Vanilla Layer Cake with Berries

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5 from 1 vote

Vanilla Layer Cake with Berries

Prep Time30

Cook Time35

Chill Time1

Servings:

Calories: 667kcal

Author: Teri & Jenny

Equipment

a couple drops pink food coloring (specifically dusty rose, optional)
large offset spatula
piping bag fitted with a large round tip
small offset spatula, with a narrow point (can find at craft store)

Ingredients

cake

3 ½ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla paste or ½ vanilla bean
1 ½ cups whole milk

vanilla bean frosting

2 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
2 to 3 tablespoons whole milk
pinch salt

filling

1 cup blueberries
1 cup blackberries

Instructions

Preheat oven to 350˚F.
Lightly grease three, round 8” baking pans and line with parchment.
In a large bowl whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, cream together butter and sugar , with the paddle attachment, until light and fluffy.
Scrape down sides of bowl and with motor running add eggs, one at a time, until incorporated. Stir in vanilla.
Add ⅓ of the flour mixture and ⅓ of milk to the butter mixture and mix. Continue adding flour and milk in thirds until fully incorporated and batter is smooth, making sure not to over mix.
Pour batter into prepared baking dish and bake for 30 to 35 minutes or until golden brown on top and a toothpick come out clean when inserted into the center of the cake.
Place cake onto a cooling rack and cool completely. Once cooled, lift cake out by the parchment paper. Peel parchment paper from cake and transfer cake to a platter or cutting board.
For Frosting: Cream butter in a mixing bowl of a stand mixer until light and fluffy. Add powdered sugar to butter, with motor running until fully incorporated. Scrape down sides of bowl, add milk and beat together until smooth.
Take 1 cup of frosting and transfer to another mixing bowl. Add about 2 drops of pink food coloring to frosting and stir together until completely and evenly combined.
Assemble: Place a thin layer of the white frosting over the top of one of the cake rounds and press half of each type of berries into the frosting. Top with a second cake round, inverted (so both cake circle tops are touching one another). Repeat with third layer cake and remaining berries, so the cake has two layers of berry filled frosting between each layer of cake.
Frost the entire cake with a thin layer of frosting, this is the crumb coat. Place cake in the refrigerator for 30 minutes.
Frost cake with another layer of the white frosting and refrigerate for another 30 minutes.
Fill a piping bag, fitted with a round tip, with pink frosting. Pipe 5 dots in a circle to create a flower pattern. Do this randomly around the cake for as many flowers you’d like to create. Using the narrow tipped offset spatula, gently brush each dot two or three times, outward to create a flower with multiple ‘pointed’ petals. Repeat until all flowers have been made.
Gently press a blueberry or small blackberry in the center of each flower to create the center.
Refrigerate cake for up to a day, until ready to serve.

Notes

*Makes 1 (9 inch) cake

Nutrition