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Berry Basket Cake

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Happy Birthday, Mom!

Today is my mom’s birthday!  I wanted to create a really beautiful cake for her that wasn’t over-the-top decadent.  My mom has always enjoyed fresh berries so I created this cake especially for her.  It’s inspired by The Bread Basket‘s Berry Basket Cake.  (This is the bakery where we ordered our wedding cake.)

This cake truly has it all.  A classic yellow cake, whipped cream, fresh berries, & creamy buttercream frosting.  The most difficult part is making the buttercream. 

See the Vanilla Bean Seeds?
Swan’s Down 1-2-3-4 Cake

2 sticks unsalted butter (softened)
2 cups sugar
3 cups sifted Swans Down Cake Flour
4 eggs
1 cup milk
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract 

Preheat oven to 350 degrees F. Butter and lightly flour three 9″ layer pans. Sift Swan Down Cake Flour then lightly spoon 3 cups cake flour into measuring cup.

Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with the baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour to mixture alternately with milk and flavorings, blending after each addition until smooth. (Do not overbeat as this will yield a dry cake.) Pour into prepared pans.  

Bake for 20 to 25 minutes or until tester comes out clean. Cool in pans 10 minutes. Remove from pans and continue cooling on racks.  

(We only used 2 layers of this cake and reserved the third for another use.)

Vanilla Buttercream Frosting
Fresh & beautiful!

Ingredients :
1 ½ cups sugar
â…“ cup all-purpose flour
1 ½ cups whole milk
â…“ cup heavy cream
1 ½ cups [3 sticks] unsalted butter, soft but cook, cut into small pieces
2 Tablespoons Vanilla Bean Paste

Preparation for the Vanilla Buttercream:
In a medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until cool. I always use towels to push ice bags up to the bowl to reduce the cooling time.  Be patient, this step can take 10 – 15 minutes.  Add the butter and vanilla paste. Mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is to firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Vanilla Whipped Cream
In a stand mixer fitted with a whisk attachment, whip:
1 cup Heavy Whipping Cream
1 teaspoon Vanilla Extract
2 Tablespoons Powdered Sugar
Beat on high until stiff peaks form.

Bottom layer with center filling
Assemble the cake
Place one cake layer on a cake plate.
Coat with half of Vanilla Whipped Cream.
Top with an assortment of berries in concentric circles.
I used: Blackberries; Strawberries; Raspberries, and Blueberries.
If the Strawberries are very large, cut them in half and place them cut-side down.

Flip over the top cake layer and coat the bottom with the remaining Vanilla Whipped Cream.
Very gently turn it over so the berries are sandwiched in between the layers of whipped cream.

Crumb coat the assembled cake with a very thin layer of Vanilla Buttercream Frosting.
Place it in the refrigerator for 5 minutes to set.
Continue to frost then pipe a rosette in the center of the top of the cake and at 8 equidistant spots around the rim.
Place Strawberries upside down onto rosettes and press them into place.  I left the leave on them because I like the way it looks, but you can remove them, too.
Working from the outside in:
Place Blackberries in between Strawberries on the outer rim.
Next, create a circle with Raspberries.
Then, fill in the space between the Raspberries and central Strawberry with Blueberries.
Chill until ready to serve.
This cake is best eaten within 2 days because of the fresh fruit.
Of course, you can personalize the type and arrangement of berries any way you like!


My mom and Terry at our wedding
Happy Birthday, Mom!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

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