Berry Cream Cake Recipe

Berry cream cake is a vivid and fresh naked-style cake with minimal decorations, excellent for summer. The lightness of the whipped cream and the softness of the cake complement the bright, fresh berries nicely.

Ingredients

• 2 and ½ cups all-purpose flour, sifted
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• 2 tsp. vanilla extract
• ½ cup full-fat sour cream, room temperature
• 1 cup whole milk, room temperature

Berries and Cream Topping:

• 2 cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 tsp. vanilla extract
• fresh berries: strawberries, blueberries, raspberries, blackberries

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease three 8 or 9″ cake pans, then line them with parchment paper and grease it as well.
2. Whisk together the sifted flour, baking powder, baking soda, and salt in a medium mixing basin. Remove from the equation.
3. Cream together the softened butter and sugar in a large mixing bowl until smooth and fluffy. 1 at a time, add the eggs and stir until barely incorporated after each. Mix in the sour cream and vanilla extract until smooth, scraping down the sides of the bowl as required.
4. In three additions, add the dry ingredients to the wet components, mixing until just mixed after each addition. Mix in the milk until it is completely smooth. Do not overmix the ingredients.
5. In the prepared cake pans, divide the batter equally. Cook for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. Rearrange your cakes in the oven halfway through baking if they’re baking unevenly.
6. Allow the cakes to cool slightly in the pan before putting them in the fridge to cool fully.

Whipped Cream Topping:

1. Make the whipped cream ahead of time and keep it chilled. This will give the cream time to thicken, making topping the cakes simpler.
2. Heavy cream, powdered sugar, and vanilla extract are whisked together in a large mixing bowl until stiff peaks form. It takes about 5 minutes. Refrigerate the whipped cream for 1 hour to stiffen.
3. Begin constructing the layers once the cakes have totally cooled. If the cakes are dome-shaped, level the tops with a big serrated knife. Begin with one cake layer and top with whipped cream. On top, arrange sliced berries. Add a second cake layer on top. Finish with extra cream and fresh berries before adding the final cake layer. More whipped cream and fresh berries can be added on top. If desired, spread a thin layer of cream over the sides of the cake.
4. Before slicing and serving, chill the assembled cake for at least 30 minutes.
5. Cover and refrigerate leftover cake for up to 5 days.

Source: Meals by Molly

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