Moist Vanilla Cake with Strawberry Filling

When I first baked this vanilla cake, my entire kitchen filled with the sweet aroma of butter and vanilla — the kind that instantly makes you smile. I remember preparing it for a small family gathering, and everyone thought it came straight from a bakery. What makes this cake so special isn’t just its soft, fluffy layers, but the balance of flavors between the moist vanilla sponge, the sweet-tart strawberry filling, and the creamy vanilla buttercream. Every bite melts in your mouth, reminding you that homemade desserts can feel as indulgent as any pastry shop treat.

Why You’ll Love This Recipe

This cake stands out for its rich texture and fresh taste. You’ll love how light yet flavorful the crumb is, paired with a luscious fruit layer that keeps every slice perfectly moist. Whether it’s for a birthday, anniversary, or a simple weekend indulgence, this vanilla cake brings a touch of elegance to any table.

Versatile

One of the best things about this recipe is how easily it adapts. You can make a smaller 6-inch triple-layer cake or double the batch for a grand 8-inch version. It also works beautifully with other fruit fillings — think raspberry, blueberry, or even mango compote. The vanilla buttercream frosting complements any flavor you pair it with, giving you endless variations.

Budget-Friendly

Baking this cake at home saves both time and money compared to store-bought versions. Most ingredients are common pantry staples like flour, sugar, butter, and eggs. The result, however, tastes like something you’d buy from a professional bakery. Plus, the strawberry compote can be made with fresh or frozen berries, depending on what’s available or affordable.

Ingredients for the Recipe

• 200 g (1 1/2 cups) all-purpose flour

• 2 tbsp instant Clearjel or 3 tbsp white chocolate instant pudding mix

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 3/4 tsp salt

• 3/4 cup buttermilk

• 1/4 cup water

• 1 1/2 tsp Vanilla Extract (Alcohol-Free)

• 2 1/4 tsp almond extract or additional vanilla extract

• 1 1/2 tsp apple cider vinegar

• 200 g (1 cup) sugar

• 1 stick (4 oz) salted butter, room temperature

• 1/4 cup vegetable oil

• 1/4 cup light corn syrup

• 1 large egg

• 2 egg whites

• 1/4 tsp cream of tartar

• 1 batch prepared strawberry compote

• 1 batch prepared vanilla bakery buttercream frosting

  How to Make Moist Vanilla Cake with Strawberry Filling

  Baking this cake feels like crafting something truly special from scratch. I always start by setting out all my ingredients so everything is within reach — it keeps the process smooth and enjoyable. Each step builds toward that perfect, bakery-style cake: tender, moist, and layered with fresh strawberry sweetness.

  Step-by-Step Instructions for Making

  1. Prepare the Strawberry Compote
  Begin by making the strawberry filling. Combine chopped strawberries, sugar, and a squeeze of lemon juice in a saucepan. Simmer gently until the berries release their juices and the mixture thickens slightly. Stir occasionally to avoid burning. Once the compote has reached a jam-like consistency, remove it from heat and let it cool completely. This filling will later add both moisture and a burst of natural fruit flavor to the cake layers.

  2. Preheat and Prepare Pans
  Preheat your oven to 350°F (175°C). Grease three 6-inch round cake pans (or two 8-inch pans if doubling the recipe). Line the bottoms with parchment paper for easy release after baking. This step ensures even baking and prevents sticking.

  3. Combine the Dry Ingredients
  In a medium bowl, whisk together the all-purpose flour, instant Clearjel (or pudding mix), baking powder, baking soda, and salt. Mixing them first helps the leavening agents distribute evenly, giving your cake a consistent rise.

  4. Mix the Wet Ingredients
  In another bowl or a large measuring cup, mix buttermilk, water, Vanilla Extract (Alcohol-Free), almond extract, and apple cider vinegar. Stir until combined. This combination of liquids adds tenderness and enhances flavor depth.

  5. Cream the Butter and Sugar
  In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, vegetable oil, and corn syrup on medium speed until the mixture becomes light and fluffy — about 2 to 3 minutes. The air you incorporate here helps create that soft, bakery-style texture.

  6. Add the Eggs and Emulsify
  Beat in the whole egg, then the egg whites, one at a time. Scrape down the sides of the bowl to ensure everything blends smoothly. Add the cream of tartar and continue mixing for another minute to stabilize the batter and help the cake hold its shape after baking.

  7. Combine Wet and Dry Mixtures
  Reduce the mixer speed to low and alternately add the dry ingredients and the liquid mixture in three additions, starting and ending with dry. Mix only until just combined to avoid overworking the batter, which could make the cake dense instead of fluffy.

  8. Fill the Pans and Bake
  Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for about 26–28 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even browning.

  9. Cool the Cakes
  Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks. Cool completely before assembling; otherwise, the frosting might melt.

  10. Assemble the Cake Layers
  Place one cake layer on a flat surface or cake board. Spread a generous layer of strawberry compote evenly across the top, followed by a thin layer of vanilla buttercream. Repeat with the remaining layers, stacking them carefully. Use an offset spatula to spread buttercream over the top and sides, creating a smooth finish.

  11. Decorate
  Once the cake is fully frosted, you can decorate it with fresh strawberry slices or small dollops of buttercream. Chill the cake for 30 minutes before slicing to make cutting easier and neater.

  Quick and Easy

  Although it looks impressive, this cake is surprisingly simple to make. The steps are straightforward, and most of the time is spent letting the layers cool and the compote set. With just a bit of organization, you can have a professional-looking dessert ready in about an hour and a half.

  Customizable

  You can easily customize this recipe to match any occasion. Swap the strawberry filling for another fruit, such as blueberry or raspberry compote, or even a thin layer of chocolate ganache for a twist. You can also tint the buttercream with natural food coloring for festive themes like birthdays or holidays.

  Crowd-Pleasing

  Every time I serve this cake, guests ask for seconds. Its soft crumb, sweet vanilla notes, and fruity filling appeal to everyone. It’s not overly rich, so it pairs beautifully with tea, coffee, or a scoop of ice cream. This moist vanilla cake is guaranteed to impress at any gathering — from family dinners to special celebrations.

  FAQs

  1. How do I make sure my vanilla cake stays moist?
  The key is not to overmix the batter and to measure ingredients accurately. Adding both vegetable oil and butter helps retain moisture while giving the cake a rich flavor. Also, don’t overbake — remove it from the oven as soon as a toothpick comes out clean.

  2. Can I use frozen strawberries for the filling?
  Yes, frozen strawberries work perfectly. Just cook them a few minutes longer to evaporate the extra liquid. The flavor remains bright and fruity, ideal for layering between the soft vanilla sponge.

  3. Can I make this cake in advance?
  Absolutely. Bake the cake layers a day ahead, wrap them tightly, and store at room temperature. You can also refrigerate the frosted cake for up to three days. Just bring it to room temperature before serving to enjoy the full flavor and texture.

  4. What’s the best frosting alternative if I don’t want buttercream?
  You can use whipped cream cheese frosting or a light whipped topping. Both complement the strawberry filling beautifully and create a refreshing balance of flavors.

  5. Can I make cupcakes from this recipe?
  Yes, this batter makes excellent cupcakes. Reduce baking time to about 18–20 minutes and check for doneness early.

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  Moist Vanilla Cake with Strawberry Filling

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  Pin Recipe

  This moist vanilla cake with strawberry filling combines fluffy vanilla layers, a fresh homemade strawberry compote, and smooth vanilla buttercream. It’s a bakery-style dessert that’s soft, flavorful, and perfect for any occasion — from birthdays to afternoon tea.

  • Total Time: 68 minutes
  • Yield: 1 three-layer 6-inch cake (8 servings) 1x

  Ingredients

  Scale 1x2x3x

  • 200 g (1 1/2 cups) all-purpose flour

  • 2 tbsp instant Clearjel or 3 tbsp white chocolate instant pudding mix

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 3/4 tsp salt

  • 3/4 cup buttermilk

  • 1/4 cup water

  • 1 1/2 tsp Vanilla Extract (Alcohol-Free)

  • 2 1/4 tsp almond extract or additional vanilla extract

  • 1 1/2 tsp apple cider vinegar

  • 200 g (1 cup) sugar

  • 1 stick (4 oz) salted butter, room temperature

  • 1/4 cup vegetable oil

  • 1/4 cup light corn syrup

  • 1 large egg

  • 2 egg whites

  • 1/4 tsp cream of tartar

  • 1 batch prepared strawberry compote

  • 1 batch prepared vanilla bakery buttercream frosting

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  Instructions

  • Make the strawberry compote by simmering strawberries, sugar, and lemon juice until thickened. Cool completely.

  • Preheat the oven to 350°F (175°C) and prepare three 6-inch cake pans with parchment paper.

  • In a bowl, whisk flour, pudding mix, baking powder, baking soda, and salt.

  • In another bowl, mix buttermilk, water, Vanilla Extract (Alcohol-Free), almond extract, and apple cider vinegar.

  • Cream butter, sugar, oil, and corn syrup until fluffy. Add the whole egg, then egg whites, followed by cream of tartar.

  • Add dry and wet ingredients alternately, beginning and ending with dry. Mix gently until smooth.

  • Divide the batter evenly into pans and bake for 26–28 minutes or until a toothpick comes out clean.

  • Let cakes cool in pans for 10 minutes, then transfer to racks.

  • Layer with strawberry compote and buttercream between each cake layer. Frost the top and sides, then decorate as desired.

  Notes

  Use room-temperature ingredients for the best texture. The strawberry compote can be made a day in advance and refrigerated. Chill the frosted cake before slicing for clean layers.

  • Author: Layla
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes