It was my birthday this past Friday, and I celebrated as I always do… by baking myself a cake.
Now don’t go feeling sorry for me or anything, I prefer it this way. I mean, have you looked around my blog? When someone enjoys baking this much, they’re hardly going to be happy with some crappy grocery store cake. Besides, there doesn’t seem to be many occasions that warrant a full blown 2 layer cake, so I kind of have to grab the opportunities when I can. It gives me a chance to experiment with flavours, and I’ll be the first to admit that my cake decorating skills need practice.
So what flavour did I chose for myself this year? I actually decided several weeks ago, while grocery shopping. In the cooler section I was checking out the pop selection… I don’t drink the stuff (hate the carbonation), but I was contemplating flavours for an unrelated baking experiment… That’s when I noticed Strawberry-Lime Soda! Strawberry soda birthday cake? Yes Please!
Now if you can’t find a strawberry flavoured soda, I see no reason why another fruity flavour couldn’t be substituted. Grape soda paired with grape jelly could be really fun, and would perhaps be more suitable for a boy’s party… Also, keep in mind that this cake is on the sweeter side, so choose a frosting wisely (keep with a less sweet variety). I highly recommend the one I used here (see link included in the recipe), it’s my favorite
Update: I recently moved and have found that this cake is not rising as much in my new oven. It is approximately doubling in size but unfortunately, not achieving the hight you see here. I’m continuing my experimentation to try to recreate what is pictured. Still moist and taste, just not as high and fluffy.
Strawberry Soda Cake
2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup Margarine (I used Earth Balance)
1 1/2 cup Sugar
1 tsp Vanilla Extract
1 tsp Apple Cider Vinegar
1/2 cup Non-Dairy Yogurt (I used coconut)
1 1/3 cup Strawberry Soda (I used Jones Strawberry Lime)
2 – 4 tbsp Strawberry Jam (a smooth one without whole strawberries)
The night before baking, open your bottle/can of soda and allow it to sit overnight at room temperature, so it has a chance to go flat.
Preheat oven to 350°F and prepare two 8-inch round cake pans.
Stir together the flour, baking powder, and baking soda. Set aside.
Beat margarine until smooth. Add sugar and vanilla, and beat on medium until well combined. Add vinegar and yogurt and beat for 1 – 2 minutes.
Add the flour mixture in 2 or 3 additions, alternating with the soda. Beat until just combined after each addition.
Divide the batter evenly between the two cake pans and smooth to the edges.
Bake for 30 – 35 minutes, until an inserted toothpick comes out clean.
Allow to cool for 10 minutes before removing from pans and transferring to cooling rack.
Assemble cake after layers have fully cooled. Spread 1 or 2 tablespoons of jam on each layer. Spread some icing on top of what will be the bottom layer. Flip top layer (so jam is facing downward) and place on top of bottom layer. Finish icing and decorating cake as desired.