The swirl in this dessert truly adds a delightful twist (literally). We’ve included generous helpings of strawberries into this Vanilla Berry Swirl Cake recipe, but you can feel free to use raspberries, cherries or any other summer berries, as well. You’ll be doing the twist all summer long with this one!
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 1 8 in (20 cm) 2 layer cake
- 94 g / 3/4 cup sliced strawberries, fresh or frozen (thawed and drained)
- 5 ml / 1 tsp lemon juice
- 224 g / 2 cups pastry flour
- 188 g /1 1/2 cups all purpose flour
- 15 g / 3 tsp baking powder
- 5 g / 1 tsp baking soda
- 3 g / 1/2 tsp salt
- 160 ml / 2/3 cup buttermilk, divided
- 3 large eggs
- 2 large egg whites
- 10 ml / 2 tsp pure vanilla extract
- 227 g / 1 cup Mirage margarine
- 350 g / 1 3/4 cups sugar
- 60 ml / 1/4 cup strawberry puree
- red or pink gel food colouring
- 1 batch of the strawberry icing from Mirage’s Neapolitan Cupcakes
1. In a small bowl, using a handheld blender or in a blender, puree strawberries with lemon juice. Set aside.
1. Preheat oven to 350°F (180°C). Grease and line two 8 x 1.5 inch (20 x 3.6 centimetre) pans with a round of parchment. Flour pans and tap out excess. Set aside.
2. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
3. In a medium measuring cup, pour in 1/3 cup (80 millilitres) buttermilk and whisk in the eggs, egg whites, and vanilla extract until combined. Set aside.
4. In the bowl of a stand mixer, with the paddle attachment, cream together the Mirage margarine with sugar until fluffy and pale in colour; about 2 minutes. Scrape down the sides of the bowl.
5. Add the dry ingredients and the remaining 1/3 cup (80 millilitres) buttermilk to the mixture. Blend on low until just combined. Increase the speed to medium and beat mixture until well blended; about 2 minutes, scraping the bowl down every 30 seconds.
6. On low speed, gradually add half of the egg-buttermilk mixture while increasing the speed to medium. Ensure the eggs have been fully incorporated into the batter before adding and repeat the process with the remainder of the mixture.
7. Divide batter in half. Fold the strawberry puree into one of the halves. Add a few drops of red or pink food colouring into the batter until the desired shade of pink is achieved.
8. Evenly divide the strawberry batter between the two prepared cake pans. With a tablespoon, drop the plain batter in random spots over the pink batter. Try to divide the amount evenly between the two cake pans. Using the tablespoon, create swirls by dragging the plain batter through the strawberry batter.
9. Tap the cake pans a few times on a flat work surface to even out the batter and place into the preheated oven for about 35 to 40 minutes, or until a skewer inserted into the centre comes out clean.
10. Meanwhile, make the icing (as directed in the recipe for Neapolitan Cupcakes).
11. When the cakes are done, take out of the oven and allow to cool in the pans for about 10 minutes. Run a small knife or offset spatula around the cakes. Invert cakes and set right side up on a wire cooling rack to cool completely before slicing and frosting.
13. Place about 2 cups (480 milliliters) of the icing onto one of the sliced cakes. Using a spatula, spread the icing to the edge. Flip the second cake over so that the bottom of the cake becomes the top. Gently press down and make sure the cake is level. Place into the fridge to allow icing to set; about 20 minutes. With the remaining frosting, frost the top and sides of the cake.
- Try not to over-swirl the cake as the swirls will become less defined and incorporate into the plain batter, which may result in a completely pink cake.
- Try this recipe using raspberries, cherries, or any combination of berries.
- For a seedless batter, strain strawberry puree through a sieve.
- If icing gets too soft to work with, place into the fridge for 15 to 25 minutes to firm up.