Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 150 grams berry jam
- 200 ml heavy cream
- 250 ml heavy cream
- 50 grams powdered sugar
- Fresh strawberries
- Fresh red currants
- Fresh berries of choice
- Mint leaves
- Edible flowers
Directions
Preheat oven to 175°C (350°F).
Grease and line two 8-inch (20 cm) round cake pans.
Sift flour, baking powder, and salt together.
Beat eggs and sugar until pale and fluffy (about 5 minutes).
Gently fold the dry ingredients into the egg mixture, then mix in the melted butter, milk, and vanilla.
Divide the batter evenly between the prepared pans and bake for 20–25 minutes.
Cool the cakes completely in the pans before inverting them onto a wire rack.
If desired, brush the cake layers with simple syrup (equal parts sugar and water, plus a splash of liqueur).
If desired, slice each cake layer in half horizontally to create four thin layers.
Whip cold cream, powdered sugar, and vanilla until stiff peaks form.
Place the first cake layer on a serving plate, spread with a thin layer of jam (or fruit compote), and top with whipped cream.
Repeat the jam and cream layering process with the second cake layer.
Continue layering with the remaining cake layers, jam, and cream.
Frost the outside of the assembled cake with the remaining whipped cream.
Pipe cream swirls on top of the cake.
Garnish with strawberries, currants, mint, and edible flowers.
Dust lightly with powdered sugar.
Store the cake chilled in the refrigerator for up to 3 days.
Frequently Asked Questions
How should I properly store this Vanilla Berry Layer Cake to keep it fresh?
For the best texture, store the fully assembled cake in an airtight container at room temperature for up to 2 days, provided your kitchen isn't too warm. If storing longer or if using a perishable frosting, refrigerate it, but allow the cake to come to room temperature for about 30 minutes before serving for optimal flavor.
Can I substitute the all-purpose flour in this Vanilla Berry Layer Cake recipe?
While the recipe calls for 1 1/2 cups of all-purpose flour, you can substitute it with a good quality 1:1 gluten-free baking blend to maintain similar structure. Ensure you still sift the dry ingredients, including the 2 teaspoons of baking powder, along with the substitute flour.
What is the best way to prevent my cake layers from sticking when baking at 175°C (350°F)?
To ensure easy release of your two 8-inch cake layers, thoroughly grease and line the bottoms of the pans with parchment paper before adding the batter. A light dusting of flour over the greased sides after lining also provides an extra layer of insurance against sticking.
