This Moist Vanilla Cake with Strawberry Filling is the ultimate celebration of delicate flavors and luscious texture, perfect for marking birthdays, special gatherings, or simply brightening an ordinary day. Buttery, tender cake layers meet a vibrant strawberry compote in every bite, all wrapped up in a fluffy vanilla buttercream that makes you want to go back for seconds (or thirds). If you’re searching for a treat that combines classic comfort with a burst of fruity delight, look no further—this recipe is going to become a staple in your kitchen!

Moist Vanilla Cake with Strawberry Filling Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Moist Vanilla Cake with Strawberry Filling is thoughtfully selected to create a tender crumb and glorious flavor. With some kitchen staples and a couple of bakery secrets, you’ll achieve stunning results that rival any patisserie.

All-Purpose Flour: Gives structure to the cake while keeping it light and soft.

Instant Clearjel or White Chocolate Instant Pudding Mix: Ensures extra moisture and softness that lasts for days.
Baking Powder and Baking Soda: These leaveners guarantee the cake rises perfectly and stays tender.

Salt: Just enough to balance sweetness and enhance all the delicate notes.
Buttermilk: Adds a lovely tang and ultra-moist crumb—don’t skip it!

Water: Lightens the batter, making the finished cake even airier.
Vanilla Extract: Infuses the cake with classic, inviting vanilla warmth.
Almond Extract or More Vanilla: Almond adds depth and a nostalgic bakery touch; double up on vanilla if you prefer.

Apple Cider Vinegar: Boosts leavening while brightening flavors ever so subtly.
Sugar: Sweetens the cake and helps create that signature fluffy crumb.
Salted Butter (room temperature): For rich flavor and silken texture—make sure it’s soft before you start!

Vegetable Oil: Locks in moisture and ensures a tender, melt-in-your-mouth bite.
Light Corn Syrup: The secret weapon for extra moistness and a subtle sheen.
Egg: Adds richness and helps bind the batter.

Egg Whites: Whipped for a truly airy, bakery-style texture.
Cream of Tartar: Stabilizes the whipped egg whites for sturdy, cloud-like peaks.
Prepared Strawberry Compote: Fresh strawberry flavor in every forkful—homemade makes all the difference.

Vanilla Bakery Buttercream Frosting: Creamy, dreamy finish to pull everything together beautifully.

How to Make Moist Vanilla Cake with Strawberry Filling

Step 1: Prepare Your Cake Pan and Oven

Start by heating your oven to 325 degrees Fahrenheit. Line a quarter-sheet pan with parchment paper and spray both the parchment and the pan’s sides with nonstick spray. This ensures your moist vanilla cake releases easily and helps it bake evenly for perfect layers.

Step 2: Blend Your Dry and Wet Ingredients

In two separate bowls, sift together your dry ingredients to avoid any lumps, then whisk to fully combine. In another bowl or pouring pitcher, stir together all your wet ingredients (buttermilk, water, extracts, and vinegar) so they’re ready to blend seamlessly into the batter.

Step 3: Cream the Butter, Sugar, Oil, and Egg

Using a stand mixer (or handheld mixer if preferred), cream the sugar and softened salted butter together until the mixture is light and fluffy. Add the vegetable oil and corn syrup, blending until smooth, then introduce the whole egg and continue to cream until fully incorporated. Don’t forget to scrape the sides of the bowl for an even mix!

Step 4: Combine the Batter

With your mixer on low speed, alternate adding the dry ingredients and wet mixture to your creamed butter base—a third at a time, starting and ending with the dry. Mix until just combined and smooth, careful not to overbeat. This will keep your Moist Vanilla Cake with Strawberry Filling tender, not tough.

Step 5: Whip and Fold in Egg Whites

In a clean bowl with a whisk or electric mixer, beat the egg whites and cream of tartar until stiff peaks form. (Tip: Any grease in the bowl will prevent proper whipping, so start squeaky clean!) Gently fold the whipped whites into your cake batter in two additions, preserving as much airiness as possible. The result should be a smooth, fluffy batter ready for baking.

Step 6: Bake the Cake

Spread the batter evenly in your prepared pan using an offset spatula—the more level, the better. Bake on a middle or upper rack for 18 minutes at 325 degrees, then lower the oven to 300 degrees for another 6 to 8 minutes. Check for doneness with a toothpick; a few moist crumbs are perfect, but wet batter means it needs a few more minutes. Cool the cake completely before assembling.

Step 7: Freeze the Cake Layers

For easy layering and clean cuts, wrap the cooled cake tightly in plastic (still in the pan) and freeze for at least 2 hours, or up to two weeks. For storage beyond a couple of days, brush the cake with simple syrup before freezing. Working with a chilled cake ensures flawless layers and a truly professional result.

Step 8: Prepare the Strawberry Compote and Buttercream

While your cake chills, prepare the strawberry compote and vanilla buttercream as directed by your chosen recipes. Let the compote cool completely so it doesn’t melt the buttercream during assembly—trust me, it’s worth the wait for those perfect layers.

Step 9: Layer and Fill the Cake

For a flawless Moist Vanilla Cake with Strawberry Filling, use cake rings to cut your cake into layers. If layering the same day, let the cake cool in the fridge first. To assemble, pipe a high buttercream border around the edge of each layer, then fill the inside generously with strawberry compote. Gently place the next layer on top, using your spatula to press any leaked buttercream against the cake.

Step 10: Crumb Coat and Decorate

Once filled, apply a thin “crumb coat” of buttercream around the outside and chill the cake briefly. This step traps crumbs and creates a smooth base for your final layer of buttercream. After another chill, apply the final coat and decorate however you wish—ribbons, swoops, or just a rustic finish. Refrigerate if you’re making ahead, but be sure to bring the cake to room temperature before serving for the ultimate texture.

How to Serve Moist Vanilla Cake with Strawberry Filling

Garnishes

Dress your cake with a crown of fresh strawberries or a flurry of delicate white chocolate shavings for a naturally elegant finish. A sprinkle of freeze-dried strawberry crumbles or a few edible flowers can add an extra celebratory touch, making this Moist Vanilla Cake with Strawberry Filling a showstopper every single time.

Side Dishes

This cake shines alongside classics like a scoop of vanilla bean ice cream or a dollop of softly whipped cream. For something more grown-up, pair it with a glass of sparkling rosé or a cup of robust coffee—its light, fruity filling loves to mingle with refreshing and creamy accompaniments.

Creative Ways to Present

Cut the cake into petite squares for a dessert buffet, or serve in tall slices for dramatic effect. You can even build individual mini-layer cakes using a biscuit cutter for personal-size desserts that pack all the magic of the original Moist Vanilla Cake with Strawberry Filling. Don’t be afraid to have fun with platings and garnishes!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic wrap or place them in an airtight container, then store in the refrigerator for up to 4 days. The cake stays beautifully moist—thanks to the buttermilk and oil—with flavor that only deepens overnight.

Freezing

If you’re planning even further ahead, freeze unfrosted or fully frosted cake layers, double-wrapped in both plastic and foil. The cake will keep in the freezer for up to 2 months. Thaw overnight in the fridge before bringing to room temperature for the best flavor and texture.

Reheating

Moist Vanilla Cake with Strawberry Filling is best served at room temperature. Simply remove from the fridge an hour or two before serving to allow the cake and buttercream to soften for that melt-in-your-mouth experience. No heating required—just let the flavors wake up on their own!

FAQs

Can I make this cake without the strawberry filling?

Absolutely! While the strawberry compote is a standout feature, the base vanilla cake is incredibly moist and flavorful all on its own. Simply skip the filling or swap it for another jam if strawberries aren’t available.

What can I use instead of Instant Clearjel or pudding mix?

If you don’t have instant Clearjel, white chocolate instant pudding mix works beautifully. In a pinch, cornstarch can help, but the texture won’t be quite as bakery-soft—though still delicious!

How can I ensure my cake doesn’t sink or turn out dense?

Be careful not to over-mix your batter after adding the dry ingredients, and fold in the whipped egg whites very gently. Baking at a lower temperature as directed also keeps the cake light and evenly baked.

Can I double the recipe for a bigger gathering?

Yes! Just note that a double batch will require a longer bake time, so keep an eye on the oven and use the toothpick test to check for doneness before removing from the oven.

What if I don’t have a quarter-sheet pan?

No problem! You can use two 8-inch round cake pans or a 9×13-inch pan—just adjust the baking time as needed and keep an eye on the color and doneness cues.

Final Thoughts

If you’re ready to fall in love with baking again, let this Moist Vanilla Cake with Strawberry Filling be your new go-to recipe. Every slice is a little celebration—soft vanilla crumb, bright strawberry jewels, and clouds of buttercream. Gather your ingredients and treat yourself and your loved ones to something truly memorable!

Moist Vanilla Cake with Strawberry Filling Recipe

★★★★★

5.1 from 19 reviews

Author: lina
Total Time: 55 minutes

Yield: 1 1/4 Sheet Cake (approximately 12 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadence of this Moist Vanilla Cake with a luscious Strawberry Filling that is sure to impress any dessert lover. Perfect for special occasions or a sweet treat any day!

Instructions

Make the Vanilla Cake Preheat Oven to 325 degrees. Line 1/4 Sheet pan with parchment paper, spray with cooking spray.
Sift Dry Ingredients and whisk. Combine Wet Ingredients in a separate bowl.
Cream sugar and butter. Add oil, corn syrup, eggs; blend.
Alternate adding Dry and Wet ingredients to Creamed mix. Mix until smooth.
Whip egg whites with cream of tartar until stiff peaks form. Fold into batter.
Spread batter in pan. Bake at 325°F for 18 minutes, then 300°F for 6-8 minutes or until done. Cool.

Notes

For best results, ensure all ingredients are at room temperature before starting.
If freezing the cake layers, brush with simple syrup to retain moisture.

Allow the cake to come to room temperature before serving for the best texture.

Prep Time: 30 minutes
Cook Time: 25 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 100g)
Calories: 320
Sugar: 20g

Sodium: 300mg
Fat: 15g
Saturated Fat: 7g

Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g

Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: Vanilla Cake, Strawberry Filling, Dessert Recipe, Layered Cake, Bakery Style