Moist Layer Cake with Berries

This berry layered cake brings together soft vanilla sponge and clouds of whipped cream with a pop of fresh berries and mint. The minimalist look lets the natural colors and simple flavors shine. Every time I make this for a gathering the vibrant berries and light presentation draw everyone in for just one more slice

My family always requests this cake for birthdays and Sunday dinners. I was surprised at how quickly it comes together and how pretty it looks even with my simple skills

Ingredients

• All-purpose flour: gives the cake structure and a tender crumb. Look for unbleached flour for best results
• Baking powder and baking soda: help the layers rise perfectly. Ensure both are fresh
• Salt: enhances all the flavors and balances the sweetness
• Unsalted butter: for that classic cake richness. Choose high-quality for best taste
• Granulated sugar: keeps the cake sweet but not too much. Regular white sugar works
• Eggs: add moisture and bind everything. Use large eggs at room temperature
• Vanilla extract: builds deeper flavor. Pure vanilla if you can
• Whole milk: adds moisture without making the dough too loose. Full-fat works best
• Sour cream or yogurt: keeps the cake extra tender and moist. Choose plain, unsweetened
• Heavy cream: forms the base of your fluffy frosting. Cold cream whips best
• Powdered sugar: sweetens the whipped topping and dissolves quickly. Sift to avoid lumps
• Fresh mixed berries: for burst and color. Choose a mix of ripe strawberries, blueberries, and raspberries
• Fresh mint leaves: for a bright herbal finish. Pick leaves that look perky and avoid wilted stems

Step-by-Step Instructions

Preheat and Prep:

Heat your oven to 175C. Grease two 6 inch round cake pans and line the base with parchment to prevent sticking

Make the Batter:

In a medium bowl whisk flour baking powder baking soda and salt until evenly blended. In a separate large bowl cream the butter and sugar together using a hand mixer or stand mixer until the mixture looks pale and creamy. Beat in eggs one at a time waiting until the first is fully incorporated before adding the next. Mix in the vanilla extract. Add your flour mixture in thirds alternating with milk and then sour cream. Mix slowly until a smooth batter forms and no dry streaks remain. Scrape down the sides as needed

Bake:

Divide the batter evenly between your prepared pans. Smooth the tops so the layers bake flat. Bake for 20 to 25 minutes rotating halfway if needed until a toothpick in the center comes out clean. Let the cakes cool in their pans for five minutes then turn out onto a rack. Peel off the parchment and allow to cool fully before frosting

Prepare the Frosting:

Pour the cold heavy cream into a large chilled bowl. Add the powdered sugar and vanilla extract. Whip on medium-high speed using clean beaters until stiff peaks hold. Keep a close eye so you do not overwhip. If needed pop the bowl in the fridge while you finish prepping the cake

Assemble the Cake:

Place one cake layer onto your serving plate. Spread a generous layer of whipped cream frosting. Scatter a small handful of berries over the filling. Set the second layer gently on top. Cover the top with more whipped cream using a spatula to sweep it into soft swoops

Final Garnish:

Arrange mixed berries and a few fresh mint leaves evenly across the top for a fresh minimalist look. Serve on a simple white plate so the natural colors stand out

Save

The burst of fresh mint is my favorite part. When I first made this cake I tucked a few leaves under the berries for color but now I always add extra since even my young nieces love the refreshing bite. It has quickly become our go to centerpiece for summer parties

Storage Tips

Keep leftover cake in an airtight container in the fridge where it will stay fresh for up to three days. For best texture let slices sit at room temperature fifteen minutes before eating. Do not freeze once frosted since the whipped cream will separate

Ingredient Substitutions

Greek yogurt stands in for sour cream if you like a tangier cake. Swap in any seasonal fruit such as pitted cherries or sliced peaches to change up the garnish. If you prefer plant based try coconut whipped topping and a good quality vegan butter substitute for the cake layers

Serving Suggestions

Serve very simply with extra berries on the side and a dusting of powdered sugar. This cake is lovely with a cup of strong tea or a small flute of Prosecco for celebrations. Adding a drizzle of berry coulis or a swipe of lemon curd on the plate makes dessert feel even more special

Cultural and Historical Context

Classic European cakes often feature whipped cream and berries layered between soft sponge. The minimalist style is inspired by Scandinavian baking where the focus is always on seasonal fruit and clean simple design. I find that less decor really lets the flavors and freshness shine through

Recipe FAQs

→ How do I keep cake layers moist?

Use whole milk and sour cream or yogurt for extra moisture. Avoid overbaking and let layers cool before frosting.

→ Can I replace berries with other fruits?

Yes, try sliced peaches, cherries, or kiwi for a different topping. Adjust to seasonal fruits as you like.

→ How do I achieve stiff peaks in whipped cream?

Start with cold cream and utensils. Whip until peaks stand without drooping, but stop before it turns grainy.

→ What presentation tips enhance the minimalist look?

Spread frosting smoothly and arrange berries and mint evenly. Use a simple white plate to keep the focus on the cake.

→ Can this dessert be made ahead?

Yes, bake layers a day in advance and assemble before serving to keep the frosting and berries fresh.