Berry Layer Cake Recipes

BERRY LAYER CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter three 10-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds. In a separate bowl, toss together blueberries and cornstarch.
• In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
• Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; fold in blueberries.
• Divide batter evenly between prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake, rotating pans halfway through, until a tester inserted in centers comes out clean and tops are lightly golden, about 30 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
• Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
• Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
• Switch to paddle attachment. Beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic. Remove 2 cups buttercream; set aside.
• Fold jam into large bowl of buttercream. Add burgundy food color, a drop at a time, until desired color is reached.
• Assembly:Place a cake layer, bottom-side down, on a cake stand or serving platter. Spread about 1 1/2 cups buttercream over it; top with a second cake layer, bottom-side down, and another 1 1/2 cups buttercream. Finish with a third cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing with an offset spatula.
• Divide remaining buttercream among three bowls, then lighten each with some of the reserved 2 cups white buttercream, creating different shades. Transfer to pastry bags fitted with open and closed star tips in a variety of sizes. Pipe swirls and rosettes of buttercream on top of cake. Frosted cake can be refrigerated overnight; bring to room temperature and top with berries before serving.

BERRY LAYER MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

ALMOND BERRY LAYER CAKE

Steps:

• Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
• Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
• Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
• Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
• Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
• Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
• In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
• Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.

BERRY LAYER CAKE

Steps:

• Have a serving platter with at least a 10 x 8 inch surface ready.
• Puree raspberries and blueberries in a food processor.
• Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.
• Place 1 graham cracker flat on work surface.
• Spread with 1/4 cup berry cream.
• Repeat, stacking layers until you have 5 layers.
• Place stack on its side on serving platter so crackers are horizontally upright.
• Add 10 more layers, sandwiching remaining berry cream and crackers, ending with a cracker.
• Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.
• Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries.
• Refrigerate at least 3 hours.
• Starting at 1 corner, cut cake diagonally for layered effect in 3/4 inch thick slices.
• Cut 4 largest slices in half.

OLD-FASHIONED BERRY LAYER CAKE

Steps:

• Preheat the oven to 350°F. Butter two 9-by-2-inch round cake pans; set aside. Into a large bowl, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla extract. Beat on high speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), about 5 minutes; scrape down the sides of the bowl as needed.
• Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk, fold mixture several times.
• Divide batter between pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the centers comes out clean, about 30 minutes.
• Immediately invert cakes onto a wire rack. Then reinvert cakes, and let them cool completely, top sides up.
• In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and remaining teaspoon vanilla extract. Scrape in vanilla seeds, if using. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.
• Using a serrated knife, trim the tops of the cakes to make level. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over the layer; arrange a quarter of the mixed berries on top. Repeat with remaining cake layers, cream, and berries; garnish top with mint leaves, if using. Serve immediately; slice with a serrated knife.

VERY BERRY VANILLA LAYER CAKE

Steps:

• Vanilla Cake
• Heat oven to 350°F. Prepare three 9-inch round cake pans with nonstick baking spray.
• In a large mixing bowl, add flour, granulated sugar, baking powder and salt. Mix by hand or with hand mixer until well combined. Then set aside.
• In a separate medium mixing bowl, add milk, vegetable oil, eggs and vanilla. Mix well, then add wet ingredients to the dry ingredients in the large mixing bowl. Mix until well combined.
• Gradually add the water to the batter and mix slowly or on low speed until well combined.
• Evenly divide the batter among the 3 prepared cake pans.
• Add 2/3 cup fresh blueberries to each of the 3 prepared cake pans. Gently press into batter.
• Bake for 26 to 30 min. or until cakes pass the toothpick test.
• Let cakes cool for 10 to 15 min., then remove from cake pan to cooling rack to completely cool. Note that the blueberries are dense and will likely sink to the bottoms of the cake pans during bake time and that is okay.
• Blackberry Cream Cheese Frosting
• In a blender or food processor, purée the blackberries.
• Using a strainer, separate the blackberry purée and seeds. Throw out the seeds, then set purée aside.
• In a stand mixer, mix butter and PHILADELPHIA Cream Cheese until well combined.
• With mixer on low, add powdered sugar 1/2 cup at a time and adding the vanilla after half of the powdered sugar has been added.
• Add blackberry purée and mix until well combined. (The frosting will go from a white color to a light purple color.)
• Assembly
• Place the first cake round on a cake stand, serving plate or cardboard cake round.
• Spread a thin layer of Blackberry Cream Cheese Frosting over the top of the first cake round. (I use an angled icing spatula, but a silicone spatula or spreading knife will work as well.)
• Repeat process with second and third cake rounds until all three cake rounds are stacked and frosted. (Note: The top layer should be a moderate layer of icing where the bottom layers should be thin.)
• With the remaining frosting, spread frosting around the outside of the cake using a cake scraper, spreading knife or silicone spatula. To achieve the "naked cake" look, scrape icing from the cake layers until visible through the frosting. The goal of a naked cake is to allow parts of the cake to show with no exact pattern. All frosting may not be used, depending on how thick you want to layers to be. Any excess frosting can be refrigerated for up to 7 days.
• Cut half of the strawberries into halves. Place halved strawberries, whole strawberries, blueberries, red raspberries and blackberries on top of the cake and around the base of the cake. (There is no exact pattern to placing the berries on or around the cake so place them however you would like.)
• Let cake sit in refrigerator for 45 to 60 min. for frosting to firm.
• Serve and enjoy!