Fresh Berry Vanilla Cake
A delightful cake combining fresh berries and vanilla, topped with a fluffy vanilla buttercream frosting. Perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp heavy cream
Berries
- 1/2 cup strawberries sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
Instructions
Preparation
- Preheat your oven to 350°F. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Divide the batter evenly between two greased and floured 9-inch round cake pans. Smooth tops with a spatula.
- Bake for 25-30 minutes in preheated oven, or until a toothpick inserted into cake center comes out clean. Allow to cool in pans for 10 minutes, then remove to a wire rack to cool completely.
- For the frosting, beat butter in a large bowl with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and heavy cream until frosting is fluffy.
- Place one cake layer on a serving plate. Spread a layer of frosting on top, then add a layer of mixed berries. Place the second cake layer on top and repeat.
- Frost the sides and top of the cake with remaining frosting. Decorate with additional fresh berries if desired.
Serving
- Slice the cake into 8 pieces. Serve on a plate, garnished with extra berries if desired.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving again.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smooth batter. Ingredient Substitutions: You can use almond milk instead of buttermilk for a dairy-free option. How to Serve: Best served with a dollop of whipped cream or vanilla ice cream. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Bake the cake layers a day ahead and assemble the next day for convenience.