Double Berry Cake
Hold on to your hats ladies, cause this is the cake you have been waiting for!
I went to a church small group pot luck a couple of weeks ago, and one of the members,
who happens to be a chef, showed up with a cake similar to this one.
I stalked the counter it was on until someone finally cut into it – then made a
dive for a piece. It was divine!! So I decided I had to come home and try to recreate it.
Here is what I came up with, and it was pretty divine too!
I started out with a simple home made buttermilk cake recipe.
I will put full recipe at the end of post
Put 2 1/2 cups flour, 1 Tbl. baking powder, and 1/2 teaspoon salt into a medium bowl
In another bowl, mix 4 egg whites
(as you can see – I got some yolk in it too)
and 1 1/2 cups buttermilk and wisk together
Put 1 1/2 cups sugar in yet another mixing bowl. Yes this is a use every item
in your kitchen type cake..
Mix 1 stick of room temp butter in with the sugar till blended.
Now add 1/3 of the wet mixture to the butter and sugar, beating well
Then add about 1/3 of flour mixture. Alternate back and forth between
wet and dry mixtures till all is blended, then beat well.
You should end up with a nice fluffy batter.
Pour batter into two nine inch baking pans
Then bake them in a 350 degree oven for 30 – 35 minutes.
While they are baking wash all the bowls and utensils you used.
or just go online and read blogs……..
Allow cakes to cool completely, then either wrap and freeze for later,
or proceed with the filling.
This is what I used for the filling – it ended up making more than enough for
the cake. I would cut the recipe in half next time. I put the extra in the freezer
and it would be wonderful on ice cream or pancakes, or even used straight from
the freezer as jam.
I started with a bag of frozen raspberries, I think it was around 8 ounces.
I put the berries into a saucepan on the stove over medium heat.
Then I added 1 cup of sugar and 2 Tablespoons cornstarch.
I heated this over medium heat until it thickened.
Then I put it into a bowl and refrigerated it for an hour or so to firm up.
Then you are ready to assemble the cake!! Put the raspberry mixture
on the top of one of the cake layers.
Put the other layer over this one. I usually put them with the top
down because it makes for a flatter surface to frost.
For the frosting, I used Cool Whip. Whipping Cream would be wonderful,
I used Cool Whip because that is what I had. I tinted it pink because
I was using it for my daughters birthday get together.
I then started frosting the layers.
Yep, I pretty much used the whole tub of topping!
By the way – just a bit of trivia- most professional chefs make sure
their cakes are a little lopsided. It gives them that “hand made” look..
True story.
I wanted to top the cake with strawberries. So I just took some fresh ones
and cut them up and added sugar, just as you would for strawberry shortcake.
Then I put several spoonfuls of them onto the center of the cake.
But it still needed a little something… now what could it be? Hmmm
I grated some chocolate and sprinkled it around the top of the cake.
Yep – that’s what it needed alright!
Now – to cut a piece to test.. Yep, I was having the whole family over later and
could not wait to try it. Besides, I had to do my cake photo shoot right??
And after the piece was already cut and photographed I had to at least taste
it – just to make sure it was ok for the fam and all…
It ended up being a hit at the party –
Especially with the Grandkids!
Hope you try it out for yourself! Thanks so much for coming by The Little Brown House -
And go check out these other blog parties for more great stuff!
Buttermilk Cake
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
1 stick (8 tablespoons)butter, at room temperature
Heat the oven to 350 degrees. Spray 2~9″ cake pans with Pam.
In a large bowl, whisk the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar in a mixing bowl. Add the butter and beat at medium speed for 3 minutes, until the butter and sugar are very light. then add one third of the flour mixture. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well mixed. Add the rest of the milk and eggs, beating until the batter is mixed, then add the last of the dry ingredients. Beat for another 2 minutes.. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
Today’s Creative Blog – Get Your Craft On Tuesday
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SnoWhite
716 days ago
wow!!! that cake looks wonderful — I would have stalked the cake on the counter too!!
[Reply]
Suzy
716 days ago
OH my that looks good! Thanks for sharing
[Reply]
The Lumberjack's Wife
716 days ago
Looks delightful! I don’t think I could ever just “create” a recipe like that. You are kind of a big deal, Ms. Brown house, aren’t you?
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Inspired2cook
716 days ago
Your cake looks delicious! Nice work!!!
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Melinda
716 days ago
Oh my – I would have been first in line for a piece of that cake too! I love the raspberry filling – I could substitute fresh berries couldn’t I? The chocolate on top is the perfect finish!
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megryansmom
716 days ago
I had to laugh about the lopsided cakes. Mine are all a little lopsided, guess I was pretending to be a professional chef and didn’t know it. Thanks for sharing that fabulous recipe, I can’t wait to try it. Happy Tuesday!
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Brenda
715 days ago
I bet your family loved this, it looks great!
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Lisa@Blessedwithgrace
715 days ago
Oh my goodness! What a truly beautiful cake. You did a great job. Thanks for linking to Tempt My Tummy Tuesday.
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Lorie
715 days ago
YUM!!! I love buttermilk cake, but have never had it layered!
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Emily N.
715 days ago
oh my WORD that looks fantastic… I so feel the urge to bake now
~ Emily N. from “too Blessed to Stress”
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Rene'@bargainhoot
714 days ago
Thank you so much for sharing this recipe. I love all the pictures and the step by step descriptions. What a beautiful cake and a lovely blog
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Cris
714 days ago
That looks sooo good. My Hubby would LOVE it!
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Melodie
713 days ago
Cool whip is so bad but so good! I invite you to link up with me too! I have a Vegetarian Foodie Fridays post and desserts are welcome!
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Suzanne
713 days ago
Looks delish. It’s a must bake recipe, thanks
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gnee
709 days ago
This cake looks luscious. I think berries and chocolate are a perfect match, and it looks lite too! Thanks so much
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Ashley
709 days ago
I think I’m going to make this cake for my hubby’s birthday. He’s been bugging me about what kind of cake I’m going to make. Thank you!
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Gina
665 days ago
That looks divine and what a perfect celebration cake!
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April
470 days ago
Just made this cake tonight. One word. Wonderful. Thanks for sharing!
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