The Best Cake Ever!

Strawberry Preserve Cake

2 ½ cups cake flour

1 ¼ teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

¾ cup butter, softened

1 ½ cup sugar

¾ cup strawberry preserves

4 large eggs

¾ teaspoon vanilla extract

½ cup buttermilk

Red food coloring paste

1 recipe Strawberry Cream Cheese Icing-follows

Line the bottoms of 2 9-inch cake pans with parchment paper. Lightly coated with cooking spray, set aside. In a large bowl, sift flour, baking powder, salt, and baking soda; set aside. In a large mixing bowl, beat butter and sugar at medium speed for 4 minutes. Add preserves and then eggs. Add vanilla and red food coloring. Reduce mixer speed to low and add flour mixture, alternately with buttermilk. Divide batter evenly between two pans. Bake 25 to 30 minutes. Let cool completely on wire rack. Spread icin between layers and on top and sides of cake.

Strawberry Cream-Cheese Icing

1 (8 ounce) cream cheese, softened

1 cup unsalted butter, softened

¼ cup strawberry preserves

1 teaspoon vanilla extract

4 cups powdered sugar

1 pinch of salt

In a large mixing bowl, beat cream cheese and butter at medium high speed for  2 to 3 minutes. Add preserves and vanilla mix until incorporated. Add powdered sugar and salt, mix until smooth.

This is one of the best cakes I have ever made, it is very rich, so a little piece goes a long way. Make sure you don’t store the cake in the refrigerator or it will get very hard. Just cover it so it is air tight. I hope you enjoy this wonderful recipe as much as I have.