Mixed-Berry and White Chocolate Buttercream Cake – a delicious recipe with cake flour, sugar, baking powder, salt, water, vegetable oil. Easy to follow and perfect for any occasion.
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Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350F.
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Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides.
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Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well.
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Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick).
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Beat in oil, then egg yolks and vanilla.
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Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat).
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Fold whites into yolk mixture in 3 additions.
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Divide cake batter equally between prepared pans.
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Place one pan on each rack in oven, staggering pans so that one is not directly above the other.
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Bake cakes 25 minutes.
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Reverse position of pans.
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Bake cakes until tester inserted into center comes out clean, about 10 minutes.
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Cool cakes in pans 10 minutes.
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Line 2 cooling racks with kitchen towels.
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Cut around cakes to loosen; turn out onto towels.
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Cool completely.
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(Can be made 1 day ahead.
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Wrap in foil; store at room temperature.)
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8 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
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1/2 cup whipping cream
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2 cups (4 sticks) unsalted butter, room temperature
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1 cup egg whites (about 8)
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2 1/4 cups sugar
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2 1/2 teaspoons grated orange peel
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2 teaspoons vanilla extract
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Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth.
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Cool to room temperature.
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Using electric mixer, beat butter in medium bowl until fluffy; set aside.
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Combine whites and sugar in large metal bowl.
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Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water).
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Whisk until sugar dissolves and thermometer inserted into whites registers 160F, about 3 minutes.
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Remove bowl from over water.
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Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
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Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition.
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If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly.
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Remove from heat and beat until smooth.
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Repeat warming technique as necessary.
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Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract.
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Chill buttercream until beginning to firm, about 30 minutes.
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1 cup seedless raspberry jam
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6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
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Cut each cake in half horizontally.
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Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round.
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Spread with 1/2 cup jam, then 1 1/4 cups buttercream.
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Arrange half of berries atop buttercream, spacing about 1/2 inch apart.
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Press second cake layer atop berries.
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Repeat layering of jam, buttercream and remaining berries.
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Top with third cake layer (reserve remaining cake layer for another use).
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Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface.
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Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
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Spread 2 1/4 cups buttercream over top and sides of cake.
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Spoon remaining buttercream into pastry bag fitted with medium star tip.
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Pipe decorative border around top edge of cake.
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(Can be prepared 2 days ahead.
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Cover with cake dome and refrigerate.)
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4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
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1/2 cup currant jelly
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Place cake with its base on platter.
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Fill top center of cake with berries.
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Melt jelly in heavy small saucepan over low heat, stirring constantly.
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Using pastry brush, brush warm jelly over tops of most berries.
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Let cake stand at room temperature at least 1 hour and up to 3 hours.
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Using long knife, cut cake into quarters.
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Cut each quarter into 6 wedges.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 3/4 cups cake flour, 1 1/2 cups sugar, 3 tablespoons baking powder, 1 teaspoon salt, and more.
Yes, Mixed-Berry and White Chocolate Buttercream Cake 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.