• ½ package (125g) unsalted butter, room temperature
• 3 tablespoons (30ml) sunflower oil
• 1 1/3 cups (300g) sugar
• 3 large (M) eggs, room temperature
For the Frosting
• ½ package (125g) unsalted butter, room temperature
• 1 cup (185g) powdered sugar (icing sugar)
• 1 package (200g) Cream Cheese
• 1 teaspoon (5ml) vanilla extract
For Decoration
• Strawberries
METHOD
For the Cake:
1. In one bowl, mix the flour, baking powder, baking soda, vanilla sugar, salt, and cocoa powder. In another bowl, combine the milk, vinegar, and stir in the red food coloring. Mix well and set aside for 5 minutes.
2. In the mixer bowl, place the unsalted butter, sunflower oil, and sugar. Beat with the paddle attachment for 5 minutes until light and fluffy. Add the eggs one by one, waiting for each to be incorporated before adding the next. Lower the mixer speed and gradually add half of the flour mixture, then the milk mixture, and finally the remaining flour.
3. Line a baking pan measuring 26x38cm with parchment paper and pour in the batter. Use a spatula to level the surface of the cake. Bake in a preheated oven at 150°C (to prevent the cake color from altering) on the fan setting for 25 minutes. Let the cake cool.
For the Cream Cheese Frosting:
1. In the mixer bowl, place the butter and powdered sugar and beat with the whisk attachment for 10 minutes until the butter is creamy and fluffy. Add the cream cheese and vanilla extract and beat for another 1 minute. Transfer the frosting to a piping bag.
2. Using the parchment paper as a guide, remove the cake from the pan and cut out round or heart-shaped pieces using a cookie cutter of 8-10 cm. Place one piece of cake on a serving platter and pipe rosettes on top of the cake using the piping bag.
3. Place another piece of cake on top and decorate with extra frosting, making rosettes and adding strawberries.
