Berry Vanilla Layer Cake

This berry vanilla layer cake is a simple dessert that makes any dinner feel like a celebration. We use soft sponge layers, light whipped cream, and plenty of fresh berries. It looks beautiful on the table but is actually quite easy to make at home.

The secret to a soft cake is how you mix the batter. We beat the butter and sugar until they are nice and fluffy, then add the eggs one by one. I always suggest using ingredients at room temperature—it really helps the cake rise better and stay soft. For the cream, I like to keep it light and not too sweet, so you can really taste the fresh berries.

You can use any berries you like. Strawberries and blueberries are my favorites, but raspberries also work well. If you are making this for a party, you can put it together a few hours early and keep it in the fridge. This helps the layers set so it’s easier to slice.

What You'll Need

• 2 1/2 cups all-purpose flour: Regular maida works fine.
• 2 tsp baking powder & 1/2 tsp baking soda: For a good lift.
• 1/2 tsp salt: Just a pinch to balance the sugar.
• 3/4 cup unsalted butter: Keep it soft at room temperature.
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/4 cups milk: Use full-fat milk for best results.
• 2 tsp vanilla extract
• 3 cups mixed berries: Fresh strawberries or blueberries.
• 2 cups heavy cream: For the frosting.

Simple Steps to Follow

A Few Tips

• Use Soft Butter: This makes the cake much lighter.
• Don't Overmix: Just mix until you don't see any more dry flour.
• Cool Completely: If the cake is even a little warm, the cream will melt.

Common Mistakes

• Warm Layers: Melts cream; cool completely.
• Too Much Liquid: Makes soggy layers; pat berries dry.
• Overbaking: Dries cake; check early.

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• Velvety Dark Chocolate Cupcakes
• Quick Greek Yogurt Parfait