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The Best Moist Vanilla Cake with Strawberry Filling

Jessica Tran
A deliciously moist vanilla cake layered with sweet-tart strawberry filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 Slices

Equipment

  • 8-inch round cake pans (2)
  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring Cups and Spoons
  • Saucepan
  • Potato masher
  • Spatula
  • Cooling rack
  • Piping bag and tips (optional)

Ingredients
  

For the Vanilla Cake

  • 2⅔ cups All-purpose flour
  • 1½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 2 cups Granulated sugar
  • 3 large Eggs room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Sour cream
  • ½ cup Milk
  • 2 tablespoons Vegetable oil

For the Strawberry Filling

  • 3 cups Fresh or frozen strawberries thawed
  • ½ cup Granulated sugar
  • 1 tablespoon Lemon juice
  • 2½ tablespoons Cornstarch
  • ¼ cup Water
  • Optional: Red food coloring

For the Frosting (Choose One)

  • Cream cheese frosting
  • Whipped cream frosting
  • Cool Whip frosting

Instructions
 

Preparing the Strawberry Filling

  • In a saucepan, combine 3 cups of chopped strawberries, ½ cup sugar, and 1 tablespoon lemon juice. Stir well.
  • Cook over medium heat, stirring constantly until the sugar dissolves.
  • Smash some strawberries with a potato masher for a chunky texture.
  • In a separate bowl, mix ¼ cup warm water with 2½ tablespoons cornstarch until smooth.
  • Bring the strawberry mixture to a simmer, then stir in the cornstarch mixture. Cook until thickened for about a minute.
  • Remove from heat and let cool completely.

Making the Vanilla Cake

  • Preheat the oven to 325°F (165°C). Grease and flour two 8-inch round cake pans.
  • In a medium bowl, whisk together 2⅔ cups all-purpose flour, ½ teaspoon baking soda, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  • In a separate bowl, mix 2 tablespoons vegetable oil, 1 cup sour cream, ½ cup milk, and 2 teaspoons vanilla extract until smooth.
  • In a large mixing bowl, cream 1 cup room temperature unsalted butter with 2 cups sugar until light and fluffy.
  • Add in 3 eggs, one at a time, mixing after each addition.
  • Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with dry ingredients, mixing just until combined.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Assembling the Cake

  • Place one cake layer on a serving plate and add a dam of frosting around the edges.
  • Spread a layer of cooled strawberry filling in the center.
  • Top with the second cake layer.
  • Frost the top and sides of the cake with your chosen frosting.

Video

Notes

Ensure all ingredients are at room temperature for better mixing.
Prepare the strawberry filling a day in advance for enhanced flavor.
Store any leftovers in an airtight container; the cake remains fresh for up to 2 days at room temperature, or 3-4 days in the refrigerator.
For added flavor, consider using a mixture of different fresh fruits in the filling.