Mixed Berry Cake
This Mixed berry Cake is a fluffy vanilla cake topped with homemade mixed berry jam, cream cheese frosting and fresh, juicy berries. This delicious cake is bursting with fresh flavor and is the perfect dessert for the Fourth of July and summer barbecues!
Servings: 12 slices
Calories: 684kcal
Equipment
- 1 Stand mixer with the paddle attachment
- 2 9-inch round cake pans
Ingredients
Vanilla Cake
- 2½ cups cake flour sifted
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 1½ cups granulated sugar
- 5 egg whites large, room temperature
- ½ cup sour cream full fat, room temperature
- 1 tablespoon vanilla extract
- ¾ cup whole milk room temperature
Mixed Berry Jam
- 2½ cups mixed berries fresh
- ⅓ cup granulated sugar
- 1½ tablespoons lemon juice
- 1 teaspoon lemon zest optional
- 1 tablespoon fresh mint finely chopped, optional
Cream Cheese Frosting
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese brick style, full fat, room temperature
- 2 cups powdered sugar sifted
- ¾ teaspoon vanilla extract
- 1 pinch salt
Decoration
- 1 cup fresh berries for decorating, use any combination of raspberries, blueberries, blackberries or sliced or whole strawberries.
Instructions
Vanilla Cake
- Preheat the oven to 350°F. Grease the bottoms and sides of two 9-inch cake pans. and line the bottoms with parchment paper rounds. Grease the parchment paper.
- In a large mixing bowl, whisk to combine the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high speed til smooth, about 1 minute.
- Slowly add the sugar and beat on high speed for 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
- Reduce speed to low and add egg whites one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
- Mix in the sour cream and vanilla extract until combined.
- Turn the mixer to low speed. Add about half the dry ingredients. Next, add the milk followed by the rest of the dry ingredients. Mix just til combined. Do not overmix.
- Divide batter equally in the prepared pans. Smooth the tops with a spatula or offset sptaula.
- Bake for 21-25 minutes until a toothpick when inserted in the center of a cake, comes out clean.
Mixed Berry Jam
- Set two small plates in the freezer to use to test the jam for doneness later.
- Combine the mixed berries, sugar and lemon juice in a medium heavy bottomed saucepan set over medium heat. Use a potato masher or back of a large spoon to mash the fruit down. Stir mixture until sugar is dissolved then turn up heat to medium high. Cook while stirring frequently with a heatproof spatula til jam starts to thicken, about 10-15 minutes.
- Once mixture has thickened, remove from heat. Place a small amount of jam on one of the chilled plates. Let it cool briefly then run your finger through the jam. If you can draw a line that doesn't drip or fill in, the jam is done. If it immediately runs back together, heat it for a few extra minutes then test it on another plate.
- When the jam is done, stir in the optional lemon zest and chopped mint, (if using). Pour mixture into a glass measuring cup or heatproof bowl. Allow to cool completely.
Cream Cheese Frosting
- In a large mixing bowl, combine the room temperature cream cheese and butter. Beat with an electric mixer fitted with the paddle attachment on medium speed until creamy and free of lumps. Add the vanilla extract and salt.
- Turn the mixer to low speed. Gradually mix in 1/2 cup of powdered sugar at a time til combined.
- Optional: If you want to give your frosting a pretty pink/purple tint, stir in a scant teaspoon or so of the cooled mixed berry jam!
Assembling and Decorating
- Place one layer on top of a cake stand or cake turntable.
- Spread a layer of frosting over the top of the cake. Spread the cooled mixed berry jam (or about 1/2 cup of store bought jam) over the frosting.
- Place the top layer bottom side up on top of the cake. Use an offset spatula to spread the rest of the frosting over the top of the cake. Top with fresh berries. Use a long, sharp knife to slice. Wipe knife clean in between cutting for clean slices. Enjoy!
Notes
Frosting: If the frosting is too thin, add more sifted powdered sugar a few tablespoons at a time.
Berries: Use fresh or frozen berries for the jam. Use fresh berries for the topping/decoration.
Flour: I recommend cake flour for the best texture. All purpose flour can also be used.
Jam: Swap in 1/2 cup of store bought jam in place of homemade. Spoon the jam into a microwave safe bowl and warm for a few seconds to make the store bought jam more spreadable.
Fresh berries: Instead of jam, add up to 1 cup of mixed berries to the cake batter or top middle layer with fresh berries.
Egg whites: Eggs are easier to separate when they are still cold. Separate cold eggs then leave egg whites in a bowl to allow to come to room temperature.
Mint: Mint is optional. In place of fresh mint, use 1/2 teaspoon of vanilla extract in the jam.
Storage: Cake layers, jam and frosting can be made in advance. I recommend assembling it the same day you plan to serve it. Store leftovers in an airtight container in the fridge for up to 5 days. Cake tastes best when it's room temperature.
Nutrition
Serving: 1slice | Calories: 684kcal | Carbohydrates: 94g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 368mg | Potassium: 133mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1078IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.5mg
