Vanilla strawberry cake


2 1/2 tsp baking powder

2 1/2 cups all-purpose flour

1/2 tsp salt

1/4 cup vegetable oil

1/2 cup unsalted butter, at room temperature

1 1/2 cups granulated sugar

4 large eggs, at room temperature

1 tbsp vanilla extract

1 1/2 cups fresh strawberries, hulled and chopped

1 cup whole milk, at room temperature


Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the chopped strawberries gently.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.


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