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Classic Vanilla Layer Cake

This classic vanilla layer cake boasts layers of soft vanilla cake topped with vanilla bean pastry cream, fresh strawberries, blueberries, and a lightly sweetened whipped cream.
Course: Dessert, Holiday, Snack
Cuisine: American, holiday
Keyword: berries, cake, fresh fruit, layer cake, vanilla, vanilla bean, whipped cream
Servings: 12

Ingredients

For the Vanilla Layer Cake:

  • ½ Cup Salted Butter, softened to room temperature
  • 1 ¼ Cups Granulated Sugar
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup Sour Cream
  • 1 Tablespoon Pure Vanilla Extract
  • 1 ¾ Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ¾ Cup Whole or 2% Milk

For the Whipped Cream + Toppers:

  • ⅔ Cup Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • 2 Cups Berries of Choice, washed and sliced

(See Blog for Pastry Cream Recipe Link)

Instructions

  • To make the cake:
    Use a hand mixer or standing mixer to beat the softened butter and sugar together until fluffy and light, about thirty seconds. Add the eggs, vanilla, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: flour, salt, and baking powder. Finally, add the whole milk. Beat together on low until incorporated, scraping the sides, until no unmixed batter remains, about thirty seconds Pour into the prepared pans {about 1 heaping cup batter per 6” pan, about 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed.Let cool in pans on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes, or until solid to make frosting easier.
  • To make the whipped cream:
    For the whipped cream, add the ingredients to a small bowl and beat with a standing or hand mixer until stiff peaks form, about one to three minutes.
  • To assemble the cake:
    Place one cake layer onto a serving dish and pipe whipped cream around the edges of the cake to create a barrier for the pastry cream. Using HALF of the pastry cream recipe {and storing the other half}, add a third of the pastry cream into the middle and top with a third of the fresh berries. Repeat with each layer and the remainder of the whipped cream, pastry cream, and fresh berries. Serve immediately.
  • Store any leftovers in the refrigerator for up to two days, best served without the whipped cream or fresh berries.

Notes

See blog for dietary substitutions on dairy and gluten.