Baking Vanilla Cake with Strawberry Filling

Ingredients To make this cake, you'll need: all-purpose flour, baking powder and soda, kosher salt, granulated sugar, unsalted butter, vanilla extract, eggs, buttermilk, canola oil, and Greek yogurt

Preheat your oven to 350°F. Butter and flour two 8” round cake pans or coat them with baking release spray.

I use damp  cake strips on my pans for more evenly baked layers.

To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.

With stand mixer's paddle attachment, beat your sugar, butter, and vanilla extract together on medium speed for 4 minutes, until batter is light and fluffy.

Stop mixer and scrape down the sides of the bowl.

Add your eggs, canola oil, and Greek yogurt to your primary mixing bowl. Mix on low for about 3 minutes.

Add half of your buttermilk and half of your flour.

Mix, repeat, and gently mix all ingredients together until just combined.

Pour and evenly spread the batter into your prepared 8" cake pans. Bake for 35 – 40 minutes or until layers appear buttery and dense but bounce back at the touch of your finger.

Let cakes cool in pans 10-15 minutes before transferring to a wire rack to cool completely before frosting.

Swipe up for the full recipe, including the strawberry frosting and filling!