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Berries and Cream Cake

Yield: 16 slices
This is the best berries and cream cake! It's a soft and moist vanilla cake, soaked with sweet vanilla milk, frosted with delectable Chantilly cream, and topped with lots of fresh berries. It is the most perfect cake to bake this summer!
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Ingredients

For the Vanilla Cake

  • 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated white sugar
  • 3 large eggs, at room temperature
  • 1 1/2 tbsp vanilla bean paste
  • 1 cup (240 ml) buttermilk, at room temperature

For the Vanilla Milk Soak

  • 1/2 cup (120 ml) half & half, or whole milk
  • 1/2 cup (120 ml/150 g) sweetened condensed milk
  • 1 1/2 tsp vanilla bean paste

For the Chantilly Cream

  • 8 oz ( g) mascarpone cheese
  • 4 oz ( g) cream cheese
  • 1 tsp vanilla bean paste
  • 1 cup (130 g) powdered sugar
  • 1 1/2 cups (360 ml) heavy cream
  • ~1 cup (~150 g) fresh strawberries, sliced
  • ~3/4 cup (~115 g) fresh blueberries
  • ~3/4 (~110 g) fresh raspberries
  • ~3/4 (~100 g) fresh blackberries

Instructions
 

For the Vanilla Cake

  • Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
    2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
  • Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
    (You can also use the bowl of a stand mixer fit with a paddle attachment.)
    10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
  • Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
    3 large eggs, at room temperature, 1 1/2 tbsp vanilla bean paste
  • Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
    1 cup (240 ml) buttermilk, at room temperature
  • Pour the batter into the prepared pan. Bake the cake for 39-44 minutes or until a toothpick comes out clean from the center.
  • Let the cake cool in the pan on a wire rack for 30 minutes. Carefully pull up on the parchment paper to release the cake from the pan, then continue to cool it on the wire rack until completely cooled.

For the Vanilla Milk Soak

  • While the cake bakes, make the milk soak.
  • In a liquid measuring cup, whisk the half & half, sweetened condensed milk and vanilla together. Chill in the fridge until ready to use.
    1/2 cup (120 ml) half & half, or whole milk, 1/2 cup (120 ml/150 g) sweetened condensed milk, 1 1/2 tsp vanilla bean paste

For the Chantilly Cream

  • When the cake is cooled, make the Chantilly cream.
  • Add the mascarpone cheese, cream cheese, vanilla, and powdered sugar to a large bowl. Mix on medium-low speed with an electric mixer, just until everything is combined. Don't over mix.
    8 oz ( g) mascarpone cheese, 4 oz ( g) cream cheese, 1 tsp vanilla bean paste, 1 cup (130 g) powdered sugar
  • Then add in half of the heavy cream, and mix on medium speed until soft peaks form. Then add in the rest of the heavy cream and mix on medium speed until soft to medium peaks form. Don't over mix or the Chantilly cream will lose it's soft and fluffy texture.
    (As you spread the Chantilly cream on the cake it will also add more air into it, firming it up more. You'll want it to still look quite soft in the bowl so that it keeps a perfect texture when going on top of the cake.)
    1 1/2 cups (360 ml) heavy cream

Assembling the Cake

  • When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the vanilla milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
  • Slowly pour the vanilla milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
  • Spoon the Chantilly cream on top of the cake, then use the spoon to gently spread it evenly over the cake. Try not to "fuss" with it too much, the Chantilly cream looks nicer and keeps the best consistency when you kind of just plop it on and gently push it across the cake.
  • I recommend cutting the cake in 16 squares first, then topping each square with lots of fresh berries. (If you top the cake with berries before cutting it into squares, it's much more difficult to cut.)
    ~1 cup (~150 g) fresh strawberries, sliced, ~3/4 cup (~115 g) fresh blueberries, ~3/4 (~110 g) fresh raspberries, ~3/4 (~100 g) fresh blackberries
  • Then enjoy! :)
Course: Dessert
Cuisine: American
Keyword: 4th of July, 4th of July dessert, berries, berries and cream cake, blackberry, blueberry, cake, Chantilly, Chantilly cream, raspberry, strawberry, summer cake, summer dessert
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