Mixed berry layer cake recipe. Learn how to make this amazing vanilla cake full of mixed berries and topped with a creamy mixed-berry cream cheese frosting!
If you like cakes with berries, you’ll love these quick and easy blueberry muffins or the blueberry lemon bundt cake!
Active time: 40mins | Cook time: 30mins | Yield: 8-10 servings
Ingredients:
For the Cake:
- 2 Eggs at room temperature
- 1 cup (240g) Plain yogurt at room temperature
- 1/2 cup (113g) Unsalted butter, melted
- 2 tsp (10g) Vanilla extract
- 1 3/4 cups (210g) All-purpose flour
- 1 cup (200g) Granulated sugar
- 2 tsp (8g) Baking powder
- 1/4 tsp (1g) Salt
- 200g Mixed berries (fresh or frozen)
For the Mixed Berry Cream Cheese Frosting:
- 300g Mixed berries (fresh or frozen)
- 2 tsp (10g) Lemon juice
- 1/4 cup (50g) Granulated sugar
- 1/2 cup (113g) Unsalted butter at room temperature
- 1 cup (135g) Powdered sugar
- 1 tsp (5g) Vanilla extract
- 1 1/4 cups (280g) Cream cheese at room temperature
Video:
Directions:
For the Cake:
- Line two 7in (18cm) round pans with parchment paper. Set them aside. You can use just one pan, but remember that the cake will take longer to bake in the middle and it may end up with dry edges.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the egg in a medium bowl. Whisk for about 1 minute using a wire whisk.
- Add the yogurt, melted butter, and vanilla. Whisk until well combined. Set it aside.
- Sift the flour, sugar, baking powder, and salt in a large bowl. Stir to combine the dry ingredients.
- Pour the wet ingredients mixture over the dry ingredients and, using a spatula, stir as little as you can until it forms a thick batter. Don’t overmix the flour or the cake will be dense.
- Divide the batter between the prepared pans and smooth the top. Place the mixed berries evenly all over the cake batter (cut the bigger ones into smaller pieces).
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely at room temperature.
For the Mixed Berry Cream Cheese Frosting:
- Place the berries, lemon juice, and sugar in a large saucepan. Stirring occasionally, cook over medium heat until the berries are soft and the liquid reduced. Mash the berries using a fork or potato masher.
- Press the mixture through a sieve to get a smooth puree. If the puree is too runny or liquid, you can cook it in the saucepan for a couple of minutes more.
- Let it cool completely at room temperature.
- Combine the butter, powdered sugar, and vanilla in the bowl of an electric mixer. Roughly mix with a spatula to incorporate the sugar.
- Beat on medium speed for a few minutes until light and fluffy, scraping down the sides of the bowl when needed.
- Add the cream cheese and beat until smooth.
- Add 1/3 cup (85g) of mixed berry puree and mix on low speed until well combined.
- Refrigerate the frosting for about 1 hour or until thick enough to spread over the cake.
Assembling the cake:
- Place one layer of cake onto a serving plate. Spread about 3/4 cup of frosting over the cake.
- Place the remaining cake layer on top and frost the cake.
- Decorate with sprinkles and pipe dollops of frosting on top using a round piping tip.
Keep the cake refrigerated and remove it from the fridge about 1 hour before serving.
You may also like:
Quick and easy blueberry muffins
Flourless chocolate strawberry cake
