This Classic Vanilla Cake is dairy free, topped with vanilla icing and filled with a simple strawberry basil compote that is an absolute must-try!
WHOA, it’s been a hot minute since I’ve shared a cake recipe. Or at least I feel like it has. Let’s see….. the last one I shared was this lavender coffee cake back in APRIL! …aka this cake recipe had to happen. It received two thumbs up from Miguel, and he’s not even huge on fruit-based desserts. But, this cake has just the right amount.
As a blogger, I’m supposed to be thinking 12 steps ahead. I’m supposed to be planning out recipes for fall and maybe even winter, but I’m still very much in summer mode over here. I’m still dying over all the fresh summer produce and am enjoying finding ways to use up ALL THE BERRIES. I can’t help it.
Are you team summer or team fall? I know, that’s a trick question because I love, love, love pumpkin, but I’m just not quite there yet. Bring on the strawberry basil compote!
I’m not going to lie, I’m very obsessed with my vegan vanilla cake recipe and it seems you guys are too because a decent amount of people have made that recipe. So, I figured why change it? This classic vanilla cake is the same recipe, but instead of chai icing I decided to add a summer twist and fill each layer with some vanilla icing AND strawberry basil compote. The result is a perfectly fruity yet not too fruity summertime cake recipe.
So, for the compote you’ll essentially heat strawberries, basil, sugar, and a little orange or lemon juice in a saucepan, and then strain the juice out of the compote. You’re going to use the chunky compote for the inside of the cake, and then reserve the juice for drizzling overtop.
Trust me, it’s good! Despite the fact that I just used the word “chunky”. Woof.Print
Classic Vanilla Cake with Strawberry Basil Compote
This classic vanilla cake is dairy free, topped with vanilla icing and filled with a simple strawberry basil compote for a nice fruity touch.
- Prep Time: 1 hr
- Cook Time: 30 mins
- Total Time: 1 hr 30 mins
- Yield: 1 cake
- Category: dessert
- Method: oven
- Cuisine: cake
for the cake:
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups cane sugar
- 1/2 cup butter, softened (I used dairy free butter to keep the cake vegan)
- 1 1/2 cups almond milk
- 1/2 cup unsweetened applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
for the icing:
- 3/4 cup butter, softened (I used dairy free)
- 2 3/4 cups powdered sugar
- 3 tbsp almond milk
- 1/2 tsp vanilla extract
for the compote:
- 1 cup frozen strawberries
- Juice from 1 lemon
- 2 tbsp cane sugar
- 3 large basil leaves, chopped
- Preheat oven to 350°.
- In a large bowl, combine flour, baking soda, baking powder, and salt; set aside.
- In a separate bowl, cream butter and sugar together until fluffy. Then, add milk, applesauce, vinegar, and vanilla; stir to combine, then mix wet and dry ingredients together.
- Grease 3 6″ pans with coconut oil, or line them each with parchment paper, then divide batter evenly amongst them.
- Bake cakes for approximately 30 minutes or until a toothpick comes out clean. Wait 10 minutes for cakes to cool, then carefully invert them onto a cooling rack. Wait until cakes are completely cool before icing them.
- For the compote: add all ingredients to a saucepan and bring to a boil, then reduce to a simmer and simmer mixture for 10 minutes. Pour compote through a mesh strainer, separating the strawberry juice; set aside.
- For the icing: whisk butter, milk and vanilla together with an electric mixer, then add the powdered sugar and mix until smooth.
- Then, scoop 1/3 of the icing out and place it in a separate bowl. Fold in ALL of the strawberry compote (not the juice–just the leftover strawberries). You want to fold it in with a spoon because you want them to be loosely mixed together.
- To assemble: slice the “dome” off of one of the cakes then top the layer with half of the strawberry compote icing mixture. Slice the top off of the second cake, then place it cut side up on top of the first cake and repeat that same process, topping it with the rest of the strawberry compote mixture. Place the final cake on top, then ice the entire cake with the plain vanilla icing.
- Cut cake and serve it with some of the strawberry juice (the juice left over from the compote) over top.
Keywords: vanilla cake, strawberry compote cake, compote cake, strawberry basil compote