How To Make Strawberry Crunch Cake
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoons strawberry-flavored gelatin
- 2 ½ cups all-purpose flour
- baking spray with flour
- ½ teaspoon baking soda
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups whole buttermilk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).Coat the round cake pans with baking spray with flour and line the bottoms with parchment paper.Whisk together the flour, gelatin, baking powder, salt, and baking soda in a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, 2 to 3 minutes.
- Gradually add the sugar, beating until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating on low speed and scraping down the sides of the bowl as needed, until just combined.
- Add the flour mixture in three additions alternately with the buttermilk, beginning and ending with the flour mixture and beating on low speed just until combined after each addition.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 40 minutes.
- Cool in pans on a wire rack for 10 minutes; remove the cakes from pans and cool completely on a wire rack, 1 to 1 1/2 hours.
