Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Life Beyond The Kitchen
  • Recipes
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Beauty
  • FAQ
  • Contact
  • Privacy Policy

Summer Berry Layer Cake

29.6.17 By Annie N 13 Comments

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life with layers of vanilla cake, homemade berry jam and a myriad of fresh berries on top.

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life with layers of vanilla cake, homemade berry jam and a myriad of fresh berries on top.

It was my Dad’s birthday on Monday and it’s become tradition for me to make the cake. Whilst I enjoy the actual cake making… I feel pressure each year to outdo myself and come up with something different and delicious!

This year, I decided to use the abundance of sweet berries available and make this Summer Berry Layer Cake!

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life with layers of vanilla cake, homemade berry jam and a myriad of fresh berries on top.

I made light vanilla sponge cakes and then made a homemade mixed berry jam to sandwich the layers together.

Covered in a light as air buttercream frosting and topped with summer berries, this is one show stopping cake that in reality is VERY easy to make!

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life with layers of vanilla cake, homemade berry jam and a myriad of fresh berries on top.

Everyone loved this cake, including the cat! I managed to start this a few years back somehow, haha! Not entirely sure how good it is, but every time there’s a birthday she just gets a little square of the plain cake and she loves it.

She’s literally more obsessed with our birthdays than we are!! She is always in the wrapping paper, tearing it apart and hiding in it, then she sits right by her bowl watching you cut the cake letting you know she wants some!

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life with layers of vanilla cake, homemade berry jam and a myriad of fresh berries on top.

She was actually a little naughty on Sunday when we were at my parents… super cute, but a bit naughty! Initially we all had slices of cake and she didn’t get a bit, then she jumped up and walked on every single persons lap trying to steal their cake and wave her tail all around and on our plates.

Mum was like “I don’t think she deserves any now!” and dad said “but she always gets cake, she’s been with us for donkeys, it’s only a little bit” so she got her little piece of cake!

My dad is such a softie when it comes to Smudge!

Hope you enjoy this cake as much as we all did!

Subscribe via email

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life with layers of vanilla cake, homemade berry jam and a myriad of fresh berries on top.
4 from 2 votes
Print

Summer Berry Layer Cake

This Summer Berry Layer Cake is the ultimate cake for the berry lovers in your life! Layers of vanilla cake, with homemade berry jam and a myriad of fresh berries, this cake is pure heaven!

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Annie N

Ingredients

  • For the cake:
  • 1 stick (113g) unsalted butter, at room temperature
  • 1 cup (200g) caster/white sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups (350g) plain/all purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 1 cup (240ml) milk
  • For the Summer Berry Jam:
  • 2 1/2 cups (around 375g total) summer berries, I used 75g blackberries, 100g raspberries, 100g blueberries and 100g strawberries, hulled and halved
  • 1 cup (200g) caster/white sugar
  • 2 tbsp Certo (liquid pectin)
  • For the frosting:
  • 3 sticks (340g) unsalted butter, at room temperature
  • 3 1/2 cups (360g) icing/powdered sugar
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1-2 tbsp milk
  • 2 cups (300g) mixed summer berries, for garnish

Instructions

  1. Preheat the oven to 180C/350F and grease and line two 8 inch round tins. I spray my tins with Bake Easy and then line the bottom and sides with grease proof paper.

  2. Make the cake: Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.

  3. Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix on medium speed until well incorporated and smooth.

  4. Add in the flour, baking powder and salt and mix on low until the mixture begins to come together, then add the milk and mix on medium speed until everything is well combined and there are no lumps of flour.

  5. Divide the batter between the two cake tins; I use a half cup measure to divide my batter evenly.

  6. Place in the oven for 22-27 minutes, or until risen, golden on the top and an inserted skewer into the centre comes out clean. Leave to cool in the pans for at least 45 minutes before transferring to a wire rack to cool completely.

  7. Whilst the cakes are cooling, make the jam: Place the berries and sugar into a medium sized saucepan over a medium heat. Bring to a rolling boil, stirring frequently to ensure the sugar doesn't burn. Continue to boil for 5 minutes and then add the 2tbsp of Certo. Continue to cook, stirring constantly, for 7-10 minutes until the mixture thickens and coats the back of your spoon. 

  8. You will reach a point where you feel it thicken; it will thicken more as it cools, but you will feel it become gloopy. - Another way to tell is the mixture will pull away from the pan when it's ready; as in when you're stirring it round the pan, you will see the bottom of the pan where you're stirring as it pulls away. Leave to cool completely.

  9. Once the jam and cakes are cool, make the frosting: Place butter, sugar, salt and vanilla into a large bowl and beat on low until the mixture starts to come together, then turn the speed to high and continue to beat until the colour gets paler and your mixture is light and fluffy. Add in the milk 1/2tbsp at a time, if required.

  10. Place a small amount of frosting on a plate/cake board. Place one of the cakes bottom side down into the centre of the plate/board.

  11. Spoon the jam into the centre of the cake and spread into a smooth, even layer with a small angled spatula. You may not need it all, in which case save the extra jam and have it on toast!

  12. Spoon enough frosting into the centre of the cake to cover it in a thin layer, around 1/8 inch thick.

  13. Place the second cake layer, bottom side up (the bottom is the flattest and will result in a better finish, this is why I always put the cake "upside down!").

  14. Using either a large or small angled spatula, spoon frosting into the centre of the cake and then smooth over the top and down the sides. I use a small spatula as I like the control it gives me.

  15. The top doesn't need to look too perfect, just smooth it as best you can. For the sides, I place the cake on an icing turntable and then spin the cake slowly as I smooth the frosting over. To get a really smooth finish, dip the spatula in warm water, then lightly run it over the frosting.

  16. Top the cake with berries; I started with strawberries in the middle, then placed raspberries and blueberries around the edge and piled blackberries and a few more strawberries on the top in the middle to give some height!

  17. Summer Berry Layer Cake will keep covered, in the fridge for 3 days. Leave to warm up for 30 minutes before serving unless you like a cold cake! (I don't mind, but I know some people don't like it!)

I link up at these great Link Parties!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Cakes, Recipes Tagged With: baking, berries, blackberries, blueberries, cake, dessert, layer cake, raspberries, strawberries, summer

« Strawberry Pimms Cupcakes
The Pretty Pintastic Party #163 »

Comments

  1. Julia @ HappyFoods Tube says

    29.6.17 at 1:49 pm

    What a delicious looking cake! Love berries! 🙂

    Reply
  2. Edyta Czaplicka Hannas says

    29.6.17 at 2:54 pm

    This cake looks stunning! I love berries and light frosting! It’s a keeper.

    Reply
  3. Tracy | Baking Mischief says

    29.6.17 at 4:11 pm

    What an absolutely beautiful cake. I love adding berries to cake, so this is right up my alley. And I cracked up at your cat’s cake habits. Mine don’t love cake but I do have to be careful when I have buttercream frosting around because they’ll try to dive right in!

    Reply
  4. Natalia/Little Sunny Kitchen says

    29.6.17 at 11:03 pm

    What a lovely surprise for your dad this was! No wonder everyone loved this deliciousness! Looks amazing!

    Reply
  5. Whitney aka Mrs. Millennial says

    30.6.17 at 1:24 am

    Oh my goodness, I’m drooling on my keyboard! That looks so good. Very similar to my favorite dessert, Swedish princesseta cake, but with buttercream instead of fondant. Delicious!

    Reply
  6. Ashley Tukiainen says

    30.6.17 at 8:49 am

    OMG this is GORGEOUS!!

    Reply
  7. Stephanie @Vaycarious.com says

    30.6.17 at 2:20 pm

    Perfect timing for the 4th of July! Thanks Annie! #pintastic

    Reply
  8. Miz Helen says

    1.7.17 at 1:11 am

    I just pinned your beautiful Summer Berry Layer Cake, I can’t wait to try it. Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply
  9. Jessi W says

    7.7.17 at 4:07 pm

    OMG, this looks AMAZING! I bet it is totally delicious, and your photos are gorgeous!

    I just wanted to let you know that you were featured as a Rockstar at last week’s Creativity Unleashed party! Voting is now open for MEGA Rockstar, so stop by and vote, and good luck! http://www.practicallyfunctional.com/creativity-unleashed-180

    Reply
  10. Miz Helen says

    8.7.17 at 2:24 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing with us and enjoy your new Red Plate!
    Miz Helen

    Reply
  11. Ravi Ranjan says

    29.12.17 at 1:35 pm

    Really a huge variety of berry cake . Thanks for sharing such an awesome post . It really useful to me. https://www.cakengifts.in

    Reply
  12. Cakemeonline says

    30.8.18 at 2:03 pm

    4 stars
    Nice recipe

    Reply
  13. Cakemeonline says

    1.9.18 at 5:26 am

    4 stars
    Nice recipe thanks for sharing

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Annie
Recipe Developer, Food Photographer, Writer, lover of tennis and makeup! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

This Berry Bruschetta takes minutes to make, yet creates bite size pieces of heaven. Crisp bread, sweet cream and juicy berries are all that's required to make this nibble!

Berry Bruschetta

The Pretty Pintastic Party #205 | Annie's Noms

The Pretty Pintastic Party #205

The Pretty Pintastic Party #222| Annie's Noms

The Pretty Pintastic Party #222

The Pretty Pintastic Party #208 | Annie's Noms

The Pretty Pintastic Party #208

The Pretty Pintastic Party #61

Back to Basics: Perfect Vanilla Cupcakes

About

Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent recipes

This Dairy Free Eggnog is just as rich and creamy as traditional homemade eggnog, but is made with oat milk, plant based cream and no alcohol. You don't have to miss out on this festive drink just because you can't have dairy!
These Pumpkin Gingerbread Muffins are rich, soft and packed full of flavour. Perfect for the Holiday season, enjoy them for breakfast, a snack or just to treat yourself.
These Pumpkin Cheesecake Jars are no bake, dairy free and ready in minutes! With a gingernut base and spiced pumpkin topping, these are the perfect Autumn dessert!

Copyright © 2020 Annie Ngai - Privacy Policy