i have complained before that no one seems to want a birthday cake for their birthday
. when my birthday rolls around i finally have an excuse to make a layer cake. i wanted a cake with berries and no i did not care that berries are not in season!
i have made this cake before and it was good but i wanted to change a few things up. the original recipe was lacking in flavor and the single cake layer split in two was just not enough cake. i also increased the amount of whipped cream and used frozen berries for folding into the whipped cream. it worked much better. it is now a very good layer cake!
i am getting used to a new oven at our new place
and i slightly over baked the cake. so watch that carefully. i would start checking the cakes around 15 minutes and then check it every couple minutes. it seems to turn that corner quickly.
i love that this cake uses whip cream as a frosting. i am not a big frosting fan but i love whipped cream. the whipped cream is light and not too sweet and the lightness is a perfect combination with the delicate berries and the vanilla cake. i added some lemon zest to the cake to boost the flavor and increased the vanilla a bit. between the layers of vanilla cake the combination of the berry whip cream and the macerated berries is perfect. you get the big flavors of the berries and the creaminess of the whip cream. a pretty darn good combination in my opinion. this cake is reminiscent of strawberry shortcake.
i am not a big fan of birthdays but having a reason to bake a cake makes it worthwhile. it is also fun when your sweetie buys you really pretty flowers!vanilla layer cake with berries and whip cream frostingcakes
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons melted butter
2 large eggs
1 cup whole milk
2 teaspoons vanilla extract
zest of 1 lemonberry whip cream frosting
1 10 oz bag frozen stawberries - thawed
1 10 oz bag frozen raspberries - thawed
1 tablespoon sugar
2 cups heavy cream
2 tablespoons confectioners sugar (powdered sugar)
1 teaspoon vanilla extracttopping
fresh strawberries - pint
fresh raspberries - pint
1 tablespoon sugartopping
slice the strawberries and combine in a bowl with the raspberries. sprinkle the sugar on top of the berries and gently stir. let macerated (sit at room temp) while you prepare the cake. frozen berries
chop the strawberries if they are large (which they probably will be). you want them in small pieces because they will be folded into the whip cream. combine the raspberries and strawberries in a bowl. sprinkle with 1 tablespoon of sugar. mix to combine. set aside.cakes
preheat oven to 375 degrees. prepare two 9 inch cake pans by buttering the pans, lining the bottom of the pans with parchment paper. then butter again and dust with flour. tap out the excess flour.
whisk flour, sugar, baking powder and salt in a medium bowl.
in a large glass measuring cup or bowl whisk butter, eggs, milk, vanilla and lemon zest until smooth.
combine the wet ingredients into the dry. mix until just combined. do not overmix.
divide the batter equally between the two pans. bake for 20 minutes (make take up to 25 minutes). check at 15 minutes by inserting a toothpick into the center of the cakes. it should come out clean.
cook on drying rack for 10 minutes. turn out of pan, remove parchment paper and flip upright. cool completely.whip cream frosting
in a stand mixer whip the heavy cream. when it starts to have bubbles add the confectioners sugar and vanilla. beat until stiff.
gently fold half of the frozen berries into the whipped cream. set aside the remaining half.assembly
place one layer of the cake on a cake plate or stand. with a skewer poke holes in the cake. this will allow the juices from the frozen berries to penetrate the cake. put the remaining frozen berries on top of the cake and spread them out with the back of a spoon or spatula to cover the cake.
put about 1/3 of the whip cream mixture on top of the berries and gently spread it out to cover.
place the other cake layer on top. scoop another third of the whip cream on top of the cake and gently spread it out over the cake. gradually add more of the whip cream to the top gently coaxing it over the edges. with an off-set spatula bring the whip cream down over the edges. smooth the whip cream over the whole cake.
take the fresh berries and their juices and mount them on top of the cake. the juices will run over the sides.
eat right away - it does not last very long!
recipe adapted from here
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