Do you have a birthday party for someone very important and want to surprise? We have the perfect cake for you! This cake with buttercream and berries has the ideal flavor and a delicious look! Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Eggs
● Lemon zest
● Brown sugar
● Honey
● Baking powder
● All-purpose flour
● Strawberries
● Raspberries
● Blueberries
● Milk
● Butter
● Powdered sugar
● Vanilla extract
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CAKE WITH BUTTERCREAM AND BERRIES:
Step 1:
For the cake:
Preheat the oven to 150ºC (300ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour.
Step 2: Beat the eggs, brown sugar and the lemon zest until a homogeneous and creamy mixture. Add the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake for about 40 to 45 minutes.
Step 4: Remove the cake from the oven and let cool a little.
Step 5:
For the cream: Beat the butter, milk and the vanilla extract until a very creamy mixture. Add the powdered sugar and beat until obtain a consistent cream.
Step 6: Wash, remove the stem from the strawberries and cut them into pieces.
Step 7: Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of the cream and the strawberries. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake.
Step 8: Garnish the cake with blueberries and raspberries and refrigerate about two hours.
TIPS FOR THIS RECIPE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
YOU MAY ALSO LIKE:
● Easy triple berry cake
● Cocoa cake with cream and berries
● Chocolate and butter cake
● Chocolate cake with coffee cream
● Soaked pineapple cake
● Chocolate cake with raspberry cream
● Chocolate cake with butter cream
● Chocolate pineapple upside down cake
● Yogurt cake with berries
● Creamy chocolate cake
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Cake with buttercream and berries
Do you have a birthday party for someone very important and want to surprise? We have the perfect cake for you! This cake with buttercream and berries has the ideal flavor and a delicious look! Bon appetit!!!
(2 votes, 5.00 out of 5)
- 5 medium eggs
- Zest of one lemon
- 200 grams (1 1/4 cups) brown sugar
- 1 tablespoon honey
- 2 teaspoons baking powder
- 225 grams (1 2/3 cups) all-purpose flour
- 150 grams (5 1/3 ounces) strawberries
- 150 grams (5 1/3 ounces) raspberries
- 125 grams (5 1/3 ounces) blueberries
- 3 tablespoons milk
- 200 grams (about 1 cup) softened butter
- 250 grams (1 3/4 cups) powdered sugar
- 1 teaspoon vanilla extract
- For the cake:
Preheat the oven to 150ºC (300ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour. - In an electric mixer, beat on medium speed the eggs, brown sugar and the lemon zest until a homogeneous and creamy mixture. Add the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
- Remove the cake from the oven and let cool a little.
- For the cream:
In an electric mixer, beat on medium speed the butter, milk and the vanilla extract until a very creamy mixture. Reduce the mixer speed to low, add the powdered sugar and beat until obtain a consistent cream. - Wash, remove the stem from the strawberries and cut them into pieces.
- Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of the cream and the strawberries. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake.
- Garnish the cake with blueberries and raspberries and refrigerate about two hours.
Ingredients
-
For the cake:
For the cream:
