Berry-Topped Vanilla Layer Cake
Ingredients:
For the Vanilla Cake Layers:
2 ½ cups (300g) all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
1 cup (225g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) whole milk
For the Vanilla Buttercream Frosting:
1 cup (225g) unsalted butter, softened
4 cups (480g) powdered sugar
2 tsp vanilla extract
2-4 tbsp heavy cream (adjust for desired consistency)
Pinch of salt
For the Berry Topping:
1 cup (150g) fresh strawberries, hulled and sliced
1 cup (150g) fresh blueberries
1 cup (150g) fresh raspberries
2 tbsp granulated sugar (optional, for macerating the berries)
Mint leaves (for garnish, optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. Beat the softened butter in a large bowl until smooth, then gradually add the powdered sugar, vanilla, and salt. Add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency.
Once the cakes have cooled, frost the top of the first layer with a generous amount of buttercream. Place the second layer on top and frost the entire cake.
For the berry topping, combine the strawberries, blueberries, and raspberries in a bowl. Optionally, sprinkle the berries with granulated sugar and let them macerate for 10-15 minutes.
Spoon the berries evenly over the top of the cake and garnish with fresh mint leaves, if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal per slice (approx.) | Servings: 12 servings
