Berry Vanilla Layer Cake

This berry vanilla layer cake is the kind of dessert that makes even a simple dinner feel special. Light, tender sponge layers are stacked with clouds of lightly sweetened whipped cream and a tumble of fresh berries. It’s elegant but approachable, and it’s been tested for consistent results.

The secret to a soft crumb is in how we mix the batter: creaming butter and sugar thoroughly, adding eggs one at a time, and alternating dry and wet ingredients to avoid overworking the gluten. Room-temperature ingredients make a noticeable difference in texture and rise. For frosting, I prefer lightly sweetened stabilized whipped cream—it’s fresh and far less heavy than buttercream, letting the berries shine.

Use whatever berries look best at the market. Strawberries, blueberries, and raspberries are classic; blackberries add a tart pop. If you’re making this ahead, assemble the cake the day you plan to serve and refrigerate for one hour to set the layers. Slice with a serrated knife for clean edges.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup unsalted butter: Room temperature.
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/4 cups milk: Room temperature.
• 2 tsp vanilla extract
• 3 cups mixed berries
• 2 cups heavy cream: Whipped with 3 tbsp sugar.

Step-by-Step Instructions

Tips

• Room Temp: Ensures proper emulsion and rise.
• Do Not Overmix: Keeps crumb tender.
• Stabilize Cream: A spoon of mascarpone or gelatin helps cream hold longer.

Common Mistakes

• Warm Layers: Melts cream; cool completely.
• Too Much Liquid: Makes soggy layers; pat berries dry.
• Overbaking: Dries cake; check early.

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