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Berry-Topped Vanilla Layer Cake

A delightful indulgence combining fluffy vanilla cake with fresh berries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups 2 1⁄2 cups all-purpose flour Provides the structure of the cake.
  • 2.5 tsp 2 1⁄2 tsp baking powder Ensures a light and airy texture.
  • 0.25 tsp 1⁄4 tsp salt Enhances flavor.
  • 1 cup 1 cup unsalted butter, softened Adds richness and moisture.
  • 1.5 cups 1 1⁄2 cups granulated sugar Sweetness balances the flavors.
  • 4 large 4 large eggs Binds the ingredients and adds moisture.
  • 1 tbsp 1 tbsp vanilla extract Infuses a warm, aromatic flavor.
  • 1 cup 1 cup whole milk Keeps the cake moist and tender.
Frosting
  • 1 cup 1 cup unsalted butter, softened Creates a creamy base.
  • 4 cups 4 cups powdered sugar Sweetness and fluffiness in the frosting.
  • 2 tsp 2 tsp vanilla extract Elevates the flavor profile.
  • 2-4 tbsp 2-4 tbsp heavy cream Adjusts the consistency for spreading.
  • 1 pinch Pinch of salt To balance sweetness.
Topping
  • 1 cup 1 cup fresh strawberries, hulled and sliced Bright and sweet.
  • 1 cup 1 cup fresh blueberries Tartness adds complexity.
  • 1 cup 1 cup fresh raspberries Juicy and tangy accents.
  • 2 tbsp 2 tbsp granulated sugar (optional) For macerating berries, intensifying their sweetness.
  • to taste garnish Mint leaves (optional) Adds a touch of color and freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
  6. Pour the batter evenly into the prepared pans and smooth out the tops. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Frosting and Assembly
  1. For the frosting, beat softened butter until smooth. Gradually add powdered sugar, mixing well after each addition. Add vanilla, pinch of salt, and 2 tablespoons of heavy cream, mixing until smooth and fluffy. Adjust thickness with more heavy cream if needed.
  2. Optional: Mix the strawberries, blueberries, and raspberries in a small bowl and sprinkle with granulated sugar. Let sit for 15-20 minutes.
  3. Place one cake layer on a serving platter and spread a generous layer of frosting on top. Add the second layer and frost the entire cake.
  4. Top with the macerated berries, and garnish with mint leaves if desired.
Serving
  1. Slice the cake and serve it to enjoy with family and friends.

Notes

Ensure ingredients are at room temperature for better mixing. Avoid overmixing, and cool cakes completely before frosting.