Description
This stunning summer berry cake is bursting with fresh berries folded into a soft vanilla sponge, layered with vibrant berry coulis-infused buttercream, and crowned with a jewel-toned mix of strawberries, blueberries, raspberries, and blackberries—perfect for warm-weather celebrations.
Ingredients
Units
Scale
Cake:
- 300 g unsalted butter
- 300 g caster sugar
- 350 g self-raising flour
- 6 medium eggs
- 400 g mixed summer berries (e.g., raspberries, blueberries, strawberries, blackberries)
Berry Coulis:
- 300 g summer berries
- 100 g caster sugar
Buttercream:
- 200 g unsalted butter (room temp)
- 400 g icing sugar
- 3–4 tbsp berry coulis
Decoration:
- Fresh strawberries
- Raspberries
- Blackberries
- Blueberries
- Red currants (optional)
- Extra fruit coulis
Instructions
- Cake layers: Preheat oven to 180°C (160°C fan). Grease and line two deep 8″ (20cm) round cake tins.
- Coulis: While the cake cools, make coulis by heating berries and sugar in a saucepan over medium heat, stirring and mashing until soft. Blend smooth, then strain through a sieve to remove seeds. Cool completely.
- Buttercream: Beat butter until soft and creamy. Add icing sugar and mix until fluffy. Mix in 3–4 tbsp cooled coulis to tint and flavor.
- Assemble: Place one cake layer on a serving plate. Spread a thick layer of berry buttercream. Top with the second layer, more buttercream, and swirl for texture.
- Decorate: Pile high with fresh berries and drizzle with more coulis before serving.
In a large bowl or stand mixer, combine butter, sugar, flour, and eggs. Beat until smooth.
Gently fold in the berries. Divide evenly between tins.
Bake for 40–45 minutes, or until a skewer inserted comes out clean. Let cool in pans for 20–30 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg