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White cake + strawberry filling + raspberry whipped cream frosting = Showstopper Valentine Cake = YUM!
I’ve always loved math.
This cake was the culmination of several dreams. I knew I wanted to publish both a full size white cake recipe and a pipable white frosting at some point. Of course, Valentine’s Day (aka Singles’ Awareness Day) is coming up, so I wanted to publish a special recipe for that. To save time, why not combine all the ideas into one? It worked (*sigh of relief*).
I’ve included the cake, frosting, and filling recipes in the printable recipe below for your convenience, but if you like, you can print the white cake on its own here and the frosting recipe on its own here.
There are three recipes (*ahem* easy recipes) in this one cake, and if you don’t want to make them all, you don’t have to. Shocker. Maybe this 5 Ingredient White Cake is more your speed, and that’s just fine. Just enjoy looking at the pictures of my failed piping job (I covered that in the frosting post here, but if you don’t want your roses to look like mine, check out this tutorial…haha.). I’m going for the shabby chic look. Unintentionally. Emphasis on “shabby”.
I don’t usually post involved recipes, but I like to have a little creative liberty once in awhile. If you don’t want to make this cake, you sure don’t have to, but you may find that at some point you need a white cake recipe or a frosting recipe for your daughter’s birthday cake.
If you have questions about any of the ingredients, check the links below the printable recipe to find out what products I like to use. This cake uses my baking mix recipe, and if you want to know how to substitute THM Baking Blend, check out the recipe post here.
Even my little brother liked this cake, which is saying a lot.
You could top this cake with chocolate- or ganache-covered strawberries. That would be so cute!
(Hopefully) helpful links:
- Starting THM page
- Complete Picture Index
- Basic White Cake recipe
- Pipable Whipped Cream Frosting recipe
- 5 Ingredient White Cake recipe
You can find this recipe in my cookbook, Necessary Food.
- 1 cup Briana's Baking Mix
- 1 cup oat fiber (use gluten free if necessary)
- 1 T THM Super Sweet Blend
- 2½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ cup salted butter, soft
- 4 eggs, room temperature
- 1 cup + 2 T water
- ¾ cup egg whites
- 1 T vanilla extract
- 4 oz. reduced fat cream cheese
- ¼ cup Greek yogurt (or an additional 2 oz. reduced fat cream cheese)
- 3 T thawed, finely chopped strawberries (about 5 strawberries)
- Dash vanilla
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1½ cups heavy whipping cream
- 2-3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)*
- Dash salt
- Dash vanilla extract
- 4 drops Lorann Royal Raspberry Flavor Oil
- 2 drops red food coloring
- 2 T hot tap water
- 1 tsp. Knox gelatin**
- Make the cake. Whisk the dry ingredients together. Beat the butter and eggs together very well. Add the dry ingredients, vanilla, water, and egg whites and mix well. Spread the batter into 2 well-greased 9-inch cake pans. Bake at 350 degrees F for 18-20 minutes or until the tops are nicely puffed up and a toothpick comes out cleanly. Remove the cakes from the oven and let them cool for 5 minutes. Run a knife around the edges of the cakes and gently remove them from the pans, transferring them to a wire rack to cool. Refrigerate overnight.
- The next day, make the filling by beating all the filling ingredients together. Spread one cake layer with the filling and top with the other cake layer. Return the cake to the fridge while you make the frosting.
- For the frosting, add the cream, stevia, salt, vanilla, flavor oil, and food coloring to a mixing bowl.
- Whisk the gelatin into the hot water just until dissolved, then pour it into the cream mixture and start beating it with a hand mixer immediately. Beat until a stiff whipped cream texture is reached. Frost your cake or chill the frosting a bit to firm up a little before using it for piping. For this cake, I iced the outside of the cake with a light crumb coat, then attempted to pipe roses onto the cake. I need some practice on the roses part.
- Refrigerate the cake for at least an hour or two after frosting to let everything firm up nicely. Yields 12 servings.
**I recommend using Knox gelatin in this frosting because I've found it to dissolve better than Great Lakes or THM Just Gelatin. If you decide to use one of the latter two, add an extra ¼ tsp. because they're not quite as strong as Knox gelatin.
Don't have my baking mix on hand? You can try substituting THM Baking Blend for my baking mix, but you'll probably need a few extra tablespoons of THM's blend since my mix is drier. (You'll still need to add the oat fiber.)
Briana’s Baking Mix
- Oat Fiber – I like this brand for its light taste and color.
- THM Oat Fiber (gluten-free)
- THM Sweet Blend
- Xanthan Gum
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin
- Lorann Royal Raspberry Flavor Oil (you may be able to find this at your local cake decorating store)
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