Perfectly moist, tender cake with layers of fresh whipped cream and berries = perfection!
Actually what I love about this cake is that it is so simple and doesn't have to be perfect to taste and look fantastic. See the flaws on the left side of this cake. Who cares? It still tastes and looks great and nobody cares that there are little imperfections here and there.
I love how easy it is to frost this cake too. Just spread some whipped cream on each layer and top with berries.
Make a design.
Or dot berries all over the top. You could just pile them on and see where they fall, which would be lovely with a few sprigs of mint.
As you can see I have been making lots of berries and cream cakes. I have actually been working on this recipe for a couple of years, but since I don't make it very often, it has taken a while to get it good enough to publish. A recent really good sale on berries prompted me to work on this recipe again which my family thoroughly enjoyed. The boys are all about dessert! LOL.
My husband on the other hand is all about chocolate and requested a chocolate cake so I made a chocolate berries and cream cake by adding 1/2 cup cocoa powder in with the cake flour. Yum! Chocolate, berries, and whipped cream! Enjoy this simply delicious, elegant cake that is perfect for any occasion.
Berries and Cream Layer Cake
Ingredients for Cake:
2 sticks butter, softened
1 C. and 2 T. sugar
3 large eggs
2 tsp. vanilla extract
2 1/4 C. sifted cake flour
3 1/2 tsp. baking powder
1/2 C. milk
Ingredients for whipped cream:
1 pint heavy whipping cream
1/4 C. sugar
1 tsp. vanilla
1. Preheat oven to 350 degrees F. Cut parchment circles to fit the bottom of two 8" cake pans. Grease pans with butter, then place circles in the bottom of each pan.
2. Cream together butter and sugar. Then beat in eggs and vanilla.
3. Sift cake flour, then measure 2 1/4 cups. Stir baking powder into cake flour. Slowly add the flour mixture to the batter. Then blend the milk into the batter.
4. Spread batter in the pans. Bake for 20-25 minutes or until cakes are golden brown and a toothpick inserted comes out clean.
5. Let cakes cool in the pans on a cooling rack for about 5 minutes. Then remove from the pans, peel off the parchment paper and let cool completely on a cooling rack.
6. Make the whipped cream by whipping cream, sugar, and vanilla with an electric mixer.
7. Layer whipped cream and berries between the cake layers and on top of the cake. Refrigerate and serve cool or warm to room temperature. I like to let it warm to room temperature before serving, but it is good right out of the fridge too.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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