Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter, room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3/4 cup seedless strawberry jam
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups all purpose flour
  • 3/4 cup buttermilk
  • optional – a few drops of pink food coloring
  • 1/2 cup butter, room temperature
  • 4- ounces cream cheese, room temperature
  • 1/4 cup seedless strawberry jam
  • 3 cups powdered sugar

Instruction

  • Preheat oven to 350°F. Coat a 9×13 baking dish with baking spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed, until as combined as possible, scraping the sides of the bowl as necessary. Add in the vegetable oil and mix for 1 minute until creamy, and then the strawberry jam until combined.
  • Add in the eggs, vanilla, baking powder, baking soda, and salt and mix until smooth.
  • Turn the mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix until just combined. If desired add a few drop of pink food coloring to amp up the pink color.
  • Spread the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool in the pan completely.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together on medium speed until smooth. Add in the jam and mix until combined, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the powdered sugar. Once it’s combined, turn the mixer up to medium and beat until creamy and smooth. Spread the frosting on your cooled cake and garnish with fresh strawberries if desired.