Lindsay Ann Bakes: Triple Berry Vanilla Cream Layer Cake

Tuesday, July 2, 2013

Triple Berry Vanilla Cream Layer Cake

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This red, white and blueberry cake is perfect for the 4th of July, with the patriotic colored berries, or a light and fruity summer BBQ dessert. The base of this cake is  light, fluffy, soft and flavorful yet can hold up to slicing, filling and stacking into an incredible layer cake, bursting with fresh juicy berries, smooth cream cheese filling and a fluffy vanilla frosting or whipped cream.

To make this cake, start by slicing each cake in half.

I freeze my cake before hand to prevent the cake from crumbling when I cut it.

 Slice the cakes into 4 even layers.

Prepare your fresh berries and set them aside.

I like to pipe a little circle of frosting around the edge of each layer. This acts as a barrier for the filling to prevent it from gushing out the sides, from the weight of the cake layers stacked on top of each other.  

Add your cream cheese filling to the top of your first layer...

... and spread it evenly across the top to the edges.

 Top the filling with a layer of sliced strawberries.

For your mini 6" cakes, you then need to gently place the second cake layer on top, followed by more filling and a layer of blueberries.

Repeat this process with the third cake layer, topping it with the last of the filling and a layer of raspberries.

Top your cake with the fourth cake layer.

I like to use the layer from the bottom of the cake, flipped upside down, for the top layer, creating a perfectly flat top

Start frosting your cake. I like to do a thin layer to trap in the crumbs, followed by the final layer of frosting, for a perfect crumb-free finish.

Apply the rest of the frosting to your cake and spread it in a rustic fashion, using a metal spatula or butter knife.

Decorate the top with fresh berries. Serve and enjoy!

Triple Berry Vanilla Cream Layer Cake

Yield: 6" mini four-layer cake OR double the recipe for an 8"-9" cake 


Golden Vanilla Layer Cake
  • 1 1/8 cup (126g) cake flour
  • 1 cup (200g) granulated white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 6 tablespoons (1/4c.+2tblsp.) sour cream
  • 3 tablespoons milk
  • 2 teaspoons vanilla bean paste or pure vanilla extract 
  • 1/2 teaspoon butter flavor extract, optional (found by the vanilla extract in the grocery store)
  • 1 large egg + 2 large egg yolks, room temperature (separate when cold)

Cream Cheese Filling
  • 4oz (1/2 a block) cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-2 cups powdered sugar, sifted 
  • 1/3-1/2 cup strawberries, sliced
  • 1/3-1/2 cup blueberries
  • 1/3-1/2 cup raspberries

Vanilla Frosting*
  • 1/4 cup (1 stick/4oz) unsalted butter, softened 
  • 1/4 cup vegetable shortening 
  • 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
  • 1/8 teaspoon salt, I use extra fine popcorn salt
  • 2 cups (1lb) powdered sugar, sifted
  • 1-2 tablespoons heavy whipping cream (sub half and half or milk if necessary)
*For a less sweet alternative, frost cake with whipped cream or whipped topping instead.


Prepare Cake:
Preheat oven to 350 degrees F. Grease 2 round cake pans with non-stick spray

Sift together the flour, baking powder, baking soda and salt into a large bowl or bowl of a stand mixer. Add the sugar and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour.  Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

Vigorously whisk together the sour cream, milk, vanilla, butter flavor and eggs for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

Pour the batter into the prepared cake pan. Bake for about 30-40 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. 

Prepare Filling:
With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in 2 cups powdered sugar until incorporated. Beat on medium speed for about 3 minutes until smooth and creamy, adding more powdered sugar until to reach your desired thickness and consistency.
Wash berries and set aside.

Prepare Frosting:
With an electric mixer, beat butter and shortening on medium speed until smooth. Add vanilla and salt. Alternately beat in powdered sugar and cream until smooth. Beat on medium speed for about 3-5 minutes until light and creamy OR skip this and use whipped cream or whipped topping instead.

Spread about 1/2 cup cream cheese filling on the bottom layer and top with 1/2 cup berries (you can use one type of berries for each layer or a mixture of the three berries). Gently place the next cake layer on top and repeat this process for each of the layers. Spread frosting over the top and sides of the cake.

Click the photos below to check out more of my fruity recipes and treats!

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