A long, sweaty day was spent in the kitchen frosting this baby, but I’m walking away pretty happy! After some mighty decorating disasters this year, I think I’ve finally surpassed the Hagrid-level of cake decoration.
With all the different types of fruit in it, this relatively simple cake requires a tiny bit more prep work than I’m used to but it’s well worth the effort. It’s not too sweet and extremely moist and tender – a great summer cake!
Summer Berry Cake with Cream Cheese Frosting
adapted from Cooking Classy
For the cake:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 cups granulated sugar
1 cup unsalted butter, softened
1 Tbsp lemon zest
4 large eggs
2 tsp orange extract
1/2 tsp vanilla extract
3/4 cup + 2 Tbsp milk
1/4 cup + 2 Tbsp sour cream
2 Tbsp fresh lemon juice
1 cup fresh blueberries, at room temperature, rinsed and drained well
1 cup fresh strawberries, at room temperature, cut in thin slices
For the frosting:
12 oz cream cheese, softened (1 1/2 packages)
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
Blueberries and strawberry slices, for garnish (optional)
- Preheat oven to 350 degrees. Butter two 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
- Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In a large mixing bowl, whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice. Let rest 3 minutes.
- Meanwhile, mix eggs into butter mixture one a time, then stir in orange extract and vanilla extract. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Divide mixture evenly between prepared baking pans. Spread strawberries atop one pan and blueberries atop the other. Bake in preheated oven until toothpick inserted into center comes out clean, about 40 minutes. Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely.
- While the cakes are baking, prepare the frosting. In a large bowl, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake).
- Once cool, frost with cream cheese frosting and decorate with blueberries and strawberries if desired. Store in an airtight container.