BERRY CAKE

Berry Cake is a delightful dessert that combines tender cake layers with a burst of fresh berries and creamy whipped cream. This indulgent treat is perfect for special occasions or any time you’re craving a sweet and fruity dessert. With layers of moist cake soaked in a rich tres leches syrup and filled with a medley of vibrant berries, this cake is sure to impress both friends and family alike.

Reason to Try Berry Cake

If you’re a fan of fruity desserts with a touch of indulgence, Berry Cake is the perfect choice. With its light and fluffy cake layers, luscious berry filling, and creamy whipped cream topping, this cake offers a delightful balance of flavors and textures. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself to something special, this cake is guaranteed to satisfy your sweet tooth.

List of Ingredients

Cake

• All-purpose flour
• Cornstarch
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter
• Heavy whipping cream
• Large egg whites
• Vanilla extract

Whipped Cream

• Heavy whipping cream
• Sugar
• Vanilla extract

Berry Filling

• Blueberries
• Blackberries
• Strawberries
• Raspberries

Tres Leches Syrup

• Evaporated milk
• Sweetened condensed milk
• Heavy whipping cream

How to Make Berry Cake

1. Prepare Cake Batter: Preheat the oven and prepare two round cake pans. In a large bowl, mix together the dry ingredients. Add softened butter and beat until the mixture resembles sand. Combine the wet ingredients in a separate container, then gradually add them to the dry ingredients, mixing until smooth.
2. Bake the Cakes: Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
3. Prepare Whipped Cream: Whip the heavy whipping cream with sugar and vanilla extract until stiff peaks form. Set aside.
4. Make Berry Filling: Combine the assorted berries in a bowl and set aside.
5. Prepare Tres Leches Syrup: In another bowl, mix together evaporated milk, sweetened condensed milk, and heavy whipping cream.
6. Assemble the Cake: Once the cakes have cooled, place one layer on a serving plate. Using a fork or skewer, poke holes all over the cake. Pour the tres leches syrup over the cake, allowing it to soak in. Spread a layer of whipped cream over the cake, then top with the mixed berries. Place the second cake layer on top and repeat the process.
7. Decorate and Serve: Garnish the top of the cake with additional berries and whipped cream, if desired. Serve chilled and enjoy!

Serving Suggestions

Serve slices of Berry Cake on dessert plates, accompanied by additional fresh berries and a dollop of whipped cream. Pair with a cup of coffee or tea for a delightful afternoon treat.

Storage Info

Store any leftover Berry Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. The cake may soften slightly as it sits, but it will still be delicious.

Techniques or Tips

• Be sure to properly measure the flour to avoid a dense cake texture.
• Allow the cakes to cool completely before assembling to prevent the whipped cream from melting.

Variation

• Feel free to customize the berry filling with your favorite fruits or adjust the sweetness of the whipped cream to suit your taste preferences.

FAQs about Berry Cake

Q: Can I use frozen berries instead of fresh?

A: Yes, frozen berries can be used in place of fresh berries. Allow them to thaw slightly before assembling the cake.

Q: Can I make the cake layers in advance?

A: Yes, you can bake the cake layers in advance and store them in the freezer until ready to assemble. Just be sure to wrap them tightly in plastic wrap to prevent freezer burn.

BERRY CAKE

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Ingredients

  

CAKE

• 2 cups 240g all-purpose flour, ensure proper measurement
• 2 Tablespoons 15g cornstarch
• 1 and ¾ cups 350g granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 Tablespoons 171g unsalted butter, softened to room temperature
• 1 cup 240mL heavy whipping cream, at room temperature
• 6 large egg whites at room temperature
• 2 and ½ teaspoons vanilla extract

WHIPPED CREAM

• 1 and ½ cups 300mL heavy whipping cream
• 1 and ½ Tablespoons 20g sugar
• 1 teaspoon vanilla extract

BERRY FILLING

• ¾ cup 85g whole blueberries (about 3 ounces)
• ¾ cup 85g whole blackberries (about 3 ounces)
• ½ cup 113g quartered strawberries (about 4 ounces)
• ½ cup 57g whole raspberries (about 2 ounces)

TRES LECHES SYRUP

• 8 ounces 240mL evaporated milk
• 8 ounces 227g sweetened condensed milk
• ¼ cup 60mL heavy whipping cream

Instructions

 

CAKE

• Position the oven rack in the middle and preheat the oven to 350ºF (177ºC). Grease and flour two 8" or 9" round cake pans or use homemade cake release.
• In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, combine flour, cornstarch, sugar, baking powder, and salt. Mix on low speed until thoroughly combined.
• Add softened butter to the dry ingredients and beat on low speed until the mixture resembles sand. Scrape down the sides and bottom of the bowl with a spatula.
• In a large container with a spout, gently mix together the room temperature heavy cream, egg whites, and vanilla extract until blended.
• With the mixer on medium-low speed, gradually add half of the milk mixture (about 1 cup) to the dry ingredients and mix until combined. Then add the remaining milk mixture and beat again until everything is incorporated.
• Turn off the mixer, scrape down the sides and bottom of the bowl, then increase the mixer speed to medium and beat the batter for about 30 seconds until smooth.
• Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
• Remove from the oven and allow the cakes to cool completely in the pans on a wire rack before removing and assembling.