Ultra-Moist Strawberry Layer Cake with Oil-Soluble Strawberry Extract

Ultra-Moist Strawberry Layer Cake with Oil-Soluble Strawberry Extract

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

35 minutes

Category

Oil Soluble Strawberry

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

    • 2 ½ cups (320 g) all-purpose flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp fine salt
    • 1 cup (240 ml) milk, room temperature
    • 1 tbsp lemon juice (to sour the milk, makes “buttermilk”)
    • 1 cup (240 ml) neutral oil (vegetable, canola, or light sunflower)
    • 1 ¼ cups (250 g) granulated sugar
    • 3 large eggs, room temperature
    • 2 tsp pure vanilla extract
    • Oil-soluble strawberry flavor extract — start with 1/8 tsp (≈6–8 drops), up to 1/4 tsp depending on strength
    • 1 cup fresh strawberries, finely diced (optional, drained lightly)

    For the Strawberry Buttercream Frosting

    • 1 ½ cups (340 g) unsalted butter, room temperature
    • 4 cups (480 g) powdered sugar (sifted)
    • 2–3 tbsp heavy cream or milk
    • ¼ tsp salt
    • Oil-soluble strawberry extract — 1/8 to 1/4 tsp (matching cake flavor strength)

    Directions

    1. 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.

    2. Make “buttermilk”

      Stir 1 tbsp lemon juice into the milk; let it rest for ~5 minutes until slightly curdled.

    3. Combine dry ingredients

      Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

    4. 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).

    5. 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.

    6. 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.

    7. 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.

    8. 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.

    9. 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.