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Strawberry Rose Buttermilk Cake

Strawberry Rose Buttermilk Cake

This strawberry rose buttermilk is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake. 
This recipe yields 2-8" cakes, both just under 2" tall. For a loftier 3-layer cake, make a batch and a half.
5 from 2 votes
Prep Time 1 hr 30 mins
Cook Time 40 mins
Stacking and Decorating 30 mins
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 24 1x2x5 slices

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Bake Even Strips (optional)

Ingredients
  

Quick Strawberry Jam

  • 3 cups (680g) fresh or frozen strawberries
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon fresh lemon juice

Buttermilk Cake

  • 14 oz (397g) unbleached cake flour
  • 14 oz (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 8 oz (226g) unsalted butter, room temperature
  • 4 large eggs
  • 2 oz (57g) canola oil
  • 10 oz (284g) buttermilk, room temperature
  • 1 tablespoon pure vanilla extract

Strawberry Italian Meringue Buttercream

Instructions
 

Make the quick strawberry jam:

  • Combine the strawberries, sugar and lemon juice in a large saucepan.
  • Place the pan over medium-low heat, stirring occasionally until the strawberries are softened.
  • Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juices and break them up.
  • Simmer the mixture for 30- 45 minutes, or until the mixture is reduced and has thickened.
  • Push the hot strawberry mixture through a fine mesh sieve. Discard the leftover pulp.
  • Let the mixture cool to room temperature. Refrigerate until ready to use.

For the Strawberry Buttercream:

  • Mix the cooled strawberry jam into the prepared Italian meringue buttercream. Add 1/2 cup/4oz at a time, to ensure the jam gets thoroughly mixed into the buttercream.

Make the buttermilk cake:

  • Heat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the buttermilk, oil, eggs and vanilla in medium bowl. Whisk to thoroughly combine. Pour 40z/113g of the wet ingredients into a separate mixing cup.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter chunks, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the 4oz of liquid and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.
  • In a stand mixer fitted with the paddle attachment, combine the strawberry jam at little at a time, rosewater and Italian buttercream.
  • Be sure to mix on low and mix in a little bit of the jam at a time so that the buttercream doesn't separate.
  • Torte the cake for 4 layers. Fill and frost the cake. Finish with fresh cut strawberries and edible/food safe rose bud petals.
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