Vanilla Layered Berry Cake

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"π•πšπ§π’π₯π₯𝐚 𝐁𝐞𝐫𝐫𝐲 π‚πšπ€πž I think I maybe a little obsessed with berries and vanilla at the moment and this cake is the perfect testament to that. Vanilla cake layers with vanilla whipped cream cheese frosting, berry jam and fresh cut berries. It’s spring in a bite."
-- @dreamybaker

A Note from Feedfeed

This moist Vanilla Layered Cake screams springtime! Made with a delicious creamy cream cheese frosting, and sweet lemony berry jam, and fresh berries. Top it off with the other layer of cake, the rest of the frosting. Finish it with a tall pile of fresh berries!

This cake is perfect for special occasions, like Mother's Day or Memorial Day weekend! 

For similar recipes, check out our Cakes feed edited by @Saltedhoney.co, featuring this amazing Strawberry Vanilla Cake by @Charmerkitchen and this Blueberries And Cream Cake by @Stephaniesweettreats.

Can't get enough of berry cakes? Watch how to make Strawberry Shortcake Ice Cream Cake!

Pound Cake Recipe adapted from Cooks Illustrated.

 

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  • Recipe Card

Recipe Card

For Cake

ingredients

  • 1 cup cake flour
  • 3/4 cup sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup neutral flavored oil
  • 3 eggs, separated
  • 1/2 cup room temperature buttermilk
  • 1/4 cup milk
  • 1 1/2 teaspoon vanilla extract

Cream Cheese Frosting

ingredients

  • 8 ounces Β full-fat cream cheese, softened to room temperature
  • 1/2 cup heavy whipping cream
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

For Berry Jam

ingredients

  • 2 cups berries, fresh or frozen mixed
  • 1/3 cup granulated sugar
  • 2 teaspoon lemon juice

For Berry Jam

Method

  • Step 1

    Add the berries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the berries have broken down.

  • Step 2

    Once the jam is at room temperature, using a food processor pulse the jam until smooth.

  • Step 3

    Place in the fridge to cool completely before using.

For the Cake

  • Step 1

    Preheat oven to 350F/180C. Grease and line with parchment two 8inch round cake pans.

  • Step 2

    Using a handheld mixer or stand mixer whip the egg whites in a clean bowl until they get foamy. Slowly add ΒΌ cup granulated white sugar until they get to stiff peaks. Set Aside

  • Step 3

    In another bowl beat the yolks and sugar together on medium-high speed until pale and thick, about 3-4 minutes. Then beat the oil and vanilla on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

  • Step 4

    Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.

  • Step 5

    Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not overmix the batter.

  • Step 6

    Fold the egg whites into the rest of the batter making sure to not deflate the whites.

  • Step 7

    Divide the batter evenly into the prepared pans. Bake for about 30-35 minutes until toothpick inserted into the center comes clean.

  • Step 8

    Once baked, take them out of the pans and place them on a wire rack to cool completely.

  • Step 1

    In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese r on high speed for 2-3 mins. Add the heavy cream and confectioners’ sugar and Beat on low speed for 30 seconds, then switch to high speed and beat for 5-6 minutes.

  • Step 2

    Keep the prepared frosting in the refrigerator until ready to use.

To Assemble

  • Step 1

    Place 1 cake layer on a cake stand or serving plate. Using anΒ offset spatula, evenly cover the top with cream cheese frosting ,a layer of berry jam and fresh cut berries.

  • Step 2

    Top with the second cake layer. Frost the top of the cake with the cream cheese frosting using an offset spatula. Top with fresh berries.