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Ultra-Moist Strawberry Layer Cake with Oil-Soluble Strawberry Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Strawberry
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
35 minutes
Begin by “buttermilking” the milk with lemon juice, and whisk dry ingredients. In a large bowl, combine the oil and sugar, then beat in eggs, vanilla, and the oil-soluble strawberry extract. Alternate mixing in the milk and dry ingredients until just incorporated, and gently fold in diced strawberries if using. Divide batter between greased 8″ pans and bake until golden and a toothpick comes clean. While the layers cool, whip the buttercream, gradually adding powdered sugar, cream, salt, and strawberry extract to get a smooth, spreadable frosting. Once the cakes are cooled, level and stack with a layer of frosting between, apply a crumb coat, chill briefly, then finish with a final coat and decorative piping or strawberry slices. Chill to set, then serve at room temperature for best flavor.
Ingredients
For the Strawberry Cake
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2 ½ cups (320 g) all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp fine salt
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1 cup (240 ml) milk, room temperature
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1 tbsp lemon juice (to sour the milk, makes “buttermilk”)
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1 cup (240 ml) neutral oil (vegetable, canola, or light sunflower)
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1 ¼ cups (250 g) granulated sugar
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3 large eggs, room temperature
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2 tsp pure vanilla extract
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Oil-soluble strawberry flavor extract — start with 1/8 tsp (≈6–8 drops), up to 1/4 tsp depending on strength
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1 cup fresh strawberries, finely diced (optional, drained lightly)
For the Strawberry Buttercream Frosting
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1 ½ cups (340 g) unsalted butter, room temperature
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4 cups (480 g) powdered sugar (sifted)
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2–3 tbsp heavy cream or milk
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¼ tsp salt
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Oil-soluble strawberry extract — 1/8 to 1/4 tsp (matching cake flavor strength)
Directions
Preheat & prep
Preheat your oven to 350 °F (175 °C). Grease and line two 8-inch round cake pans; dust lightly with flour and tap out the excess.
Make “buttermilk”
Stir 1 tbsp lemon juice into the milk; let it rest for ~5 minutes until slightly curdled.
Combine dry ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Mix wet ingredients + flavor
In a large mixing bowl, whisk oil + sugar until combined. Add eggs one at a time, whisking until smooth after each. Stir in vanilla and start with 1/8 tsp oil-soluble strawberry extract — mix and taste, adding more up to 1/4 tsp if needed (depending on extract strength).
Build the batter
Alternate adding the milk mixture and the dry ingredients (in ~3 parts), beginning and ending with dry. Stir gently and avoid overmixing. Fold in diced strawberries if using, being careful they are well-drained to reduce extra moisture.
Bake
Divide the batter evenly between pans. Smooth the tops and bake for 30–35 minutes (rotate pans at ~20 minutes) or until a toothpick inserted in center comes out with a few moist crumbs. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Make strawberry buttercream
Beat butter on high until pale and fluffy (3–4 minutes). Gradually add powdered sugar (1 cup at a time), alternating with cream until spreadable. Add salt and 1/8–1/4 tsp oil-soluble strawberry extract; taste and adjust. If frosting is too soft, chill 10 minutes then rewhip.
Assemble
Level both cake layers. Place first layer on a cake board, spread ~1 cup frosting, optionally layer diced strawberries, top with second layer. Apply a thin crumb coat, chill 15 minutes, then finish with final frosting and decorative touches or strawberry slices.
Chill, slice & serve
Chill the assembled cake for 30–60 minutes to let the frosting firm for clean cuts. Bring cake to near room temperature (10–15 minutes) before serving to intensify the strawberry flavor.
Recipe Note
10 FAQs
How much oil-soluble strawberry extract should I use?
Start with 1/8 tsp (≈6–8 drops) in the cake and 1/8–1/4 tsp in the frosting; adjust to taste since extract strength varies.
Can I replace oil-soluble strawberry extract with regular (water-soluble) extract?
You can, but flavor may not infuse as well in butter or oil-rich portions; water-soluble often better for syrups or aqueous applications.
Can this be made as a single 9×13 cake?
Yes — pour batter into a greased 9×13 pan and bake at 350 °F, checking for doneness around 28–35 minutes.
Will adding fresh strawberries make the cake soggy?
If they are diced, drained well, and folded gently, it usually works. Avoid overly juicy pieces or strain excess juice.
What oil works best in this cake?
Use a neutral-flavored oil (vegetable, canola, light sunflower) to let strawberry flavor shine.
How long does this cake stay fresh?
Frosted and refrigerated, it keeps 3–4 days. Unfrosted layers, wrapped, can be refrigerated for 3 days or frozen for ~1 month.
Can I use whipped cream instead of buttercream?
Yes — stabilized whipped cream works, though the oil-soluble extract will be less effective in a mostly aqueous medium.
Is oil-soluble strawberry extract safe for baking?
Yes — food-grade oil-soluble flavor extracts are designed for baking and high fat applications. Use within recommended usage guidelines.
Can I use freeze-dried strawberry powder instead?
Yes — it’s a good supplement or alternative. It adds color and flavor, but extract gives more consistent flavor distribution.
Strawberry Chocolate Recipes Using Oil Soluble Flavor
Strawberry chocolate recipes using oil soluble flavor combine the rich, velvety taste of chocolate with the sweet and fruity essence of oil soluble strawberry flavoring, creating decadent desserts like truffles, cakes, and frostings with a perfectly balanced and long-lasting flavor.