This berry cake features airy layers of genoise sponge, lightly sweetened whipped cream, and ripe fresh berries. It’s a bright summer cake that showcases strawberries, blueberries, raspberries, and blackberries.
If you want a show-stopping berry cake, this is it. Soft genoise cake layers are filled with lightly sweetened whipped cream and piled with fresh berries for a cake that’s delicate, not heavy.
Use a combination of strawberries, raspberries, blueberries, and blackberries, or choose any mix you prefer. Contrasting colors and textures make the cake more visually appealing.
This cake is perfect for spring and summer gatherings—Easter, birthdays, or any special occasion. If you find very fresh berries in colder months, it makes a lovely holiday dessert as well.
Ingredients
- Eggs – Room temperature eggs produce a lighter sponge.
- Cake flour – Lower protein flour yields a tender cake crumb.
- Sugar – Granulated white sugar for the sponge and confectioners’ sugar for the whipped cream.
- Vanilla – Use good-quality vanilla extract or vanilla bean paste.
- Butter – Melted and warmed slightly before folding into the batter for moisture and flavor.
- Heavy cream – Cold heavy whipping cream whipped with powdered sugar for the filling.
- Mixed berries – Fresh strawberries, raspberries, blueberries, and blackberries (about 2½ cups).
How to Make Berry Cake – Step by Step Photos
- Bain-marie: Combine eggs, sugar, vanilla, and salt in a heatproof bowl and set it over hot water. Warm the mixture and dissolve the sugar to prepare it for whipping.
- Beat on high with a hand mixer using a whisk attachment until the mixture is pale, light, and voluminous.
- Check that the sugar has dissolved and the mixture feels warm. Continue whipping until it reaches the ribbon stage: when the batter falls off the whisk in ribbons that hold their shape for a few seconds.
- Sift the cake flour in three additions, folding gently after each addition so the batter remains airy.
- Fold until no dry streaks remain, taking care not to overmix.
- Temper the melted butter by whisking a few spoonfuls of batter into the butter, then fold that mixture back into the batter. Keep both butter and batter warm so the butter incorporates without solidifying.
- Pour the batter into a prepared pan and bake at 350°F until golden and a toothpick comes out clean.
Remove the cake from the pan and discard any parchment. Cool completely on a rack before slicing into layers. For extra moisture, brush each layer with a simple cake syrup made from hot water and sugar.
Spread whipped cream on each layer, add a moderate amount of mixed berries, and continue layering. Be cautious not to overfill so the cake remains stable. Refrigerate and serve within two days for best texture and freshness. Enjoy!
Berry Cake Tips
- Ensure the sugar is fully dissolved when whipping eggs. The ribbon stage is crucial for a light genoise.
- Cake syrup keeps layers moist—brush a light layer on each slice before assembling.
- When adding melted butter, keep both the butter and batter warm and fold gently to avoid deflating the sponge.
- Pat the berries dry before using to prevent extra moisture from soaking the cake.
- Limit the number of layers and the amount of filling to avoid collapse—three layers is a practical maximum for stability.
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Equipment
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Hand mixer
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Cake leveler or serrated knife
Ingredients
Vanilla Cake
- 1 cup cake flour
- 4 eggs, room temperature
- ⅔ cup sugar
- 1 ¾ tablespoon butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Cake Syrup
- ⅓ cup hot water
- 3 tablespoons sugar
Whipped Cream
- 1⅔ cups heavy whipping cream, cold
- 6 tablespoons powdered sugar, adjust to taste
Berry Topping and Filling
- 2½ cups mixed berries, strawberries, raspberries, blueberries, blackberries
Instructions
For the Vanilla Cake:
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Preheat the oven to 350°F and line the cake pan with parchment paper.
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Whip eggs: In a heatproof bowl, combine eggs, sugar, vanilla, and salt. Place over hot water and whisk on high until the mixture is pale, fluffy, and reaches the ribbon stage (about 8–10 minutes). Replace the hot water if it cools while whipping.
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Add flour: Sift the cake flour in three additions and fold gently after each to keep the mixture airy.
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Add butter: Whisk a few spoonfuls of batter into the warmed melted butter, then fold that back into the batter. Fold gently to avoid deflating the sponge.
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Bake: Pour into the prepared pan and bake at 350°F until a toothpick comes out clean (about 25 minutes for a 9-inch pan or 18 minutes for two 6-inch pans).
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Cool: Remove parchment and cool completely on a rack before slicing.
For the Whipped Cream:
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Whip the cold heavy cream with powdered sugar until light and fluffy. Chill until ready to assemble.
Assemble:
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Cake syrup: Dissolve sugar in hot water and set aside. Brush each cake layer lightly with the syrup before adding filling.
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Fill: Level the cake layers, brush with syrup, spread a layer of whipped cream, and top with mixed berries. Repeat for remaining layers, being careful not to overfill.
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Decorate: Arrange extra berries on top, chill briefly to set, then serve. Enjoy!
Notes
For consistent results, weighing ingredients with a kitchen scale and using metric measurements is recommended.
- Whipping eggs: The egg mixture should be warm to the touch and the sugar fully dissolved before whipping. The bain-marie ensures the proper ribbon stage.
- Adding butter: Keep the melted butter and batter warm and fold very gently so you don’t deflate the sponge.
- Layer height: Limit to three layers for stability. If using two 6-inch pans, consider making two two-layer cakes or one three-layer cake.
- Avoid overfilling: Too much cream or berries can cause collapse. Use supports like dowels for very tall cakes.
- Storage: Store the finished cake in the refrigerator and eat within two days for best taste and texture.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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