Kerrygold Mini Strawberry Ombre Cake

Prep:  30 minutes
Cook:  39 minutes
Serves:  2
Ingredients:

6 tablespoons Kerrygold unsalted butter, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

3/4 cup flour

1/8 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons whole milk

1/4 cup sour cream

 

For the frosting:

1 stick unsalted butter, softened

2 cups powdered sugar

1 1/2 tablespoons milk

2 tablespoons strawberry jam

Directions:

Preheat the oven to 350° and grease a 6” round cake pan with 2" sides. Line the bottom with a round of parchment paper.

In a medium bowl, beat together with an electric mixer the butter, sugar, and vanilla. Beat very well, about 1-2 minutes.

Add the egg and beat until well combined, about 15 seconds.

In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.

Stir in the milk and continue beating. Add the remaining dry ingredients and beat, then stir in the sour cream.

Scrap the batter into the pan, smoothing the top and bake on a small sheet pan for 37-39 minutes, until a skewer inserted comes out clean.

Let cool on a wire rack in the pan. Carefully remove the cake by running a knife around the edge of the pan. The bottom should come free easily, since it was lined with parchment.

Next, make the buttercream: in a medium bowl, beat the butter with an electric mixer until light and fluffy. Add the powdered sugar and milk and beat until combined.

In a small bowl, add the strawberry jam, and stir in a scoop of the buttercream, about a 1/2 cup. Mix very well until combined. If its not red enough for you, add red food coloring. If the jam causes the buttercream to be too loose and floppy, refrigerate it for an hour. (It really depends on your jam, I used homemade strawberry jam that was quite runny, and had to refrigerate before decorating my cake).

Place the cake on a serving plate. Using a small spatula, spread the strawberry frosting along the bottom edge of the cake.

Next, spread the remaining (white) frosting on top of the cake, pushing it down the sides as you go. Using the spatula, smooth the sides of the cake and blend the white and pink frosting together. Pretty!

Slice and serve.