Strawberry Layer Cake

Instructions

1. Step 1

   Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.

2. Step 2

   Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.

3. Step 3

   In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.

4. Step 4

   Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.

5. Step 5

   Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.

6. Step 6

   Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)

7. Step 7

   Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.

8. Step 8

   To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.

9. Step 9

   Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.