Favoreats
Favoreats LLC
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INGREDIENTS
For the chocolate cake:
3/4 cup
plus 2 tbsp. all-purpose flour
6 tbsp
dark cocoa powder
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1 cup
sugar
1/4
cup vegetable or canola oil
1
large egg
1/2 cup
black coffee
1/2 cup
buttermilk
1 1/2 tsp
vanilla extract
For the white cake:
2
large egg whites
1 3/4 cups
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
salt
1 cup
sugar
8 tbsp
unsalted butter, at room temperature
3/4 cup
very cold water
1/2 tsp
vanilla extract
1/4 tsp
almond extract
For the strawberry cake:
1 1/4 cups
plus 2 tbsp. all-purpose flour
1 1/4 tsp
baking powder
1/4 tsp
salt
1 cup
sugar
1 1/2 oz
strawberry gelatin
8 tbsp
unsalted butter, at room temperature
2
large eggs
1/2 cup
milk
1 1/2 tsp
vanilla extract
1/4 cup
sweetened strawberry puree*
For the filling:
Easy vanilla buttercream
or
good quality strawberry jam
For the strawberry buttercream frosting:
1 1/2 cups
fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped*
4
large egg whites
1 1/4 cups
sugar
3 sticks
unsalted butter, at room temperature
*To make the strawberry puree, process partially thawed frozen strawberries with a bit of sugar in a blender or food processor until smooth. If using sweetened frozen strawberries, no additional sugar is necessa
ry.