Alternating flavors of wild strawberry and lemon verbena are stacked, filled, and frosted with tangy lemon Swiss meringue buttercream in this spring-inspired cake.

I think we’re all in need of some happy colors and springtime flavors just about now. This cake is absolutely bursting with beautiful, bright flavors thanks to some special, new-to-me ingredients. A couple of weeks ago I had the opportunity to try products by Amoretti, makers of artisan flavorings. I absolutely loved the results, so I had to share them here!

Wild Strawberry and Lemon Verbena Layer Cake
This recipe begins with my favorite white cake recipe, which happens to use white cake mix as an ingredient. It’s adapted from the popular White Almond Sour Cream (WASC) cake by Rebecca Sutterby, which is famous with bakers of wedding cakes. I always use it when I need colors and flavors to ‘pop’ because it is the perfect blank canvas with which to work.
Wild Strawberry and Lemon Verbena Layer CakeContinue Reading to the Source


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