Triple layer butter cake with strawberry buttercream frosting
By Lizzie on October 17, 2016
I love this cake for so many reasons! Not only is it visually stunning and my favorite color pink, it’s absolutely delicious and fairly simple to make. I have been making this cake since I was very young and it never fails to turn out beautifully. It is truly a show stopper and sure to impress your family and guests! As in all of my recipes, make sure to buy the freshest and best quality ingredients! Never use low fat or skim milk products unless I call for them, (which is almost never)! I am a true believer that full fat items add a richer and more luscious flavor to all my recipes. We all can use an indulgence every so often, and sometimes even more than that!
Triple layer butter cake with strawberry buttercream frosting
Yield: One 3 layer cake Prep time: 45 minutes Bake time: 25-30 minutes
Ingredients
1 and 1/2 cups (3 sticks) unsalted room temperature butter
3 cups granulated sugar
5 large eggs at room temperature
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk at room temperature
1/2 cup whole buttermilk at room temperature
1 tablespoon vanilla
Strawberry puree
16 ounces fresh strawberries, organic preferred
Strawberry buttercream
4 sticks unsalted butter at room temperature
1 teaspoon good quality vanilla
2 – 16 ounce boxes of confectioners sugar
3/4 cup strawberry puree
pinch of salt
Directions
Preheat oven to 350 degrees F. Grease, flour and line 3 pans with parchment paper.
Cream together butter and sugar until light and fluffy with an electric mixer, about 2 to 3 minutes. Add eggs one at a time, scraping the bowl after each egg is added.
Whisk together flour, baking powder and salt in another bowl. Pour the milks and vanilla into a measuring cup and stir until combined.
Add flour mixture and wet ingredients alternately to the butter mixture, beginning and ending with flour. Make sure you scrape the bowl down as you go.
Do not overmix once all ingredients are combined. Remember that this will cause the gluten to develop, thus making a very tough cake!
Pour the batter evenly into the 3 prepared pans. Bake for 25-30 minutes, until the tops turn a light golden brown.
Place cooled cakes on a wire rack and refrigerate while you make the frosting.
How to make the strawberry buttercream:
Wash and dry 16 ounces of strawberries and blend until smooth.
Cook puree in a small saucepan over medium – low heat until reduced about 10 to 14 minutes. Make sure to stir it often, as it will burn easily.
Cool in the fridge until completely chilled. If not, it will make your frosting runny.
Beat butter until smooth. Add vanilla and confectioners sugar in small batches. Add approximately 3/4 cup of the strawberry puree and a pinch of salt.
Frost cooled cake with even amounts of frosting between the layers. Decorate with sliced strawberries or your favorite piping tips. Chill until ready to serve.
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