I hope you enjoy this one. Let me know if you make it! The link to the printable recipe is in the description. It will also have a button on the recipe card to convert it to metric measurements. I provide links to my site as it allows me to support myself and my family. Thank you for your understanding and support. The ingredient amounts are also always on the video as well.
My daughter is turning 3 on Friday. I told her we can make her whatever cake she wants and she gave me some pointers and Google images had your cake and she picked it! About to frost now at 3:30am! Thanks for the recipe!
There’s not a super easy way to turn this one into a strawberry cake. It’s easier just to go with a strawberry cake recipe than to try to change one up as you have to mess around with the baking soda, liquid content etc. and do some testing. I don’t have a layer cake recipe for strawberry cake but I have a few strawberry bundt cake recipes here. I do really need to do a strawberry layer cake one though. 💖
This recipe calls for 2, 8-inch round cake pans, so it won't be enough batter to fill 3, 10-inch round cake pans. You would need to make a couple batches for enough batter to fill those. Hope this helps.
I made this for Thanksgiving and it was a huge hit! 2 questions … 1. Do you have recipe in weight measurements instead of cups 2. Can divide batter into 3 parts and bake in 3 8in pans for 3 layers instead of two. I made 2 different strawberry buttercream cakes and asked my family to vote in their favorite. Yours won by a landslide.
So glad you liked it! So to answer your questions... If you click on the link to the recipe in the description, then click 'jump to recipe' you'll see the recipe card there. Under the ingredient list, there is a button that says 'metric'. If you click that button, it will automatically convert the measurements to weight measurements. Now, I write my recipes using volume measurements as that's what the average home baker uses, so I can't guarantee it'll come out exactly the same if you use weight measurements, but it should get you close. So for the second question...If you mix up one batch of the cake batter and split it into three pans, the layers will be quite thin and will bake much quicker. They also may end up being dryer than a full layer. My advice, if you want three 8- inch layers. is to mix up a batch and a half of the cake batter and use that to fill the three pans and bake as normal. And I LOVE that this cake won the family vote!!! That's awesome! Let me know if you have any more questions. Happy to help.
I've made this cake before, a few times actually. I just got a sheet cake order and I want to use this recipe. Will this be enough for one layer sheet cake?
@@ABVivaCristoRey It depends on the size of the pan and how deep it is. If it’s a general 13x9 inch pan that’s 2 inches deep then this would be fine but if it’s a different size, then you’d need to adjust the amount of batter that’s mixed. Hope this helps!
If you want to apply a crumb coat to the cake, would you do that to each layer before the filling, or put in the filling, then apply the crumb coat to the assembled cake?
If you want to crumb coat, just do like the video and just set one layer on the cake plate, add a small amount of the frosting to the top of that layer (this is so the filling doesn’t soak in too much), pipe the icing dam, then fill it with the fruit filling. Add the top layer of cake then you can crumb coat the entire thing at this point. After crumb coating it, you can then ice with the final layer of frosting.
You probably could but might need to use a little more than if you’d have used cornstarch and it might end up with a little bit of a flour taste to it.
I have not tried that with this cake. It would need to be experimented on and the mixing method might have to change. Also the amount may need to be adjusted down a bit or the cake could come out dense. It would just take some experimenting. The butter also adds a lot of good flavor so the cake just may not taste as good in my opinion.
Hi there. There’s a link in the description to the printable recipe. Once you get to the post, just click the ‘jump to recipe’ button and it’ll get you straight to the recipe in the post then click ‘metric’ right below the ingredients and it will convert all the ingredients to metric for you.
Granulated sugar for the frosting? Is that what you mean? The cake recipe already calls for granulated sugar. The frosting needs confectioners sugar and granulated sugar won’t work for that.
I don’t think it would mess anything up if you do that since it’s only a small amount of oil. I just always add oil with the other liquids. When using the creaming method, I want the butter and sugar to really fluff up and I feel like straight up oil may hold that back a little if that makes sense. That’s my thought process anyway but I’m not a professional pastry chef and I just do what’s worked well for me. Please feel free to do what normally works for you though.
I wouldn't be able to tell you an exact price. I'm sorry. There are just way too many factors that go into that. It would depend on how much the ingredients cost you. So add up everything it takes to make it and then figure out a profit margin. Also, look at the market around you to see how much cakes go for. (Don't compare yourself with grocery stores though...they sell cheap cake usually.) You also want to make sure you are following the laws where you live. In some areas, you're not allowed to sell cake with fruit in it or anything perishable like cream cheese frosting, so just do some research on that.
I hope you enjoy this one. Let me know if you make it!
The link to the printable recipe is in the description. It will also have a button on the recipe card to convert it to metric measurements. I provide links to my site as it allows me to support myself and my family. Thank you for your understanding and support. The ingredient amounts are also always on the video as well.
My daughter is turning 3 on Friday. I told her we can make her whatever cake she wants and she gave me some pointers and Google images had your cake and she picked it! About to frost now at 3:30am! Thanks for the recipe!
Awe!! I hope she loves it! And I hope you get some rest afterwards! 😉
this was definitely the nicest video by fay
Thank you looks so delicious I will try it.
Planning to bake this for the first time for my birthday this Sunday and then decorate it.
I hope you love it!
Great recipe! Used for my son’s birthday cake! 😊❤
Oh yay! So glad you liked it!
Cake looks yummy! Can you substitute Buttermilk for the regular milk?
Yes, I think it's a small enough amount and there's already baking soda in the ingredients so I think it should be fine.
@@IScreamforButtercream Thank you!
With this milk and salt we didn’t see put it in , when did you put it in
Ohhhh looks so good. Can you recommend how I can turn the whole cake into a strawberry cake?
There’s not a super easy way to turn this one into a strawberry cake. It’s easier just to go with a strawberry cake recipe than to try to change one up as you have to mess around with the baking soda, liquid content etc. and do some testing. I don’t have a layer cake recipe for strawberry cake but I have a few strawberry bundt cake recipes here. I do really need to do a strawberry layer cake one though. 💖
@I Scream for Buttercream yes pleaseeee!!! I love your cakes
Will the filling recipe be enough for 3 layers of a 10in cake? Looks delicious. Thanks!
This recipe calls for 2, 8-inch round cake pans, so it won't be enough batter to fill 3, 10-inch round cake pans. You would need to make a couple batches for enough batter to fill those. Hope this helps.
Sorry. Noticed you asked about the filling after I replied earlier. I’d double the filling actually.
I made this for Thanksgiving and it was a huge hit! 2 questions … 1. Do you have recipe in weight measurements instead of cups 2. Can divide batter into 3 parts and bake in 3 8in pans for 3 layers instead of two.
I made 2 different strawberry buttercream cakes and asked my family to vote in their favorite. Yours won by a landslide.
So glad you liked it! So to answer your questions... If you click on the link to the recipe in the description, then click 'jump to recipe' you'll see the recipe card there. Under the ingredient list, there is a button that says 'metric'. If you click that button, it will automatically convert the measurements to weight measurements. Now, I write my recipes using volume measurements as that's what the average home baker uses, so I can't guarantee it'll come out exactly the same if you use weight measurements, but it should get you close.
So for the second question...If you mix up one batch of the cake batter and split it into three pans, the layers will be quite thin and will bake much quicker. They also may end up being dryer than a full layer. My advice, if you want three 8- inch layers. is to mix up a batch and a half of the cake batter and use that to fill the three pans and bake as normal.
And I LOVE that this cake won the family vote!!! That's awesome! Let me know if you have any more questions. Happy to help.
Thanks for your help! I’ve subscribed and look forward to more yummy
I've made this cake before, a few times actually. I just got a sheet cake order and I want to use this recipe. Will this be enough for one layer sheet cake?
@@ABVivaCristoRey It depends on the size of the pan and how deep it is. If it’s a general 13x9 inch pan that’s 2 inches deep then this would be fine but if it’s a different size, then you’d need to adjust the amount of batter that’s mixed. Hope this helps!
@@IScreamforButtercream thank you
Always use salted butter is my opinion. Unsalted butter butter taste like vaseline
Another tip. Always freeze the cakes while warm wrapped in plastic wrap to hold in moisture Much easier to frost a frozen or. Very cold cake.
Looks delicious 😋
Looks great! Thanks for sharing❤❤
😢😮
If you want to apply a crumb coat to the cake, would you do that to each layer before the filling, or put in the filling, then apply the crumb coat to the assembled cake?
If you want to crumb coat, just do like the video and just set one layer on the cake plate, add a small amount of the frosting to the top of that layer (this is so the filling doesn’t soak in too much), pipe the icing dam, then fill it with the fruit filling.
Add the top layer of cake then you can crumb coat the entire thing at this point. After crumb coating it, you can then ice with the final layer of frosting.
@@IScreamforButtercream Thank you! That makes perfect sense.
Can I use flour instead of cornstarch for the strawberry filling?
You probably could but might need to use a little more than if you’d have used cornstarch and it might end up with a little bit of a flour taste to it.
@@IScreamforButtercream thanks for replying so quickly! Okay, I’ll see how it turns out 😁
Update incase anyone stumbles upon this, it worked!! Tasted good 👍🏻
@@Rebekajade Awesome!
How long will this stay good for?
Well covered and in the fridge probably up to 4-5 days.
I only have vanilla or Greek yogurt would that work ? Thank you
In place of the sour cream? Yes I think that should work.
Can i substitute butter with oil?
I have not tried that with this cake. It would need to be experimented on and the mixing method might have to change. Also the amount may need to be adjusted down a bit or the cake could come out dense. It would just take some experimenting. The butter also adds a lot of good flavor so the cake just may not taste as good in my opinion.
1 cup butter equals how many grams?
Hi there. There’s a link in the description to the printable recipe. Once you get to the post, just click the ‘jump to recipe’ button and it’ll get you straight to the recipe in the post then click ‘metric’ right below the ingredients and it will convert all the ingredients to metric for you.
Can I use granulated sugar instead
Granulated sugar for the frosting? Is that what you mean? The cake recipe already calls for granulated sugar. The frosting needs confectioners sugar and granulated sugar won’t work for that.
y cant we beat the oil and butter and sugar together?? any particular reason??
I don’t think it would mess anything up if you do that since it’s only a small amount of oil. I just always add oil with the other liquids. When using the creaming method, I want the butter and sugar to really fluff up and I feel like straight up oil may hold that back a little if that makes sense. That’s my thought process anyway but I’m not a professional pastry chef and I just do what’s worked well for me. Please feel free to do what normally works for you though.
Yum
In My 11 birthay My cake had filling .now have 35
How much should I charge to bake this cake for someone?
I wouldn't be able to tell you an exact price. I'm sorry. There are just way too many factors that go into that. It would depend on how much the ingredients cost you. So add up everything it takes to make it and then figure out a profit margin. Also, look at the market around you to see how much cakes go for. (Don't compare yourself with grocery stores though...they sell cheap cake usually.) You also want to make sure you are following the laws where you live. In some areas, you're not allowed to sell cake with fruit in it or anything perishable like cream cheese frosting, so just do some research on that.