Four Layer Vanilla Cake With Berries And Jam Recipe

Name: Four Layer Vanilla Cake With Berries And Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup All-purpose Flour; 1 cup Cake Flour; 1/3 cups Cornstarch; 3-1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 3/4 cups Water; 2/3 cups Vegetable Oil; 1/2 cups Milk; 1 Tablespoon Vanilla Extract; 4 whole Egg Whites; 1/4 teaspoons Cream Of Tartar; 1-1/2 cup Sugar; FOR THE FROSTING:; 1/2 cups Butter, Softened; 5 cups Confectioners Sugar; 4 Tablespoons Milk; 2 teaspoons Vanilla Extract; 1 cup Strawberry Jam; 3 cups Sliced Fresh Strawberries And/or Raspberries; 1 cup Fresh Blueberries; 3/4 cups Whipping Cream; Whole Fresh Strawberries, Hulled, For Optional Garnish

Servings: persons

FOR THE CAKE:
1-1/2 cup All-purpose Flour
1 cup Cake Flour
1/3 cups Cornstarch
3-1/2 teaspoons Baking Powder
1/2 teaspoons Salt
3/4 cups Water
2/3 cups Vegetable Oil
1/2 cups Milk
1 Tablespoon Vanilla Extract
4 whole Egg Whites
1/4 teaspoons Cream Of Tartar
1-1/2 cup Sugar
FOR THE FROSTING:
1/2 cups Butter, Softened
5 cups Confectioners Sugar
4 Tablespoons Milk
2 teaspoons Vanilla Extract
1 cup Strawberry Jam
3 cups Sliced Fresh Strawberries And/or Raspberries
1 cup Fresh Blueberries
3/4 cups Whipping Cream
Whole Fresh Strawberries, Hulled, For Optional Garnish

1
Preheat oven to 350 F. Grease bottoms of two 8-inch round cake pans (cooking spray such as Pam works well). Line bottoms of pans with waxed paper and then grease and flour the paper and the sides of the pans. Set pans aside.
2
In a large bowl, stir together flours, cornstarch, baking powder and salt. Add the water, oil, milk and vanilla. Beat with a wire whisk or wooden spoon until smooth. Set aside.
3
In a stand mixer bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form and the tips of each peak curl. Gradually add sugar, beating on high speed until stiff peaks form, and the tips of each peak stand straight. Fold the egg white mixture into the cake batter. Spread evenly into prepared pans.
4
Bake for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pan set on a wire rack for 10 minutes. Remove cakes from pans by turning them out onto the wire cooling racks. Cool completely on racks.
5
To assemble, use a long serrated knife or bread knife to cut cake layers in half horizontally. Place one layer, cut side down, on a serving plate or 9-inch cardboard cake round.
6
Make buttercream frosting: In a stand mixer bowl, beat 1/2 cup softened butter on medium speed for 30 seconds. Gradually add 3 cups of confectioner's sugar, beating well. Slowly beat in 3 tablespoons of milk and 2 teaspoons of vanilla extract. Gradually beat in 2 more cups of confectioner's sugar. Beat in additional milk, 1 teaspoon at a time, until you reach spreading consistency.
7
Spread the top of the first cake layer with a generous 3/4 cup of buttercream, and then top that with 1/4 cup of strawberry jam. Top the layer of jam with 1 cup of the sliced berries and some blueberries. Place a second cake layer on top, cut side down and spread with 3/4 cup buttercream, 1/4 cup strawberry jam, and sliced berries. Repeat this same process with the third cake layer.
8
Pour the whipping cream into a stand mixer bowl and beat on medium speed until soft peaks form. Place the last cake layer, cut side down, on top of the cake. Spread the top with the whipping cream and the remaining strawberry jam. Arrange some blueberries and whole strawberries on top.

2353

kcal

Calories

Fat

387

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup All-purpose Flour, 1 cup Cake Flour, 1/3 cups Cornstarch, and more.

Yes, Four Layer Vanilla Cake With Berries And Jam falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Four Layer Vanilla Cake With Berries And Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions