Description
Culinary earthquakes rumble with this strawberry seismic cake, blending delicate layers of sweet fruit and rich cream. Smooth textures and bold flavors combine in a dessert that promises to shake up your dessert expectations and leave you craving another slice.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 3/4 cups granulated sugar
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Thoroughly coat three 8-inch round cake pans with grease and flour, ensuring complete coverage for easy cake removal at 350F (175C).
- Sift the dry ingredients – flour, baking powder, and salt – into a spacious mixing bowl, creating a uniform powder mixture.
- Cream sugar and butter in a separate bowl until the mixture transforms into a light, airy consistency, incorporating eggs individually and ensuring thorough blending after each addition.
- Introduce vanilla extract into the butter mixture, stirring gently to distribute the aromatic flavor evenly.
- Gradually incorporate dry ingredients into the wet mixture, alternating with milk and maintaining a smooth, consistent texture throughout the mixing process.
- Gently fold strawberry puree into the batter, creating a delicate pink swirl and ensuring even distribution of fruity essence.
- Distribute the batter meticulously and equally among the prepared cake pans, smoothing the surfaces to promote uniform baking.
- Bake in the preheated oven for 25-30 minutes, monitoring for a golden-brown exterior and checking doneness with a toothpick that emerges clean when inserted into the cake’s center.
- Allow cakes to rest in their pans for 10 minutes, enabling initial cooling and structural stabilization.
- Transfer layers to a wire cooling rack, permitting complete cooling before further cake assembly or frosting.
Notes
- Enhance strawberry flavor by using fresh, ripe strawberries at peak season for maximum sweetness and vibrant color.
- Prevent cake from becoming dense by carefully folding strawberry puree and avoiding overmixing the batter.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free flour blend, ensuring 1:1 ratio replacement.
- Adjust moisture content by straining strawberry puree to remove excess liquid, which helps maintain ideal cake texture.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 363 kcal
- Sugar: 37 g
- Sodium: 187 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1.2 g
- Protein: 5 g
- Cholesterol: 90 mg