Yellow Cake With Strawberry Filling and Chocolate Sour Cream Frosting

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Photo by Christopher Baker
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  • Serves 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 918 calories
    • Calories 460 calories from fat
    • Fat 52 g
    • Sat Fat 32 g
    • Cholesterol 168 mg
    • Sodium 233 mg
    • Protein 8 g
    • Carbohydrate 110 g
    • Sugar 84 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 81 mg

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Ingredients

  1. Check 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
  2. Check cups all-purpose flour, spooned and leveled, plus more for the pans
  3. Check teaspoons baking powder
  4. Check ¼ teaspoon baking soda
  5. Check ½ teaspoon kosher salt
  6. Check cups sugar
  7. Check 2 teaspoons pure vanilla extract
  8. Check 3 large eggs, at room temperature
  9. Check 1 cup whole milk
  10. Check 1 recipe Fresh Strawberry Filling
  11. Check 1 recipe Chocolate Sour Cream Frosting
  12. Check 1 quart strawberries, thinly sliced
  13. Check ¼ cup seedless raspberry jam, warmed

Directions

  1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the filling. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting.
  6. Starting from the outside perimeter, place a ring of the sliced strawberries around the cake, points facing out. Continue layering concentric rings around the cake until you reach the center. Carefully brush with the jam.