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Berry cream cake

Berry cream cake

Berry cream cake is a light, fluffy vanilla cake topped with smooth mascarpone cream and fresh mixed berries. It's a simple, fruity dessert perfect for summer gatherings or everyday treats.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time: 10 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method

Ingredients
  

Cake Batter:
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 120 g sour cream room temperature
  • 30 g vegetable oil like canola
  • 1 tsp vanilla extract
  • 170 g all-purpose flour
  • 1 tbsp cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Cream Filling & Topping:
  • 150 g mascarpone
  • 1 tsp vanilla paste
  • 75 g powdered sugar
  • 90 g heavy cream
  • 400 g mixed berries strawberries, blueberries, raspberries, blackberries

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Rubber spatula
  • 8 or 9-inch round cake pan
  • Cooling rack
  • Measuring cups and spoons

Method
 

Preheat and Prep
  1. Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
Mix the Wet Ingredients
  1. In a large bowl, whisk the sugar and eggs until slightly frothy. Add sour cream, oil, and vanilla extract. Stir until smooth.
Add the Dry Ingredients
  1. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until just combined—don’t overmix. The batter will be thick and creamy.
Bake
  1. Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.
Make the Cream
  1. In a chilled bowl, whip the mascarpone, powdered sugar, vanilla paste, and heavy cream until soft peaks form. Don’t over-whip or it can turn grainy.
Assemble
  1. Spread the mascarpone cream over the cooled cake. Pile on the fresh berries. You can go rustic or place them in a neat circle—whatever feels right to you!