Tuxedo Strawberry Cake! Moist vanilla layer cake, creamy custard and fresh strawberries
The way to making successful cakes and avoid getting stressed out along the way is to simply organize yourself
A perfect example of a Building On Recipes project where it takes several recipes to complete the final cake
And by tackling each sub recipe as a separate task rather than all at once is the way to go!
The white chocolate decorations can be made even a week ahead of time!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
This larger cake will serve close to 15 people and I like baking my layers in 1/8 sheet pans for perfectly equal layers
Otherwise bake all the batter in 1- 12″ X 18″ cake pan and simply cut your four layers from that.
Or of course just make a round layer cake by baking the batter into 2- 8″ cake pans instead.
CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Yield: serves 15 people
[u][b]Tuxedo Strawberry Cake[/b][/u]
Prep Time
3 hours
Cook Time
20 minutes
Total Time
3 hours 20 minutes
Ingredients
For the Cake:
- Ground Flax Seeds 4 tablespoons (32g)
- Hot Water 10 tablespoons (150ml)
- Soy Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoon (10ml)
- All Purpose Flour 2½ cup (325g)
- Granulated Sugar 1½ cup (300g)
- Baking Powder 4 teaspoons (20g)
- Salt 1 teaspoon (6g)
- Vegan Butter 12 Tablespoons (175g)
For the Custard:
- Soy Milk 3 cups (709ml)
- Granulated Sugar ½ cup + 2 Tbs (125g)
- Cornstarch 6 Tablespoons (60g)
- Vanilla Extract 2 teaspoons (10ml)
- Tumeric *for color 1/8 – ¼ teaspoon *I used ¼ and thought it was a bit intense
- Vegan Butter 1 tablespoon (14g)
For the Ganache:
- 12 ounces vegan chocolate semi sweet
- 12 ounces soy milk
For the Buttercream:
- Vegan Butter 1½ Cups (3 sticks) (336g)
- Solid Vegetable Shortening 1½ Cups (336g)
- Confectioners Sugar 6 cups (720g)
- Vanilla Extract 2 teaspoons
- Salt ¼ teaspoon *optional- I use Earth Balance butter so it is already salted and I leave it out to avoid an overly salty buttercream
- Vegan White Chocolate 12 ounces
- Fresh Strawberries 2 lbs
Instructions
- For the cake:
- Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
- Add the vanilla extract to the soy milk
- Sift the flour with the baking powder and salt
- Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
- Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
- Add about 1/3 of the flour to the creamed mixture then add half of the milk
- Add another 1/3 of the flour and then the remaining milk
- Add the last amount of flour and mix just to combine evenly.
- Divide batter into your greased and parchment lined cake pans and bake in a preheated 375°F oven for 15 minutes then turn the oven down to 350°F for the remaining time, approximately 10 minutes more or until springy to the touch when you gently press the centers
- For the Buttercream:
- Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
- Whip on medium to high speed for about 3 minutes.
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt if using and extract
- Stop mixer and add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes
- For the custard:
- Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally .
- Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
- Add the vanilla extract and the vegan butter and stir to melt the butter
- Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, the refrigerate until cold
- For the ganache:
- Chop the chocolate into fine pieces that are all the same size and place in a large mixing bowl
- Bring the soy milk to a boil and immediately pour over the chocolate in the bowl and whisk smooth, cool to a pourable consistency (not hot) before using on the cake
- Assemble the cake as shown in the video below
[b]Tuxedo Strawberry Cake[/b][/u]” thumbnail=”https://www.gretchensveganbakery.com/wp-content/uploads/2018/02/tuxedo-resized-1corrected.jpg” type=”recipe”]
