Description
A sophisticated pink cake that swaps artificial dyes for a vibrant strawberry-jam-infused cream cheese frosting. This tender, small-batch dessert offers a perfect balance of tangy richness and real fruit flavor.
Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces full-fat brick cream cheese, softened
- 2 cups confectioners’ sugar, sifted
- 1/4 cup strawberry jam
- 1 teaspoon pure vanilla extract
- Cake flour
- Egg whites
- Buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 6-inch cake pans.
- Prepare your cake batter using the flour, egg whites, and buttermilk; bake until done and cool completely before frosting.
- In a large bowl, cream together the softened butter and cream cheese with an electric mixer on medium-high speed until completely smooth.
- Add the confectioners’ sugar one cup at a time on low speed, then beat well until the mixture is stiff and creamy.
- Incorporate the strawberry jam and vanilla extract, then whip on medium-high for one minute until fluffy.
- Spread the frosting generously between the cooled cake layers and over the top and sides using an offset spatula.
Notes
Ensure your butter and cream cheese are at the same room temperature to prevent the frosting from curdling. For a smoother frosting without fruit bits, simply purée the strawberry jam before adding it to the mixer.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American