Berries and Cream Vanilla Cake
My berries and cream vanilla cake screams summer. It’s perfect for the 4th of July, a backyard BBQ, a baby shower, a random Tuesday, literally anything. The vanilla cake is fluffy and soft, layered with a slightly sweet, whipped, mascarpone frosting and fresh berries. Sticking with the 4th of July theme I went with strawberries, raspberries, and blueberries. Whatever you can find fresh and in season will work best. Blackberries or cherries would also be wonderful. This cake is super simple so it’s important that each component truly shines.
Vanilla cake:
I struggled a bit getting this recipe just right. Vanilla cake can be tricky. Everyone has had a dry, lackluster vanilla cake in their life. While trying to keep the cake moist and full of flavor, I was also trying to keep it from being greasy or too dense. After a couple attempts and a few adjustments I found what I was looking for. As a precursor I will say there are a few things that are particularly important when making this cake. The first is ensuring your wet ingredients are all room temperature. This includes the butter, eggs, and the milk. Set what you need aside for an hour to two depending on the temperature in your house.
The second important component of this cake is mixing enough when you need to mix quite a bit, and not over mixing when incorporating your dry ingredients at the very end. During the beginning stages of creaming your butter, oil and sugar together you really want to incorporate some air into it. This will take 2-3 minutes. You’ll also want to take about 2-3 minutes to whip your eggs in as well. Adding air in during this stage helps keep the cake light and fluffy. When adding the milk and the dry ingredients at the end, it’s important not to over mix. Doing so can make your cake tough and dense. Gently mix in just until incorporated on the lowest setting your mixer has.
Lastly, we are using cake flour in this recipe. All purpose flour will not create the same cake. Cake flour is pretty cheap, available at pretty much every grocery store I have ever been in, and is located in the baking aisle near the other flours.
Vanilla bean mascarpone frosting:
This frosting is so good. It’s light and fluffy and just slightly sweetened. Mascarpone is a soft Italian cream cheese that is much more mild than traditional cream cheese. It is super silky and smooth. This frosting would be just as amazing as a fruit dip as it is on this berries and cream vanilla cake. Using a mixer you’ll combine the chilled mascarpone (not room temperature), powdered sugar, and vanilla bean paste. Using a whisk attachment mix for about 30 seconds on medium speed to combine. Add in the cold heavy whipping cream and whip for about a minute on medium speed. Be very careful not to over mix because it can easily curdle.
Assembly:
This vanilla cake makes two cake layers, using either eight inch or a nine inch cake pans. Once baked and cooled and your mascarpone frosting is ready it’s time to assemble. If you want to frost the entire cake fully I would double the frosting recipe. I frosted this cake as a naked cake with just a layer in between and a layer on top. After frosting the first layer top with fresh berries of your choice and then place the next cake layer on top. Repeat the same thing on the top layer. Because of the mascarpone frosting this cake needs to be stored in the refrigerator. This helps keep the berries fresh as well. Bring to room temperature for about 30 minutes before serving if desired.
For more berry recipes check out the following:
Blackberry swirl cheesecake bars
Berries and Cream Vanilla Cake
Ingredients
Vanilla cake
- 16 tbsp unsalted butter, softened to room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk, room temperature
Vanilla bean mascarpone frosting
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla bean paste or vanilla bean extract
- 1 cup heavy whipping cream
- assorted berries for topping
Instructions
Vanilla cake
- Preheat oven to 325° and place oven rack in middle position. Prepare two 8 or 9 inch round cake pans with butter, flour, and parchment paper if desired. Set aside.
- In the bowl of a stand mixer using the paddle attachment or using a hand mixer cream together butter and oil for 1 minute on medium speed. Add sugar and continue to beat together on medium speed for 2-3 minutes. The mixture should turn pale in color and look fluffy. Add in each egg one at a time and mix thoroughly in between each addition. Add the vanilla extract. Turn mixer up to medium-high and mix for another 2 minutes.
- In a separate bowl whisk together cake flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter and eggs mixture. Add half of the whole milk. Mix on the lowest speed to combine. Add the remaining dry ingredients and milk and continue to mix on low speed until just combined. Scrape the bottom and the edges of the bowl. Be careful not to over mix, this part should take less than 30 seconds.
- Divide the batter between the two cake pans and bake in the preheated oven for 22-28 minutes. Start checking cake around 18 minutes. A toothpick inserted into the center should come out clean. Be careful not to over bake.
- Set cakes on a wire rack to cool completely before frosting and assembly.
Vanilla bean mascarpone frosting
- In the bowl of a stand mixer with the whisk attachment or using a hand mixer add chilled mascarpone cheese, powdered sugar and vanilla bean paste. Mix on medium speed for 30 seconds to 1 minute. Add in chilled heavy whipping cream. Mix on medium-high speed for about a minute until stiff peaks form. Be careful not to over mix because this frosting can easily curdle at any step.
Assembly
- Once cakes are have cooled completely assemble by spreading half of the frosting on the first layer. Add fresh berries and top with second layer. Add the remaining frosting to the top of the second layer and smooth to the edges. Add more fresh berries to garnish.
Loved this recipe. This cake is so fresh and perfect for summer events. The frosting is one of my favorites ever. It is so light and airy, not too sweet, and pairs perfectly with the fresh fruit.