This recipe is a continuation of my playing around with the whole ‘cake mix and a can of soda’ thing that I began with this cake, continued with this version (root beer and spice cake, yum), and then tried this one (root beer and chocolate cake, also yum).
For this one, we’re heading into the fruity side, taking a strawberry cake mix and pairing it with some vanilla cream soda. For the topping, I went with a salt and pepper (yes, it’s GOOD) buttercream and fresh sliced berries.
•1 strawberry cake mix
•12 oz vanilla cream soda
•3 cups confectioners’ sugar
•1 cup butter
•1/8 tsp black pepper
•1/8 tsp salt
•2 tsp vanilla extract
•1 to 2 tbsp whipping cream
Mix the soda into the cake mix (you do not need to add anything else to the mix), then transfer to the cake pan(s) of your choice and bake according to the instructions on the back of the box.
Note: I made my cake in a 13×9 pan and did not plan on removing the it before topping and serving, so I did not ‘prepare’ the cake pan before adding the batter. If you plan on making a layer cake, or any type of cake that needs to be removed from the cake pan, I suggest you use my never-fail pan greasing mixture: one tablespoon each of solid shortening, flour, and cooking oil. Mix into a paste and brush on your cake pans. They should pop out cleanly and easily.
Once the cake is baked and cooled, prepare the buttercream.
In a standing mixer fitted with the whisk attachment, mix together sugar, butter, and black pepper on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
Add the vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Spread the buttercream over the cake and top with sliced strawberries.
There you go, simple enough to make anytime, but festive enough for a special occasion.
Next time, tho’, I may load up the top with extra sliced berries…
just a thought.