Gluten Free Berry Vanilla Layered Cake
As you can tell from my pictures I was not planning to post this recipe for my Gluten Free Berry Vanilla Layered Cake. I made this cake for my partners birthday last month. It is just far too good not to share with you all.
This Gluten Free Berry Vanilla Layered Cake is light, fruity and the perfect dessert for sharing. This cake is perfect for summer. Summer is one of my favourite times of year. I used strawberries and blueberries and made a big beautiful berry flower on top of this berry filled cake. I was totally in love with the look of it. So bright, beautiful and summery.
This cake starts with a moist and easy vanilla cake. The batter is so easy to put together, you could simply use a whisk to combine everything together if you wanted. I always love a good electric mixer, it takes the work out of it for you, but it is so easy you could do it by hand.
It is just so easy and delicious. It looks fancy but it is so not. It goes something like this, make a cake, cut some fruit, whip some cream, pile the whole thing together in whatever fashion you really want and that looks pretty to you, slice and share with the ones you love.
- FOR THE CAKES
- 1 cup vegetable oil
- 1½ cup granulated sugar
- 4 large eggs
- 2½ cups self-raising gluten free flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 tbsp vanilla extract
- FILLING AND DECOR
- 2½ cups heavy whipping cream
- 1¼ cups powdered sugar
- 2 tsp vanilla extract
- 500g strawberries
- 300g blueberries
- Preheat oven to 350°F/180°C/Gas 4.
- Prepare three 8 inch cake pans by placing parchment paper circles in the bottom of the pans and greasing the sides.
- In a mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla extract, beat at medium speed for one minute.
- Divide cake batter evenly between the three cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Remove cakes from oven and allow to cool completely
- To make whipped cream, whip heavy whipping cream until it begins to thicken.
- Add powdered sugar and vanilla extract and whip until stiff peaks form.
- To stack the cake, first remove the domes from the cakes with a large serrated knife.
- Place the first layer of cake on your cake plate. Top cake with a layer of whipped cream. You’ll use about 2 cups of whipped cream per layer.
- Top the whipped cream with blueberries and sliced strawberries.
- Repeat this step with the second layer of cake.
- Top the cake with the last layer of cake, then spread with remaining whipped cream.
- Slice remaining strawberries for use on the top of the cake to make the flower.
- To make the flower, place slices of strawberries around the top edge of the cake, allowing the bottoms of the “petals” to touch. Make three rows of slices, overlapping them.
- Fill in the center of the flower with blueberries.
Helpful Equipment you may wish to buy for this Recipe
