Description
A light and fluffy cream cake featuring tender layers of vanilla cake filled and topped with rich whipped cream and fresh mixed berries. Perfectly balanced with sour cream in the batter for moisture and a hint of tang, this elegant dessert is ideal for special occasions or anytime you want a showstopping cake that’s not too heavy.
Ingredients
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/3 cup (5 Tablespoons; 40g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
Assembly and Garnish
- 2 cups (280-300g) fresh mixed berries
- Optional: dusting of confectioners’ sugar and/or fresh florals for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans and line the bottoms with parchment paper rounds, then grease the parchment paper as well to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high for 2 minutes until well combined and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Egg Whites and Flavorings: Add the egg whites to the butter-sugar mixture and beat on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract, scraping the bowl as necessary.
- Combine Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients slowly until just incorporated. Continue to mix on low while slowly pouring in the whole milk until the batter is smooth but do not overmix. Whisk by hand if needed to remove any lumps. The batter will be slightly thick.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans set on a wire rack before assembling.
- Make the Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream, confectioners’ sugar, vanilla, and almond extract on medium-high speed until medium peaks form, about 3-4 minutes. Use immediately or cover tightly and chill up to 24 hours.
- Level the Cakes: If the cooled cake layers have domed tops, use a sharp serrated knife to slice a thin layer off the top to create a flat surface for stacking.
- Assemble the Cake: Place one cake layer onto your cake stand or serving plate. Spread a heaping cup of whipped cream evenly over the top, then arrange a single layer of mixed berries. Repeat with the second cake layer, whipped cream, and berries. Top with the third cake layer and spread the remaining whipped cream over the top. Garnish with fresh berries and optionally dust with confectioners’ sugar and decorate with fresh florals.
- Chill Before Serving: Chill the assembled cake, uncovered, for at least 2 hours and up to one day in the refrigerator to allow the whipped cream to thicken for cleaner slicing. For longer chilling, cover the cake carefully with plastic wrap or use a cake carrier.
- Store Leftovers: Cover leftover cake tightly and refrigerate for up to 5 days. Use a sharp knife for slicing and cut slowly for neat pieces.
Notes
- Use room temperature ingredients to ensure smooth batter and proper mixing.
- Parchment paper lining helps cakes release easily from pans without sticking.
- Do not overmix the batter once adding dry ingredients and milk to prevent tough cake.
- Medium peaks for whipped cream are ideal for decorating—stiff enough to hold shape but still soft.
- Leveling the cake layers ensures stable stacking and even layers.
- Chilling the cake helps set the whipped cream and makes slicing neater.
- If keeping the assembled cake refrigerated for longer than 2 hours, berries may release juices, so consume within 1 day for best presentation.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
