Very Berry Vanilla Cake

Sweets and Baked Goods
Written By Nina Safi

PREP TIME: 40 MIN | COOK TIME: 2 HR | YIELD: 6-8 SLICES

Scrumptious Moment

I made this Very Berry Vanilla Cake for my best friend's birthday since she’s a huge fan of berries, cream, and all things vanilla. I wanted to create something inspired by the amazing cakes from Sweet Lady Jane, but with my own twist—replacing the berries in the batter with a sweet, homemade berry jam. The result? A light and fluffy vanilla cake, layered with creamy buttercream and jam, bursting with fruity goodness—just perfect for celebrating her special day!

VERY BERRY VANILLA CAKE

Indulge in this Very Berry Vanilla Cake, where light and fluffy vanilla cake meets the vibrant burst of fresh berries and creamy buttercream. This cake is a perfect balance of sweetness, with the smooth richness of buttermilk and vanilla bean paste, paired with the tangy-sweet berry jam that adds a delightful pop of flavor in every bite. Topped with a luscious swirl of velvety buttercream and fresh berries, it’s a slice of pure joy that’s as beautiful as it is delicious!

CRUMB COAT & FROSTING

The crumb coat is a thin layer of buttercream that locks in crumbs and smooths out imperfections, acting like a primer for the final frosting. It doesn’t need to be perfect—just chill it for 30 minutes to firm it up. The final coat is the thick, smooth layer that covers the crumb coat and gives your cake its flawless, polished finish. Think of the crumb coat as the prep and the final coat as the star that makes your cake look amazing!

Prepare Your Cake Stand or Turntable:

  • Place a small dollop of buttercream in the center of your cake stand or turntable. This will act as glue to keep the cake from sliding while you frost.

  1. Position the First Cake Layer:

    • Place one cake layer on the stand. If you've leveled the cakes, the cut (flat) side should be facing up for an even surface.

  2. Create a Buttercream Barrier:

    • Fill a piping bag with buttercream and snip the tip (or use a round piping tip). Pipe a thick ring around the edge of the cake. This creates a dam to hold the jam filling in place.

  3. Add the Jam Filling:

    • Spoon a few tablespoons of the cooled berry jam into the center of the cake, spreading it evenly within the buttercream barrier. Be careful not to add too much jam, as it could spill out when stacking the next layer.

  4. Place the Second Cake Layer:

    • Gently place the second cake layer on top, ensuring it’s centered. If you leveled the cakes, place the cut side down for a smooth, flat top.

  5. Apply the Crumb Coat:

    • Using an offset spatula, spread a thin layer of buttercream over the top and sides of the cake.

    • This layer doesn’t have to be perfect—it’s meant to trap crumbs and provide a smooth base for the final coat.

    • Scrape off any excess buttercream using a bench scraper or cake smoother, holding it at a slight angle and turning the cake as you go.

  6. Chill the Cake:

    • Place the cake in the refrigerator for at least 30 minutes to 1 hour to allow the crumb coat to set. The buttercream should feel firm to the touch before moving on to the final coat.

HOW TO MAKE THIS DESSERT

Step 1:
Preheat the oven to 325°F. Line two 8-inch cake pans with parchment paper at the base and butter the sides of the pans to prevent sticking.

Step 2:
In a large mixing bowl, cream together the butter, oil, and sugar until the mixture is smooth and homogenous.

Step 3:
Add in the eggs, one at a time, mixing thoroughly after each addition. Then, mix in the vanilla bean paste and buttermilk, making sure not to overmix the batter.

Step 4:
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring slowly until a loose batter forms. It’s okay if there are a few small lumps.

Step 5:
Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

Step 6:
Allow the cakes to cool in the pans for 30 minutes before gently removing them. Place them on a wire rack to cool completely. Once fully cooled, use a serrated knife or cake leveler to trim the tops if needed, ensuring both cake layers are even and flat for easy stacking.

Step 7:
While the cakes are cooling, prepare the buttercream. In a medium bowl, use an electric hand mixer to beat the butter and powdered sugar together until light and fluffy. Gradually add milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

Step 8:
Separate the buttercream into two portions and place them into two piping bags. One will be for the crumb coat, and the other for the final coat.

Step 9:
To make the jam, combine the berries and sugar (or honey) in a saucepan over medium heat. Once the mixture begins to bubble and thicken, reduce the heat to medium-low, then stir in the cornstarch. Cook until the jam thickens further. Remove from heat and allow it to cool in the fridge for about 30 minutes.

Step 10: Crumb Coat
Place the first cake layer on a cake stand. Pipe a ring of buttercream around the edge of the cake to form a barrier, then spoon a few tablespoons of jam into the center and spread it evenly. Place the second cake layer on top and repeat the process. Frost the entire cake with a thin layer of buttercream to form a crumb coat. It’s okay if it looks messy—this will help smooth the final coat. Chill the cake for 30 minutes to 1 hour.

Step 11: Final Coat
Once the crumb coat has set, use the second piping bag to apply the buttercream around the sides and top of the cake. Use a spatula to smooth the buttercream in an even layer, ensuring no crumbs are visible.

Step 12: Toppings
Decorate the top of the cake with fresh blueberries, raspberries, and strawberries for a vibrant, fruity finish.

Step 13:
Slice, serve, and enjoy your Very Berry Vanilla Cake!

Yield: 6-8 SLICES
VERRY BERRY VANILLA CAKE

VERRY BERRY VANILLA CAKE

Enjoy the perfect blend of sweet vanilla, juicy berries, and luscious buttercream in every bite of this Very Berry Vanilla Cake!

Prep time: 40 MinCook time: 2 HourTotal time: 2 H & 40 M

Ingredients

The Cake
The Vanilla Buttercream
Mixed Berry Jam

Instructions

MAKING THE CAKE
  1. Preheat the oven to 325 degrees Fahrenheit. Line two 8-inch cake pans with parchment paper at the base and butter the rest of the pan.
  2. In large mixing bowl, combine the butter, oil, sugar until homogenous.
  3. Add in the eggs, one at a time. Add the remaining wet ingredients: vanilla bean paste and buttermilk. Combine but do not overmix.
  4. In a separate bowl, mix together the flour and baking powder. Add the dry ingredients a little at a time and slowly combine until loose batter is formed. It is okay if there are some lumps.
  5. Pour the cake batter equally in both cake pans and bake for 20-25 minutes, or until golden brown, and when you stick a fork in the center it comes out clean.
  6. Allow to cool for 30 minutes before taking out of pan and leavening the cake loaves.
FROSTING THE CAKE AND TOPPINGS
  1. While the cake loaves are cooling, prepare the buttercream. In a medium bowl, using an electric hand mixer, combine the butter and powdered sugar until light and fluffy. Add 1 tablespoon at a time until the frosting is loose enough to spread but not too runny.
  2. Separate the frosting into two batches into two piping bags. One will be used for the crumb coat and the second will be the topcoat.
  3. Making the jam: Add the berries and sugar/honey to the saucepan and cook on medium heat. Once the jam begins to form and bubble, reduce heat to medium low and add the cornstarch until the jam thickens. Remove from heat and allow to cool for 30 minutes in the fridge.
  4. Crumb Coat: On a cake stand, spread a little frosting on the base of the stand to bind the first layer of the cake to the stand. Place the first layer, and using one of the piping bags, pipe on the top of the layer along the perimeter the vanilla buttercream. Add a couple spoonfuls of the jam to the center and spread in an even layer. Next, add the second cake layer and repeat the steps. Use the remaining frosting to frost the entire cake. It is okay if it is messy, as we are trying to create a crumb coat/base coat for the second frosting layer to glide on smoothly. Allow to chill in the fridge for 30 minutes to 1 hour.
  5. Second Frosting Layer: Starting from the base, pipe the second frosting bag along the entire perimeter of the cake, turning the cake and moving the piping in an upward motion (a cake turner will help). Using a cake spatula, spread this frosting out in a smooth even layer. Pipe frosting on the top of the cake and spread out to desired thickness. The entire cake should be frosted with no crumb coat showing.
  6. Top the cake with fresh blueberries, raspberries, and strawberries.
  7. Enjoy!
Nina Safi
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