Dessert - Fresh berry vanilla layered cake recipes

Author: Heather Donohue  

Vanilla cake layers with vanilla whipped cream cheese frosting, berry jam and fresh cut berries. Layers of vanilla cake, swiss meringue buttercream, and loads of fresh berries.

Vanilla Layered Berry Cake

Vanilla Layered Berry Cake
𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐁𝐞𝐫𝐫𝐲 𝐂𝐚𝐤𝐞 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.
Provided by: Swapna Sachdev
Yields: 0 servings
Number of ingredients: 18
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
  • 8 ounces 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
  • 2 cups berries, fresh or frozen mixed
  • 1/3 cup granulated sugar
  • 2 teaspoon lemon juice
How to cook:
  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.
  2. Once the jam is at room temperature, using a food processor pulse the jam until smooth.
  3. Place in the fridge to cool completely before using.
  4. Preheat oven to 350F/180C. Grease and line with parchment two 8inch round cake pans.
  5. Using a handheld mixer or stand mixer whip the egg whites in a clean bowl until they get foamy. Slowly add ¼ cup granulated white sugar until they get to stiff peaks. Set Aside
  6. 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.
  7. Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
  8. 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.
  9. Fold the egg whites into the rest of the batter making sure to not deflate the whites.
  10. Divide the batter evenly into the prepared pans. Bake for about 30-35 minutes until toothpick inserted into the center comes clean.
  11. Once baked, take them out of the pans and place them on a wire rack to cool completely.
  12. 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.
  13. Keep the prepared frosting in the refrigerator until ready to use.
  14. Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with cream cheese frosting ,a layer of berry jam and fresh cut berries.
  15. 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.
Notes: Fresh Berry Vanilla Layered Cake, This Fresh Berry Vanilla Layered Cake recipe makes a light & fruity dessert! It’s easy to make & with the red and blue it’s perfect for the Fourth of …

Vegan Berry Vanilla Layer Cake

Vegan Berry Vanilla Layer Cake
This tender, moist vegan vanilla layer cake is filled with tart berry filling and fluffy vanilla frosting. Top with fresh berries for a simple but elegant dessert!
Provided by: Bronwyn
Total time: 115 minutes
Cook time: 35 minutes
Prep time: 80 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 22
Ingredients:
  • 4 1/2 cups all-purpose flour
  • 3 cups granulated sugar
  • 6 tbsp cornstarch
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups plant-based milk (I use soy milk)
  • 1 1/4 cups neutral oil (eg. grapeseed, canola, sunflower etc)
  • 6 tbsp distilled white vinegar
  • 3 tbsp vanilla extract (clear if possible)
  • 20 oz frozen mixed berry blend (about 4 cups) (may use fresh mixed berries)
  • 3/4 cup granulated sugar
  • 2 tbsp lemon juice
  • 4 tbsp cornstarch
  • 4 tbsp water
  • 1 cup vegan butter, stick style, not tub style
  • 1 cup vegetable shortening
  • 6 cups confectioners' sugar, sifted
  • 1 tbsp vanilla extract (clear if possible)
  • 2 tbsp plant-based milk
  • fresh berries
  • fresh mint leaves
Nutrition:
  • Calories: 612 kcal
  • Carbohydrate: 104 g
  • Protein: 4 g
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Sodium: 364 mg
  • Fiber: 2 g
  • Sugar: 76 g
  • Serving Size: 1 serving
How to cook:
  1. For the Vanilla Cake:
  2. Preheat the oven to 350°F/177°C/gas mark 4. Prepare three 8-inch (20 cm) round cake pans with non-stick baking spray and parchment paper cut into circles on the bottom.
  3. Sift the flour, sugar, cornstarch, baking powder, baking soda and salt together in a large mixing bowl. Whisk well to evenly combine.
  4. Combine the plant-based milk, oil, vinegar and vanilla extract in a medium sized bowl or large measuring glass. Whisk well to emulsify the oil and milk together.
  5. Once the oven has completely preheated, add the wet ingredients to the dry ingredients. Mix until combined. Divide the batter evenly between the prepared cake pans and bake for 35-38 minutes. Don't open the oven early or your cakes may collapse in the middle. The cakes are done once they pull from the sides, and a toothpick inserted into the middle comes out clean or with a few cooked crumbs.
  6. Cool the cakes for 10 minutes on a rack. Gently run a sharp knife along the sides of the cakes to loosen any bits that are stuck. Gently and evenly turn the pans over on a wire cooling rack. Remove the pans. Leave the parchment on until you're ready to assemble the cake. Once completely cooled, gently wrap in plastic and store flat in the fridge.
  7. For the Berry Filling:
  8. Add the frozen berries, sugar and lemon juice to a medium sized pot over medium heat. Stir the mixture until it starts to boil. Reduce the heat to low and allow the filling to simmer for 5-8 minutes. You want the berries to burst to release their juices and concentrate a bit, but you don't want it all to evaporate.
  9. Turn off the heat. Pour the filling into a metal sieve or strainer resting over a medium sized heat-safe bowl. Use a rubber spatula or large metal spoon to press the fruit against the mesh to get as much juice as possible out of the fruit. You'll have about 1/3-1/2 cup of seeds and berry skin – this can be composted or saved for another use like smoothies. Rinse out the pot and pour the strained berry filling back in.
  10. In a small bowl, whisk the cornstarch and water together to make a slurry. Stir until the cornstarch is completely dissolved – any starch that is not dissolved will make lumps in your filling.
  11. Whisk the cornstarch slurry into the fruit filling. Turn the heat on to medium. Whisk constanty to prevent burning and lumps from forming. Once the filling is simmering, reduce the heat to low until the mixture begins to thicken. Cook one more minute once it has thickened. Remove from heat and pour the berry filling into a bowl. Place a sheet of plastic wrap directly onto the hot fruit filling to prevent a skin from forming. Refrigerate for at least 2 hours or until completely chilled.
  12. For the Vanilla Frosting:
  13. In a stand-mixer with a balloon whisk (or with a large bowl and beaters), beat the vegan butter and shortening together until smooth. Add in the sifted confectioner's sugar, one cup at a time. Beat for 3-4 minutes, scraping down the sides as needed.
  14. Add in the vanilla extract and beat another minute. Add the plant-based milk 1 teaspoon at a time beating well each time. The frosting should be smooth and pipeable but not so soft that it slumps. If you add too much milk, you can add more sifted confectioner's sugar a few tablespoons at a time but this naturally will make the frosting sweeter.
  15. To Assemble the Berry Vanilla Cake:
  16. Start with completely chilled cakes so they are firm. Use a large serrated knife to level the tops of each of your cake layers, removing about 1/8-inch or so. Ideally, each layer will be the same height once leveled for a nice even looking cake.
  17. Spread a bit of frosting onto the middle of the cake board (or serving plate) and then center your first layer on it. Spread about 3/4 cup of frosting evenly over the cake, then pipe a frosting dam along the edge to held in the berry curd using an approximately 1/2" (1.25 cm) round tip. Gently spread about 1/2 cup of the berry curd over the top of the frosting, taking care not to press in and lift any of the buttercream into the berry layer.
  18. Add the next cake layer and repeat until you have your 3 cake layers assembled with the berry layer and frosting. Smooth a thin layer of frosting on the top and around the sides of the cake. Top with an assortment of fresh berries and mint leaves, if desired. The cake is best served at slightly cooler than room temperature but stores best in the fridge considering it's topped with berries. Simply remove it from the fridge about 30 minutes before serving.
Notes: Vanilla Blueberry Layered Cake with Cream Cheese, Fresh Blueberries, for layers and to top cake Instructions Preheat oven to 350* F. Butter two 9" round cake pans, and line the bottom with parchment …

Berry Vanilla Cake

Berry Vanilla Cake
Celebrate berry season with this simple, delicious, and delightful Berry Vanilla Cake.
Provided by: Jennifer McHenry
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 & 3/4 cups (350g) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup (236ml) milk
  • 3 large egg whites
  • 2 cups assorted berries*
  • sanding sugar, optional
  • sweetened whipped cream, for serving
How to cook:
  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. You can also line it with parchment paper and grease the paper.**
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and vanilla until light and fluffy.
  4. Reduce the mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined.
  5. In a separate bowl, whip the egg whites to stiff peaks. Gently fold into the cake batter.
  6. Transfer the batter to the prepared pan, spreading evenly. Scatter the berries over the top of the batter. If you like, sprinkle sanding sugar over the top of the cake and berries.
  7. Bake 40 to 45 minutes, or until the cake has browned and a pick inserted into the center comes out clean. Cool in the pan before serving.
Notes: Vanilla Layered Berry Cake by dreamybaker, For the Cake Method 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 …

Very Berry Layer Cake

Very Berry Layer Cake
This Very Berry Layer Cake makes the perfect use of those summer berries! Layers of vanilla cake, swiss meringue buttercream, and loads of fresh berries.
Provided by: Olivia
Total time: 110 minutes
Cook time: 50 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 1 recipe Almost Scratch Cake (or any 8" layer cake)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup egg whites* (4 oz)
  • 1 cup granulated sugar (8oz)
  • 1 1/2 cups unsalted butter (room temperature, cubed)
  • 1 tsp vanilla
  • 5-6 cups mixed berries (sliced)
  • 2 cups mixed berries (whole)
Nutrition:
  • Calories: 690 kcal
  • Carbohydrate: 36 g
  • Protein: 1 g
  • Fat: 23 g
  • Saturated Fat: 14 g
  • Cholesterol: 61 mg
  • Sodium: 21 mg
  • Fiber: 2 g
  • Sugar: 32 g
  • Serving Size: 1 serving
How to cook:
  1. Cake:
  2. Prepare cake as per recipe. Once cool, cut layers in half horizontally. I used a cake leveler to do this.
  3. Simple Syrup:
  4. Optional, but will add more moistness to your cake.
  5. Place water and sugar into a small pot over high heat. Stir until sugar has dissolved. Remove from heat and cool completely. Store in fridge until needed.
  6. Swiss Meringue Buttercream:
  7. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  8. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  9. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  10. Switch to paddle attachment.
  11. Slowly add cubed butter and mix until smooth. Add vanilla.**
  12. Assembly:
  13. Cut cake layers in half horizontally using a cake leveler or large serrated knife.
  14. Place one layer onto your cake stand, brush with simple syrup. Add 1/4 of the buttercream on top and spread roughly. Spread 1/3 of sliced berries over top of the buttercream.
  15. Repeat the process with the other layers, finishing with 2 cups of whole berries.
Notes: Fresh Berry Chantilly Cake, In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form. In a separate mixing bowl, cream together cream cheese and mascarpone until …
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