turn the mixer up to medium, and beat until the batter is smooth.

While the mixer is on low, slowly add the beaten eggs into the batter.  Scrape down the sides of the bowl, increase the speed to medium-high or high, and beat the cake batter for another 30 seconds to one minute until smooth.

Spread into prepared pan and make sure the batter is evenly distributed. An offset spatula works well for this.

Make the Vanilla Cake with the reverse creaming method

Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 30-35 minutes, or until the cake springs back to the touch or passes the toothpick test.  Oven times will vary, so keep an eye on the cake starting after 25 minutes, and don&#39;t worry if your cake takes longer in the oven than listed above.  Just continue to bake until it passes the toothpick test and springs back when you touch it lightly with your finger.  Double batches typically take a few minutes longer than 1x batches.

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time.

Bake the Cake

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen (but it will be more difficult to layer). Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

Fill each cake layer with prepared Creamy Vanilla Bakery Buttercream. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.

I recommend frosting a thin crumb coat of buttercream on the outside of the vanilla cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. The remaining cake scraps can be used for cake truffles if desired.

Allow the completed cake to set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

This extra-moist bakery-style cake was by far my most popular flavor at Amycakes Bakery.  The cake is buttery, moist, and soft with a delicious almond flavor, and is paired with creamy vanilla buttercream frosting.Bake it in a sheet pan using the Cut and Stack Method and cut out the cake in cake rings for a more even-bake and no dark edge.  Or choose a different pan size by visiting Double-Batches and Cake Pan Options: Everything You Need to Know.1x batch yields one 6&quot; three-layer cake and a 2x batch yields one 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method.

Moist Vanilla Almond Cake

Tablespoon(s) Almond Extract

(6 ounces) Salted Butter (at room temperature)

(1/4 cup) shortening

(3 1/2 cups) powdered sugar

Tablespoon(s) Pure Vanilla Extract

Almond Extract ((optional))

(1/4 cup) White Chocolate Chips

(1/4 cup) “Bright White”

Tablespoons Heavy Cream

Sift Dry Ingredients in a bowl and then whisk until well blended.

Combine and stir Wet Ingredients in a separate bowl or pitcher.

Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees.  Set the timer for an additional 6-8 minutes.  Check the cake at this point.  If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes.  The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake.  A couple moist crumbs on your knife are fine, but they shouldn&#39;t look wet.  Allow to cool completely.

Either follow the Baker&#39;s Shortcut (Note #4) or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).

Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).

Make the Vanilla Almond Cake

Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.

Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.

Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.

Add the shortening and beat and scrape the sides until there are no lumps.

While the mixer is on low, slowly add the powdered sugar mixture.

Add the pure vanilla and almond extract.  Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits.

Make Vanilla Buttercream

Combine all ganache ingredients and heat in the microwave at 50% power for 20-30 second increments.  Whisk for 30 seconds to one minute in between each heat.   (It should only take two to three heats in the microwave. Lots of whisking will melt your white chocolate and candy melts faster and prevent them from overcooking in the microwave).

Make White Ganache (optional)

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Piece together the bottom layer, filling in with cake scraps if needed.  You can use the cake ring as a guide.

Fill the three cake layers with around 1/4 inch of buttercream.  I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.   An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.  Then spread on the second layer of buttercream and decorate as desired.

If using, microwave the reserved ganache on 50% power until thin, and drizzle down the sides of the cake using a spoon or squeeze bottle. There is enough buttercream to frost an extra-tall row of rosettes around the top of the cake using a pastry bag and 1M star tip (or get creative with a different design!).

You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

This cake is wonderfully delicious.  The almond aroma seeped through the neighborhood and everyone was envious.  LOL. I can certainly understand why it is the choice for most wedding cakes.  Thank you for sharing your perfect cake recipes.  This is the second one I have tried and can’t wait to try more!

Amazing! I made a ½ sheet and a ¼ sheet for a tiered cake (8” and 6”) and it was amazing. I made it with the buttercream and the raspberry filling. Everyone asked for the recipe so I will certainly be sharing it!!

Amazing!! Moist &amp; great flavor. I made it for my daughters birthday. I quadrupled the recipe to make 2 (13x18 inch) cakes with a layer of buttercream in the middle. I did have to double the buttercream for this recipe as well. All the guests raved about it. Would definitely make again!

https://content.jwplatform.com/videos/ilBxC5wJ.mp4

Vanilla Almond Cake

Top 4 bakery cake recipes from across the web

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Moist Vanilla Cake (Reverse Creamin...

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The Ultimate Fresh Strawberry Cake

Moist Vanilla Cake with Strawberry ...

Moist Vanilla Cake (Reverse Creamin...

Moist Vanilla Almond Cake

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