Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Berries-and-Cream-Cake-Recipe

Berries and Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: 60 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 16 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

This Berries and Cream Cake is a delightful treat with a fluffy texture, made with all-purpose flour, fresh berries, and rich cream. Perfect for gatherings or special occasions, it’s simple to prepare and beautifully delicious!

Ingredients

Scale
  • 3 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup oil, canola or vegetable
  • 1 3/4 cups white granulated sugar
  • 1 tbsp vanilla paste
  • 5 egg whites, room temperature
  • 1 cup sour cream, room temperature or greek yogurt
  • 1 cup buttermilk, room temperature
  • 8 oz cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tbsp heavy cream
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 1/2 cups strawberries, diced small pieces then measured
  • 3/4 cup blackberries
  • 3/4 cup blueberries
  • 1 tbsp white granulated sugar

Instructions

  1. Preheat your oven to 350℉. Spray two 8-inch cake pans with baking nonstick spray, line them with parchment paper circles, and spray again.
  2. In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter, oil, and sugar on high speed for 2 minutes until fluffy and pale in color.
  4. Add the vanilla, egg whites, and sour cream, mixing on medium speed until combined.
  5. Incorporate the dry ingredients and buttermilk on low speed; mix until just combined. Scrape down the bowl to ensure everything is well mixed.
  6. Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted.
  7. Allow the cakes to sit in the pans for 10 minutes before transferring them to a cooling rack to cool completely before decorating.

Notes

Make sure ingredients are at room temperature for the best mixing results.
Feel free to use your favorite berries for variation and extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 427
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cakebakingtips.com/berries-and-cream-cake/