My sister Sarah, the planet’s most outrageously particular eater, once told me: “I would rather starve than eat something that isn’t a symphony in my mouth.” As I would gladly eat a toupee if my blood sugar sank low enough, people like Sarah are like Martians to me. This cake is the perfect bridge between you and the Sarahs in your life. When I finally had the chance to offer her a slice, she took a bite, shut her eyes, raised a finger like a conductor’s baton, and began humming Beethoven’s Fifth. No joke. I’ve really become partial to the strawberry filling, but on occasion, at Sarah’s request, I substitute both blackberries and blueberries. Stay creative.
Recipe information
Yield
makes 16 slices
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line the bottoms of three 8 × 3-inch round cake pans with circles of parchment paper and coat lightly with oil.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add 1 cup oil and the agave nectar, applesauce, and vanilla directly to the dry ingredients and stir until the batter is smooth.
Step 3
Pour the batter into the prepared pans. Bake the cakes on the center rack for 22 minutes, rotating the pans 180 degrees after 12 minutes. The finished cakes will be golden brown, and a toothpick inserted in the center will come out clean.
Step 4
Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges, cover the top of each pan with a cutting board, and flip over. Carefully lift the pan away and re-invert the cake onto a wire rack to cool completely.
Step 5
Place one cake layer on a serving plate or a cake stand. With a frosting spatula, gently spread vanilla frosting over the top. Scatter enough strawberries over the frosting to completely cover it. Place a second layer on top, right side up, and spread with more frosting. Add another layer of strawberries. Place the final layer on top, domed side down. Spread the top with frosting and arrange strawberries over it decoratively. Cover the cake with a dome and store in the refrigerator for up to 3 days.
