Ingredients
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200 g (1 1/2 cups) all-purpose flour
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2 tbsp instant Clearjel or 3 tbsp white chocolate instant pudding mix
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1 1/2 tsp baking powder
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1 tsp baking soda
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3/4 tsp salt
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3/4 cup buttermilk
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1/4 cup water
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1 1/2 tsp Vanilla Extract (Alcohol-Free)
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2 1/4 tsp almond extract or additional vanilla extract
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1 1/2 tsp apple cider vinegar
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200 g (1 cup) sugar
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1 stick (4 oz) salted butter, room temperature
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1/4 cup vegetable oil
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1/4 cup light corn syrup
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1 large egg
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2 egg whites
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1/4 tsp cream of tartar
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1 batch prepared strawberry compote
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1 batch prepared vanilla bakery buttercream frosting
Instructions
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Make the strawberry compote by simmering strawberries, sugar, and lemon juice until thickened. Cool completely.
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Preheat the oven to 350°F (175°C) and prepare three 6-inch cake pans with parchment paper.
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In a bowl, whisk flour, pudding mix, baking powder, baking soda, and salt.
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In another bowl, mix buttermilk, water, Vanilla Extract (Alcohol-Free), almond extract, and apple cider vinegar.
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Cream butter, sugar, oil, and corn syrup until fluffy. Add the whole egg, then egg whites, followed by cream of tartar.
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Add dry and wet ingredients alternately, beginning and ending with dry. Mix gently until smooth.
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Divide the batter evenly into pans and bake for 26–28 minutes or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then transfer to racks.
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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.
- Prep Time: 40 minutes
- Cook Time: 28 minutes