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This easy Fresh Berry Cream Cake is so fresh and full of delicious berry flavor. It has a moist vanilla cake that is topped with a smooth mascarpone cream as well as lots of berries. This cake taste of summer and is super easy to make.
This easy Fresh Berry Cream Cake is such a delicious treat and the texture of the cake is so soft and fluffy. Berry season is one of my favourite seasons and this fluffy vanilla cake is topped with all of the summer seasons berries and a delicious mascarpone cream. This simple cake is so easy to make and perfect for any summer gathering like 4th July or grill parties.
For more cake recipes, try Raspberry Almond Cake, Strawberry Vanilla Cake and Lemon Pistachio Cake.
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WHY THIS RECIPE WORKS
- Vanilla cake: This vanilla cake is super soft and moist.
- Mascarpone cream: The cake is topped with a super smooth mascarpone cream that takes no time to make.
- Perfect summer cake: This cake is perfect for berry season and the perfect summer cake as it is topped with lots of fresh berries.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Berries: Use any fresh fruit that you like. Use e.g. fresh strawberries, raspberries, blueberries, blackberries etc. for the cake.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Cornstarch: Helps give a light and soft cake
- Sugar: The granulated sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Helps leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the cake.
- Butter: Let it come to room temperature before baking.
- Eggs: Let the eggs come to room temperature before baking.
- Mascarpone: Is used for the cream topping for the most delicious flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Fresh Berry Cream Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
Before starting, preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
STEP 1: In a large mixing bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
STEP 2: Add the eggs one at a time into the mixture and mix it in until combined. Continue by adding half the dry ingredients. Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
STEP 3: Pour the cake into the prepared cake pan and bake for 28-32 minutes or until a cake tester comes out clean. Let the cake cool on a cooling rack. After 10 minutes, gently trace a sharp knife along the edge of the pan and remove the cake from the cake tin and let the cake cool down completely.
STEP 4: Once the cake has cooled down completely, make the frosting. With an electric mixer, cream together mascarpone, vanilla bean paste and powdered sugar and mix it together until smooth.
STEP 5: Add the heavy cream and whisk it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.
STEP 6: Once ready to assemble, place the cake on your serving plate. Add the mascarpone cream on top of the cake. Finish with adding fresh clean berries on top of the mascarpone creme.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You can really top it with any kind of berries you love. I recommend using seasonal fruit for the most amount of flavor.
Yes, make each element the day before, so you only need to assemble it the next day. Store the cake layer at room temperature well wrapped in plastic wrap. Place the mascarpone in the fridge in an airtight container. Assemble when ready to serve.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the frosted Fresh Berry Cream Cake in the fridge in an airtight container or covered by plastic wrap. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Fresh Berry Cream Cake
Equipment
Ingredients
VANILLA CAKE
- 90 g butter room temperature
- 150 g granulated sugar
- 2 large eggs room temperature
- 170 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream room temperature
- 30 g vegetable oil e.g. canola oil
- 1 teaspoon vanilla extract
MASCARPONE CREAM
- 150 g mascarpone
- 1 teaspoon vanilla paste
- 75 g powdered sugar
- 90 g heavy cream
- 400 g of mixed berries like strawberries, blueberries, raspberries, blackberries etc.
Instructions
VANILLA CAKE
- Before starting, preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
- Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.170 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.90 g butter, 150 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until just combined.2 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake into the prepared pan and bake for 28-32 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 10 minutes, gently trace a sharp knife along the edge of the pan, to release the cake from the pan, and remove the cake from the cake tin. Let the cake cool down completely.
MASCARPONE CREAM
- Once the cake has cooled down completely, make the mascarpone cream. With an electric mixer, cream together mascarpone, vanilla bean paste and powdered sugar and mix it together until smooth.150 g mascarpone, 1 teaspoon vanilla paste, 75 g powdered sugar
- Add the heavy cream and whisk it until stiff peaks and it holds its shape. If not eating it right after, place in the fridge covered by plastic wrap, until ready to assemble.90 g heavy cream
ASSEMBLING
- Once ready to assemble, place the cake on your serving plate. Add the mascarpone cream on top of the cake. Finish with adding fresh clean berries on top of the mascarpone creme.400 g of mixed berries like strawberries, blueberries, raspberries, blackberries etc.
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