Summer Berry Cake with Cream Cheese Frosting

 Prep time: 15 minutes

Bake time: 26-32 minutes 

Cool for 30 minutes prior to frosting. 

Best served once chilled in the fridge for an hour 

Ingredients: 

For the Cake (2 layers)

* 5tbsp Unsalted Butter at room temperature

* 1 + 1/2cups Brown Sugar

* 1/2cup Vegetable Oil

* 2tsp Vanilla Extract

* 2cups + 1tbsp All Purpose Flour 

* 2 + 1/4tsp Baking Powder

* 1 + 1/4tsp Salt 

* 3/4cup Milk

* 5 Egg Whites, at room temperature 

For Cream Cheese Icing:

* 1 1/4cups Icing Sugar 

* 7/8cup Softened Unsalted Butter 

* 1cup Softened Cream Cheese 

For Topping:

* 2cups Blueberries 

* 1 cup Strawberries 

* 2cups Raspberries 

* 2 Peaches, peeled and sliced 

* 6-8 Cherries  

* 1/2cup Sugar

* 2tbsp water

Putting it together:

1. Preheat oven to 350degrees F. Prepare 2 cake pans by greasing the bottom and sides, and then lining the bottom only with parchment paper, and then greasing the parchment paper. Set aside.

2. In the bowl of a stand mixer (with paddle attachment), beat the butter until creamy and smooth. Add in sugar and oil and beat until well combined. Scrape down the sides and bottom of the bowl as needed, and add in vanilla, beating until just combined. 

3. Combine the flour, baking powder and salt in another bowl, whisking with a hand whisk to remove any lumps. 

4. Add the flour mixture and the milk in alternating batches to the butter mixture. Start and end with the dry ingredients, taking care to mix in one addition at a time (low speed only), scraping the bottom of the bowl and sides as needed. Start with dry (1/3), then milk (1/2), then dry (1/3) and so on. 

5. Beat the egg whites with an electric hand beater or the whisk attachment on stand mixer, until stiff peaks form. Fold in the egg whites and sprinkles, half a batch at a time until the egg and sprinkles are folded in (use a rubber spatula to fold in). 

6. Evenly divide the batter into the prepared cake pans. Bake at 350degrees for 26-32 minutes. Cakes are done when inserted toothpick comes out clean. Leave cakes to cool on wire rack for 10 minutes (in cake pan). Then invert cakes on to wire rack and leave to cool fully. 

7. While cake is baking, add the butter (for cream cheese frosting) into a bowl and beat with electric whisk, until soft and creamy. Add in the icing sugar and beat until smooth - 1-2minutes. Add in the softened cream cheese finally, beating until the frosting is smooth and thick. Do not overbeat. 

8. For the compote, combine one cup of berries, the water and sugar in a small pan and heat on medium heat. Stir the mixture until the sugar dissolves and infuses the berries. Will take about 5-8minutes. Do not boil. 

9. Take the berries off the heat and using a strainer, strain the juices in to a bowl. 

10. Once the cake has cooled, you can spread the cream cheese frosting generously over the first layer of cake, and top with the fresh fruit. Drizzle about 4 tablespoons of the juices (drained from the compote in the pan), over the berries and the cake. Add on the next layer lf cake (do not press down), and then add on the remaining cream cheese and fruit; top with the berry compote. 

Note: This recipe has been updated since first published. 

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