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Strawberry Vanilla Cake | the little epicurean
5 from 1 vote

Strawberry Vanilla Cake

All the flavor of pound cake into a small layered strawberry vanilla cake. Frosted with honey cream cheese and strawberry glaze, this is the perfect spring cake!
Yield: 5-inch cake
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 9 slices
Calories: 509kcal
Author: Maryanne Cabrera

Ingredients

Vanilla Cake:

  • 1 ½ cup cake flour
  • ½ Tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 6 Tablespoons unsalted butter, room temp
  • ¾ cup granulated sugar

Honey Cream Cheese Frosting:

  • 8 oz cream cheese, room temp
  • ½ cup unsalted butter, room temp
  • 2 cups powdered sugar
  • 2 Tablespoons honey
  • ¼ teaspoon kosher salt

Strawberry Glaze:

  • 1 cup powdered sugar
  • 4 strawberries, hulled and sliced
  • 3 raspberries*
  • 1 teaspoon fresh squeezed lemon juice
  • fresh strawberries, as needed to top cake

Instructions

Vanilla Cake:

  • Preheat oven to 350°F. Butter and lightly flour a 5-inch cake pan (at least 3 inches tall). Line bottom with parchment paper. Set aside.
  • Sift together cake flour, baking powder, and salt. Set aside. In another bowl, whisk together milk, egg whites, and vanilla. Set aside.
  • In the bowl of a stand mixer, beat butter until smooth. Add sugar and mix until combined. Scrape down bowl as needed to ensure even mixing.
  •  Add ⅓ of the dry ingredients. Mix on low speed while adding half of the liquid ingredients. Add another ⅓ of dry, follow with remaining liquid ingredients and end with dry ingredients. Mix until batter is evenly combined.
  • Spoon batter into prepared cake pan. Level off the top. Bake for 60 minutes, rotating pan midway through baking. If top of cake is browning too much, cover with foil tent. Bake until toothpick inserted in center of cake comes out clean. Cake batter will rise slightly over the 3-inch cake pan. Let cool in pan for 5 minutes before unmolding. Allow to cool to room temperature on wire rack.
  • Once cake is cool, use a serrated knife to slice off excess muffin top. Divide cake into three even layers.

Honey Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together cream cheese and butter. Add powdered sugar, honey and sea salt.  Mix until smooth.

Strawberry Glaze:

  • Puree strawberries and raspberries with lemon juice. Strain and measure out 2 Tbsp of juice. Combine powdered sugar and 2 Tbsp strawberry juice.  Stir until smooth. If glaze is too thick, continue to add strawberry juice, 1 tsp at a time until desired thickness is achieved.

Notes

I used this 5-inch cake pan with 3-inch sides
I add the raspberries because they provide a much richer pink color. You can use all strawberries, if preferred.

Nutrition

Calories: 509kcal, Carbohydrates: 78g, Protein: 8g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 469mg, Potassium: 141mg, Fiber: 1g, Sugar: 62g, Vitamin A: 584IU, Vitamin C: 1mg, Calcium: 155mg, Iron: 0.4mg