My husband is not a huge fan of cakes (he's more of a pastries and cheesecakes kind of guy) but I absolutely love baking cakes! I don't however bake cakes often since neither I nor he will eat them but recently I just couldn't resist making this yummy berry cake. This recipe is completely from scratch and tastes like a sweet dream! It is perfect for the summer months where you can get the seasonal berries freshly picked for the filling and topping. Bake it for a summer family gathering and you will get raving reviews, I guarantee.
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup puréed raspberries
1/4 cup water
1/4 cup sugar
1/2 tablespoon cornstarch
1 tablespoon additional water, iced
Sliced strawberries and whole blackberries (or seasonal berries)
1stick unsalted butter, softened
4 oz cream cheese, room temp.
5 cups confectioners sugar
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla
Preheat oven to 350 F. Butter two 8 inch cake pans.
Beat together butter and sugar on medium speed until well combined. Add eggs and beat, scraping down sides of bowl when needed.
Reduce speed to low and gradually add flour, baking powder, and salt.
Add milk & vanilla and beat until combined.
Divide batter between pans and bake until golden (toothpick inserted in center comes out clean) about 35 minutes.
Let cakes cool in pans for 15 minutes, then turn out onto racks to cool completely.
In a small saucepan, combine raspberry puree, water and sugar.
Bring to a boil and simmer 2 minutes.
Combine cornstarch with ice water and mix until dissolved.
Add into saucepan and mix well, continuing the boiling for another minute.
Remove from heat and let it cool completely.
Beat together butter and cream cheese until creamy, about 1 minute.
Reduce speed to medium and add the confectioners sugar 1 cup at a time, beating well after each addition.
Add salt, milk & vanilla and beat until fluffy.
Place 1 cake layer onto cake plate and sprinkle with fresh berries generously.
Spread cooled filling over berries and cover with second cake layer.
*For extra frosting on the inside, spread some frosting on the bottom of top cake layer before setting it onto the bottom layer.*
Spread top of cake with frosting and garnish with more fruit.
Chill cake in refrigerator for about an hour before serving.