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Berry Cake
4.7 from 38 votes

Berry Cake

This Fresh Berry Cake is a true showstopper! Soft lemon sponge layered with creamy frosting and covered with fresh strawberries, blueberries, blackberries and raspberries.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 14
Calories: 828 kcal
Course: Dessert, Cake
Cuisine: American, British

Ingredients

For the Cake
  • 520 g self-raising flour or see notes, 4 cups
  • 500 g caster sugar 2 ¼ cups
  • 6 egg medium
  • 226 g unsalted butter or Stork baking spread, 1 cup, softened
  • 240 ml milk 1 cup, semi skimmed
  • 1 tbsp lemon juice
  • 2 lemon zest only, plural
Lemon Syrup
  • 80 ml lemon juice ⅓ cup
  • 150 g granulated sugar ⅔ cup
Frosting
  • 230 g unsalted butter 1 cup, softened
  • 250 g mascarpone cheese or block cream cheese, heaping 1 cup, full-fat
  • 520 g icing sugar confectioner / powdered sugar, 4 cups
  • 4 tbsp double cream or as needed
  • 1 tbsp lemon syrup (if you have any left)
  • lemon essence to taste, or extract
Decoration
  • 300 g strawberry fresh
  • 300 g Blueberry fresh
  • 200 g raspberry fresh
  • 200 g blackberry fresh
  • mint leaves
  • Edible Flowers

Instructions

Make the cake layers
    Cup of Yum
  1. Preheat the oven to 160°C (325°F). Reduce the temperature by 20 degrees if you are using a fan forced oven. Grease and line four round 20cm (8 inch)cake tins. I use cake release spray for all my cakes, misting the tins lightly.
  2. Put the flour and sugar into a large mixing bowl and stir to combine.
  3. Add the eggs, butter, milk, lemon juice and zest.
  4. Beat together using an electric hand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
  5. Divide the batter evenly between the prepared cake tins and level. Bake for 30-35 minutes, or until the cake is golden, springy to the touch and a toothpick inserted in the centre comes out clean. Carefully turn out onto a wire rack to cool.
Make the Syrup
  1. Put the lemon juice and sugar in a saucepan and stir over low heat for about five minutes, or until the sugar dissolves. Leave to cool slightly.
  2. Brush the syrup over the cake layers. You can use any leftover syrup to flavour your frosting or add it to drinks.
Make the Lemon Cream Cheese Buttercream
  1. Put all the ingredients in a mixing bowl. Start beating with an electric hand mixer on the lowest speed setting until the ingredients combine.
  2. Increase the speed to maximum and continue to beat until the frosting is light and fluffy, scraping the bottom and sides of the bowl halfway through.
  3. Transfer the frosting to a piping bag fitted with a large star tip.
Assemble the Cake
  1. Place the bottom cake layer on a stand or plate. Pipe a layer of frosting over it and level with a palette knife. Repeat with the other sponge layers.
  2. Leave the cake naked to show the filling or smooth buttercream over the entire cake to cover.
Decorate the cake
  1. Cover the entire cake with buttercream. Slice the strawberries and arrange around the cake. Fill any gaps with the blueberries, raspberries, blackberries and mint leaves. Serve immediately!

Notes

  • If you cant find self raising flour use plain (all purpose) flour and add five teaspoons of baking powder in with the flour and sugar.
  • Contains affiliate links
  • I always rely on a digital scale to measure my ingredients.
  • Use a hand mixer or a stand mixer this lemon cake recipe just make sure all ingredients are room temperature.
  • You will need four 8 inch cake pans for this recipe or you can bake the cake in two batches if you only have two.

Nutrition Information

Calories 828kcal (41%) Carbohydrates 115g (38%) Protein 9g (18%) Fat 39g (60%) Saturated Fat 24g (120%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 164mg (55%) Sodium 258mg (11%) Potassium 131mg (3%) Fiber 1g (4%) Sugar 84g (168%) Vitamin A 1250IU (25%) Vitamin C 10mg (11%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 828

% Daily Value*

Calories 828kcal 41%
Carbohydrates 115g 38%
Protein 9g 18%
Fat 39g 60%
Saturated Fat 24g 120%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 164mg 55%
Sodium 258mg 11%
Potassium 131mg 3%
Fiber 1g 4%
Sugar 84g 168%
Vitamin A 1250IU 25%
Vitamin C 10mg 11%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.