Strawberry Snack Cake
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The cutest Strawberry Snack Cake to ever have been made. Okay, maybe not ever, but she’s pretty damn cute! This organic strawberry cake is a fluffy strawberry cake that’s topped with white chocolate ganache and a pink chevron design.
If you're looking for more strawberry recipes, check out some of my other favorites like Strawberry Olive Oil Blondies, Eggless Strawberry Shortcake, or Strawberry Chocolate Bars.
I am kind of obsessed with this chevron cake design as it’s so simple yet it’s so stunning! My Eggless Chocolate Ganache Brownies have this design and they’ve been getting lots of love lately! So, I’m using this chevron design on top of the adorable strawberry snack cake.
This organic cake is a naturally pink cake and full of strawberry flavor. I use a mix of organic strawberry powder and strawberry jam for a pink cake bursting with strawberry flavor without added flavor or food coloring!
Why You’ll Love This Recipe
- Organic Cake: I love making organic cake at home as it’s so much better than a box!
- Pink Cake: If you’re looking for a pink cake for a party, this stunning strawberry snack checks all the boxes. It’s pink, it’s beautiful and it’s so delicious!
- Easy and Stunning: While this cake is seriously gorgeous, it’s really quite simple to make and you don’t need to have a lot of skill to do it!
Ingredients
- Butter: I use organic salted butter. But you can use unsalted butter if you prefer, just add 1/4 teaspoon of salt to the recipe. Be sure your butter is soft and room temperature before beginning the recipe.
- Cane Sugar: I use organic cane sugar as it’s less processed than granulated white sugar.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs, the size is important because too little or too much can alter the cake batter. Large eggs weigh about 50 grams each, you can always weigh them to ensure the right size. You also want to be sure eggs are room temperature.
- Milk: Use whole milk (not any kind of reduced fat) you want the fat in cake as lower fat milks can dry out cake batter. Also, be sure the milk is room temperature.
- Yogurt: I use plain Greek yogurt in this recipe, but you can also use regular plain or even vanilla yogurt too. If you don’t have yogurt, sour cream also works.
- Strawberry Jam: You can use homemade strawberry jam or store bought, either works.
- Cake Flour: Be sure to use cake flour as it has a lower protein content, which is what gives cake its delicate crumb. If you don’t have any in your pantry, easily make your own with just 2 ingredients you probably already have with my homemade cake flour.
- Strawberry Powder: I use organic strawberry powder for color and flavor in both the cake and the ganache.
- Baking Powder: Make sure to use baking powder, not soda. Learn more about leavening agents in my post Difference Between Baking Soda and Baking Powder.
- Salt: Use fine sea salt.
- White Chocolate: Make sure to use white chocolate that is meant for melting and free of stabilizers (stabilizers can include soy lecithin, sunflower lecithin, etc.).
- Heavy Whipping Cream: Use your favorite heavy whipping cream, I love Organic Valley.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer: I use my stand mixer for the cake batter, but you can also use a hand mixer if you prefer.
- 9-inch Cake Pan: You’ll need one 9-inch cake pan. I’m using round, but you can also use square if you prefer.
- Parchment Paper: I always use nontoxic parchment paper to ensure the cake comes out easily.
- Heatproof Mixing Bowl: You’ll need a heatproof mixing bowl to make the ganache.
- Spatula: You’ll also need a spatula for cake batter and for ganache.
- Piping Bag: If you want to make the chevon design on top, you’ll need a piping bag to pipe the lines. If you don’t have one, you can use a ziplock bag in its place.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the eggs, milk, yogurt, and jam and mix on low until combined. The batter will resemble cottage cheese in texture.
Add the cake flour, strawberry powder, baking powder, and salt and mix on low until combined into a smooth cake batter.
Step 3
Transfer the batter to the prepared baking pan and spread evenly.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the baking pan before removing.
Step 4
To make the ganache: In a heatproof mixing bowl, add the chopped white chocolate and heavy whipping cream. Microwave doing 30 second intervals, stirring between each one, until you have a smooth ganache. Add the strawberry powder and mix to combine completely.
Transfer the ganache to the top of the cake and spread evenly.
Step 5
To make the decorating white chocolate: In a heatproof mixing bowl, add in the chopped white chocolate and microwave doing 30 seconder intervals, stirring between each one to prevent burning until the chocolate is melted. Transfer to a piping bag and cut a small hole.
Step 6
Pipe horizontal lines on top of the cake, spacing them about 1-inch apart. Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the cake with the white chocolate.
I like to allow the chocolate ganache to cool a bit before cutting. You can pop the cake in the fridge to speed up that process if you like. But, if you can’t wait, that’s okay too as it’s ready to enjoy!
Baker’s Tips
- Make sure your butter is softened before beginning. It’s best to let butter soften naturally on the countertop.
- Make sure eggs, milk, and yogurt are room temperature before adding to the batter. This is important because the butter is already softened, so adding cold ingredients can cause it to seize and clump. This is not ideal for cake batter as it’s what causes small holes and dry cake.
- If you want to switch this up and make it raspberry, just use raspberry jam and raspberry powder! This option is also insanely delicious with the white chocolate (we tested it!).
FAQ’s
Yes, just store it in the fridge until you’re ready to serve it. You can bring it out to room temperature before serving.
Because of the ganache, it needs to be store in the fridge. Be sure to put in an airtight container so it doesn’t dry out.
Craving More?
Strawberry Snack Cake
Equipment
- Stand Mixer (or hand mixer)
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams plain Greek yogurt (room temperature)
- 2 tablespoons strawberry jam
- 170 grams cake flour
- 2 tablespoons strawberry powder
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Ganache Frosting
- 340 grams white chocolate (chopped)
- ½ cup heavy whipping cream
- 2 teaspoons strawberry powder
Decorating White Chocolate
- 57 grams white chocolate (chopped)
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs, milk, yogurt, and jam and mix on low until combined. The batter will resemble cottage cheese in texture.
- Add the cake flour, strawberry powder, baking powder, and salt and mix on low until combined into a smooth cake batter.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the baking pan before removing.
- To make the ganache: In a heatproof mixing bowl, add the chopped white chocolate and heavy whipping cream. Microwave doing 30 second intervals, stirring between each one, until you have a smooth ganache. Add the strawberry powder and mix to combine completely.
- Transfer the ganache to the top of the cake and spread evenly.
- To make the decorating white chocolate: In a heatproof mixing bowl, add in the chopped white chocolate and microwave doing 30 seconder intervals, stirring between each one to prevent burning until the chocolate is melted.
- Transfer to a piping bag and cut a small hole.
- Pipe horizontal lines on top of the cake, spacing them about 1-inch apart. Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the cake with the white chocolate.
- I like to allow the chocolate ganache to cool a bit before cutting. You can pop the cake in the fridge to speed up that process if you like. But, if you can’t wait, that’s okay too as it’s ready to enjoy!
- Store extra cake in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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I’m obsessed with how easy and stunning this cake is!