Description
A delicious vanilla cake layered with sweet mulberry compote and creamy frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
- 2 cups fresh or frozen mulberries, stems removed
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- ¾ cup unsalted butter, softened (for frosting)
- 8 ounces cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 ½ teaspoons vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- MAKE THE MULBERRY COMPOTE: In a small saucepan, combine mulberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries release juice and begin to break down. Stir in the cornstarch slurry and cook, stirring constantly, until the compote thickens. Remove from heat and let cool completely. It should be thick enough to spread between cake layers without dripping.
- PREPARE THE CAKE PANS: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring the bottoms and sides are well covered.
- MIX THE DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set aside.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and sugar on medium speed for 3 to 4 minutes until pale and fluffy.
- ADD EGGS AND VANILLA: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
- COMBINE WET AND DRY MIXTURES: In a small bowl, whisk together the milk and sour cream. Add the flour mixture and milk mixture alternately to the creamed butter, beginning and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
- BAKE THE CAKE LAYERS: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- MAKE THE FROSTING: In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. Gradually add the sifted powdered sugar, starting on low speed to avoid spillage, then increasing to high once incorporated. Beat in the vanilla extract and salt. Continue mixing until the frosting is light and spreadable.
- ASSEMBLE THE CAKE: If needed, level the tops of the cake layers using a serrated knife. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top, followed by several spoonfuls of mulberry compote. Add the second cake layer and repeat with more frosting and compote, reserving some compote for the top.
- FINISH AND DECORATE: Frost the top and sides of the cake with the remaining cream cheese frosting. Spoon the reserved compote onto the top and use a spoon or spatula to gently swirl it into the frosting for a marbled look. Garnish with fresh mulberries or a mix of berries if desired.
Notes
- Make sure to let the compote cool completely before assembling the cake.
- For a richer flavor, use high-quality vanilla extract.
- This cake can be made a day ahead; just store it in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg