Nothing says Spring like a colorful berry-filled Easter delight. With three layers, this cake has everything you dream about, in just one bite. Sweet dreams!
- 2-1/2 c flour
- 3 teaspoons baking powder
- 1-1/2 teaspoons salt
- 2 cup sugar
- 1-1/2 cups whole milk
- 2 jumbo eggs (or three regular sized)
- 1/2 cup + 1 Tablespoon oil
- 3 teaspoons vanilla (I like using V. tahitensis or Hawaiian vanilla, but all any can be used)
- 1/2 cups water
- 2-1/2 cups of mixed strawberries, blueberries, raspberries (can also use blackberries)
- 1 cup sugar
- ½ teaspoon vanilla
- 3 Tablespoons cornstarch
2-1/2 cups whipping cream
2 cups powdered sugar
16 oz mascarpone cheese
2 teaspoons vanilla
Line three 9” round cake pans with parchment paper, and spray sides with cooking spray. You can use 8” pans, and just adjust the cooking time.
Instructions for berry filling:
- Mix the corn starch and sugar in a heavy-bottomed pan.
- Puree the berries with an immersion blender (or food processor) until all chunks are gone; the smoother the better.
- Add the berry mixture to the powdered sugar and corn starch.
- Cook while stirring constantly until it comes to a boil, and then boil it for about a minute.
- Remove from heat and add vanilla.
- Place it in a glass bowl and cover it with plastic wrap touching the thickened berries so no skin forms. Refrigerate until cool. While the berry mixture is cooling, start the cake batter
Instructions for cake:
- Combine the flour, sugar, baking powder and salt then stir together to distribute.
- In a separate bowl, whisk together milk, eggs, vegetable oil, and vanilla.
- Add the wet ingredients to the dry and mix until combined.
- Add the water slowly while mixing on low – everything should be incorporated now.
- Divide the batter into the three pans and bake at 350F for 22-25 minutes or until done according to how your oven bakes.
- As soon as they can be handled (usually 3-5 minutes) remove cakes from pans, and cool completely on a cooling rack.
Instructions for frosting:
- While the cakes are cooling, whip cream, powdered sugar, and vanilla until soft peaks form.
- Add the cold mascarpone cheese, and whip until stiff peaks form.
- Refrigerate until you’re ready to assemble the cake.
Instructions for combining layers:
- Once cooled, remove the round domes from the cakes so they’re a flat disk shape (I use a long bladed serrated knife).
- Put the first layer on a plate and pipe a tall ridge of frosting around the top edge of the cake.
- Spread half of the thickened berries on the inside of the ridge.
- Spread mascarpone frosting on top of the berry mixture to the top of the frosting ridge.
- Add the second layer, and repeat.
- Place a support (I use trimmed down wooden skewers) for the cake in about three spots so the cake won’t slide, leaving about ¼” sticking up in the air.
- Add the third layer and frost the top and sides.
- Frosting the cake: You can use a tool to make ridges in the sides or just try to frost it smoothly. It helps tremendously to have a small turn table to help keep things smooth and steady. Use an offset spatula to smooth the top. Pipe a few mounds of frosting on the top, and garnish with berries. Keep the cake refrigerated.
Thank you Lori, for sharing your recipe!