Berries and Cream Cake
Light and fluffy vanilla cake piled high with whipped cream and berries.
Ingredients
Vanilla Cake
- 250 g all purpose flour (2 c.)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 113 g unsalted butter room temperature (½ c.)
- 65 g vegetable oil
- 215 g granulated sugar (1 c. + 1 tbsp.)
- 1 egg + 2 egg whites room temperature
- 1 tbsp. vanilla
- 200 mL buttermilk (7 oz.)
Whipped Cream
- 350 mL heavy whipping cream (12 oz.)
- ⅛ tsp. salt
- 50 g granulated sugar (¼ c.)
- 1 tsp. vanilla
Berries
- 3 cups berries of choice
Instructions
Vanilla Cake
- Preheat the oven to 350°F / 175°C. Generously butter and coat a 9" cake pan with sugar.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar for five minutes.
- Beat in the eggs one at a time, waiting until the first egg is fully incorporated before adding the next. With the last egg, add in the vanilla.
- Alternate folding in the flour mixture and buttermilk. Start by folding in ⅓ of the flour, then ½ of the buttermilk. Continue until you have used up all of the ingredients. Only fold the mixture just until no flour or buttermilk streaks remain to avoid overmixing.
- Pour the batter into your prepared pan, and bake for 45-50 min., or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes, then flip it out onto a wire rack to finish cooling.
Whipped Cream
- In a large mixing bowl, beat together the heavy cream, salt, sugar, and vanilla until the mixture is thick and has stiff peaks.
- Once the cake has cooled, pile on the whipped cream and top with your favorite berries. Serve and enjoy!