This is the kind of treat that wouldn’t be out of place on a chrome counter at the malt shop, that’s for sure! This Cream Soda Cake infuses the tender, fluffy cake with the creamy and floral sweetness of its namesake drink, which also actually helps the cake to rise! Over top is a luscious frosting, infused with summery strawberry flavor, that’s just the right kind of rich and smooth topping to complement the cream soda flavor. Pour yourself a glass of your favorite soft drink and slice up this Cream Soda Cake!
Ingredients
For the cake:
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup cream soda, room temperature
- 1/2 cup pastel sprinkles
For the buttercream:
- 1 (1.2-ounce) package freeze-dried strawberries
- 1 pound powdered sugar
- 1 cup unsalted butter, softened
- 5 tablespoons sour cream, more or less to taste
- 2 tablespoons whole milk, optional, more or less to taste
- pastel sprinkles, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat a jellyroll pan with cooking spray.
Step 3 –Sift the all-purpose flour, the baking powder, and the salt together in a medium bowl and set it aside.
Step 4 –Beat the granulated sugar and 1 cup of the butter in a large bowl with an electric mixer on medium speed until it is light and fluffy, about 4-5 minutes.
Step 5 –Add the eggs, one at a time, to the butter mixture and beat well after each addition.
Step 6 –Beat the vanilla extract into the sugar mixture.
Step 7 –Add the flour mixture to the sugar mixture, 1/3 at a time, alternating with the cream soda and ending with the flour mixture, beating after each addition on low speed just until it is smooth.
Step 8 –With a spatula, fold 1/2 cup of the pastel sprinkles into the batter.
Step 9 –Spread the batter in the prepared pan and gently tap the pan on a countertop surface to release any bubbles.
Step 10 –Bake the batter until a wooden pick inserted into the center of cake comes out clean, about 20-25 minutes.
Step 11 –Transport the cake to a wire cooling rack and allow it to cool for 1 hour.
Step 12 –Process the freeze-dried strawberries in a food processor until they are crushed to a fine powder, about 1 minute.
Step 13 –Beat the powdered sugar and the remaining butter in a large bowl with an electric mixer on medium speed until it is well-blended.
Step 14 –Add the strawberry powder to the butter mixture and beat on medium-high speed until fluffy, about 4 minutes.
Step 15 –Add the sour cream to the strawberry mixture, 1 tablespoon at a time, and beat after each addition until it is just combined.
Step 16 –Continue to beat the buttercream on medium-high speed until it is creamy and spreadable, about 3 minutes.
Step 17 –Add the whole milk to the buttercream to reach the desired texture, if necessary.
Step 18 –Spread the buttercream over the cooled cake with a spreading knife.
Step 19 –Garnish the cake with the remaining sprinkles.
Step 20 –Slice and serve.
