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Golden Strawberry Cake

This golden strawberry cake is packed with real strawberry flavor! It’s made with tender golden cake layers and frosted with delicious strawberry buttercream.

This post is sponsored by Domino® Sugar, but all opinions are my own.

image of a golden strawberry cake made with vanilla cake layers and strawberry swiss meringue buttercream

What is Golden Sugar?

The secret ingredient in this cake is Domino® Golden Sugar, which is less-processed than granulated sugar. It’s used to make both the cake layers and the frosting!

Domino® Golden Sugar is made from pure cane sugar and works cup-for-cup just like white sugar. The main difference is that it has a beautiful golden color and a distinct hint of molasses flavor.

It pairs so well with the strawberries in this recipe and totally takes this cake to the next level.

image of domino golden sugar on counter

How to Make This Golden Strawberry Cake

To make sure your cake turns out as amazing as possible, let’s walk through each step together!

I’ve also included a video tutorial of the process below.

Step 1: Bake and Level the Golden Cake Layers

The first step is to make the delicious golden cake layers.

image of vanilla cake batter being mixed

Divide the batter evenly between the prepared cake pans and bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.

Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.

Once the cake layers have cooled to room temperature, use a serrated knife to level the top of each cake layer.

image of a white cake layer that's been leveled with serrated knife

It makes the cake so much easier to stack and assemble!!

If you’re making these in advance, you can wrap and freeze them at this point.

Step 2: Make the Strawberry Buttercream

While the cake layers bake and cool, make the strawberry buttercream.

Be sure to mix in on a low speed with a paddle attachment once it’s made to push out any excess air. This will help make the frosting silky smooth, and easier to smooth onto your cake.

image of strawberry swiss meringue buttercream that's been mixed and ready to be used

This frosting can also be made in advance if needed and kept in the fridge for up to a week.

Step 3: Stack and Fill the Cake Layers

Stack and frost cake layers on a greaseproof cake board. Use a dab of strawberry buttercream to help stick the first cake layer to the board.

Pipe a ring of buttercream around the perimeter of each cake layer, then spread an even layer of strawberry jam inside the ring.

image of a cake being filled with strawberry jam

Repeat with the remaining cake layers, then spread a thin coat of frosting around the cake to fully cover the cake layers. This is called a crumb coat.

Smooth the frosting around the cake with a bench scraper, then freeze the cake for about 10 minutes in the freezer.

This will help the buttercream between the cake layers firm up and make the cake way easier to frost.

If you find your cake layers are sliding around as you try to frost the cake, you can insert a chopstick or wooden dowel into the center to keep the cake from sliding.

Step 4: Spread on a Thick, Second Layer of Frosting

Add a second, thicker layer of strawberry frosting to the cake, then use a large offset spatula to give the frosting a textured look.

I chose to add buttercream swirls piped with a large open star frosting tip and top them with little strawberry cutouts, but you can decorate your however you like!

image of a golden strawberry layer cake decorated with small strawberry hearts

Substitutions & Swaps

While I love this strawberry cake just the way it is, I know some of you might not have all these ingredients on hand.

Below are some swaps and substitutions that can be made in this recipe:

  • Domino® Golden Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture and flavor of the cake layers and the frosting.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Cake Flour – This recipe turns out best with cake flour. If you can’t find cake flour, you can make your own makeshift cake flour using this method. You can also swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
  • Egg whites – This recipe uses large egg whites. I like to use the type that come in a carton so that I don’t have to separate my eggs, but you can also use fresh egg whites. If you have an egg allergy you can try using a vegan egg replacer in the cake batter.
  • Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
  • Vegetable Oil – Use any flavorless oil can in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
image of ingredients laid out to make a strawberry and vanilla cake

Tips for Making the Best Golden Strawberry Cake

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
  • Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
  • Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
image of a slice of a vanilla and strawberry cake on a plate

Making This Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your strawberry frosting ahead of time or save any leftover frosting. Store it in an airtight container in the fridge for up to a month.

You can also store this frosting in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. This cake can last in the fridge for up to a week.

image of a slice of a vanilla and strawberry cake on a plate that's been cut into with a fork

Let Me Know What You Think

If you try this golden strawberry cake recipe, I’d love to hear what you think! Please leave a rating below and comment below.

Please tag me @chelsweets and @dominosugar and use #dominosugar and #chelsweets on social media so we can see your amazing creations!

You can learn more about Domino® Golden Sugar and find more great recipes that use Domino® Golden Sugar here.

Yield: 24

Golden Strawberry Layer Cake

image of a slice of a vanilla and strawberry cake on a plate that's been cut into with a fork

This golden strawberry layer cake is packed with real strawberry flavor! It's made with tender golden cake layers & frosted with delicious strawberry buttercream.

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes

Ingredients

Vanilla Cake Recipe

  • 1 cup or 2 stick unsalted butter, room temperature (226g)
  • 3 cups Domino® Golden Sugar (600g)
  • 1 cup pasteurized egg whites from a carton or 7 egg whites (240ml)
  • 3 cups cake flour (360g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 1/2 cups full-fat sour cream, room temperature (360g)
  • 1/4 cup vegetable oil (60ml)
  • 1 tsp vanilla extract (4ml)

Strawberry Buttercream Frosting

Cake Filling and Decoration

  • 1/2 cup strawberry jam (160g)
  • 1 pint fresh strawberries, washed and sliced

Tools and Equipment Needed

Instructions

Golden Vanilla Cake Layers:

  1. Preheat oven to 350°F / 175°C. Line and grease three 8-inch cake pans with parchment rounds.
  2. Add 1 cup of unsalted butter and 3 cups of Domino® Golden Sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a couple minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into it.
  3. Add 1 cup egg whites and mix at a medium-high speed until the mixture looks fluffy and increases in volume.
  4. Whisk together 3 cups of cake flour, 2 1/2 tsp baking powder and 1 tsp salt in a medium-sized bowl, then mix half into the butter-egg mixture on a low speed until just incorporated.
  5. Add 1 1/2 cups of sour cream, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Mix at a medium speed until combined, scraping the sides and bottom of the bowl as needed.
  6. Mix in the remaining half of the dry ingredients on a low speed.
  7. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
  8. Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.
  9. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  10. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  11. Use a serrated knife to level the tops and trim the sides to remove any caramelization.

Strawberry Buttercream Frosting:

  1. In a medium sized pot, add about 1-inch of water and bring to a simmer.
  2. Add the egg whites and Domino® Golden Sugar into a large mixing bowl.
  3. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
  4. Whisk the mixture constantly for about 3 minutes, until it reaches 160°F / 71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The Domino® Golden Sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
  5. Lift your bowl away from the pot and dry the bottom with a towel. Lock the bowl into place on your stand mixer and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
  6. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
  7. Mix in the unsalted butter at a medium speed. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula.
  8. Add in the freeze-dried strawberry powder, lemon juice, vanilla extract, and fine salt. Mix on medium-high until fully incorporated.
  9. Mix in 1/2 cup of strawberry jam on a medium speed.
  10. To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple minutes.
  11. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
  12. Place half of the buttercream in a large piping bag, seal the top with a rubber band or clip, and cut an opening that's roughly 3/4 inch wide. Set aside.

Assembling This Golden Strawberry Layer Cake:

  1. If possible, chill your cake layers in the freezer for 20 minutes before assembling the cake. It makes them cold to the touch, which minimizes crumbing and makes them so much easier to frost and stack them.
  2. Spread about 1 Tbsp of strawberry frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in place as you assemble the cake.
  3. Pipe a ring of strawberry buttercream around the edge of the cake layer
    and spread ¼ cup of strawberry jam in an even layer inside the ring. Pipe additional frosting on top of the jam to fully cover it.
  4. Repeat with the remaining cake layers, being sure to flip the top cake layer upside down (cut side down). This makes it easier to frost your cake!
  5. Chill the cake in the fridge (30 minutes) or freezer (15 minutes) until the frosting between the cake layers is firm to the touch and the cake layers aren't able to slide around.
  6. Add a thick layer of strawberry frosting around the cake, then use a large offset spatula to give the frosting a textured look.
  7. Decorate as desired with fresh strawberries and buttercream dollops and enjoy!

Notes

Tips for Making the Best Golden Strawberry Layer Cake

  • Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour. Spoon into the cup measure, then level or better yet, use a kitchen scale to measure your dry ingredients.
  • Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
  • Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
  • Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 616Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 12gCholesterol 81mgSodium 94mgCarbohydrates 82gFiber 1gSugar 65gProtein 4g

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