Strawberry Almond Cake
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A light almond sponge cake is filled with strawberry compote and frosted with vanilla buttercream. This Strawberry Almond Cake has all the flavors of spring and it's topped with naturally colored pastel pink roses.
If you love strawberry cakes, be sure to check out my Strawberry Shortcake, Strawberry Whipped Cream Cake, or my Chocolate Strawberry Sheet Cake.
Table of Contents
Why You'll Love This Recipe
Light & Sweet: This Strawberry Almond Cake was made developed on a day that was truly one of the best days I've had. It was a true celebration at the time, and this light and fluffy almond sponge cake was the perfect way to celebrate. I fill it with a homemade strawberry compote, and finish it with roses on top for naturally pastel pink cake.
Naturally Pink: I use the juice from the filling to naturally color the frosting pink and top it with some classic buttercream roses. That makes this for a naturally pink cake without artificial colors.
Celebration Cake: This is a beautiful, yet simple cake that is perfect for any celebration! Baby showers, birthdays, or just because. You will love this naturally pastel pink cake.
Ingredients
La Tourangelle Organic Canola Oil
Frontier Co-Op Organic Almond Extract
Three Trees Organic Vanilla Bean Almond Milk
Organic Strawberries (fresh or frozen works for this recipe!)
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, sugar, almond milk and almond flavor. Mix on low until combined. Add the eggs and mix on low until combined.
Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Mix on low until you have a smooth cake batter, scraping the sides of the bowl as necessary.
Pour batter evenly into the prepared pans, about 390 grams each.
Step 3
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. (If you're baking at high altitude make sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the compote: While the cakes are cooling, make the compote. In a small pot, add the strawberries, sugar and water. Put over medium heat until all the sugar has dissolved, then turn the heat to low and simmer until the mixture has reduced by half. Remove from heat.
Measure out 1 tablespoon of the syrup from the compote and put into a bowl. This is basically almost all the juice, so you can just eyeball it too. You can let the compote sit out or put in the fridge to cool, but it should be at least room temperature before putting the cake together.
Step 5
Remove the cakes from the cake pans and start the frosting.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape the sides of bowl and mix on high again.
Using a piping bag with no tip or with Ateco tip #804 (or no tip at all!), put frosting into the bag.
On a cake stand or spinner, place the first cake layer. Spread a small amount of frosting on top of the cake, but not as much as if you were going to fill the layer with frosting, just a thin layer.
Next, go around the cake edge with the piping bag to create a boarder of frosting. Add the compote into the center of the frosting boarder. The frosting boarder holds in the strawberry filling. Top with the second layer of cake.
Crumb coat the cake (find tutorial here). Then frost the cake smooth.
Step 6
Add the remaining frosting to the bowl with the strawberry syrup and stir to combine completely.
Put the pink frosting in a piping bag with Ateco tip #846. Pipe roses on top of the cake. If you are using this decorating tip, all you have to do to create a rose is start in the center and in a spiral motion go around the middle where you started to create a rose. It’s almost two full times around, working your way from the inside out. But, you can make the roses as big or as small as you want by simply going around the spiral more times.
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Baker's Tips
- I use canola oil in this cake because it has a neutral flavor. Feel free to substitute it for sunflower oil or extra virgin olive oil if you prefer.
- If you want to use a different berry, you can switch it up! This would be delicious with raspberries, blackberries, mulberries, or blueberries.
- If you're new to cake baking, check out my post How to Crumb Coat a Cake for a step by step tutorial. I also have a video below for this specific recipe, so be sure to watch.
- Make sure your butter is soft before starting the frosting. I prefer to leave it out on the counter and let it come to room temperature naturally for the best results.
- Make sure to store this cake in an airtight container in the fridge if you have leftovers.
FAQ's
Haha, great question! This cake is special because the cake itself is really easy, it's basically a dump cake where you just mix all ingredients together. I love oil cakes for that reason! But, the compote takes some time. If you want to skip the compote, you can just fill it with strawberry jam! That is basically what we make here. And then to get the pastel pink roses on top, you can use the Suncore Foods Organic Pink Dye (just a pinch!). It will still taste delicious, and it will make this cake easier and faster.
Yes, if you want to use sunflower oil or olive oil you can! I haven't tested this with coconut oil, but it would probably work – but you need to be sure it's melted. And if using coconut oil, you do have to make sure that your eggs and milk are room temperature, otherwise, they will solidify the coconut oil if they are cold when you mix it together, and that won't be good!
Yes! If you want to use raspberries, blueberries, or blackberries, those would all be delicious. And they would pair really well with this light and fluffy almond sponge cake.
This should be stored in the fridge because of the strawberry compote. But, remember it should still be stored in an airtight container or a cake dome, since it's a cake though. You want it to stay moist and fluffy! You can use tupperware or put your cake dome in the fridge.
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Strawberry Almond Cake
Equipment
Ingredients
Batter
- ½ cup canola oil
- ½ cup almond milk
- 2 large eggs
- 226 grams cane sugar
- 1 teaspoon almond extract
- 243 grams cake flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Strawberry Compote
- 142 grams strawberries (chopped)
- 71 grams cane sugar
- ¼ cup water
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, sugar, almond milk and almond flavor. Mix on low until combined. Add the eggs and mix on low until combined.
- Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Mix on low until you have a smooth cake batter, scraping the sides of the bowl as necessary. Pour batter evenly into the prepared pans, about 375 grams each.
- Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the compote: In a small pot, add the strawberries, sugar and water. Put over medium heat until all the sugar has dissolved, then turn the heat to low and simmer until the mixture has reduced by half. Remove from heat.
- Measure out 1 tablespoon of the syrup from the compote and put into a bowl. This is basically almost all the juice, so you can just eyeball it too. You can let the compote sit out or put in the fridge to cool, but it should be at least room temperature before putting the cake together.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape the sides of bowl and mix on high again.
- Using a piping bag with no tip or with Ateco tip #804, add frosting into the bag.
- To assemble the cake: Remove the cakes from the cake pans. On a cake stand or spinner, place the first cake layer. Spread a small amount of frosting on top of the cake, but not as much as if you were going to fill the layer with frosting, just a thin layer.
- Next, go around the cake edge with the piping bag to create a boarder of frosting. Add the compote into the center of the frosting boarder. The frosting boarder holds in the strawberry filling. Top with the second layer of cake.
- Crumb coat the cake. Then frost the cake smooth.
- Add the remaining frosting to the bowl with the strawberry syrup and stir to combine completely.
- Put the pink frosting in a piping bag with Ateco tip #846. Pipe roses on top of the cake. If you are using this decorating tip, all you have to do to create a rose is start in the center and in a spiral motion go around the middle where you started to create a rose. It’s almost two full times around, working your way from the inside out. But, you can make the roses as big or as small as you want by simply going around the spiral more times.
- Store in a cake dome in the fridge for up to 3 days.
Video
Notes
Nutrition
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