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Fresh Berry Cream Cake

Fresh Berry Cream Cake

This Fresh Berry Cream Cake is three layers of soft, fluffy and tender vanilla sponge filled with whipped mascarpone cream and topped with fresh berries. This delicious cake is simple to make and perfect for any occasion.
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 35 minutes
Calories:

Ingredients

Vanilla Cake

  • 240 grams (2 cups) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 120 grams (½ cup) unsalted butter, room temperature
  • 60 ml (¼ cup) neutral oil (sunflower or vegetable)
  • 200 grams (1 cup) caster sugar
  • 2 teaspoons vanilla bean paste
  • 3 large eggs, room temperature
  • 60 ml (¼ cup) Greek yoghurt , room temperature
  • 125 ml (½ cup) whole milk, room temperature

Whipped Mascarpone Cream

  • 300 ml (1 ¼cup) whipped or heavy cream, cold
  • 250 grams (8.8 oz) mascarpone cheese, cold
  • 80 grams (½ cup + 2 tablespoons) icing or powdered sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 300 grams (10.58 oz) fresh berries (strawberries, raspberries and blackberries) to garnish

Instructions

Make the Vanilla Cake

  • Preheat oven to 170 ° Celsius. Grease the bottom and sides of 3 , 6 -inch round cake tins and line the bottom with parchment paper.
  • Sift together flour, salt and baking powder, set aside.
  • In the bowl of stand mixer beat butter, oil, sugar and vanilla bean paste until light and fluffy, for about 5-7 minutes.
  • Add eggs one after the other beating well after each addition.
  • Beat in the yoghurt. Scrape down the sides and the bottom of the bowl as needed.
  • With mixer on low, alternately add the flour mixture and milk, beginning and ending with flour mixture.
  • Divide batter evenly between cake tins. (To ensure each tin had the same amount of batter I used a measuring cup and a scale).
  • Bake for 30 minutes or until tooth pick inserted in centre comes out clean. Leave to cool on a wire rack for 20 minutes, then invert onto a wire rack gently, discard parchment paper and cool completely before assembling.

Make the whipped mascarpone cream

  • Chill the mixing bowl and whisk attachment for 30 minutes in the fridge or 10 minutes in the freezer.
  • Add whipped cream, icing sugar and vanilla paste to the chilled bowl. Whip until soft peaks form.
  • Drain any excess liquid from the mascarpone. Add mascarpone cheese to whipped cream and whip until stiff peaks form. This will happen fairly quickly. Cover and chill in the fridge for up to 3 days.

To assemble the cake

  • Cut the dome off the top of your cake with a serrated knife.
  • Place one layer of cake, cut side down on your serving plate or cake stand. Add some mascarpone cream to the top the cake and spread evenly.
  • Top with the second layer and spread more cream on top.
  • Add the final layer of cake on top and spread mascarpone cream over the top.
  • Finish the cake by garnishing with fresh berries.
  • Refrigerate the cake until ready to serve. The cake is best eaten within 3 days.

Video

Notes

To make cake flour: Measure 120 g (1 cup plain flour). Remove 2 tablespoons of flour and replace with 2 tablespoons of corn starch. Sift the flour and corn starch mixture about 5 times. The corn starch and flour needs to be well incorporated and flour aerated.
 
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