Go Back

Berry-Topped Vanilla Layer Cake

A delightful dessert combining rich vanilla flavors with a medley of fresh berries, perfect for celebrations or indulgent moments.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour, sifted to lightness
  • 2 1/2 tsp baking powder for that perfect rise
  • 1/4 tsp salt a pinch to balance out the sweetness
  • 1 cup unsalted butter, softened to a creamy consistency
  • 1 1/2 cups granulated sugar sweetening each layer
  • 4 large eggs for moisture and structure
  • 1 tbsp vanilla extract for beloved flavor depth
  • 1 cup whole milk for richness
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar fluffy sweetness to coat the cake
  • 2 tsp vanilla extract (for frosting)
  • 2-4 tbsp heavy cream for smoothness in every bite
  • 1 pinch salt (for frosting)
Berry Topping
  • 1 cup fresh strawberries, hulled and sliced for freshness
  • 1 cup fresh blueberries bursting with juicy goodness
  • 1 cup fresh raspberries tart and flavorful
  • 2 tbsp granulated sugar (optional, for macerating the berries)
  • as needed leaves Mint leaves (for garnish, optional)

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 sifted all-purpose flour, baking powder, and salt.
  3. In a large bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually introduce the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, checking for doneness with a toothpick. Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
Frosting
  1. In a large bowl, beat the softened unsalted butter until smooth.
  2. Gradually add powdered sugar one cup at a time, mixing well after each addition. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream, beating until smooth.
  3. Adjust the consistency with more heavy cream as needed.
Assembly
  1. For the berry topping, combine fresh strawberries, blueberries, and raspberries in a small bowl. Optionally sprinkle with granulated sugar and let sit for 15-20 minutes.
  2. Place one cake layer on a serving platter, spread frosting on top, then add the second layer and frost the entire cake.
  3. Top with the prepared berry mixture and garnish with mint leaves.
  4. Slice and serve.

Notes

Use room temperature ingredients for better blending. Sifting flour aerates it for a lighter cake. Avoid overmixing to keep the cake tender. Try adding lemon zest to the frosting for variation.