I saw Vitamix blenders for the first time a few years ago at the International Home + Housewares Show and I knew it was a powerful blender for making smoothies and soups. Never in a million years did I think I could use it to bake a cake, make cookies, or even pizza dough!

My goodness, what a timesaver this powerhouse blender is. The cake I made in this blog post has batter that I whipped together in less than a minute.

I did not even have time to take the perfect shot while it was mixing, as this blender does the job in seconds.

This cake is super moist and I made a delicious, fresh strawberry puree on the side. So good!

A moist cake, whipped cream, strawberries and strawberry sauce? I say, YES PLEASE!

I used an 8-inch bundt pan from Nordic Ware. The baking time will be around 30 minutes, but always check with a toothpick to be sure it's ready.

Happy baking everyone!

Blender Vanilla Cake with Whipped Cream and Strawberry Puree

Printable Version

theinspiredhome.com

Author

Manuela Kjeilen

Published

April 25, 2018

Modified

June 21, 2018

INGREDIENTS

For the Vanilla Cake:

2¼ cup (225 grams) cake flour, sifted into the cup and leveled off
2 teaspoons baking powder
½ teaspoon salt
1 ¾ cups (400 mL) heavy cream, straight from the fridge
3 large eggs, at room temperature
1 teaspoon vanilla bean paste
1 1/8 cup (230 grams) superfine sugar

For the Strawberry Puree:

½ cup (100 grams) sugar
½ cup (100 grams) water
1 pound (500 grams) of strawberries
1 lemon (juice + lemon zest)

DIRECTIONS

Directions for the Vanilla Cake:

Preheat your oven to 375 degrees.
Prepare the the bundt pan with a light, even coating of vegetable oil spray and set aside.
Sift the cake flour into a bowl. Add baking powder and salt and set aside.
In your blender, add the cold cream and blend for 4-5 seconds. It should be stiff peaks only, so keep an eye on it.
Add the eggs, superfine sugar and vanilla bean paste, and blend for 10-15 seconds more.
Add the dry ingredients, and with your spatula just combine it a bit to make sure it blends well.
Blend it for just a few seconds, (don’t over-mix it).
Use a spatula and scrape the batter into the a sprayed and floured pan.
Bake the cake in the middle of the oven for 35-40 minutes, or until a wooden toothpick inserted between the tube comes out completely clean.
Let the cake cool in the pan for 10 minutes, then invert the cake onto a wire rack.
Cool completely.
Before serving, dust the top with some powdered sugar.

Directions for the Strawberry Puree:

Bring sugar and water to a boil and let cool for a few minutes.
Add the strawberry, sugar syrup, lemon juice and lemon zest in your blender.
Blend until very smooth (about 20 seconds or less).
Pour into a glass jar. Strawberry puree can be refrigerated up to 4 days or kept frozen for weeks.
Serve the cake with whipped cream, sliced strawberries and strawberry puree on the side.

Enjoy!