JIM CARREY’S FAVORITE VANILLA STRAWBERRY CELEBRATION CAKE

— INGREDIENTS —

THE FLUFFY VANILLA SPONGE:

• 250 g all-purpose flour (or cake flour)
• 2.5 tsp baking powder
• 1/2 tsp salt
• 200 g granulated sugar
• 115 g unsalted butter (softened to room temperature)
• 120 ml vegetable oil
• 4 large eggs (room temperature)
• 1 tbsp vanilla extract (high quality)
• 180 ml whole milk (room temperature)
  

THE RICH FRUIT FILLING:

• 300 g high-quality strawberry jam or preserve
  

THE CLASSIC VANILLA BUTTERCREAM:

• 230 g unsalted butter (softened)
• 500 g powdered sugar (sifted)
• 3 tbsp heavy cream
• 1.5 tsp vanilla extract
• A tiny pinch of salt
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: PREHEAT AND PREP THE PANS

Preheat your oven to 175°C (350°F / fan 160°C). Grease two 20cm (8 inch) round cake pans thoroughly and line the bottoms with parchment paper. This ensures the delicate sponge layers will release perfectly without tearing.

STEP 2: MIX THE DRY INGREDIENTS

In a medium-sized bowl, sift together the 250g of flour, 2.5 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk briefly to combine and set aside.

STEP 3: CREAM BUTTER, SUGAR, AND OIL

In a large mixing bowl (or stand mixer), combine the softened butter, vegetable oil, and sugar. Beat on medium-high speed for about 4 to 5 minutes until the mixture looks extremely pale, creamy, and light. The oil keeps the cake moist, while the butter gives it flavor.

STEP 4: ADD THE EGGS AND VANILLA

Add the 4 large eggs one at a time, beating well after each addition so the batter emulsifies properly. Next, pour in the tablespoon of vanilla extract and blend it in smoothly.

STEP 5: COMBINE WITH MILK

Alternate adding the dry flour mixture and the whole milk into the wet ingredients in 3 additions (flour, milk, flour, milk, flour). Mix on the lowest speed just until the flour trails disappear. Overmixing will make the sponge heavy instead of fluffy!

STEP 6: BAKE THE SPONGES

Divide the smooth batter evenly between your two prepared cake pans. Bake for 28 to 32 minutes. Check the center with a toothpick—it should come out completely clean. Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool down to room temperature.

STEP 7: WHIP THE BUTTERCREAM & ASSEMBLE

Beat the softened butter for 2 minutes until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and a pinch of salt. Whip on high speed for 3 minutes until light and fluffy. Place the first cooled sponge on a plate, spread a thick layer of strawberry jam over it, and then pipe or spread a layer of buttercream on top. Place the second sponge on top and cover the entire outside of the cake with the remaining fluffy vanilla buttercream. Chill for 1 hour before serving!