Fresh, juicy berries, whipped cream, and fluffy layers of genoise sponge cake make up this berry cake. Sweet strawberries, blueberries, raspberries, and blackberries are included in the greatest summer dessert! Look no farther if you’re seeking for an amazing Berry Cake! A soft and fluffy genoise cake is stacked with fresh berries and served on top of light and airy whipped cream.
In particular, strawberries, blackberries, blueberries, and raspberries are included in this berry cake as a combination of delicious, juicy fruit. You can use any combination of berries, but for the most visual appeal, Cakepluss.com advise choosing berries with contrasting color and texture. If fresh berries are available during that time of year, serve this Berry Cake for Easter, birthdays, or even the holidays.
Ingredients to make Berry Cake:
Vanilla Cake ingredients
- Cake flour, 1 cup
- 4 room-temperature eggs
- 1.5 cups sugar
- 1 3/4 tablespoons of melted butter
- 1/4 teaspoon salt and 1/2 teaspoon vanilla essence
- 3 tbsp of sugar and 1/3 cup of hot water
- 1 2/3 cups chilled heavy whipping cream
- 6 tablespoons of powdered sugar, taste, and adjust
Fruit Filling and Topping
- Strawberries, raspberries, blueberries, and blackberries make up 2 1/2 cups of berries.
How to make the Berry Cake: Step-by-step guide
- 350 degrees Fahrenheit should be used for oven temperature. Put parchment paper down the sides and bottom of the cake pan.
- Egg Whip: Add the salt, sugar, vanilla, and eggs to a big heat-resistant bowl. Put this bowl within a bigger, previously filled bowl of hot water (bain-marie). The eggs should be beat on high speed for 8 to 10 minutes, or until light, fluffy, pale yellow ribbons develop. Halfway through, replace the hot water because it will have cooled.
- Including 1 3/4 of the flour should be sifted in, each time being folded gently. 3 heaping spoonfuls of the batter should be mixed with 1 34 tablespoons of warmed, melted butter to let the butter blend in. Fold the butter mixture into the batter with a spatula.
- Bake: Pour the batter into the prepared cake pan and bake for 35 minutes at 350 °F, or until a toothpick inserted in the center comes out clean, approximately 25 minutes for a single 9-inch circular pan. 18 minutes or so for two 6-inch circular pans.
- Cool: Take off all of the parchment paper, and let the food totally cool on a cooling rack.
For the whipped cream:
Whip the heavy whipping cream and powdered sugar until thick and frothy using a whisk attachment.1 2/3 cups heavy whipping cream and six tablespoons of powdered sugar
- Syrup for cakes: To make syrup for cakes, dissolve the sugar in hot water. Place aside. (1/3 cup hot water, 3 teaspoons sugar)
- Fill: Using a leveler, cut the cake into even layers. Brush a layer of cake syrup onto the bottom cake layer, followed by a layer of whipped cream. Mixed berries should be added on top, but not too much should be. For the second layer of cake (2 1/2 cups berries), repeat these procedures. Add extra berries to the top layer to decorate. Dispense and savor! Take the cake, along with any parchment paper, out of the pan. Slice it after it has totally cooled down and let it rest on a cooling rack.
- Decorate: Apply a layer of cake syrup to each piece of cake to increase the moisture. Then, add fresh berries and whipped cream on the top of each layer of cake. For optimal results, consume this berry cake within two days. Happy baking and have fun!
5 Useful Tips to make Berry Cake successfully
For the best results, I strongly advise utilizing a kitchen scale and the accompanying metric measures.
- Whipping eggs: A bain-marie is necessary for this step since it’s critical that the egg mixture is warm to the touch and that all of the sugar has been dissolved. For the correct ribbon stage, refer to the step-by-step photographs in the text.
- It is fairly simple to deflate the batter while adding butter. Verify that the batter and melted butter are still warm. The butter will congeal in cold weather, and the batter will lose volume. At this point, gently fold until just blended.
- Cake layers: I advise using no more than three layers per cake because a towering cake can easily collapse. Use 3 layers if using a 9-inch cake. Create two 2-layer cakes or one 3-layer cake if you’re using two 6-inch cakes.
- The cake may crumble if it is overstuffed with berries or whipped cream. Make sure the berries are level and place them with caution. If not, I advise using cake dowels, which are excellent for holding up towering, layered cakes.
- Storage: Keep a filled and frosted cake in the refrigerator for up to two days.
Each mouthful is delicious, with a crunchy top and a soft, moist middle, a sweet crumb and tart berries. The best berry cake I’ve ever had is without a doubt this one. Let’s try our dishes as soon as possible for your family in the hopes that you will enjoy them. I appreciate you reading and see you later!