Delicious Berry Vanilla Layer Cake with Cloud-Like Mascarpone Whipped Cream Frosting
Prepare to be utterly captivated by this sensational berry vanilla cake, a true masterpiece perfect for any celebration! This exquisite layer cake features sumptuously soft and moist vanilla cake layers, generously filled with a vibrant homemade mixed berry compote, and crowned with a luxuriously light and stable mascarpone whipped cream frosting. Every slice is a burst of fresh flavor, beautifully decorated with an abundance of fresh blueberries, raspberries, and strawberries, making it the ultimate “berries and cream” dessert. Whether you’re planning a birthday bash, an elegant wedding, or simply a delightful gathering, this showstopping cake promises to impress and delight every single guest.
The sheer joy of cutting into this magnificent berry chantilly cake is truly unparalleled! With its bright flavors and stunning presentation, it’s undeniably the perfect dessert for any Spring or Summer occasion. Just one look at its elegant layers and vibrant berry topping is enough to make anyone gasp with delight!
At the heart of this extraordinary creation lies my tried-and-true vanilla cake recipe. It’s a formula I revisit time and again, renowned for consistently delivering an extraordinarily soft and moist crumb. The secret to this incredible texture is a careful balance of both oil and butter. While butter provides a rich flavor, oil ensures the cake remains incredibly tender and moist for days, even after being refrigerated. This is the same beloved recipe I use in other favorites, like my strawberry funfetti cake with strawberry frosting, guaranteeing a perfect base every time.
For the frosting, I wanted to create something truly special and distinct from traditional options. After some experimentation, I found the ideal solution by swapping out cream cheese for mascarpone in a classic whipped cream frosting. Inspired by this cream cheese frosting recipe without butter, the mascarpone proved to be the perfect ingredient. It not only stabilizes the whipped cream, preventing it from weeping or deflating, but also imparts an incredible lightness and refreshing tang that complements the berries beautifully. This unique frosting adds a sophisticated touch, elevating the entire cake experience with its delicate flavor and airy consistency.
To complete this delightful dessert, I chose to fill the cake with a luscious homemade mixed berry compote. I specifically developed this compote recipe using frozen fruit to make your life a little easier, allowing you to whip it up any time of year without fuss. However, if you happen to have an abundance of fresh fruit, feel free to substitute it for an equally delicious result! And if time is of the essence, a high-quality store-bought jam can be a fantastic shortcut – your secret is safe with me!
Gather Your Essential Ingredients for the Perfect Berry Vanilla Cake
Creating this stunning berry vanilla cake requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture. Here’s a closer look at what you’ll need:
- Fresh Berries: The vibrant topping and optional extra filling for this cake. I recommend a delightful medley of blueberries, strawberries, and raspberries for both color and flavor diversity. These fresh berries not only make a beautiful garnish but also add a wonderful tartness and juiciness that cuts through the sweetness of the cake and frosting. For an extra burst of fruity goodness, consider chopping some fresh berries and layering them directly on top of the compote filling inside the cake.
- Neutral Oil: This is one of the unsung heroes of our vanilla cake, contributing significantly to its incredibly soft and moist texture. Make sure to choose a neutral-flavored oil such as sunflower, canola, or vegetable oil. The key is that it shouldn’t impart any strong flavors that would compete with the delicate vanilla. The oil helps keep the cake wonderfully soft for daaaays, ensuring it remains enjoyable long after baking.
- Mascarpone: A luxurious soft Italian cheese, mascarpone is the star of our light and airy whipped cream frosting. You’ll typically find it in the dairy aisle of your grocery store, often located near the cream cheese. Its rich, creamy texture and slightly tangy flavor make it perfect for stabilizing whipped cream, giving the frosting a beautiful body and a less sweet, more refined taste compared to traditional buttercreams. Ensure it’s cold when you’re ready to use it!
- Buttermilk: I simply adore adding buttermilk to my cake recipes, and this one is no exception! Buttermilk is a fantastic ingredient that works wonders in baking, reacting with the baking powder to create a tender crumb and adding a subtle tang that enhances the overall flavor. It makes cakes super soft, wonderfully moist, and gives them a delicate structure that’s hard to achieve otherwise.
- Berry Compote: This luscious filling is what truly makes our berry vanilla cake shine. You’ll need a delicious compote or jam to sandwich between the cake layers. While I’ve provided a fantastic from-scratch recipe that even utilizes frozen fruit for convenience, don’t hesitate to use a high-quality store-bought jam if you’re short on time. A good berry jam will still deliver that essential fruity burst!
- Almond Extract: For many fruity desserts, a subtle hint of almond extract can elevate the flavor profile, and it does wonders here. It’s completely optional, but a dash of almond extract beautifully complements the berries and vanilla, adding an extra layer of complexity. If you don’t have it on hand or prefer to omit it, the cake will still be absolutely delicious.
Let’s Bake: Crafting Your Exquisite Berry Vanilla Cake
Get ready to embark on a delightful baking journey! Follow these detailed steps to create your magnificent berry vanilla cake, from perfectly moist layers to a dreamy mascarpone frosting.
Vanilla Cake Preparation Steps
- Cream Butter, Sugar, and Oil: In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature butter with the white sugar and neutral oil. Beat these ingredients together on medium speed until the mixture becomes wonderfully light, fluffy, and slightly grainy. This usually takes about 2-3 minutes and is a crucial step for achieving a tender cake crumb.
- Incorporate Wet Ingredients: Gradually add the large eggs, one at a time, beating thoroughly after each addition. It’s essential to pause and scrape down the sides and bottom of the bowl frequently to ensure all ingredients are fully incorporated and the batter remains smooth. Once the eggs are mixed in, stir in the vanilla extract and, if using, the almond extract.
- Alternate Dry and Wet Ingredients: In a separate small bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and kosher salt. With the mixer on low speed, add about a third of this dry mixture to the wet ingredients. Mix just until combined. Then, add half of the room temperature buttermilk. Repeat this process, adding another third of the dry ingredients, followed by the remaining buttermilk, and finally, the last third of the flour mixture. Mix until the batter is just smooth, being careful not to overmix, which can lead to a tough cake.
- Bake to Golden Perfection: Divide the smooth cake batter evenly between two greased and lined 8-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, let the cakes cool in their pans for 10-15 minutes before carefully inverting them onto a wire rack to cool completely. Ensuring the cakes are entirely cool before frosting is vital to prevent the frosting from melting.
Whipping Up the Mascarpone Frosting
- Combine and Dissolve: In a very cold mixing bowl (chilling it for an hour beforehand is highly recommended, though not strictly required, as it helps maintain the cold temperature), combine the cold heavy cream with the granulated sugar, kosher salt, and vanilla extract. Using a hand mixer or a stand mixer with the whisk attachment, whisk on medium-low speed for about 2 minutes, or until the sugar has completely dissolved. This ensures a smooth, non-gritty frosting.
- Achieve Thickness: Increase the mixer speed to high and continue to whisk the mixture for another 2 minutes. Watch for a significant change in consistency; the cream should become very thick, resembling the texture of Greek yogurt. This is crucial before adding the mascarpone.
- Add Mascarpone and Whip: With the mixer still running on a low speed, gradually add the cold mascarpone cheese. Once added, turn off the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all the mascarpone is thoroughly incorporated. Then, turn the speed back to high and whip for a final 20-30 seconds, or just until the frosting is smooth and forms stiff peaks. Be careful not to overmix, as mascarpone whipped cream can curdle if beaten too long. Use this heavenly frosting immediately for best results.
Mastering the Art of Decorating Your Berry Vanilla Cake
Assembling and decorating your berry vanilla cake is where all your hard work comes together. Follow these steps to create a showstopping dessert that tastes as good as it looks.
- Prepare Your Cake Plate: Carefully place your first cooled cake layer onto your chosen cake plate or stand. For a cleaner presentation and easier cleanup, I highly recommend arranging strips of parchment paper underneath the edges of the cake. This clever trick ensures that any excess frosting that inevitably falls won’t get all over your beautiful cake plate, leaving you with perfectly neat edges once the strips are removed.
- Create the Frosting Barrier: Gently spread a thin, even layer of the creamy mascarpone frosting on top of the first cake layer using an offset spatula. This initial layer serves as a crucial barrier, preventing the juicy berry compote from seeping into the cake and making it soggy. It’s a small step that makes a big difference in maintaining the cake’s integrity.
- Pipe the Dam: Transfer some of the mascarpone frosting into a piping bag fitted with a round tip. Carefully pipe a sturdy ring of frosting around the very edges of the cake layer, directly on top of the thin frosting barrier you just created. This “dam” is essential, as it will act as a protective wall to contain the berry compote and prevent it from spilling out of the sides once the next cake layer is added.
- Fill with Berry Compote: Spoon a generous amount of your luscious mixed berry compote into the middle of the cake layer, within the piped frosting dam. Use the back of a spoon or a small offset spatula to gently spread the compote evenly, ensuring it reaches up to the piped frosting ring without overflowing. This vibrant fruity layer is the delicious surprise inside!
- Final Assembly and Decoration: Carefully place the second cooled cake layer on top of the compote filling. Now, use the remaining mascarpone whipped cream frosting to cover the sides and top of the entire cake, smoothing it out for a clean, elegant finish. For the grand finale, arrange your fresh blueberries, raspberries, and strawberries artfully on top of the cake. Their natural beauty and fresh flavors are the perfect complement to this exquisite dessert. Serve immediately and enjoy the cheers!
Storage & Make Ahead Tips for Your Berry Vanilla Cake
To ensure your delicious berry vanilla cake remains fresh and delightful, proper storage is key. The good news is that several components can be prepared in advance, making assembly a breeze when it’s time to celebrate!
I recommend storing the assembled cake in an airtight container in the fridge for up to 3-4 days. If you’ve decorated the top with fresh berries, it’s best to consume the cake a little sooner, ideally within 2-3 days, as the berries can start to soften. For any exposed slices, a handy trick is to press a piece of parchment paper directly against the cut surface. This helps prevent the cake from drying out and maintains its wonderful moisture.
For convenience, you can prepare the vanilla cake layers up to 2 days ahead of time. Once they have completely cooled on a wire rack, wrap each layer tightly in plastic wrap to prevent any air exposure. Store these wrapped layers at room temperature until you’re ready to assemble. This allows you to break up the baking process, saving time on the day of your event.
The homemade mixed berry compote is another component that can be made well in advance. Prepare the compote according to the recipe and let it cool completely. Then, transfer it to a sealed jar or airtight container and store it in the fridge for up to a week. Having the compote ready means one less thing to worry about when it’s time to put your cake together.
Discover More Showstopping Cake Recipes!
Loved creating and savoring this Berry Vanilla Cake? Then you’re in for a treat! If you’re eager to expand your baking repertoire with more impressive desserts, explore these other incredible cake recipes that are sure to steal the spotlight at any occasion. Each offers a unique blend of flavors and textures, promising another delightful baking adventure.
- Red Velvet Oreo Cake (with Oreo American Buttercream)
- Chocolate Covered Strawberry Cake with Strawberry Ganache
- Cardamom Cake with Browned Butter Cream Cheese Frosting
- Chocolate Cake with Strawberry Filling
If you’ve made this incredibly delicious Berry Vanilla Cake, I would absolutely love for you to leave a ⭐️ rating and review below! Your feedback is invaluable and truly helps others discover and enjoy this recipe. I adore seeing all your wonderful creations, so please tag me on Instagram @alpineella when you share your cake so I can see and celebrate your baking success! You can also follow along for more inspiring recipes and baking tips on Pinterest, Facebook, and TikTok!
Recipe
Berry Vanilla Cake with Whipped Mascarpone Frosting
Ella Gilbert
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Equipment
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2 8×8 Cake Pans
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Kitchen Scale
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Measuring Spoons
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Saucepan
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Piping Bag
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Rubber Spatula
Ingredients
Vanilla Cake
- ⅓ cup unsalted butter room temperature
- 1 ⅔ cup white sugar
- ¼ cup neutral oil
- 4 large large eggs room temperature
- 3 teaspoons vanilla extract
- ⅛ teaspoon almond extract optional
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 ¼ cups all purpose flour
- 1 cup buttermilk room temperature
Mascarpone Whipped Cream Frosting
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup heavy cream cold
- 1 ½ cups mascarpone cold
Mixed Berry Compote
- 3 cups frozen berries
- 4 tablespoons sugar
- 1 tablespoon lemon juice
- lemon zest
- 2-3 mint leaves, sliced optional
Instructions
Berry Compote
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To make your life easier, you have the option to use a high-quality store-bought compote or jam for this recipe. If you choose this convenient route, simply skip this section entirely and proceed to making the cake layers! Otherwise, creating this delicious mixed berry compote from scratch is easy and can be done up to a week in advance, saving you time on the day of assembly.
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In a medium-sized saucepan, combine the frozen berries, granulated sugar, the fragrant zest of one lemon, the fresh mint leaves (if you’re using them for an extra layer of flavor), and the lemon juice. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Continue to cook for approximately 20 minutes, stirring frequently to prevent sticking and ensure even cooking. The berries will break down and release their juices, creating a thick, vibrant sauce.3 cups frozen berries, 4 tablespoons sugar, 1 tablespoon lemon juice, 2-3 mint leaves, sliced, lemon zest
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To test for doneness, dip the back of a wooden spoon into the simmering compote. Lift the spoon and run your finger across the back of it; if the compote coats the spoon and your finger leaves a clean line, it’s ready! This indicates it has reached the perfect thickness for filling your cake.
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Once cooked, remove the compote from the heat and allow it to cool completely to room temperature before using. Pour the cooled compote into an airtight container.
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The compote can be stored in the fridge for up to a week, making it a perfect make-ahead component for your cake.
Vanilla Cake
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Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round baking pans by generously greasing them and then lining the bottoms with parchment paper. This preparation ensures your cake layers release easily and bake evenly. Set the prepared pans aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, white granulated sugar, and neutral oil. Beat these ingredients on medium speed for approximately 2-3 minutes, until the mixture is visibly light, fluffy, and takes on a slightly grainy texture. This aeration is key for a tender cake.⅓ cup unsalted butter, 1 ⅔ cup white sugar, ¼ cup neutral oil
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Add the large eggs to the creamed mixture one at a time. After each egg addition, beat well until fully incorporated. Remember to pause and thoroughly scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly mixed into the batter.4 large large eggs
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Once the eggs are fully mixed, incorporate the vanilla extract and the optional almond extract. Beat briefly until the extracts are just combined with the wet ingredients.3 teaspoons vanilla extract, ⅛ teaspoon almond extract
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In a separate small bowl, take a moment to whisk together the all-purpose flour, baking powder, and kosher salt until they are thoroughly combined. This ensures the leavening and seasoning are evenly distributed throughout the cake batter.2 teaspoons baking powder, 1 ½ teaspoons kosher salt, 2 ¼ cups all purpose flour
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With the mixer on a low speed, begin incorporating the dry ingredients into the wet mixture. Add approximately one-third of the flour mixture, mixing just until no dry streaks remain. Follow this with half of the room temperature buttermilk, mixing until combined. Repeat this pattern once more (one-third flour, then remaining buttermilk), and finally, add the last third of the flour mixture. Mix gently until the batter is smooth, being very careful not to overmix, which can develop gluten and make the cake tough.1 cup buttermilk
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Divide the smooth and luscious cake batter evenly between the two previously prepared 8-inch baking pans. Gently tap the pans on the counter a couple of times to release any large air bubbles and ensure an even top.
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Bake the cake layers in your preheated oven for 30-35 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. This indicates it’s fully baked. Once baked, remove the pans from the oven and let the cakes cool in their pans for 10-15 minutes. After this initial cooling, carefully invert them onto wire cooling racks and allow them to cool completely to room temperature before attempting to frost them. Cooling thoroughly is critical to prevent your frosting from melting.
Frosting
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For the best results with your mascarpone whipped cream frosting, I highly recommend chilling your mixing bowl (and even your whisk attachment) in the fridge for about an hour before you begin. While not strictly required, this extra step helps keep the ingredients colder for longer, leading to a more stable and perfectly whipped frosting.
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In the chilled bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a handheld mixer, combine the cold heavy cream, granulated sugar, kosher salt, and vanilla extract. Whisk these ingredients together on medium-low speed for about 2 minutes. It’s essential that the sugar completely dissolves during this stage to ensure a smooth, non-gritty frosting. You can rub a small amount between your fingers to check for any remaining sugar crystals.¾ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt, 1 cup heavy cream
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Now, increase the mixer speed to high and continue to whisk vigorously for another 2 minutes. During this time, the cream mixture will begin to thicken significantly. You’re looking for a consistency that is very thick, almost resembling Greek yogurt. This is the stage where the cream is well on its way to becoming whipped, but still has enough flexibility to incorporate the mascarpone.
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While the mixer is running on a low speed, carefully add the cold mascarpone cheese into the bowl. Once it’s all in, turn off the mixer and use a rubber spatula to scrape down the entire bowl, paying close attention to the bottom and sides, ensuring no mascarpone is left unmixed. Turn the speed to high and whip for a quick 20-30 seconds, or just until the frosting is completely smooth and holds stiff peaks. Be careful not to overmix, as mascarpone can quickly turn grainy if beaten too long. Your beautiful, stable, and airy frosting is now ready to be used immediately!1 ½ cups mascarpone
Assembly
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To begin the assembly of your showstopping cake, place one of the completely cooled cake layers onto your chosen cake plate or cake stand. For a perfectly clean presentation and easy cleanup, I highly recommend tucking strips of parchment paper partially underneath the edges of the cake layer. This clever trick creates a protective border, ensuring that any stray frosting won’t get all over your serving plate, leaving you with pristine edges once the strips are removed.
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Next, evenly cover the top surface of this first cake layer with a generous amount of your freshly made mascarpone whipped cream frosting. Don’t worry about perfection just yet! Then, transfer some of the remaining frosting into a piping bag fitted with a large round tip. Carefully pipe a neat and sturdy ring of frosting around the entire outer edge of the cake layer. This piped border is crucial as it acts as a “dam” or barrier, which will effectively prevent the berry compote from spilling out of the sides once you add it.
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Now for the star of the filling! Spoon out a good portion of your delicious mixed berry compote directly into the middle of the cake layer, nestled within the piped frosting ring. Using a small offset spatula or the back of a spoon, gently spread the compote evenly across the surface, making sure it reaches the piped frosting barrier without overflowing. This vibrant and fruity layer adds a wonderful contrast to the vanilla cake and creamy frosting.
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Carefully place the second cooled cake layer directly on top of the compote filling, aligning it as best as possible. Now, use the remaining mascarpone whipped cream frosting to generously cover both the sides and the top of the entire cake, smoothing it out for a beautiful, seamless finish. Once the frosting is applied, the final touch is to decorate the top of the cake with an assortment of fresh berries—blueberries, raspberries, and strawberries create a stunning and inviting display. Your magnificent berry vanilla cake is now complete and ready to be sliced and enjoyed!
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Notes
For optimal baking success, it’s crucial to ensure all your cake ingredients are at room temperature before you begin mixing. This includes butter, eggs, and especially the buttermilk. Room temperature ingredients emulsify better, resulting in a smoother batter and a more even crumb structure for your cake. However, for the frosting, the opposite is true: make sure both the heavy cream and mascarpone are very cold to ensure they whip up properly and hold their shape.
Compote: While the homemade mixed berry compote is undeniably delicious, feel free to simplify your preparation by swapping it out for your favorite high-quality store-bought berry compote or jam. This is a great shortcut if you’re short on time but still want that wonderful fruity filling!
Neutral Oil: When selecting an oil for the cake, opt for one with a neutral flavor profile. Excellent choices include sunflower oil, vegetable oil, or canola oil. The goal is to use an oil that won’t impart any strong taste or scent, allowing the delicate vanilla and berry flavors to shine through beautifully.
Almond Extract: The addition of almond extract is entirely optional in this recipe. I personally love the subtle, complementary notes it adds when paired with the mascarpone frosting and fresh berries, enhancing the overall flavor complexity. However, if you’re not a fan or don’t have it on hand, simply omit it; the cake will still be wonderfully flavorful without it.
Salt: The recipe specifically calls for kosher salt, which has a larger flake and a less intense saltiness by volume compared to fine table salt. If you don’t have kosher salt available, you can substitute it with fine salt, but you must halve the amount called for in the recipe (e.g., 1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, I am using Diamond Crystal kosher salt in my recipes, which is known for its milder salinity. If you’re using Morton Salt, which is much saltier, you may need to adjust the quantity even further to prevent your cake from becoming too salty.
Storage: To maintain its freshness and delightful texture, store your Berry Vanilla Cake in an airtight container in the fridge. It will keep beautifully for up to 3-4 days. If the cake has been decorated with fresh berries, it’s best enjoyed within 2-3 days to ensure the berries remain at their peak.
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