Berries and Cream Vanilla Cake
Berries and cream vanilla layer cake piled high with vanilla bean speckled mascarpone whipped frosting and fresh berries.
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.
Notes
Because of the mascarpone frosting this cake needs to be stored in the fridge. I like to pull it out and let it sit on the counter for about 30 minutes before serving. Store in an airtight container in the fridge for 2-3 days.