Tropical Summer Cake

Tropical Summer Cake

For this month's Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker, the two required ingredients are strawberries and cream.  Since I had just made this cake, I decided to hold off posting it until now because it met both requirements: strawberries and (butter)cream!   

The inspiration for this cake came from a layered lemonade cake that graced the front of my Better Homes and Gardens magazine.  I was excited to make it until I realized that the multi-colored layers were a product of red food dye, so I opted to make this cake using the natural color of strawberries and pineapple found in 100% fruit juice.

I made one 9" strawberry guava cake and one 9" pineapple starfruit cake, sliced them in half, and layered marshmallow buttercream in between and over the top!  Our backyard provided the lovely purple flower garnish, and we ate our Tropical Summer Cake on the deck of our Pacific Northwest home!

From one hearty appletite to another...happy baking!

Tropical Summer Cake, adapted from Better Homes and Gardens May 2012 issue

1/2 cup butter

2 eggs

1 1/2 cups + 2 tablespoons flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup milk

1/4 cup frozen juice concentrate* (I used strawberry guava and pineapple starfruit)

Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease two 9x2-inch round cake pans.  Line bottoms with waxed paper; grease paper.  Flour pans, tapping to remove excess; set aside.  In medium bowl stir together flour, caking powder and salt; set aside.

Preheat oven to 350 degrees F.  In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds.  Gradually add sugar, a little bit at a time, beating on medium until well combined.  Scrape sides of bowl; beat 2 minutes more.  Add eggs one at a time, beating well after each addition.

In a bowl stir together milk and juice concentrate.  Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined.  Spread the batter in pan.

Bake about 35 minutes, until top springs back when lightly touched, or toothpick comes out clean.  Cool in pan on wire rack.  Trim off domed top and cut horizontally in half.  Brush crumbs from layer.

Repeat recipe using a different flavor juice for the second cake.

*Next time I make this, I'm going to use strawberry purée for a deeper color and a more intense berry flavor.

Marshmallow Buttercream Frosting

3 cups unsalted butter, softened

2 16-ounce jars marshmallow creme

1 cup powdered sugar

In a very large mixing bowl, beat softened butter with mixer on medium for 30 seconds, until light and fluffy.  Add marshmallow creme and beat until smooth.  Add powdered sugar and beat until light and fluffy.  

To assemble cake:  Place one layer, cut side down, on a plate.  Spread 1 cup of frosting just to edges.  Top with next layer, and repeat this process until all the layers and stacked.  Spread remaining frosting over the top and sides.  Garnish with strawberries, starfruit, or flowers...your choice! :)

Photograph © Hearty Appletite