This fresh summer berry cake burst with fresh mixed berries and a rich, sweetened whipped cream coat on each cake layer. Easy dessert for any occasion!
Preheat the oven to 177°C, 350°F and grease with butter three 20 cm cake tins or line with parchment paper.
In a mixing bowl, whisk butter and sugar until smooth and creamy.
½ cup unsalted butter, 1 cup granulated sugar
Whisk in eggs, sour cream, milk and vanilla extract, beat for 1-2 minutes until well combined.
4 eggs, 1 teaspoon vanilla extract, ½ cup sour cream, 1 cup whole milk
Add flour, baking powder, baking soda, and salt, mix until combined.
2 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Pour the batter evenly into the three cake tins.
Bake for 20-25 minutes or until the cakes are baked through.
Allow cakes to cool completely in the tins.
Make the whipped cream
Using a hand mixer, whip heavy cream, powdered sugar, vanilla extract for 2-3 minutes until peaks form.
2 cups heavy cream, 1 teaspoon vanilla extract, ⅓ cup powdered sugar
Assemble the cake
Place 1 cake layer on the serving plate, spread 1 cup of whipped cream on top, followed by a single layer of mixed berries on top.
2 ½ cups fresh mix of berries
Top with the second cake layer and repeat. Spread remaining whipped cream on top and garnish with fresh berries.
Notes
Measure your ingredients correctly. Do not experiment by merely adding ingredients and more amounts to the mixture. To ensure accuracy, use the correct measuring tools instead of eyeballing.
I don't recommend using frozen berries in making this berries cake.
Overmixing the batter will result in a dry, dense cake instead of a soft and fluffy one.
Store leftovers in an airtight container in the fridge for 1-2 days.
Divide the batter between the 3 cake tins equally. To do so, use a measuring cup to scoop the batter into the pans.