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    Home > Cakes

    Published: May 3, 2021 · Modified: Apr 22, 2023 by Helen S Fletcher · This post may contain affiliate links · 30 Comments

    Strawberry Cake - A Little Slice of Heaven

    Jump to Recipe Print Recipe

    This Strawberry Cake features the easiest, best white cake you'll ever make teamed with an easy to make American buttercream that actually tastes like a strawberry party in your mouth. The cake comes from my post From 1 Recipe Comes Multiple Cake Layers. It's truly the only cake recipe you'll need for white, yellow, chocolate, marble or citrus layers.

    Whip up a cloud of cream and you're almost done. Of course, I include make ahead steps for your convenience.

    Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.

    The key to the strawberry buttercream is freeze dried strawberries--the kind they sent into space with the astronauts. They form a powder in the processor and are added to the mixing bowl with the rest of the ingredients. That's it. Pretty neat, isn't it?

    Jump to:
    • Why You'll Love this Recipe
    • Recipe Ingredients
    • Step by Step Instructions
    • Amaretto Wash
    • Recipe FAQ's
    • Storage and Make Ahead
    • Expert Tips
    • Other Luscious Strawberry Recipes to Enjoy
    • Strawberry Cake - A Little Slice of Heaven
    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Why You'll Love this Recipe

    • It's easy - everybody likes easy. So easy, I designed this as a zoom class where I wanted to give people a reliable, tested, approachable,  go-to recipe.
    • The white cake is a high ratio cake which, after you gather the ingredients has two basic steps before you bake it. It's actually faster than a box cake to make - and way better tasting.
    • Much of this cake can be made ahead.  The layers can be made and frozen or better yet, they can be filled and frozen.  Thaw, covered, overnight in the refrigerator and finish with whipped cream.  The entire cake, including the whipped cream finish can also be frozen and thawed in the fridge.
    • In any case, it's best to make it a day ahead for the freeze dried strawberries to obtain their maximum strawberry taste.

    Recipe Ingredients

    White Cake

    Ingredients for the White Cake are flour, milk, sugar, butter, egg whites, salt, baking powder, vanilla and almond extracts.

    BACK ROW: Cake flour, milk, granulated sugar

    MIDDLE ROW: Unsalted Butter, egg whites

    FRONT ROW: Almond extract, baking powder, vanilla extract, salt

    Strawberry Buttercream

    Strawberry Buttercream ingredients include, powdered sugar, food coloring, freeze dried strawberries, butter, milk, almond extract.

    BACK ROW: Powdered sugar, red food coloring, freeze dried strawberries

    MIDDLE ROW: Unsalted Butter

    FRONT ROW: Milk, almond extract

    Amaretto Wash

    Water, amaretto and granulated sugar make up the amaretto syrup.

    LEFT TO RIGHT: Water, amaretto, granulated sugar

    Whipped Cream Frosting

    Whipped cream ingredients include powdered sugar, vanilla and heavy cream.

    LEFT TO RIGHT: Powdered sugar, vanilla, heavy cream

    • Cake Flour is important to the texture and moisture of the baked cake. I don't have a substitute for cake flour.
    • Freeze Dried Strawberries provide the real taste of strawberries where jam or other attempts to flavor the buttercream don't.
    • Red Food Coloring is recommended because the buttercream can look off color if it is not added. I recommend gel food colors because they don't add additional liquid to the recipe. It takes a lot more liquid to obtain a good looking red than it does gel coloring.
    • Heavy Cream is used for its ability to stay intact and not water out as regular whipping cream can. It can also withstand freezing and thawing with no stabalizer.

    Be sure to see the recipe card below for the full ingredients list & instructions!

    Step by Step Instructions

    White Cake

    The egg whites, ¼ cup milk, vanilla and almond extracts are in a bowl.

    Step 1. Combine ¼ cup milk, egg whites, vanilla and almond extracts.

    The milk, whites, almond and vanilla extracts are whisked together in a bowl.

    Step 2. Whisk the ingredients together and set aside.

    The cake flour,sugar, baking powder and salt are placed in the bowl of a mixer.

    Step 3. Place the dry ingredients in a mixing bowl.

    The butter and remaining milk are added to the dry ingredients in the mixing bowl.

    Step 4. Add the butter and remaining milk to the dry ingredients. Mix until the ingredients are moistened and come together.

    The mixture is beaten for 1 ½ minutes until light.

    Step 5. Beat on medium for 1 ½ minutes.

    Add ⅓ of the liquid mixture.

    Step 6. Add ⅓ of the liquid.

    The first third of the liquid mixed.

    Step 7. Beat on medium for 30 seconds. Repeat twice more.

    The finished batter is velvety smooth.

    Step 8. The finished batter is smooth, velvety, and fairly thick. Divide the batter between the two pans.

    Two baked layers of the  White Cake with golden tops.

    Step 9. The two baked layers with golden tops.

    Amaretto Wash

    Syrup ingredients water and granulated sugar boiling in a small pan.

    Step 1. Combine the water and sugar in a small saucepan and bring to a boil. Boil for 1 minute.

    The amaretto has been added to the syrup.

    Step 2. Add the amaretto and cool.

    Strawberry Buttercream

    Step 1. Remove the package of dessicate from the strawberries if there is one. Place half of the strawberries and powdered sugar in the processor bowl.

    The strawberries and powdered sugar are processed to a fine powder.

    Step 2. The strawberries and powdered sugar are processed together to a fine powder. Repeat with the second half of the ingredients.

    All of the ingredients for the strawberry buttercream are placed in a mixing bowl and mixed on low to combine.

    Step 3. All of the ingredients for the buttercream are place in a mixing bowl and mixed on low to combine.

    The mixer is raised to medium and the ingredients beaten until light.

    Step 4. The speed is raised to medium and the buttercream is whipped until very light. Red food coloring is added near the end.

    Whipped Cream Finish

    Whipped cream ingredients, cream, powdered sugar and vanilla, in the mixing bowl.

    Step 1. Place the cold cream, powdered sugar and vanilla in a mixing bowl.

    The cream is whipped to medium stiff peaks.

    Step 2. Start whipping the cream on medium or lower until it starts to thicken. Raise the speed somewhat and beat until medium peaks form.

    Assembly

    Layers are turned upside down and brushed with the amaretto syrup.

    Step 1. Turn the layers over and brush each bottom with half the syrup.

    The Strawberry buttercream is spread on the bottom layer.

    Step 2. Flip the second layer over so the washed side is on the bottom. Spread the buttercream evenly over the top of the layer.

    The top layer is placed, wash side down, on top of the strawberry filling.

    Step 3. Flip the remaining layer over and place it washed side down on top of the filling.

    One-third of the whipped cream is set aside.

    Step 4. One third of the whipped cream is set aside for the decoration.

    The sides are covered with about ⅔ of the remaining whipped cream.  The last of the cream is placed on top of the cake.

    Step 5. Using two-thirds of the remaining whipped cream, cover the sides of the cake. Place the remainder on top of the cake. Spread it out evenly.

    A cake comb to finish the sides of the cake.

    Step 6. Either smooth the sides of the cake with a metal spatula or use the cake comb above to finish them.

    The wide side of the cake comb is used to make ridges on the side of the cake.

    Step 7. To use the cake comb, select the widest edge and lightly run it along the side of the cake. Remove the excess cream as necessary.

    Opening a channel on the bottom of the cake so it can be moved without damage.

    Step 8. Make a channel on the bottom of the cake by placing a metal spatula between the bottom of the cake and the cake board. Remove the cream that is attached to the board to clear a space.

    Two spatulas are placed, one on each side underneath the cake.

    Step 9. Place a spatula underneath each side of the cake. At the shop I called these "lifter-uppers". After the cake is transferred, pull the spatulas out, pressing them down against the surface.

    The finished cake with combed sides and a wreath of whipped cream around the top edge.

    Step 10. To finish the cake, fit a pastry bag with a ½" open star pastry tip. Fill it with the reserved whipped cream and pipe a wreath around the top of the cake.

    Recipe FAQ's

    Do I have to comb the sides and pipe the wreath?

    Certainly not. Just smooth the sides and place fresh strawberries around the edge of the cake for a decorative finish.

    What is a high ratio cake?

    The high ration cake is the easiest, fastest way to make a cake where the butter and sugar are creamed. However, every creamed cake cannot be made this way. For a high ratio cake, the weight of the sugar has to match or exceed the weight of the flour for this to work, hence the name, high ratio.

    Why is cake flour used?

    Cake flour has a very low protein count so it makes a very tender product such as cakes, scones, biscuits, etc. When adding any flour to a cake, it should be done on low speed to keep from activating the gluten and toughening the cake layers. Removing a couple of tablespoons of flour per cup and substituting cornstarch is often suggested as a substitute if using all-purpose flour. But that doesn't really solve the problem because all-purpose flour has more protein and nothing can reduce that.

    Is heavy cream really necessary?

    Yes. When heavy cream is used for whipping, it doesn't require any stabilization. No gelatin, no cornstarch mixture - nothing. At the bakery, we never stabilized the heavy cream for anything including finishing cakes. The cakes were also frozen and thawed under refrigeration with no deleterious effects.

    Storage and Make Ahead

    • The cake layers can be made six weeks ahead if well wrapped and frozen.
    • The filled cake can be frozen also, well wrapped for six weeks or so.
    • If there is room in the freezer, the entire cake can be made and frozen for a couple of weeks. Thaw in the refrigerator at least overnight.
    • Let the cake sit out for an hour or so to let the filling soften.

    Expert Tips

    • If you want to see if other cakes can be mixed as high ratio cakes, It is important to remember that a cup of granulated sugar or brown sugar is 200 grams or 7 ounces, all-purpose flour is 140 grams or 5 ounces and cake flour is 125 grams or about 4 ¾ ounces.  The flours are unsifted when weighed.
    • Gel colors are preferred to liquid food coloring. It takes more liquid coloring to obtain the same color as gel coloring and adds liquid to the medium which may or may not make a difference.
    • Either 2% or whole milk can be used.
    • To obtain flat layers of cake both the recipe and the cake pan prep is important. For more information, see Cake Pan Prep or How to Get a Flat Cake Layer.
    The finished cake with combed sides and a wreath of whipped cream around the top edge.

    Other Luscious Strawberry Recipes to Enjoy

    • Vanilla Mousse Torte with Strawberries
      Vanilla Mousse Torte with Strawberries
    • Chocolate Strawberry Mousse Torte on a golden plate.
      Chocolate Strawberry Mousse Torte
    • Strawberry Muffins
      Best of All Strawberry Muffins
    • A slice of the Chocolate Strawberry Pie on a white plate.
      Chocolate Strawberry Pie

    Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks!  Star ratings help people discover my recipes online. Your support means a great deal to me.


    Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.

    Strawberry Cake - A Little Slice of Heaven

    Helen S Fletcher
    This Strawberry Cake features the easiest, best white cake you'll ever make teamed with an easy to make American buttercream that actually tastes like a strawberry party in your mouth.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 22 minutes mins
    Cooling and Assembly 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 22 minutes mins
    Course Cake
    Cuisine American
    Servings 16 servings
    Calories 550 kcal

    Equipment

    • Food Processor
    • Mixer
    • 2 9x2 inch round cake pans
    • Cake comb, optional
    • Piping bag and ½" pastry tip, optional

    Ingredients

    White Cake

    • 4 large egg whites (128 grams or 4 ½ ounces)
    • 1 cup milk
    • 1 ½ teaspoon almond extract*
    • 1 teaspoon vanilla extract
    • 3 cups sifted cake flour (300 grams or 10 ½ ounces)
    • 1 ½ cups sugar (300 grams or 10 ½ ounces)
    • 1 tablespoon + 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup unsalted butter, softened (170 grams or 6 ounces or 1 ½ sticks)

    Strawberry Cake Buttercream

    • ½ cup freeze dried strawberries (35 grams or 1.2 ounces)
    • 1 ¾ cups powdered sugar (200 grams or 7 ounces)
    • ½ cup unsalted butter, softened (114 grams, 4 ounces or 1 stick)
    • ½ teaspoon almond extract
    • 3 to 4 tablespoons milk
    • Red Food Coloring as needed

    Amaretto Wash

    • ⅓ cup water
    • ¼ cup granulated sugar (50 grams or 1 ¾ ounces)
    • 3 tablespoons Amaretto or any almond liqueur*

    Whipped Cream Frosting

    • 2 ½ cups heavy cream
    • ¾ cup unsifted powdered sugar (95 grams or about 3 ¼  ounces)
    • 1 teaspoon vanilla

    Assembly of the Strawberry Cake

    • 2 layers white cake
    • Strawberry Buttercream
    • Amaretto Wash
    • Whipped Cream Frosting
    • Fresh Strawberries, optional

    Instructions
     

    White Cake:

    • *The flavoring can be 2 teaspoons almond extract, 2 teaspoons vanilla extract, half vanilla and half almond extracts as you please.
    • **Note - If you are measuring by cups and not weight the flour measurement calls for you to sift before measuring.  Place a 1 cup dry measure on wax or parchment paper.  Sift the flour into the cup until it is overflowing.  Using a metal spatula, sweep off the excess flour.  Repeat 2 more times.
    • Preheat the oven to 350°F. Line two 9×2” round cake pans with parchment. Spray the center only of each paper.
    • In a bowl, lightly combine the egg whites, ¼ cup milk, almond extract and vanilla.  Set aside.
    • In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining ¾ cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium and beat for 1 ½ minutes. The batter will be thick and luxurious. Gradually add the egg mixture in thirds, beating about 30 seconds each time.
    • Divide the dough between the two prepared pans (about 555 grams or 19 ⅓ ounces each).
    • Bake for 20 to 22 minutes until a tester comes out clean.   They will be lightly golden brown on top.

    Strawberry Cake Buttercream:

    • Place the strawberries in a blender or food processor.  Blend or process until all the strawberries are powdered.
    • Place the strawberries, powdered sugar, butter and almond extract in a mixing bowl.  Add 3 tablespoons of the milk.  Mix on low until blended; turn the mixer on medium high and beat several minutes, scraping often, to increase the volume and lighten the buttercream.
    • Add the additional milk, a bit at a time if needed to facilitate the mixing.  Add the red food coloring as needed to get a pleasing color.
    • It is important to frost the cake several hours before serving as the strawberry buttercream needs time to develop its flavor.  But when it does it is beyond wonderful!

    Amaretto Wash:

    • *If not using the Amaretto, increase the water by 3 tablespoons and add 1 teaspoon almond extract off heat.  Follow the directions below.
    • Combine the water and sugar in a small pan.  Bring to a boil.  Wash down the sides with a pastry brush dipped in cold water.  Boil for 1 minute.  Remove from the heat and stir in the Amaretto. Cool.

    Whipped Cream Frosting

    • Combine all in the bowl of a mixer.  Mix on medium until it begins to thicken and then raise to high and beat until fairly stiff.

    Assembly of the Strawberry Cake

    • Turn the layers upside down and brush each layer with half of the Amaretto Wash. Spread the Strawberry Buttercream on one layer and set the second layer washed side down on top of the buttercream. Reserve about ⅓ of the whipped cream frosting.  Set aside for decorating.
    • Apply about ⅔ of the remaining Whipped Cream Frosting to the side of the cake.  Finish the top with the remaining ⅓ of the cream. Comb the sides if desired. Fit a pastry bag with a ½” tip and pipe swirls around the top edge of the cake with the reserved whipped cream. Store in the refrigerator.

    Notes

    • The white cake is a high ratio cake which, after you gather the ingredients has two basic steps before you bake it. It's actually faster than a box cake to make - and way better tasting.
    • Much of this cake can be made ahead.  The layers can be made and frozen or better yet, they can be filled and frozen.  Thaw, covered, overnight in the refrigerator and finish with whipped cream.  The entire cake, including the whipped cream finish can also be frozen and thawed in the fridge.
    • In any case, it's best to make it a day ahead for the freeze dried strawberries to obtain their maximum strawberry taste.
    • If you want to see if other cakes can be mixed as high ratio cakes, It is important to remember that a cup of granulated sugar or brown sugar is 200 grams or 7 ounces, all-purpose flour is 140 grams or 5 ounces and cake flour is 125 grams or about 4 ¾ ounces.  The flours are unsifted when weighed.
    • Gel colors are preferred to liquid food coloring. It takes more liquid coloring to obtain the same color as gel coloring and adds liquid to the medium which may or may not make a difference.
    • Either 2% or whole milk can be used.To obtain flat layers of cake both the recipe and the cake pan prep is important. For more information, see Cake Pan Prep or How to Get a Flat Cake Layer.

    Nutrition

    Serving: 1sliceCalories: 550kcalCarbohydrates: 67gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 150mgPotassium: 205mgFiber: 1gSugar: 48gVitamin A: 1016IUVitamin C: 91mgCalcium: 101mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

    More Cakes

    • The Triple Lemon Cake consisting of a yellow crumb coated single layer cake finished with white meringue in the middle
      Triple Lemon Cake - Revised
    • Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.
      Orange Pistachio Loaf Cake
    • A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white vase.
      Decadent Chocolate Snack Cake
    • Orange Chiffon Cake

    Reader Interactions

    Comments

    1. Hilda Willman says

      April 16, 2025 at 9:28 pm

      5 stars
      I made this cake to welcome next door neighbors to our wonderful block and made friends for life. Thank you for bringing dear friends into my life, Helen!

      Reply
      • Helen S Fletcher says

        April 17, 2025 at 12:58 am

        Hi Hilda - that is one of my favs. Easy and so good. So happy it added friends for you.

        Reply
    2. Mark Mayer says

      June 16, 2024 at 12:13 pm

      5 stars
      Hi Helen,

      I’ve made this so many times( with or without almond syrup, with lemon syrup, as a white chocolate based cake with your strawberry buttercream… Shame on me for just getting around to rating it! Now a few questions about other variations: Could I use the Trader Joe’s freeze dried raspberries instead? “ If so, would I use the same quantity of confectioner’s sugar? Would either buttercream work as a filling in a chocolate cake- perhaps an oil based cake? I have a zillion egg whites in the freezer and was thinking of this cake. A friend who was pretty much limited to bland food unti recent surgery is coming to dinner and wants a chocolate cake. Give the guests want they want…. but I pine for fruit. As always, thanks for your helpful suggestions.

      Reply
      • Helen S Fletcher says

        June 16, 2024 at 12:29 pm

        Hi Mark - so happy you're happy with the cake. The freeze dried raspberries seem to be mostly seed which is why you don't see me using them. If you did use them you would use the same amount as the freeze dried strawberries. If you want a raspberry filling use a good thick jam between the layers. The Chocolate Strawberry Ruffle Cake is what you're looking for. You can do a simple decoration and not get so elaborate. Hope this helps. Have a great summer - maybe cooler than what we are going into.

        Reply
        • Mark Mayer says

          June 17, 2024 at 7:39 am

          Thank you Helen for saving me from a raspberry mistake! My friend ate a strawberry for the first time in five years last week and gushed about how good it was. I think that I’ll go with the handsome, shiny cake and a few dipped strawberries on top. Kids and adults alike love shiny objects ( I’m reminded of this every time I mirror glaze a chocolate cake or brush currant jelly over berries). Too hot in St. Louis? May I suggest a James Beard bakery tour of Portland, Maine? Your grateful tour guide ( whose freezer is stuffed full of cranberries) is on call.

          Reply
          • Helen S Fletcher says

            June 17, 2024 at 5:52 pm

            YOu're the best Mark. We are do to swelter for a bit longer. Love the person who invented air conditioning. I'll consider your offer next year. I am, at 85 retiring at the end of this year. Will continue to blog and add a few other things. I know your party will be great.

            Reply
    3. Sondra says

      July 01, 2023 at 7:54 am

      5 stars
      I made this for Mother’s Day. It was delicious. The strawberry flavor was amazing. I didn’t have amaretto so I just used a sugar syrup. Next time I’ll make sure to have amaretto. It wasn’t a difficult recipe but it looked fancy and everyone loved it

      Reply
      • Helen S Fletcher says

        July 01, 2023 at 9:09 am

        Hi Sondra - Oh good! I love this cake. Easy, elegant and especially good. Glad it made you look good!

        Reply
    4. Donna L says

      May 14, 2023 at 9:38 pm

      5 stars
      I also made this for Mother's Day and it was a hit! The white cake was moist, tender, and had a lovely flavor. The strawberry buttercream was delicious and I am already thinking of trying this technique with other flavors of freeze dried fruit.

      Thank you Helen for the very clear directions with pictures of each stage and the thorough explanations of each step. As an intermediate level baker I find your detail and clarity to be very reassuring particularly in unfamiliar recipes.

      Reply
      • Helen S Fletcher says

        May 14, 2023 at 10:09 pm

        Hi Donna, Thank you so much for this lovely note. It truly makes me so happy to share what I know and know it is helping others.

        Reply
    5. Michael DeLorenzo says

      May 11, 2021 at 7:48 am

      I made this for Mother's day for my wife and our family, and it turned out wonderful. Using Target freeze dried strawberries I didn't see a need to brighten the color further. Thanks for this recipe and all the others I have made.

      Reply
      • hfletcher says

        May 11, 2021 at 9:58 am

        Hi Michael, what a thoughtful gift on Mother's day. I have a hunch that one company packages a lot of freeze dried strawberries.
        Glad your family enjoyed it.

        Reply
    6. Kemi says

      May 03, 2021 at 9:00 pm

      Hi Helen, this seems like the perfect mother's day cake. I had in mind to make your coconut cream cake. The chiffon cake and on the ingredients it says non fat dry milk. Can I substitute that with just dry whole milk? Thanks

      Reply
      • hfletcher says

        May 04, 2021 at 6:16 am

        Hi Kemi, yes that should be fine. The Coconut Cream was one of our best sellers. A wonderful classic cake with tons of coconut.

        Reply
    7. Carol L deSousa says

      May 03, 2021 at 4:19 pm

      Hi Helen
      I love cakes made like this. I would like to add fresh strawberries someplace besides on top. Where do you suggest? Will you be offering more online classes?
      Thanks
      Carol

      Reply
      • hfletcher says

        May 04, 2021 at 6:17 am

        Hi Carol, I replied via email before I got to the comment page. If you didn't receive the email, let me know

        Reply
    8. ellent124 says

      May 03, 2021 at 12:42 pm

      thank you! Sounds fab!

      Reply
    9. Ellen Witscher Trovillion says

      May 03, 2021 at 12:17 pm

      Thanks. So a little confused—one 1.5 oz pkg or 1.5 pkgs—you need 2.25 oz?

      Reply
      • hfletcher says

        May 03, 2021 at 12:21 pm

        One.

        Reply
    10. ellent124 says

      May 03, 2021 at 11:42 am

      for the buttercream what size is a package? it specifies only 1 1/2 pkg. freeze dried strawberries. Can you tell us in oz or grams please?

      Reply
      • hfletcher says

        May 03, 2021 at 11:51 am

        Thanks Ellen, I corrected the copy. In the text above I mention a 1.5 ounce package but left it out in the directions.

        Reply
    11. Hillary says

      May 03, 2021 at 7:18 am

      Can you clarify weighing the flour before sifting or after sifting? Earlier in the recipe you say that you weigh the flour before sifting but in the actual recipe you say to weigh the flour after sifting.

      Reply
      • Peter Gordon says

        May 03, 2021 at 10:53 am

        The purpose of weighing is to eliminate the potential error of measuring by volume. The weight stays the same before or after sifting. Therefore, it doesn't matter if using weight if you sift before or after. Note that sifting also aerates the flour along with eliminating clumps so you do want to sift it.

        Reply
        • hfletcher says

          May 03, 2021 at 11:50 am

          I understand that Peter. But some people don't weigh their ingredients and it does make a difference of almost an ounce per cup if you measure by
          volume. I write for people who do and don't weigh.

          Reply
          • Peter Gordon says

            May 03, 2021 at 2:56 pm

            Helen; I never doubted that you understood perfectly. Greatly enjoy reading your newsletter and look forward to it.

            Reply
            • hfletcher says

              May 04, 2021 at 6:18 am

              Hi Peter, After I posted that comment, I worried it sounded snarky and I certainly didn't mean it as such. I read your comment before I got to Hillary's. Thanks for the kind words.

      • hfletcher says

        May 03, 2021 at 12:08 pm

        Hi Hillary - The unsifted flour reference at the top of the article is because a high ratio cake requires an equal or larger amount of sugar, by weight, to flour. This reference is to high ratio cakes in general and not to this particular recipe. I recommend sifting cake flour because it clumps up and the clumps don't always smooth out which is why the recipe says to sift it first.. A cup of unsifted cake flour weighs 125 grams but a cup of sifted cake flour weighs 100 grams so you can see there is almost an ounce difference between the two. However, if you're weighing the flour it doesn't matter - it only matters if you are measuring by volume.

        Reply
    12. sallybr says

      May 03, 2021 at 6:57 am

      what a wonderful coincidence! This weekend I made high-ratio cakes (3 layers of 8 inch) because in a moment of lunacy I accepted the task of making a very special cake for a colleague - high school graduation of her 16yo daughter. Color scheme is pink and gold (sigh). Anyway my recipe has about the same ratios, but it is bigger - I increased it further by 50% to bake 3 cakes instead of 2, and one of them sunk slightly in the center - I am wondering if making too large a batch prevents thorough mixing. Becauase I could not deal with the sunken creature, I baked another batch, smaller, and then they turned out all perfect. I need to have the cake ready Friday evening, and needless to say I am in permanent hyperventilation mode.... but I will decorate it with pink and gold macarons, so that's exciting! (sorry for the long comment)....

      it is true, the batter is luscious to work with, I am totally into high-ratio cakes now. Very easy too

      Reply
      • hfletcher says

        May 03, 2021 at 12:11 pm

        Hi Sally, it is interesting you had the sinking in the center problem. I have had it sink slightly on occasion but usually not. No idea why. The original recipe is from Rose Levy Beranbaum so maybe we should ask her. What do you think?

        Reply
        • sallybr says

          May 03, 2021 at 6:47 pm

          yes!!!!! if you have access to her - I follow her on IG, but the few instances in which I tried contacting her she never replied back, so I am not sure she would...

          Reply
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    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

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