If you’re searching for an irresistible showstopper, let me introduce you to my absolute favorite: Moist Vanilla Cake with Strawberry Filling. Each bite brings you the softest, most tender vanilla layers, hugged by luscious strawberry compote and swirled with dreamy vanilla buttercream—all the flavors and textures you wish for in a celebration cake! It’s the perfect combination of classic comfort and fresh fruit brightness, ready to charm at birthdays, showers, or “just because” afternoons. Whether you’re a cake lover or an enthusiastic baker, you’ll treasure this bakery-worthy recipe in your collection.

Moist Vanilla Cake with Strawberry Filling Recipe - Recipe Image

Ingredients You’ll Need

This Moist Vanilla Cake with Strawberry Filling comes together with everyday staples you probably already have in your pantry. Every ingredient is crucial: the simple flour creates a fluffy crumb, velvety butter offers rich moisture, and the star duo of vanilla and almond extracts delivers that classic, fragrant lift. Here’s what you’ll need and why each one matters:

All-Purpose Flour: Gives the cake structure without making it heavy. Gold Medal brand works beautifully, but any reliable flour will do.
Instant Clearjel or Instant Pudding Mix: This “secret” ingredient soaks up extra moisture, helping your cake stay soft for days. The white chocolate variety makes the crumb extra pale and golden.
Baking Powder & Baking Soda: These two together guarantee a lofty, light rise and an even bake throughout.
Salt: Just the right amount sharpens all the other flavors and balances the sweetness.
Buttermilk: Brings a gentle tang and unbeatable tenderness to every bite.
Water: A touch of water ensures the perfect batter consistency.
Vanilla Extract: Use a good-quality extract for deep flavor that truly shines.
Almond Extract (or additional Vanilla): I adore almond for its nostalgic bakery vibe, but pure vanilla is always safe and delicious.
Apple Cider Vinegar: Just a dash, but it helps the cake stay feathery and soft, working alongside the leaveners.
Sugar: Beyond just sweetness, sugar works with the butter to create a melt-in-your-mouth crumb.
Salted Butter (room temperature): Using salted butter adds subtle depth, and the right temperature means effortless creaming.
Vegetable Oil: Adds extra moisture for a truly “moist” vanilla cake—no dry bites here!
Light Corn Syrup: A splash here ensures the cake stays soft and preserves freshness.
Egg: Helps bind and enrich the batter, bringing that classic, springy texture.
Egg Whites: Whipped to stiff peaks, they create that delicate, cloud-like structure in each bite.
Cream of Tartar: Stabilizes your whipped egg whites so your cake has that light finish.
Strawberry Compote: Dreamy, fruity filling that’s both sweet and tangy—truly the heart of every slice!
Vanilla Buttercream Frosting: The cloud on top! Creamy, rich, and utterly irresistible with just the right amount of sweetness.

How to Make Moist Vanilla Cake with Strawberry Filling

Step 1: Prep Your Pan and Oven

Let’s start with the essentials: preheat your oven to 325 degrees and line a quarter sheet pan with parchment paper. A good pan lining makes all the difference for an easy release. Give the parchment a quick spritz of cooking spray on top and cover the sides of your pan, too. Trust me, this little bit of prep means you’ll have stress-free cake removal and perfect edges every time.

Step 2: Mix the Dry and Wet Ingredients

In one bowl, sift together the flour, instant clearjel (or your pudding mix), baking powder, baking soda, and salt. Give this a good whisk so everything’s truly blended and free of lumps. In a separate bowl or a measuring jug, stir together the buttermilk, water, vanilla extract, almond extract (or extra vanilla), and apple cider vinegar. Having these components fully mixed means your cake batter will come together perfectly smooth later on.

Step 3: Cream Butter, Sugar, and Add Wet Ingredients

Using a stand mixer (or hand mixer if that’s what you’ve got), cream the sugar and room-temperature salted butter together until it’s light and fluffy—this step is key for extra moist tenderness. Next, add the vegetable oil and corn syrup, and continue beating until silky smooth. Crack in your whole egg and blend until just combined, making sure to scrape down the sides as you go to catch every bit of goodness.

Step 4: Combine Wet and Dry Ingredients with the Creamed Mixture

Now, alternate adding the dry and wet ingredient mixtures to your creamed base, a third at a time, mixing on low between each addition. Start and end with the dry mix. This method keeps the batter from deflating and helps avoid overmixing, giving you a seamless, lump-free texture. Once you have a smooth, unified batter, give it a final gentle scrape down—don’t overdo it, as overmixing can toughen your cake.

Step 5: Whip and Fold in Egg Whites

In a clean mixer bowl with whip attachment, beat your egg whites with cream of tartar until stiff peaks form. Absolutely make sure there’s no fat or grease in the bowl—egg whites need a pristine environment to whip properly! Gently fold half the whipped whites into your cake batter, being careful to keep all that lovely air inside, then fold in the remaining half just until streaks disappear. The batter should look light, airy, and evenly mixed.

Step 6: Spread and Bake

Pour the batter into your prepared pan and smooth it into an even layer with an offset spatula. Bake in your preheated oven on the middle or top rack (not the bottom) for about 18 minutes. Reduce heat to 300 degrees, then continue baking 6–8 minutes more. Check with a toothpick—when it comes out with just a moist crumb or two (not wet), you’re there! Depending on your oven and batch size, a few extra minutes may be needed. Allow the cake to cool completely in the pan.

Step 7: Freeze for Easy Layering

Once cooled, wrap your cake (still in its pan) tightly with plastic wrap and pop it in the freezer for at least two hours or up to two weeks. (If freezing more than a day, brush with simple syrup for extra protection.) This step makes it easier to cut clean layers and handle a delicate cake—no more cracked cake layers!

Step 8: Prepare Strawberry Filling and Buttercream

While the cake chills, prepare your batch of homemade strawberry compote and dreamy vanilla buttercream frosting. Make sure the compote is fully cooled—this prevents any melting mishaps when assembling.

Step 9: Assemble the Cake Layers

For a truly bakery-finish Moist Vanilla Cake with Strawberry Filling, slice your cake into layers using cake rings or a serrated knife. Spread a circle of buttercream around the edge of the first layer to make a “dam”—it keeps the strawberry filling right where it belongs. Spoon your strawberry compote in the center, then add your next cake layer. If you want an extra-polished look, chill the stacked cake in the freezer for ten minutes to set the filling before the crumb coat.

Step 10: Frost and Decorate

Spread a thin crumb coat of frosting all around the cake and freeze it for about 10 minutes, just until set. Then, lavish on a thicker, dreamy layer of buttercream all over. Decorate with swoops, swirls, or keep it simple and classic. Fresh strawberries on top are optional, but highly recommended for that bakery-cake wow factor!

How to Serve Moist Vanilla Cake with Strawberry Filling

Garnishes

The best “finishing touch” is always fresh: think vibrant, halved strawberries piled on top, a dusting of powdered sugar, or even a scattering of edible flowers for a stunning centerpiece. If you’re feeling extra fancy, add small buttercream rosettes along the border for bakery-chic flair.

Side Dishes

Pair each slice with a scoop of vanilla ice cream or a dollop of barely-sweetened whipped cream. Light citrus sorbet also beautifully cuts the cake’s richness, providing a refreshing twist alongside the Moist Vanilla Cake with Strawberry Filling. And don’t forget hot coffee or a crisp glass of Champagne for true celebration vibes!

Creative Ways to Present

Turn this cake into elegant individual mini cakes using a round cutter—so dainty for spring parties! Or create a festive trifle by layering cubes of vanilla cake, strawberry filling, and swirls of buttercream in clear glasses. For birthdays, add sprinkles between layers, or pipe names and messages atop the frosted cake for a personal touch. However you present it, this dessert absolutely shines.

Make Ahead and Storage

Storing Leftovers

Leftovers should be stored in an airtight container at room temperature for up to one day. If you’re not serving all the cake right away, pop it in the fridge where it’ll stay moist and fresh for three days—it’s just as dreamy on day three as on day one, thanks to that perfect strawberry filling and tender vanilla crumb.

Freezing

The whole Moist Vanilla Cake with Strawberry Filling, or even just leftover slices, freezes beautifully. Wrap slices or the whole cake tightly in multiple layers of plastic wrap, then in aluminum foil. Store for up to two months. When ready to enjoy, thaw overnight in the fridge or several hours at room temperature. The flavors meld so beautifully after a rest in the freezer!

Reheating

Cake is at its best when enjoyed at room temperature, so remove it from the fridge 1–3 hours before serving. If it’s chilled straight from the freezer, let it thaw at room temp until soft. There’s no need to reheat in the oven or microwave; the buttercream and filling stay perfect as they are!

FAQs

Can I use store-bought strawberry jam instead of homemade compote?

Absolutely! While fresh strawberry compote gives unbeatable flavor and texture, a high-quality, thick strawberry jam works perfectly in a pinch for your Moist Vanilla Cake with Strawberry Filling. Just spread it generously and enjoy a shortcut that still tastes fantastic.

Is it okay to skip the almond extract?

Yes, if you’re not a fan of almond, you can use an equal amount of vanilla extract instead. The finished cake will still boast a rich vanilla flavor—perfect for purists or anyone with nut allergies.

Can I bake this recipe as a round layer cake?

Of course! This recipe suits two 8-inch round pans or three 6-inch rounds. Just watch the bake time closely—round cakes may need a touch longer in the oven. Either way, you’ll love your Moist Vanilla Cake with Strawberry Filling’s beautiful layers.

What tips do you have for keeping my cake ultra-moist?

The secrets are: don’t overbake, use all the moisture-loving ingredients (like buttermilk and corn syrup), and wrap or freeze the cooled cake layers until you’re ready to assemble. A brush of simple syrup, especially if freezing for days, is a baker’s trick for locking in softness.

Can I make this cake gluten-free?

Yes! Just substitute a reliable 1:1 gluten-free flour blend for the all-purpose flour. Double-check that your pudding mix or clearjel are gluten-free as well. Enjoy every bite—no one will guess it’s gluten-free!

Final Thoughts

Trust me, once you bake this Moist Vanilla Cake with Strawberry Filling, you’ll understand why I treasure it above all others. With every soft, flavorful bite and that tangy strawberry surprise, it’s a cake that draws everyone back for another slice. I hope you’ll make it for your special occasions—or just to brighten someone’s day. Don’t wait for a holiday—bake, share, and savor every moment!