Strawberry Cake with Chocolate Buttercream
A cake with a strawberry reduction with white chocolate buttercream frosting and chocolate ganache.
Equipment
- Stand mixer with paddle attachment
- 2 9 inch cake pans
- Mixing Bowl
- Saucepan
- Spatula
- Blender
- Piping bag with tip
Ingredients
Strawberry Cake
- 2½ cup all-purpose flour
- 1½ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup butter unsalted, softened
- 5 eggs room temperature
- ½ cup strawberry reduction
- ¾ cup milk room temperature
- ½ tsp kosher salt
- pink or red food coloring
White Chocolate Buttercream Frosting
- 1½ cups butter unsalted, softened
- 1½ cups white chocolate melted, cooled
- 1½ lbs powdered sugar about 6 cups
- ¼ cup strawberry reduction
- pink or red food coloring
Chocolate Ganache
- ½ cup heavy cream
- ⅔ cup bittersweet chocolate
Strawberry Reduction
- 1 lb strawberries fresh, blended
Instructions
- In a saucepan heat the strawberry puree until it boils and reduce heat to medium-low. Stir occasionally until the strawberries have reduced to about ¾ a cup about 20-25 minutes. Set aside to cool.
- Preheat oven to 350°F or gas mark 4. Grease two 9 inch cake pans and set aside.
- In a mixing bowl mix the flour, salt, baking powder, and baking soda together and set aside.
- In a stand mixer with paddle attachment on medium-high beat the butter until light and add the sugar. Continue to beat until butter turns very pale and light. Add eggs in one at a time waiting a minute between each egg. Scrape down the sides of the bowl as necessary. Add the vanilla and pink or red food coloring.
- Reduce the speed to low and starting with the flour alternate adding flour and milk in 2 parts. Wait until each addition has been just barely mixed in. Don't overmix. Add the cooled strawberry reduction and mix until combined. Split the batter evenly between the two pans and bake for 30 minutes or until a toothpick or knife inserted in the middle comes away clean.
- Allow the cake to cool on a rack in the pan for 10 minutes before removing and then allow to come to room temperature.
- While the cakes are cooling, using a stand mixer with paddle attachment, on medium-high speed, beat the butter until light. Add the melted and cooled white chocolate and beat until smooth. Reduce the speed to low and add the powdered sugar. Once all of the sugar has been incorporated increase the speed to high and beat until light and fluffy. Add the strawberry reduction and food coloring and beat until combined. Using a piping bag and spatula apply the frosting to a cool cake.
- Heat the cream in the microwave for 2 minutes or until it start to boil. Pour over the bittersweet chocolate and let sit for at least 7 minutes. Stir to combine. Pour over the top of the cake once the ganache has cooled a little.
Nutrition
Serving: 1sliceCalories: 734kcalCarbohydrates: 90gProtein: 6gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 142mgSodium: 488mgPotassium: 191mgFiber: 2gSugar: 72gVitamin A: 1099IUVitamin C: 17mgCalcium: 101mgIron: 2mg
Nutrition Disclaimer*
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