Naked Strawberry Layer Cake
Naked Strawberry Layer Cake is made with fresh Strawberry Meringue Buttercream and fluffy vanilla cake layers.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 325°F (160°C). Grease five 6-inch cake pans. In the bowl of a stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and light brown sugar on medium-high for 3 minutes. Scrape down the sides of the bowl as needed. Add the eggs and mix for 3 minutes at the same speed. Set the speed to low and slowly stream in vegetable oil, vanilla extract, and buttermilk. Increase the speed to medium-high and mix for 6 minutes. The mixture should be white and fluffy. In a small bowl combine all-purpose flour, baking powder, and salt. Add this to the mixture and mix for 1 minute until just combined and no lumps are remaining. Divide the batter evenly between the cake pans. Tap the cake pans on the countertop to even out the layer and release air bubbles. Bake the cakes for 25 minutes. Rotate the pans after 15 minutes. The cakes will remain slightly buttery and dense but the center should no longer be jiggly. Take the cakes out of the oven and cool on a wire rack.
Blend all ingredients in a food processor until smooth. Set aside.
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