The Most Delicious Mixed Berry Cake
A soft and moist vanilla cake layered with silky mascarpone cream and topped with fresh mixed berries, making it a refreshing and elegant dessert perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
135 g butter, room temperature
225 g granulated sugar
3 large eggs, room temperature
260 g all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
180 g sour cream, room temperature
45 g vegetable oil (e.g. canola oil)
1 teaspoon vanilla extract
1 ½ teaspoon vanilla bean paste
300 g mascarpone
20 g agave or honey
1 teaspoon vanilla paste
150 g confectioners sugar
180 g heavy cream
600 g fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
Instructions
- Preheat the oven to 175°C (350°F) and grease and line two 8-inch round cake pans.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients with the sour cream, mixing just until combined.
- Stir in the oil, vanilla extract, and vanilla bean paste until smooth.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely before assembling.
- For the mascarpone cream, beat mascarpone, agave (or honey), vanilla paste, and confectioners sugar until smooth.
- Slowly add the heavy cream and whip until soft peaks form.
- Assemble the cake by spreading mascarpone cream between the cake layers and on top, then pile on the fresh mixed berries.
Notes
Pat the berries dry before placing on the cake to prevent bleeding.
Cake layers can be baked a day in advance and wrapped tightly until ready to use.
Frozen berries can be used inside layers if thawed and drained.
Mascarpone can be substituted with cream cheese mixed with heavy cream.
Add lemon zest to the batter for a citrusy twist.
Spread jam between the cake and cream layers for extra flavor.
Can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
Find it online: https://recipethrive.com/the-most-delicious-mixed-berry-cake/