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Strawberry Cake with Nutella Frosting and Pirouline

This Strawberry Cake with Nutella Frosting and Pirouline is a very decadent cake. The Nutella frosting is rich and wonderful. It pairs well with the strawberry cake.

Strawberry cake can be complicated to make. This recipe takes the complication out of the from scratch cake. However it still has more steps in it than many people will like. 

If you would like to make one that isn’t from scratch, Jamie has a more simple yet not from scratch recipe. Her Simple Delicious Strawberry Cake has strawberry frosting. Easily you can swap frosting recipes. 

When making a strawberry cake from scratch, you will need to add food coloring so the cake isn’t grey. Also it will need strawberry extract for a strawberry flavor. The flavor without the extract is very mild.

Yield: 12 servings

Strawberry Cake with Nutella Frosting and Pirouline

Strawberry Cake with Nutella Frosting and Pirouline

This Strawberry Cake with Nutella Frosting and Pirouline is a very decadent cake. The Nutella frosting is rich and wonderful. It pairs well with the strawberry cake.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 4 hours
Total Time 4 hours 55 minutes

Ingredients

Strawberry Cake

  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 3/4 cups sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, very cold
  • 4 large eggs
  • 3/4 cup milk
  • 3/4 cup strawberry puree
  • 2 tsp vanilla extract
  • 4 tsp strawberry extract
  • 7 - 11 drops pink food coloring (make to your desired color. It will dark when baking.)

Nutella Frosting

  • 2 cups Nutella
  • 2/3 cup butter, cut into pieces
  • 2 cups heavy cream
  • 4 Tbsp light corn syrup

Assembling the cake

  • 2-3 14 ounce cans of chocolate hazelnut pirouline
  • Strawberries for decorating

Instructions

Making Strawberry Cake

  1. Preheat oven to 350. Line 3 9" round cake pans with parchment paper. Spray pan with cooking spray. Set aside.
  2. In food processor mix cake flour, all purpose flour, sugar, baking powder, and salt. Blend to combine.
  3. Cut butter into pieces and add to the food processor. Blend until you can no longer see butter pieces. It will have the texture of wet sand. Set aside.
  4. In mixer bowl, add remaining ingredients except food coloring. Mix to combine.
  5. Slowly add flour mixture. Mix on a low speed until combined.
  6. Add food coloring. Mix until combined.
  7. Turn mixer to medium high and mix for 2 minutes.
  8. Divide cake batter into the 3 cake pans. Bake for 20 -25 minutes. Toothpick will come out clean.
  9. Allow to cool completely. Cover and refrigerate for at least 3 hours.

Making Nutella Frosting

  1. Add Nutella and butter to mixer bowl
  2. In a small sauce pan, add heavy cream and corn syrup.
  3. Heat heavy cream mixture until just warm (steaming).
  4. Pour cream mixture over Nutella mixture. Allow to sit for 5 minutes.
  5. Mix it until combined.
  6. Leaving frosting mixture in the mixing bowl, refrigerate for at least 3 hours.
  7. Turn mixer on medium high and whip until fluffy.

Assembling Cake

  1. Remove cakes from pans. Place one cake on cake plate and spread frosting on it. Place second cake on top and spread more frosting. Place third cake on top. Spread frosting on top and on the sides.
  2. Place pirouline on the sides.
  3. Slice strawberries on top for decoration.
  4. Enjoy!

Notes

Cake will need to be refrigerated because of the frosting.

 
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