Berry Layer Cake Recipe
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Today I am excited to bring you 14 festive and delicious Mother’s Day brunch recipes, including this berry layer cake recipe with light and creamy layers of chiffon cake, homemade whipped cream, and fresh berries. It’s a beautiful and simple layer cake for your table and perfect for upcoming summer soirees as well!
Berry Layer Cake Recipe
Table of Contents
What is a Layer Cake?
A Layer Cake uses a light and fluffy cake recipe such as a chiffon cake or sponge cake to create thin layers of cake, layered with fruit, cream, preserves, or frosting.
Why You’ll Love this Layer Cake Recipe
This berry layer cake involves making a light and fluffy chiffon cake, whipping up some homemade whipped cream, and adding layers of fresh berries. You can use your favorite berries on this cake, but I love the combination of blueberries, blackberries and raspberries. The chiffon cake brings the perfect amount of sweetness, and the light layers of cream and fruit make this a great layer cake to serve this summer.
Variations
It’s easy to create different varieties of this cake. Simply choose your favorite berries or seasonal fruit like peaches. Can’t find great fresh fruit? Think poached pears, cherry pie filling or lemon curd. In addition you could change up your chiffon cake flavors to suit your taste.
Shortcuts
You can make this cake in four different 8″ cake pans to avoid cutting the cake. You can also make this cake in advance and store for 1-2 days in plastic wrap or an airtight container in the refrigerator, or the freezer.
How to Serve
This cake can sit out up to four hours, however, we think it’s best served chilled from the refrigerator.
How to Store
Store uneaten portions in the refrigerator for up to 3 days, due to whipped cream and fresh fruit. Individual cake layers could be made ahead and frozen, then thawed for assembly.
Berry Layer Cake Recipe
Berry Layer Cake
This berry layer cake recipe is light and fluffy layers of chiffon cake, cream, and fresh berries. Make this layer cake for your Mother's Day Brunch, Summer Soiree, or any festive gathering.
Ingredients
- Chiffon Cake:
- 120 g All Purpose Flour (1 C)
- 5 g Baking Powder (1 tsp)
- 3/4 Cup Sugar (150 g) (Reserve 36 g (3 Tbs) for Meringue mixture)
- 2 g Kosher Salt (1/2 tsp)
- 59 ml Vegetable Oil (1/4 C)
- 3 Large Egg Yolks
- 78 ml Cup Water (78 ml)
- 5 ml Vanilla Extract (1 tsp)
- 5 large Egg Whites
- 1 g Cream of Tartar (1/4 tsp)
- Whipped Cream:
- 472 ml Heavy Whipping Cream (1 pint)
- 71 g Powdered Sugar (2.5 oz)
- 10 ml Vanilla (2 tsp)
- Topping:
- 432 g Fresh Berries 3 C, ((120 g) 1 C each of Blueberries, Blackberries, and Raspberries)
Instructions
Preheat the oven to 300 for convection or 375 regular oven.
Line the bottom of two 8 inch round pans with parchment paper. Do not grease the sides of the pans.
In a large mixing bowl, stir together the flour and baking powder. Add in salt and all but 3 Tablespoons of the sugar. Stir to combine.
In a small bowl, combine the oil, egg yolks, water, and vanilla. Whisk thoroughly.
Combine the wet mixture with the dry ingredients and mix thoroughly for about one minute or until smooth.
Put the egg whites into a stand mixer and beat on medium speed using a whisk attachment, until frothy. Add cream of tartar and beat on medium speed until the whites hold soft peaks. Slowly add in the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
Using a rubber spatula, scoop about 1/3 of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pans. Rotate after 10 minutes and bake until springy (25-30 minutes).
Remove the cake from the oven and allow to cool.
While cakes are cooling, prepare the Whipped Cream:
In a chilled mixing bowl, beat the whipping cream using the whisk attachment, until thickened.
Add powdered sugar and vanilla.
Continue to beat on high speed until soft peaks form. Do not over mix.
Once cakes have cooled, cut the two cakes in half horizontally with a serrated knife to create four layers.
Layer whipped cream on bottom cake layer then top with fresh berries. Add a second cake layer. Repeat with whipped cream then berries. On the top cake layer, add one final layer of cream, and a heavy layer of berries.
Nutrition Information:
Amount Per Serving: Calories: 489Total Fat: 31gSaturated Fat: 15.7gCholesterol: 161mgSodium: 145mgCarbohydrates: 48gFiber: 2.4gSugar: 31.6gProtein: 6.4g
Check out all of the recipes my lovely friends are sharing and I hope it will encourage you to indulge your Mom and that these Mother’s Day brunch recipes are helpful.
14 Mother’s Day Brunch Recipes
Mother’s Day Brunch Muffins – My 100 Year Old Home // Lavender Lemon Mini Bundt Cake – Finding Lovely // Homemade Cinnamon Rolls – Happy Happy Nester
Skinny Grapefruit Margaritas – Modern Glam // Herb Infused Simple Syrups & Cocktail Bar – My Sweet Savannah // Rosemary Grapefruit White Claw Spritzer – Art of Everyday Living // Healthy Breakfast in Bed – Cassie Bustamante
Homemade Mac & Cheese – She Gave It A Go // BLT Hashbrown Egg Brunch Cups – Tatertots & Jello // Eggs Benedict – The Handmade Home
Gluten Free/Dairy Free Carrot Cake Muffins – Zevy Joy // Lemon Drop Scones – Sincerely, Marie Designs // Pecan Pie Muffins – A Blue Nest // Berry Layer Cake – Jennifer Maune
Thanks so much for stopping by today, it means so much that you would spend time here in my little space. For more inspiration, follow me on Instagram, Pinterest, LIKEt
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is it too early for me to eat cake right now… because this looks amazing! it might be 9:45, but i mean it’s basically brunch time.
That sounds delicious, Jennifer and looks gorgeous, too!