Strawberry Mint Split Cake

Ingredients

For the Cake Layers:

– 1 cup milk

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1/2 cup unsalted butter, softened

– 4 large eggs

– 1 1/2 cups granulated sugar

– 3 teaspoons baking powder

– 2 tablespoons chopped fresh mint leaves

– 1/2 cup chopped fresh strawberries

For the Frosting:

– 1 1/2 cups heavy cream

– 1/2 cup powdered sugar

– 1 teaspoon vanilla extract

– Fresh strawberries and mint leaves for garnish

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients, alternating with the milk. Mix until just combined.

4. Add Flavors: Gently fold in the chopped strawberries and mint leaves.

5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.

6. Prepare the Frosting: Beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.

7. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream frosting on top. Add the second cake layer and frost the top and sides with the remaining whipped cream.

8. Garnish and Chill: Decorate with fresh strawberries and mint leaves. Chill the cake in the refrigerator for at least 1 hour before serving.

Nutritional Information

Approximate values per serving:

– Calories: 350

– Carbohydrates: 45g

– Protein: 4g

– Fats: 18g

Preparation time: 20 minutes | Baking time: 25-30 minutes