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Yellow Cake Layers

Blog post by Phyl.

It’s strawberry season hear in Northeast Ohio, and we’ve had some beauties this year. I’ve been enjoying them so much, I dedicated an entire week on my blog to posts showcasing strawberries. And one of the recipes I knew I wanted to feature (again) was Strawberry Chantilly Cake from one of Nick’s other recent books, Bake!.

Since we recently started the Cakes section of the Modern Baker Challenge, I decided to use the Yellow Cake Layers from The Modern Baker for this recipe.

I began by creaming butter, sugar, and vanilla in the electric mixer until the mixture was light and fluffy.

I added the eggs one at a time and mixed well after each addition. Next I mixed in half the dry ingredients (flour, baking powder, and salt), then the buttermilk, and finally the rest of the flour mixture. I beat the batter for 3 minutes to lighten it.

I divided the batter between two 9-inch cake pans and smoothed the top.

I baked the cake layers in a 350°F oven for about 30 minutes, until they were golden and baked through. I let the cakes cool completely before assembling the Chantilly cake.

As noted in my original strawberry Chantilly cake post, the recipe is really more a set of assembly instructions than a recipe. I began by putting one of the cake layers right side up on a cake cardboard. I tucked pieces of waxed paper under the edges of the cake to keep the cardboard clean. I spread a layer of freshly whipped cream on the top of the cake, followed by sliced strawberries.

I topped this — carefully — with another layer of whipped cream.

I turned the second cake layer upside down and put it on top of the first layer.

I spread whipped cream on the top and sides of the cake, then smoothed it with an offset spatula.

I learned from making this cake before that it tastes better the next day, so at this point, I wrapped the cake in plastic wrap and refrigerated it overnight. The next day, I finished the cake with sliced strawberries.

We celebrated Mom’s birthday with this cake for dessert after dinner. It was better than I remembered, and everyone had seconds.

This is a great way to use fresh, height-of-the-season strawberries, and a perfect way to feature these delicious yellow cake layers.

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