By Britney Breaks Bread [1]
Cake Ingredients:
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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1/2 cup brown sugar
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2 eggs
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3/4 cup Runamok Strawberry Rose Maple Syrup
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3/4 cup butter (1.5 sticks), melted
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1/4 tsp rose water
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3/4 cup whole milk yogurt
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7 strawberries, diced
Champagne Buttercream:
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4.5 cups powdered sugar
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2 sticks butter, room temperature
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1 tsp vanilla extract
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3/4 cup Champagne, cold
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Pinch of salt
Instructions:
- Preheat Oven to 350 degrees F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk until combined.
- In a stand mixer with whisk attachment, combine brown sugar, eggs, strawberry rose maple syrup, rose water, melted butter, and yogurt. Mix until fluffy, about 30 seconds.
- Add flour mixture to stand mixer and mix until fully incorporated, about 20-30 seconds. Do not over mix batter.
- Dice up 7 strawberries and sprinkle them on top of the batter, lightly mixing them in.
- Spray a 9 inch round baking pan with oil and dust with flour. Add batter and bake for 40 minutes, until a toothpick comes out clean. Allow to cool completely before adding buttercream icing.
- To make the champagne buttercream, add powdered sugar, butter, vanilla extract, salt, and champagne to a stand mixer and mix until combined.
- Add icing to cake once cooled
- Eat!