The Secret to a Dense, Elegant Cake

The Food Nanny shares a unique method for creating a dense, professional-quality cake, a technique she learned from her friend Paula. By pressing the cakes down while they are still hot, you can achieve a signature texture that makes this dessert both fabulous and elegant.

Preparation and Baking Instructions

  • Spray two 9-inch round cake pans with cooking oil and line the bottoms with parchment paper, then spray the paper as well.
  • In a large mixing bowl, combine cake mix, flour, sugar, and salt. Stir in water, sour cream, coconut oil, vanilla, and almond extracts until well combined.
  • Incorporate 4 egg whites one at a time, ensuring each is thoroughly mixed before adding the next.
  • Divide the batter evenly between the two pans, filling each about 3/4 full. Bake on the middle rack for 35 to 38 minutes, or until a wooden skewer comes out clean.

The Pressing Technique

Immediately upon removing the cakes from the oven, place two paper towels over the top. Firmly press the raised surface down until it is level with or slightly lower than the edge of the pan. It is essential to push down firmly to ensure the cake retains its shape and does not spring back.

Once pressed, invert the cakes onto cooling racks and remove the parchment. Place the hot pans back over the layers while they cool to trap moisture and steam inside.

Preparing the Strawberry Cream Filling

To create the flavorful filling, process strawberries in a blender or food processor until smooth, then strain to remove the seeds, yielding 2 to 3 tablespoons of puree. Using an electric mixer, beat together butter, cream cheese, vanilla, and almond extract. Incorporate the strawberry puree, then gradually add powdered sugar, mixing at medium speed until the frosting is smooth.