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Vanilla Layer Cake with strawberries made with Land O Lakes® Butter with Canola Oil Spread! The perfect spring time treat!
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5 from 4 votes

Vanilla Layer Cake with Strawberries

Makes 2 (8 to 9-inch) round cakes. 
Servings: 10
Author: Alice Choi


For the cake:

  • 1 cup Land O Lakes® Butter with Canola Oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1/2 cup milk at room temperature
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt or any coarse salt

For the Vanilla Buttercream

  • 1 cup Land O Lakes® Unsalted Butter (2 sticks) at room temperature
  • 4 to 5 cups confectioners’ sugar
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon kosher salt

To decorate

  • Strawberries sliced and whole or halved


For the cake

  • Preheat your oven to 350 degrees, with rack in the center position. Spray and line the bottoms of your cake pans with parchment paper and spray again, generously, with non-stick baking spray. 
  • Using your stand mixer fitted with the flat beater (or paddle) attachment, beat together the Land O Lakes® Butter with Canola Oil and sugar on medium high speed until pale and fluffy, scraping down the sides of the bowl as needed, for about 2 minutes. Reduce the speed to medium-low and add the eggs, one at a time, beating after each addition.
  • In a separate bowl, whisk together the sour cream, milk and vanilla extract. Pour this into the bowl with the Land O Lakes® Butter with Canola Oil and sugar mixture. In a separate bowl, whisk together your dry ingredients: the flour, baking powder, baking soda and salt. Add your dry ingredients into the mixing bowl and mix on medium speed until smooth and incorporated.
  • Evenly divide the cake batter between the two cake pans and bake, rotating halfway through, until the tops spring back when gently touched and a cake tester inserted in the centers comes out clean, for about 30 minutes. Transfer to wire racks and let cool in pans for about 20 minutes. 

For the Buttercream

  • Using your stand mixer fitted with the flat beater attachment, beat the Land O Lakes® Unsalted Butter on medium speed until creamy and smooth, for about 2 minutes. 
  • Add in 4 and 1/2 cups confectioners’ sugar, the heavy cream, vanilla extract and the salt. Beat on low speed for about 30 seconds, then increase to high and beat for 3 full minutes. Taste and adjust as needed: Add up to 1/2 cup more confectioners’ sugar if buttercream is too thin or another tablespoon of heavy cream if it’s too thick. 

To Assemble and frost:

  • Run a knife around the edges of the cakes, and invert onto racks. Remove the parchment paper and discard. *If you want to level your cakes, I highly recommend chilling the cakes in the refrigerator for at least an hour, or you can bake these cakes a day ahead and place into the freezer. This will make leveling the cakes much easier. 
  • To level your cakes: Place cake on level surface, and then, use a large serrated knife to slowly trim off the tops of the cakes to make them level. 
  • Place first cake on plate, cake stand, or a rotating cake turntable, (make sure this can fit into your refrigerator if you are going to do a crumb coat) and frost the top of the cake. Add sliced strawberries over the top. Place second cake on top and repeat: frost the top part of the cake. 
  • At this point you can do one of two things: 1) A crumb coat: using a thin layer of frosting, frost the entire cake and then set in your refrigerator for about 15 to 20 minutes and then frost again. This method helps you to achieve a cleaner frosted cake. 2) Simply frost the entire cake and use your offset spatula to create a fun design around the outside of the cake. Top with strawberries and enjoy! You can also decorate the outside of the cake with thinly sliced strawberries in a design and line them up around the bottom of the cake.