Cake with buttercream and berries Recipe

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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!!!

Cake with buttercream and berries on a plate

Ingredients
How to make (step-by-step with photos)
Tips
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Cake with buttercream and berries
Nutrition facts

Cake with buttercream and berries slice on a plate

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. Cake with buttercream and berries steps

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. Cake with buttercream and berries steps

Step 8: Garnish the cake with blueberries and raspberries and refrigerate about two hours.

Cake with buttercream and berries on a plate

TIPS FOR CAKE WITH BUTTERCREAM AND BERRIES

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).

Cake with buttercream and berries

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Category: Breakfast, Cakes, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 14 slices

Prep Time: 35 m

Cook Time: 40 m

Total Time: 1:15 h

Ingredients

For the cake:

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

For the cream:

3 tablespoons milk
200 grams (about 1 cup) softened butter
250 grams (1 3/4 cups) powdered sugar
1 teaspoon vanilla extract

Directions

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.