This red, white and blueberry cake is perfect for the 4th of July, with the patriotic colored berries, or a light and fruity summer BBQ dessert. The base of this cake is light, fluffy, soft and flavorful yet can hold up to slicing, filling and stacking into an incredible layer cake, bursting with fresh juicy berries, smooth cream cheese filling and a fluffy vanilla frosting or whipped cream.
To make this cake, start by slicing each cake in half.
I freeze my cake before hand to prevent the cake from crumbling when I cut it.
Slice the cakes into 4 even layers.
Prepare your fresh berries and set them aside.
I like to pipe a little circle of frosting around the edge of each layer. This acts as a barrier for the filling to prevent it from gushing out the sides, from the weight of the cake layers stacked on top of each other.
Add your cream cheese filling to the top of your first layer...
... and spread it evenly across the top to the edges.
Top the filling with a layer of sliced strawberries.
For your mini 6" cakes, you then need to gently place the second cake layer on top, followed by more filling and a layer of blueberries.
Repeat this process with the third cake layer, topping it with the last of the filling and a layer of raspberries.
Top your cake with the fourth cake layer.
I like to use the layer from the bottom of the cake, flipped upside down, for the top layer, creating a perfectly flat top
Start frosting your cake. I like to do a thin layer to trap in the crumbs, followed by the final layer of frosting, for a perfect crumb-free finish.
Apply the rest of the frosting to your cake and spread it in a rustic fashion, using a metal spatula or butter knife.
Decorate the top with fresh berries. Serve and enjoy!
Triple Berry Vanilla Cream Layer Cake
Yield: four-layer 8"-9" cake
- 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
- 3/4 cup + 2 tablespoons (169g) granulated white sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (75g) unsalted butter, softened and cut into cubes
- 2 tablespoons + 2 teaspoons vegetable oil
- 1 whole large egg + 1 yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream, room temperature
Cream Cheese Filling
- 4oz (1/2 a block) cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 1-2 cups powdered sugar, sifted
- 1/3-1/2 cup strawberries, sliced
- 1/3-1/2 cup blueberries
- 1/3-1/2 cup raspberries
- 1/4 cup (1 stick/4oz) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
- 1/8 teaspoon salt, I use extra fine popcorn salt
- 2 cups (1lb) powdered sugar, sifted
- 1-2 tablespoons heavy whipping cream (sub half and half or milk if necessary)
*For a less sweet alternative, frost cake with whipped cream or whipped topping instead.
Preheat oven to 350° F. Grease an 8-inch round cake pan*.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together the egg, yolk, vanilla, and sour cream. Slowly pour in 2/3 of the wet mixture and beat on medium speed for about 1-2 minutes, until smooth. Scrape down bottom and sides of bowl. Beat in remaining wet mixture and beat for about 30 more seconds until fully incorporated.
Distribute the batter between the prepared cake pans. Bake 30 to 35 minutes*, or until a toothpick inserted in the center comes out clean. Cool slightly in pans for about 5 minutes, before transferring to a wire rack to cool completely. Let cool before frosting.
*Bake 25-30 minutes for 9-inch round, 40-45 minutes for 6-inch round
With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in 2 cups powdered sugar until incorporated. Beat on medium speed for about 3 minutes until smooth and creamy, adding more powdered sugar until to reach your desired thickness and consistency.
Wash berries and set aside.
With an electric mixer, beat butter and shortening on medium speed until smooth. Add vanilla and salt. Alternately beat in powdered sugar and cream until smooth. Beat on medium speed for about 3-5 minutes until light and creamy OR skip this and use whipped cream or whipped topping instead.
Spread about 1/2 cup cream cheese filling on the bottom layer and top with 1/2 cup berries (you can use one type of berries for each layer or a mixture of the three berries). Gently place the next cake layer on top and repeat this process for each of the layers. Spread frosting over the top and sides of the cake.
Click the photos below to check out more of my fruity recipes and treats!