Everyone has a guilty pleasure, and at the moment, my guilty pleasure is cake. I’ve been having a slice at least once-a-week for the past month now, and since I’ve been binge watching on Cake Boss to the Kids Baking Championship, it just pushed my cake craving even further. I mean, who dreams about buying a cake?! Because I’ve been feeling a bit inspired, I’ve decided to make my very first cake EVER. Check it out below:
(2) Pillsbury White Cake Mix (1 cup of water, 1/3 cup of oil & 3 whole eggs)
- Pre-heat the oven to 350 degrees.
- Add the cake mix into a large mixing bowl.
- Add the 1 cup of water, 1/3 cup of oil and 3 whole eggs.
- Mix until everything is blended together, leaving behind any visible air bubbles.
- Pour the cake mix into (2) 8 to 9 inched-diameter pans.
- Once the oven is heated, carefully place your pans with the cake mix into the oven.
- Adjust your timer to 35 to 40 minutes.
Strawberry Sauce Filling (2 cups of chopped strawberries, 1/3 cup of sugar, 1/3 cup of water, 1 tsp vanilla extract & 1 tbsp corn starch)
- Pour the chopped strawberries into a saucepan along with the sugar and water. Keep the saucepan at medium-heat.
- In a bowl, mix the corn starch and water until it’s in liquid form.
- Once the saucepan comes to a boil, add the bowl of liquid corn starch.
- Cook the strawberry sauce for 3 to 4 minutes.
- Continue to stir until the sauce thickens into syrup-form.
- Remove from heat add the vanilla extract.
- Keep it cool and refrigerated.
Butter Cream Frosting (1 cup unsalted, softened butter [2 sticks], 4 cups of sugar, 1 tsp vanilla extract, 1/3 cup of milk)
- Mix the soften sticks of butter in a mixing bowl along with the sugar, vanilla extract and milk.
- If it’s too thin, add more powdered sugar. If it’s too thick, add more milk.
- Store it in the fridge until it’s ready for use.
Once the cakes are cooled, use a carver to cut-off its top layers so that the cakes will be flat and smooth. Grab one of the cakes to use as your bottom-layer. With the butter cream frosting, frost the outer borders of your cake so that it creates a barrier for the strawberry sauce filling. Now, for the top-layer of your cake, place it over your bottom-layer that is frosted and filled with butter cream and strawberry sauce. With your frosting spatula, begin frosting the top of your cake. FYI, the first layer of your frosting will have cake crumbs so don’t freak out when you see how icky it looks. Add another layer of frosting and begin to smooth it all out. Because I like the rustic, unfinish look, I did not frost the sides of my cake all-the-way. Finally, top the cake off with fresh berries (make sure they’ve been dried before placing them on the cake)!