Imagine cutting into a moist, tender cake bursting with vibrant berries and a rich, velvety texture that melts in your mouth. This Berry Buttermilk Layer Cake isn't just a dessert—it's a culinary masterpiece that will transform your baking game and leave your guests begging for the recipe. With its perfect balance of sweet, tangy buttermilk and fresh, juicy berries, this cake promises to be the star of any gathering, from casual family dinners to elegant celebrations.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure smooth and even mixing later.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in the vanilla extract and buttermilk, blending until the mixture is smooth and well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in 1 cup of mixed berries into the batter, reserving the remaining berries for decoration.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, frost the cake layers with your preferred buttercream or cream cheese frosting, and decorate the top with the remaining fresh berries.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set and flavors to meld.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Berry Placement: Gently fold berries into the batter to prevent them from sinking to the bottom during baking.
- Check for Doneness: Use the toothpick test—if it comes out clean with a few moist crumbs, your cake is perfectly baked.
- Cooling is Key: Allow the cake to cool completely before frosting to prevent melting and ensure a clean, professional finish.
- Make Ahead: This cake can be prepared a day in advance and stored covered in the refrigerator, allowing flavors to develop.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 130mg
