The Chromatica Cake.

Inspired by Lady Gaga’s Chromatica

Despite everything negative that has happened this year, there’s one thing that has truly been amazing, and that’s all the new pop music that’s come out. I do love Taylor Swift’s Folklore, but there’s one album that I think has stolen the show this summer: Chromatica! 

An 80s/90s dance pop album about healing and persevering through personal struggles, Chromatica has both orchestral and house music elements that I think when combined are, well, simply amazing and so unique. My favorite tracks on the album are Alice for its references to Alice in Wonderland and the ethereal Sine From Above.

So I decided to make a cake inspired by the album and its thematic pink and purple colors. What’s the first pink flavor that came to mind? Strawberry! The cake itself is soft and moist with a hint of strawberry flavor and no artificial colorings 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

 

The Chromatica Cake.

Strawberry Cake

  • 1 pound fresh strawberries
  • 5 large egg whites
  • 1/2 cup 1 stick unsalted butter, softened to room temperature
  • 1/4 cup avocado or canola oil
  • 1-1/2 cups white, granulated sugar
  • 1/2 cup sour cream or plain yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Strawberry American Buttercream

  • 2 cups freeze-dried strawberries
  • 1-1/2 cups 3 sticks unsalted butter, softened to room temperature
  • 4-1/2 cups confectioner’s sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  1. First, prepare the strawberry purée. Purée the strawberries in a blender, and then add to saucepan. Place saucepan over medium-low heat and allow to simmer until strawberries have been reduced to 1/2 a cup. Allow to cool to room temperature and then refrigerate for at least 30 minutes.
  2. Next, prepare the cake. Preheat oven to 350 degrees F. Grease two 8” diameter circular cake pans. Set aside. Beat egg whites until they form soft peaks in the bowl of a standing mixer fitted with a whisk attachment. Set aside. In a separate bowl, beat butter, oil, and sugar until light and fluffy, about 2 minutes. Beat in reduced strawberry purée, sour cream or yogurt, vanilla, and milk until well combined. Mix in flour, baking powder, baking soda, and salt until just combined, but do not overmix! Fold in egg whites. Divide batter evenly into both cake pans. Bake cakes for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely while you make the frosting.
  3. Add the freeze-dried strawberries to a blender, and pulverize until they resemble fine sand. In a large bowl, beat butter until fluffy. Add in pulverized strawberries, confectioner’s sugar, milk, and vanilla. If frosting is not smooth enough, add in one more tablespoon of milk.
  4. Spread about 1/2 cup of the frosting on top of one of the cake layers. Add the other layer on top, and frost the entire exterior of the cake. To make the dollop effect around the cake shown in the photos above, pipe three dollops of frosting on the side of the cake, and using a spoon, spread them out about an inch. Repeat this technique to all sides of the cake. Service, slice, and happy Chromatica!

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