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–+ servings

The Most Delicious Mixed Berry Cake

This berry cake recipe is not only delicious but also easy to make. The fresh berries are layered on top of a light and airy whipped mascarpone cream and soft and fluffy vanilla cake layers, making it a perfect dessert for any occasion.
5 fra 3 stemmer
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 503 kcal

Equipment

Ingredients
 
 

VANILLA CAKE

  • 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

MASCARPONE CREAM

  • 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 e.g. strawberries, blueberries, raspberries and blackberries

Instructions
 

VANILLA CAKE

  • Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 3x20 cm (8 inch) baking pan with parchment paper.
  • Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
    260 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.
    135 g butter, 225 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    3 large eggs
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, vegetable oil, vanilla extract and vanilla bean paste and mix until just combined, make sure not to over mix the cake batter.
    180 g sour cream, 45 g vegetable oil, 1 teaspoon vanilla extract, 1 ½ teaspoon vanilla bean paste
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Divide the cake into the 3 prepared baking pans and with an off set spatula or spoon, even out the cake batter into an even layer. Bake for 13-15 minutes or until a cake tester comes out clean. Be aware that these cake layers stay very light in color and therefore won’t look browned when done.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

MASCARPONE CREAM

  • With an electric mixer, cream together mascarpone, acacia honey and vanilla bean paste. Then add the powdered sugar and mix it together until smooth.
    300 g mascarpone, 20 g agave or honey, 1 teaspoon vanilla paste, 150 g confectioners sugar
  • Add the heavy cream and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.
    180 g heavy cream

ASSEMBLING

  • TIP: Assemble the cake once ready to serve.
  • Clean the berries. Slice the strawberries, blackberries and raspberries into smaller pieces.
    600 g fresh mixed berries
  • Add the first cake layer on a cake tray. Add ⅓ of the mascarpone cream on the cake layer and even it out. Add ⅓ of the berries in an even layer, slightly pressing them down into cream. Continue and do the same with the next two layers.

Nutrition

Calories: 503kcalCarbohydrates: 56gProtein: 7gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 116mgSodium: 272mgPotassium: 152mgFiber: 2gSugar: 24gVitamin A: 1010IUVitamin C: 30mgCalcium: 90mgIron: 1mg
Keyword berries, mascarpone, vanilla cake
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