Pink Strawberry Birthday Cake
So the cake is just a white cake, but so so so moist and delish! Almost too moist, so you might consider removing the pudding from the recipe, up to you. But it's the frosting that was my favorite. I am not a buttercream lover, so I decided to try this cream cheese-whipped cream concoction I found from Tessa. Not too cream cheese-y, and I imagine it would be amazing with marscapone too. But the genius of the recipe is using dry milk to help stabilize it. I've use dry pudding mix for that purpose in the past but don't always like the flavor. This one was perfect, and I love the lightly sweet flavor that will be perfect for summer.
Pink Strawberry Birthday Cake
- 1 cup + 2 Tbsp cake flour
- 1/2 cup milk, room temp.
- 3 large egg whites. room temp.
- 1-1/2 tsp vanilla extract
- 3/4 cup + 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp unsalted butter, softened and cooled
- 1/2 cup vanilla pudding
- red food coloring
- strawberry jam
- 6 oz cream cheese
- 1/2 cup granulated sugar
- 2 cups heavy cream, chilled
- 3 Tbsp dry milk powder
Preheat oven to 350F. Set rack in the middle of the oven. Spray pans with oil, then line with parchment paper (see photo below). If using 6-inch pans, cut 2x19 inch strips for the sides, and trace the bottom of your pans to line the bottom.
Pour milk, egg whites and vanilla into a large measuring cup and whisk together. In a separate bowl, combine the cake flour, sugar, baking powder, and salt. Add the butter at slow speed until you have a uniform crumbly mixture. Add all but 1/4 cup of your liquid mixture and beat at medium speed for 1-1/2 minutes. Add the rest of the liquid and the vanilla pudding, and beat for 30 more seconds. Scrape the bowl and beat another 20 seconds. Pour half the batter into another clean bowl. Fold red food coloring into both until one is a light pink and the other a darker pink. Pour each into your two prepared pans. Place at least 3 inches from each other and from the edges of the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool on a rack for a few minutes, then remove the cakes from the pan and let cool completely.
For the whipped cream:
With a large, clean bowl and clean mixers, whip your chilled heavy cream until medium-soft peaks.
In a separate bowl, beat together the cream cheese and sugar. Add about a third cup or so of whipped cream to the cream cheese to lighten. Then fold in the rest of the cream and the dry milk powder. Fold in a few drops of red food coloring to create a light pink color. Chill until ready to use.
Slice your cakes in half horizontally to create 4 layers. When you stack them, begin and end with a bottom layer (for your top layer, flip it upside down so that you will have an even surface to work with).
Fill a pastry bag fitted with a large tip with your whipped cream. On the first layer, pipe a circle around the edge of the cake (see photo below). This will act as a dam. Fill with a layer of strawberry jam, then cover with a thin layer of more whipped cream. Place your next cake layer over top, push down slightly, then repeat for the next two layers of cake. Use an offset spatula to frost the outside of the cake. Decorate as desired, and enjoy. Refrigerate or freeze leftovers.
Cake recipe adapted from here. Whipped cream adapted from here.