Pocky Strawberry Cake
A delicious Strawberry Cake recipe, that's also fun to make! Forget fondant, Pocky is the new cake decoration king!
Ingredients
Cake:
- 2 1/3 Cup Cake Flour
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Buttermilk
- 2/3 Cup Strawberry Jam
- 1 Teaspoon Vanilla Extract
- 1 Cup Unsalted Butter (room temperature)
- 1 3/4 Cups Sugar
- 2 Large Eggs
- 4 Large Egg Whites
- Pink Food Coloring
Buttercream:
- 1 Cup Unsalted Butter (room temperature)
- 1/2 Teaspoon Vanilla Extract
- 2 1/2 Cups Confectioner’s Sugar
- Pink Food Coloring
- Pocky Strawberry
- Fresh Strawberries
- Ribbon
Instructions
Bake the cake:
- Combine the flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, strawberry jam and vanilla extract.
- In a large bowl, whip the butter and sugar together with an electric mixer until pale and fluffy.
- Add the eggs and egg whites one at a time, mixing after each addition.
- Add the flour mixture to the egg mixture in 3 addition, alternating with the buttermilk mixture.
- Add the pink food coloring and mix until just combined.
- Pour the batter into a greased, square 9′ cake pan and bake at 350F for 45 min – 1 hour, or until fully cooked. Cool completely.
Make the buttercream:
- Cream the butter with an electric mixer until pale and fluffy.
- Add the vanilla extract and mix to combine.
- Add the confectioner’s sugar one cup at a time, then beat for 3 minutes until fluffy.
- Add some pink food coloring and mix to combine.
To assemble:
- Slice the cake into 2 circles, then slice each circle in half to create a total of 4 layers.
- Spread some buttercream between each layer, then coat the entire surface of the cake in a thin layer of buttercream.
- Place in the fridge for 15 minutes for the buttercream to stiffen.
- Coat the cake in a thicker layer of buttercream.
- Stick Pocky around the outside of the cake and tie a ribbon around the cake to secure them.
- Top the cake with fresh strawberries and enjoy!