Vanilla Berry Layer Cake

Vanilla Berry Layer Cake

Here’s your Vanilla Berry Layer Cake recipe, polished and organized for clarity:

Servings : 8–10

Ingredients

• For the Sponge Cake

• 200 g (1 ½ cups) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 4 large eggs (room temperature)
• 200 g (1 cup) sugar
• 120 ml (½ cup) warm milk
• 100 g (½ cup) unsalted butter, melted
• 1 tsp vanilla extract
• For the Filling
• 150 g berry jam (strawberry, raspberry, or mixed berry)
• 200 ml heavy cream, whipped to soft peaks

• For the Frosting

• 250 ml heavy cream (cold)
• 50 g powdered sugar
• 1 tsp vanilla extract

• For Decoration

• Fresh strawberries, red currants, or assorted berries
• Mint leaves
• Optional: edible flowers or powdered sugar dusting

Instructions

1. Bake the Sponge Cake

1. Preheat oven to 175°C (350°F).

2. Grease and line two 8-inch (20 cm) round cake pans.

3. Sift together flour, baking powder, and salt.

4. In another bowl, beat eggs and sugar until pale and fluffy (about 5 minutes).

5. Gently fold in the dry ingredients.

6. Add melted butter, warm milk, and vanilla. Mix until smooth.

7. Divide batter evenly between pans and bake for 20–25 minutes, or until a toothpick comes out clean.

8. Cool completely on a wire rack.

2. Prepare the Frosting

1. Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.

2. Keep chilled until ready to use.

3. Assemble the Cake

1. Slice each sponge in half to create 4 thin layers (optional for extra layers).

2. Place the first sponge layer on a serving plate.

3. Spread a thin layer of jam, then whipped cream.

4. Repeat with the next sponge layers.

5. Cover the outside with whipped cream frosting.

4. Decorate

1. Pipe swirls of cream on top.

2. Garnish with fresh berries, mint leaves, and optional edible flowers.

3. Lightly dust with powdered sugar for a festive finish.

💡 Tips

For extra flavor, brush sponge layers with simple syrup (sugar + water + splash of liqueur).

Substitute jam with fresh fruit compote for a lighter filling.

Best enjoyed chilled; store in the fridge for up to 3 days.