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If you want a show-stopping dessert that’s simple to make, try this mixed berry cake. Layers of tender vanilla cake are filled with whipped mascarpone cream and a generous mix of fresh berries for a bright, flavorful dessert perfect for celebrations.
This cake is forgiving and adaptable: use any combination of fresh berries you like. I often use strawberries, blueberries, raspberries and blackberries. The mascarpone cream is silky and lightly sweetened, pairing beautifully with the soft vanilla layers and juicy fruit. Give it a try — it’s a crowd-pleaser.
WHY THIS RECIPE WORKS
- Easy to make: Straightforward steps and common ingredients make this cake ideal for home bakers and gatherings.
- Vanilla cake: The cake layers are soft, tender and reliably moist.
- Mascarpone cream: Smooth, glossy and lightly flavored with vanilla paste, the cream complements the berries without overpowering them.
INGREDIENT NOTES
Below are key ingredient tips. The full quantities are listed in the recipe card further down.
- Butter: Use room-temperature butter for a smooth, aerated batter.
- Eggs: Room-temperature eggs incorporate more easily for a stable batter.
- Sour cream: Adds tenderness and moisture. Use full-fat sour cream and let it warm to room temperature before mixing.
- Vanilla bean paste: Gives stronger vanilla flavor and attractive flecks of vanilla without the cost of whole beans.
- Mixed berries: Choose ripe, fresh berries. A mix of strawberries, blueberries, raspberries and blackberries works beautifully.
STEP-BY-STEP — VANILLA CAKE
This recipe works best with an electric mixer (stand or hand). You’ll need three 20 cm (8 in) cake pans lined with parchment. If you have fewer pans, bake layers in batches — details in the FAQ.
Preheat the oven to 170ºC (340ºF) and prepare three 20 cm (8 in) pans with parchment.
STEP 1: Sift together all-purpose flour, cornstarch, baking powder, baking soda and salt; set aside. In a large bowl, cream room-temperature butter and granulated sugar.
STEP 2: Add eggs one at a time, mixing until combined. On low speed, add the flour mixture until just combined. Then add sour cream, vegetable oil, vanilla extract and vanilla bean paste and mix until combined.
STEP 3: Divide the batter among the prepared pans and bake 13–15 minutes or until a toothpick comes out clean. Let cakes cool on a rack; after 5 minutes remove from pans and cool completely.
STEP-BY-STEP — MASCARPONE CREAM & ASSEMBLY
STEP 1: Beat mascarpone with agave (or honey) and vanilla paste until smooth. Add confectioners’ sugar, then fold in whipped heavy cream until the mixture holds stiff peaks. Chill until ready to assemble.
STEP 2: Rinse and dry the berries. Slice larger berries like strawberries and blackberries into bite-sized pieces.
STEP 3: Place the first cake layer on a serving plate. Spread one-third of the mascarpone cream evenly, then arrange one-third of the berries on top, pressing them slightly into the cream. Repeat for the remaining layers.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams ensures consistent results.
- Don’t overmix: Mix just until combined and finish with a gentle fold to preserve air in the batter.
- Light vs. dark pans: Light-colored aluminum pans bake more gently and help produce a tender crumb; dark pans can brown faster and dry the cake.
FAQ
Yes — substitute full-fat Greek yogurt at a 1:1 ratio.
Yes. Cool and wrap cake layers at room temperature or freeze for longer storage. Thaw frozen layers 1–2 hours before assembling. Store mascarpone cream covered in the fridge and assemble just before serving.
No problem. Bake two layers first, cool them, then wash a pan and bake the remaining batter. It’s fine for the batter to sit while other layers bake.
Insert a toothpick or cake tester into the center; it’s done when it comes out clean. These layers remain pale even when fully baked.
STORAGE
Store the assembled cake in an airtight container in the refrigerator. Remove it from the fridge about 20–30 minutes before serving to allow the cream to soften slightly. Best enjoyed within a few days.
Other Layer Cake Recipes To Try
If you enjoyed this recipe, please leave a review and share your photos on Instagram. I love seeing variations and ways you use different berries and decorations.
The Most Delicious Mixed Berry Cake
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Equipment
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3x 20 cm (8 in) baking pan
Ingredients
VANILLA CAKE
- 135 g butter room temperature
- 225 g granulated sugar
- 3 large eggs room temperature
- 260 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 180 g sour cream room temperature
- 45 g vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ teaspoon vanilla bean paste
MASCARPONE CREAM
- 300 g mascarpone
- 20 g agave or honey
- 1 teaspoon vanilla paste
- 150 g confectioners sugar
- 180 g heavy cream
- 600 g fresh mixed berries e.g. strawberries, blueberries, raspberries and blackberries
Instructions
VANILLA CAKE
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Preheat oven to 170ºC (340ºF) and line three 20 cm (8 in) pans with parchment.
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Sift flour, cornstarch, baking powder, baking soda and salt; set aside.
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Cream butter and sugar on high for about 3 minutes, then add eggs one at a time until combined.
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Scrape the bowl, add the flour mixture on low speed until just combined, then add sour cream, oil and vanilla. Mix until combined and fold gently with a spatula.
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Divide batter between pans and smooth the tops. Bake 13–15 minutes or until a tester comes out clean. Layers will remain light in color when done.
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Cool cakes on a rack, remove from pans after 5 minutes and cool completely.
MASCARPONE CREAM
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Beat mascarpone with agave (or honey) and vanilla paste; add confectioners’ sugar and mix until smooth.
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Whip in heavy cream until stiff peaks form. Chill covered until assembly.
ASSEMBLING
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Tip: assemble the cake shortly before serving for best texture.
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Clean and slice berries as needed.
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Layer cake, cream and berries, pressing berries slightly into the cream. Repeat for all layers.
Nutrition