How are you guys? Are you ready for a recipe?
This was the week of Valentine’s Day, which happens to be one of my favorite holidays because it’s my dad’s birthday! This year, I wanted to bake a cake that was fresh, appealing, and easy to make on a week night. This cake definitely met (exceeded) all expectations.
I did accidently over bake the cake, which ended up making it a tad bit dry– but nothing a little extra whipped cream couldn’t fix.
Life update: I wanted to talk a little bit of what’s going on in my life! As you know, I am a senior in high school, which means college is around the corner! Well, keep your eyes open because I am going to be posting a college announcement soon. 🙂 So far senior year has been bittersweet. I hate it at times, but I know in a couple of months I will be finished– which is terrifying.
YIELD: 8 PREP TIME: 10 minutes
COOKING TIME: 20-25 TOTAL TIME: 35 minutes
INGREDIENTS: *this is for one layer. Double or triple recipe for the amount of layers you desire.
- 1-1/2 sticks butter, room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1-1/4 cups flour
- 1-3/4 tsp baking powder
- 1/2 tsp salt
- I pint whipping cream
- 1 cup powered sugar
- 1 teaspoon vanilla extract (separate from cake)
- 3 cups strawberries, sliced
- 1/2 cup blueberries
- Preheat oven to 350 degrees and grease cake pans.
- Combine butter, sugar, and vanilla until fluffy.
- Add eggs one at a time.
- In a separate bowl, mix together dry ingredients.
- Gradually combine the dry ingredients into the wet ingredients, mix until combined.
- Place batter into pans and bake for 22-27 minutes or until the cake has set (keep an eye, this cake bakes fast).
- Allow cake to cool completely.
- While cooling make frosting by whipping cream, sugar, and vanilla until a frosting like consistency forms.
- Frost first layer, then place sliced strawberries, then place next layer, frost layer, place sliced strawberries
- On the top place blueberries and strawberries