Berry Cream Layer Cake (Print Version)
# Ingredients:
→ Cake Basics
01 -
1¾ cups (350g) white sugar
02 -
12 tablespoons (171g) soft butter
03 -
2 cups (240g) plain flour
04 -
4 teaspoons baking powder
05 -
1 teaspoon salt
06 -
2 tablespoons (15g) cornstarch
07 -
6 large egg whites, at room temperature
08 -
1 cup (240mL) heavy cream, not cold
09 -
2½ teaspoons vanilla flavor
→ Creamy Topping
10 -
1½ cups (300mL) heavy cream
11 -
1½ tablespoons (20g) white sugar
12 -
1 teaspoon vanilla flavor
→ Berry Mixture
13 -
¾ cup (85g) fresh blackberries
14 -
½ cup (57g) whole raspberries
15 -
½ cup (113g) strawberries, cut in quarters
16 -
¾ cup (85g) fresh blueberries
→ Milk Syrup
17 -
8 ounces (240mL) evaporated milk
18 -
¼ cup (60mL) heavy cream
19 -
8 ounces (227g) sweetened condensed milk
# Instructions:
01 -
Heat oven to 350°F (177°C). Spread butter and sprinkle flour in two round cake tins (8 or 9-inch). Mix together your dry stuff and add the butter till crumbly. Stir together your wet stuff separately. Dump wet into dry and stir till smooth.
02 -
Pour batter evenly into the pans. Pop them in the oven for 28–32 minutes. Check with a toothpick – if clean, they’re done. Let them cool fully while still in the pans on a wire rack.
03 -
Whisk cream with sugar and a splash of vanilla until stiff. Put it aside for now.
04 -
Toss all the berries into a bowl. Carefully fold in 1 cup of whipped cream so the berries are nicely coated.
05 -
Whisk condensed milk, evaporated milk, and heavy cream together till smooth and blended.
06 -
Layer the cake with syrup, whipped cream, and berry mix. Chill in the fridge at least 2 hours before digging in.
# Notes:
01 -
Grab ingredients at room temp for easy mixing
02 -
Freeze up to 90 days if needed
03 -
Tastes best in the first 48 hours