Indulge in the Perfect Blend: Mixed Berry Soft Cream Cake Recipe
Craving a delightful treat that's as beautiful as it is delicious? Look no further than our Mixed Berry Soft Cream Cake. This showstopper of a dessert combines the best of summer's bounty - a medley of berries - with a light, airy cream cake that's sure to impress. Let's dive into this scrumptious recipe, perfect for any occasion.
Ingredients You'll Need
Before you start, ensure you have all the ingredients ready. Here's what you'll need:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups buttermilk, room temperature
- 2 cups fresh mixed berries (such as strawberries, blueberries, raspberries)
- 1/4 cup cornstarch
- 1/4 cup granulated sugar (for berry filling)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract (for whipped cream)
Preparing the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes. Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Divide the batter evenly between the prepared cake pans.
Baking the Cake
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Berry Filling and Whipped Cream
While the cakes are cooling, prepare the berry filling. In a small saucepan, combine the berries, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and the berries break down, about 5-7 minutes. Remove from heat and let it cool.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembling the Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread the cooled berry filling evenly over the cake. Top with the second layer. Spread the whipped cream over the top and sides of the cake. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serving and Storing
Slice and serve the Mixed Berry Soft Cream Cake chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this delightful combination of sweet berries and light cream cake. Happy baking!