This Vanilla Berry Dream Cake is not your everyday dessert — it's a celebration on a plate. With layers of fluffy vanilla cake, fresh berry compote, and whipped cream, it's perfect for any occasion that calls for a touch of sweetness and elegance.
The hero of this cake is the all-purpose flour, providing structure and a tender crumb. Granulated sugar sweetens the cake without overpowering the natural flavors. The unsalted butter lends richness, while the whole milk ensures a moist texture. Eggs are crucial for binding and adding richness. Vanilla extract enhances the overall flavor, giving it a warm, aromatic note. Baking powder acts as a leavening agent, ensuring your cake rises beautifully. Just a hint of salt balances the flavors perfectly. Heavy cream whipped with powdered sugar creates a light, fluffy frosting. The real stars though, are the mixed berries — strawberries, blueberries, and raspberries — which, combined with lemon juice and thickened with cornstarch, create a tangy compote that complements the sweetness of the cake.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For a more festive touch, a glass of chilled Prosecco makes a delightful accompaniment.
Start by preheating your oven to 350°F. This is a key step to ensure your cakes bake evenly. Prepare two 9-inch round cake pans by greasing and flouring them — this prevents the cakes from sticking and gives them a nice edge.
In a large bowl, cream the butter and sugar until they're light and fluffy. This takes a few minutes but is essential for a light cake. Add the eggs one at a time, making sure each one is fully incorporated before adding the next; this helps build a stable batter.
Once your eggs are well mixed, stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the creamed butter and sugar, alternating with the milk. Begin and end with the flour mixture — this helps prevent the batter from curdling.
Pour the batter evenly into your prepared pans. Bake in the preheated oven for 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean. Let them cool on wire racks.
While the cakes are cooling, it’s time for the berry compote. Combine the mixed berries, lemon juice, and sugar in a small saucepan over medium heat. Stir until the berries release their juices. Then, add the cornstarch mixed with water and continue cooking until it thickens. Let it cool completely.
For the whipped cream, beat the heavy cream with the powdered sugar until you get stiff peaks. This usually takes a few minutes, so keep an eye on it to avoid over-whipping.
If the cakes have domed tops, level them with a serrated knife. Place one cake layer on your serving plate and spread a layer of whipped cream over it, followed by half the berry compote. Place the second cake layer on top. Frost the entire cake with the remaining whipped cream and decorate with fresh berries and a drizzle of the remaining compote.
Share