Freddie's Yummy Vanilla Cake with Strawberry Frosting

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My boy turned 16 last month. Seriously?! His one request besides a new microphone to record on for his music production business was a vanilla cake with strawberry frosting. He told me I could get it from the store, but you know this mama LOVES to bake and her love language is acts of service, so no one is making my son a cake but ME.

I dug out my tried and true Best White Cake Recipe and my buttercream frosting. I added a few little things to make it my own and voila- at Vanilla Cake with Strawberry Frosting we have decorated 5 layers thick and towering nearly 15" tall.

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The Best White Cake

For years I've been using this cake recipe and it always gets raving reviews. My secret is the extra egg- or even better- duck eggs!!! This makes it super moist.


1 cup butter (or 2 sticks) softened 1/2 cup vegetable shortening 3 cups granulated sugar 5 large eggs at room temperature (or 6 medium eggs or 3 duck eggs) 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whole milk, room temperature 1/2 cup buttermilk, room temperature 2 teaspoons vanilla extract

Preheat the ovens Begin by preheating the oven to 350º Fahrenheit.

Prepare cake pans Prepare three 9-inch round cake pans with nonstick baking spray or coat well with shortening or butter and flour the pans, taking care to remove all excess flour.

Cream butter and shortening In a large mixing bowl or the bowl of your stand mixer, you will cream together butter and shortening until light and fluffy with an electric mixer or stand mixer.

Add sugar and eggs per instructions Then slowly add sugar one cup at a time to the butter/shortening mixture, making sure to fully incorporate each cup before adding another. Next, add eggs one at a time, making sure to fully incorporate each egg before adding another.

Dry ingredients; Milks Get a separate bowl for your dry ingredients and sift together flour, baking powder, and salt. Then in a measuring cup, pour milks and vanilla into the measuring cup and whisk together with a fork.

Next, alternately add a small amount of the dry ingredient mixture to butter and shortening mixture, gently stirring after each addition. Then add a small amount of the milk mixture to butter/shortening mixture and gently stir until just combined. Continue alternating between adding small amounts of the dry mixture to the the butter/shortening mixture with adding small amounts of the milk mixture to the butter/shortening mixture,  just gently stirring until combined after the addition of each. Make sure to begin and end with the addition of the dry ingredients.

Final Stir and Scrape the Bowl Gently stir all ingredients until well combined. Then, stop the mixer and scrape down sides and bottom of bowl, making sure to that all ingredients are mixed well.

Distribute Cake Batter into Pans Next, evenly distribute cake batter between the three 9 inch cake pans and place pans into oven.

Bake the Cake Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Please don’t open and close the oven door a lot while the cake is baking as the oven temperature drops each time the door is opened.

Remove from Oven and Cool Remove the cakes from the oven when done and allow to cool slightly in cake pans for about 5 minutes. Then gently place the cake layers on a wire rack to finish cooling completely. This is important because cakes left in the cake pans the too long to cool may sweat, making it possible for the cakes to stick to the pans.

Recipe Credit to: Add A Pinch