This irresistible berry cake is the epitome of summer desserts. I intended to write a blog post about it a few years ago, but it was devoured at a Fourth of July party before I could get a photo. When I found some wonderfully fresh berries at the farmers market last weekend, I was inspired to make it again.
The berry-studded cake can be served without frosting as a simple snack for an everyday treat. It works for any occasion, using in whatever fresh (or even frozen) fruit is available. For special occasions, I stack three of these beautiful cakes and seal them together with a smooth, brown sugar-cream cheese frosting. The cake is best eaten within a couple of days, but that’s never been a problem for us. Enjoy and happy baking!
Summer Berry Cake Makes 1 9-inch cake
Adapted from a Smitten Kitchen recipe ¾ cup (1½ sticks) butter, softened, plus more for greasing
3 cups all-purpose flour, plus more for dusting
1½ tsp. baking powder
1½ tsp. baking soda
¾ tsp. kosher salt
1½ tsp. lemon zest
2 cups granulated sugar
3 large eggs
1½ tsp. vanilla extract
1½ cups buttermilk
1 cup chopped strawberries, plus more for garnish
1 cup raspberries, plus more for garnish
1 cup blueberries, plus more for garnish
Brown Sugar Frosting (recipe follows)
• Preheat the oven to 400 degrees. Butter and flour 3 9-inch round cake pans and line each with parchment paper.
• In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, use your fingers to rub the lemon zest and the sugar together to release the oils. Use an electric mixer to beat the butter and sugar together on medium-high speed until pale and fluffy. Add the eggs and vanilla and beat well until incorporated.
• Reduce the speed to low and beat in one-third of flour mixture, then ½ cup buttermilk. Repeat until all the ingredients are just combined.
• Evenly divide the batter between the cake pans and smooth the tops. Scatter the strawberries evenly atop the first cake, the raspberries evenly atop the second cake, and the blueberries evenly atop the third cake.
• Bake 20 to 25 minutes, until the cake is golden and a toothpick inserted into the center comes out clean. Let cool in the pan at least 20 minutes, then invert each cake onto a rack and let cool completely. Wrap in plastic and refrigerate until chilled.
• Place a 10-inch cardboard circle on a cake stand and place 1 chilled cake layer on the cardboard. Add a one-quarter of the frosting atop the cake and spread in an even layer with an offset spatula. Top with another cake layer and repeat. Add the final cake layer, top with the remaining frosting and spread evenly across the top and down the sides of the cake. Decorate with remaining berries and serve.
Brown Sugar Frosting 12 oz. cream cheese
1 2/3 cup packed brown sugar
2½ tsp. vanilla extract
Heavy pinch kosher salt
1¼ cup whipping cream
• Use an electric mixer to beat the cream cheese, brown sugar, vanilla extract and salt on medium-high speed until combined and fluffy and there are no lumps remaining. With the mixer running, add the cream and beat until the mixture is firm and fluffy. Refrigerate at least 30 minutes before frosting.
This article appears in June 2015.
