This cake is perfection in every bite: fluffy vanilla layers, light chocolate frosting and juicy berries. You can make it easily with this recipe!
An amazing cake with soft and tender vanilla layers and velvety light chocolate frosting. The berries between the layers and on top are a little touch of freshness and make the whole dessert feel like Summer.
Want to try more airy and fluffy cakes? Check out the wonderful Italian Rum Cake, the Lemon Curd Cake or the Best Light Cake!
Why is this recipe so good
- Amazing spongy vanilla layers that are easy to prepare
- The light chocolate frosting has just a touch of dark chocolate which makes it particularly interesting and still very tasty
- The fresh berries contribute with juicy, fresh taste and texture.
- You can use strawberries, blackberries, raspberries and any other fruits you like.
- The recipe is straightforward and easy to prepare
Recipe ingredients
The cake layers call for very simple ingredients: eggs, flour (self raising or all purpose, sugar, starch (corn, potato or any other), oil, baking powder and salt and of course, vanilla.
As for the frosting, it is a combination of mascarpone, sour cream, white and dark chocolate and icing sugar.
In addition you also need berries by choice: strawberries, raspberries, blueberries or blackberries are all an excellent choice.
Preparation tips
- You need to beat the eggs for about 5 minutes in order to add enough air into the layers. This will help the cake to raise well and stay fluffy.
- Make sure there are no lumps in the batter from the flour. Ideally sift the flour together with the baking powder, the starch and the salt.
Variations
- You can make variations with the kinds of chocolate in the frosting. For example you can use more dark chocolate to make the frosting more chocolatey or to leave it white by using only white chocolate.
- If you are having issues to slice the layers, you can bake them in two larger pans (8-9 inch) and make a lower but wider cake with only 2 layers.
- Alternatively you can bake it in 3 x 7-inh pans. They probably won't fit in the oven but you can keep the last part of the batter in the fridge while the first 2 layers are baking. Adjust the baking time to 25-30 minutes in this case.
Storing
Keep the cake for up to 3 days in the fridge, covered. You can also freeze it for up to 2 months.
I hope you would love this recipe! Let me know in the comments, if you made it!
Here are few more delicious festive cakes that you may like:
📝 Recipe
Vanilla Cake with Chocolate Frosting and Berries
This cake is perfection in every bite: fluffy vanilla layers, light chocolate frosting and juicy berries. You can make it easily with this recipe!
Servings: 12
Ingredients
For the Cake Base:
- 1 cup + 2 tablespoon / 150 g self-raising flour, see notes
- 4 eggs
- ¾ cup/ 150 g sugar
- 2 teaspoons vanilla extract
- ¼ cup/ 35 g cornstarch
- 3 tbsp/ 40 ml olive oil
- 1 teaspoon baking powder
- ⅓ teaspoon salt
For the frosting:
- 2,8 oz/ 80 g white chocolate
- 1,4 oz/ 40 g black chocolate
- ⅞ cup/ 200 g sour cream
- 2 cups/ 500 g mascarpone
- 2 tablespoon powdered sugar
- 7 oz/ 200 g berries - fresh or canned, + more for decoration
Instructions
Cake Base:
- Preheat oven to 180 degrees C (350 degrees F). Line a 7 inch/ 18-20 cm cake pan with a circle of baking paper. Grease well the pan.
- In a bowl combine flour, cornstarch, baking powder and salt. Mix to blend and set aside.
- In a large mixing bowl beat eggs and sugar until the mixture gets pale and thick and increases its volume. Add vanilla extract and olive oil and beat shortly until absorbed.
- Gradually add the dry ingredients, mixing gently with a rubber spatula, until incorporated.
- Transfer the batter to the prepared pan and bake for 40-50 minutes or until a wooden skewer inserted in the centre comes out clean. Let cool until room temperature before assembling the cake.
Frosting:
- In a large bowl beat together mascarpone, sour cream and powdered sugar until fluffy.
- Melt both kinds of chocolate in a double boiler or in the microwave (very carefully at low power, mixing every few seconds). Mix the melted chocolate until the colour becomes uniform.
- Using a rubber spatula carefully fold the chocolate into the mascarpone mixture.
To assemble the cake:
- Using a serrated knife cut horizontally the cake base in 3 or 4 equal layers. Place one layer on a serving plate and cover generously with frosting. Arrange on top part of the berries (½ or ⅓, depending on the number of layers). Repeat the procedure until finishing all layers.
- Cover the cake on top and around the sides with the rest of the frosting. Decorate with berries.
Notes
- This frosting is not very thick. If it looks too runny, you can add more melted chocolate and refrigerate again.
- White chocolate will not hold it very strongly, so to make it thicker, add more dark chocolate and/ or use only dark chocolate. Optionally you can also use half of the sour cream quantity.
- Instead of self-raising flour you can use all-purpose flour + additional 1,5 teaspoon baking powder.
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