How sweet is this cake creation? Combining a light fluffy vanilla cake with creamy layers of strawberry buttercream, this cake is sure to be a party pleaser.

This recipe of courtesy of Laicie, the creative talent behind one of our fave cooking blogs, A Thousand Threads.

With its oh-so-sweet floral decoration, we think this cake would be perfect for a girly soiree, a lavish afternoon tea, a feminine baby shower, or for a birthday for a special lady in your life.

Follow the recipe below to give it a try!DIY_Cook_VanillaandStrawberryCreamCake_05


Vanilla Cake: 1 cup (2 sticks) butter, softened | ½ cup coconut oil | 3 cups granulated sugar | 5 eggs, room temperature | 3 cups all-purpose flour | 1 teaspoon baking powder | ¼ teaspoon salt | 1 cup buttermilk, room temperature | 2 teaspoons vanilla extract

Strawberry Buttercream: 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes | 3 cups sifted confectioners’ sugar | ½ cup fresh, ripe strawberries, washed, stemmed, and hulled | 1½ teaspoons pure vanilla extract | pinch of salt


To make the vanilla cake:

  1. Pull out your eggs and buttermilk to allow the ingredients to warm to room temperature and preheat your oven to 350 degrees Fahrenheit. Prepare three 9-inch round cake pans by coating well with shortening or butter and flour, taking care to remove all excess flour. Set aside.
  2. Sift together flour, baking powder, and salt in a separate bowl and set aside.
  3. Cream butter and coconut oil with an electric mixer, until light and fluffy. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another.
  4. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  5. Add flour, baking powder, and salt to butter/oil and sugar mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla extract.
  6. Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients. Stop mixer and scrape down sides and bottom of bowl, making sure all ingredients are mixed well.
  7. Evenly distribute cake batter between cake pans, spread batter and flatten tops, and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for 5-10 minutes, then cool completely on a wire rack.

To make the strawberry buttercream:

  1. Puree strawberries in a food processor or blender and set aside.
  2. Cream butter in the bowl of a stand mixer fitted with the paddle attachment, about 5 minutes. Add the confectioners sugar slowly and beat until just blended.
  3. Add strawberry puree, vanilla, and salt and beat until buttercream is light and fluffy, 3-5 minutes.


Assemble and frost your cake using the buttercream as layers between the vanilla cake. Decorate with fresh blooms and viola! Your cake is ready to serve.