This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! Isn’t it beautiful? This pretty pink confection is delicious and perfect for the family or any celebration.
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Made from scratch with the best ingredients, this double layer cake has a beautiful texture. The cake itself is slightly sweet and super moist (thanks to the buttermilk) and when frosted with the strawberry buttercream, it is perfection!
The Strawberry Buttercream and How to Frost a Semi Naked Cake:
A blend of grass fed butter, fresh berries, and organic sugar this Strawberry Buttercream is easy to make and naturally pink. No need for artificial flavors or colors! This is a ‘semi naked cake’ meaning the frosting is light on the sides leaving the cake somewhat exposed. To get this look I frost the first layer lightly, adding a little more frosting around the edges. Then I place the second layer, frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
I don’t do fancy cakes. I don’t swirl and flute etc…frankly, I am just too lazy. I prefer to decorate cakes with flowers or berries and call it a day. In this case I placed whole and cut strawberries, blueberries, and mint leaves on 1/3 of the cake. Simple, but lovely!
TO MAKE THIS CAKE GLUTEN FREE:
If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion:Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!
The Recipe: Vanilla Buttermilk Cake with Strawberry Buttercream Frosting!
Tips and what you need: all ingredients should be room temperature before making. You will need two two 9 inch non stick cake pans and a stand mixer or hand mixer. I love my Kitchen Aid Mixer ! When it comes to vanilla I always prefer using vanilla paste.
Made from scratch with the best ingredients, this double layer cake has a beautiful texture. The cake itself is slightly sweet and super moist (thanks to the buttermilk!) and when frosted with the strawberry buttercream, it is perfection!
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup butter (2 sticks) room temp plus 1 tablespoon for preparing pans
- ¼ cup coconut oil or baking oil of your choice
- 1⅓ cup granulated sugar
- 2 teaspoons vanilla paste or 1 teaspoon extract
- 6 large eggs room temp
- 1⅓ cup cultured buttermilk
- 1/2 cup butter (1 stick) room temp and soft
- 1/4 cup strawberry puree (usually 3-5 strawberries depending on size)
- 1 teaspoon lemon juice
- 3 cups powdered sugar
- 1/2 teaspoon vanilla paste
- Tiny pinch of sea salt
- For decorations if desired: blueberries, 3-4 strawberries, 3 mint leaves
Preheat oven to 350 degrees and place oven rack in center position
Use a paper towel to wipe the bottom and sides of non stick pans with softened butter. Lightly coat with flour. Set aside.
Combine flour, baking powder and salt, set aside
Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
Add eggs one at a time, mixing well between additions
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 25-30 minutes or until an inserted toothpick comes out clean
Allow cakes to cool, gently remove cakes from pans and then frost
Cut up strawberries, place in a large bowl (or bowl of stand mixer) add lemon juice and smash with a fork (you could also use a blender)
Add butter to bowl and mix on medium speed for 1 minute
Add a tiny pinch of sea salt and 3 cups powdered sugar into a bowl and mix well
If frosting is not quite thick enough add more sugar, If it's too thick add just a little more lime juice. When frosting is desired consistency, frost cooled cake.
To get the "semi naked" look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer, frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
Top with your choice of decoration and serve