Double Berry Vanilla Cake

 

This is not so much a story, but an experience and treat worth sharing. Right around the time I decided I wanted to start a baking blog, I realized I needed to practice my culinary skills. I had never baked a homemade cake before, and I knew it was probably something I needed to do before I told strangers I would bake them their favorite treats. I could just imagine the look on their face if I told them I had never even baked a cake! So, I turned to the place that always gives me clarity and peace of mind—Barnes and Noble. I know what you’re thinking, “why go to a bookstore when there’s millions of cake recipes on Pinterest?!" Well, I have no better answer other than the fact that I just really love Barnes and Noble (...and I wanted to use my loyalty card). Not to mention, I’d feel way more official with a true pastry cookbook.

As I scanned the aisles, I came across Martha Stewart’s A New Way To Bake cookbook. Jackpot! I called my friend Kenzie and told her to meet me at my place ASAP. She arrived 40 minutes after that (classic Kenzie ;)) and helped document my first cake experience. To my surprise, the cake turned out great!  It was beautiful and delicious; the perfect combination of sweet and fruity.

If you’re new to baking and want to experiment with a homemade cake, this recipe is for you!

Double Berry Vanilla Cake

Ingredients

 2 sticks unsalted butter

3 cups flour

1 tablespoon salt

1 tablespoon baking powder

1 1/2 cups cane sugar

4 large eggs

2 teaspoons vanilla extract

1 1/4 cups milk

2 cups heavy cream 

2 tablespoons raw sugar 

1 quart fresh raspberries, blueberries, or strawberries (about 4 cups), sliced if large


Directions

Preheat oven to 350°F.

Butter two 9-inch round cake pans and dust with flour.

In medium bowl, whisk flour, baking powder, and salt. 

In a separate bowl, with an electric mixer, beat butter and sugar on medium until light and fluffy.

Beat in eggs, one at a time, then beat in vanilla. With mixer on low, add flour mixture in three parts, alternating with milk and beginning and ending with flour. 

Divide batter between two pans and smooth over top.

Bake, rotating pans halfway through until cakes are golden brown.

Transfer pans to cooling rack and let it sit for 20 mins. 

In a large bowl, with an electronic mixer, whisk heavy cream and sugar until stiff peaks form.

Transfer one cake to serving plate.

Spread with one cup whipped cream and layer with half the fruit.

Top with remaining cake round and spread with remaining whipped cream.

Top with remaining fruit and serve. 

 
Emily Field