Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- ½ cup sugar (for glaze)
- ¼ cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, mixing until just combined.
- Divide the batter evenly into the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in pans for 10 minutes, then turn them onto wire racks to cool completely.
- In a saucepan, combine mixed berries, sugar, water, and lemon juice. Bring to a gentle boil, reduce heat, and let simmer for 5-10 minutes. If desired, mix cornstarch with a bit of water and add to the berry mixture while simmering until the consistency is reached.
- Once the cake is cool, place one layer on a serving plate and generously pour the glaze over it. Top with the second layer and drizzle more glaze over the top.
Notes
For a lighter cake, substitute unsweetened applesauce for butter. Use almond milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian